Indian Shrimp Curry Recipe
Juicy shrimp simmered in a coconut-tomato curry with curry leaves and mustard seeds — a coastal Indian classic ready in 30 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 2 medium tomatoes, diced
- 1 medium onion, finely diced
- 1 tbsp ginger-garlic paste
- 1 tsp black mustard seeds
- 8-10 fresh curry leaves
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp ground coriander
- 2 tbsp coconut oil
- Juice of 1 lime
Instructions
- 1
Heat coconut oil in a wide pan over medium heat. Add mustard seeds and wait until they pop, about 30 seconds.
- 2
Add curry leaves (careful — they splutter!) and diced onion. Sauté until the onion is soft and translucent, about 5 minutes.
- 3
Stir in ginger-garlic paste, turmeric, chili powder, and coriander. Cook for 1 minute until fragrant.
- 4
Add diced tomatoes and cook until they break down into a sauce, about 5 minutes.
- 5
Pour in coconut milk, stir well, and bring to a gentle simmer. Cook for 5 minutes to meld flavors.
- 6
Add shrimp in a single layer. Cook for 3-4 minutes, flipping once, until they turn pink and curl slightly.
- 7
Remove from heat immediately. Squeeze lime juice over the top, garnish with fresh cilantro, and serve with steamed rice.
Chef's Notes
This coastal-style Indian shrimp curry is inspired by the seafood traditions of Kerala and Goa, where fresh prawns are cooked in a fragrant coconut-tomato sauce with curry leaves and black mustard seeds. It's one of the fastest Indian curries you can make.
Don't Overcook the Shrimp
The number one mistake with shrimp curry is overcooking. Shrimp cook in just 3-4 minutes — add them at the very end and remove the pan from heat as soon as they turn pink and curl into a C-shape. An O-shape means they're overdone.
Coconut Milk Matters
Use full-fat coconut milk for the richest sauce. Lite versions will produce a thin, watery curry. Shake the can well before opening, or use the thick cream on top for an even more luxurious sauce.
A Coastal Feast
Serve over steamed basmati rice with a squeeze of fresh lime. This pairs beautifully with our garlic naan as well. Experience our chef's coastal curry preparations at any Spice Room location in Denver.
SPICE ROOM Kitchen
Culinary Team
The SPICE ROOM culinary team collaborates on recipes inspired by generations of family cooking traditions from across India and Nepal. Every recipe we share is tested and refined in our Denver kitchens to bring you authentic flavors at home.
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