Shrimp Curry Recipe

Two green bowls containing shrimp curry topped with spinach and red pepper, onions and peppers on table.

5 from 12 votes

This shrimp in curry sauce is a one-skillet recipe that’s easy to prepare and it adds an exotic flair to an evening meal. The spicy, slightly sweet curry sauce brings out the flavor of the tender shrimp.

Prep Time15

Cook Time15

Total Time30

Course: dinner, Main Course

Cuisine: Indian

Servings:

Calories: 667kcal

Author: Amanda Mason

Ingredients

Shrimp and Vegetables

1 Tablespoon olive oil
2 Tablespoons green onions, sliced
½ cup red bell pepper, sliced
3 ounces spinach, fresh
8 ounces shrimp, fresh or frozen

Curry Sauce

15 ounces coconut milk, canned
½ teaspoon ginger, fresh-grated, pre-grated, or dry
½ cup water
1 Tablespoon soy sauce
1 Tablespoon coconut sugar, substitute brown sugar if needed
2 Tablespoons red curry paste, Thai Kitchen brand
1 Tablespoon lime juice, fresh-squeezed or bottled
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cardamom

Instructions

If you plan to serve this over rice, get the rice going first.
Thaw out the shrimp according to package instructions or use fresh shrimp.
Slice the bell pepper and onions and set them aside.
Measure the spinach and place it in a large bow. Set aside.
In a large mixing bowl combine the coconut milk, ginger, water, soy sauce, coconut sugar, red curry paste, lime juice, ground cumin, coriander, and cardamom. Set aside.
Add a Tablespoon of olive or sunflower oil to a skillet and sauté the shrimp for about two minutes on each side.
Put the shrimp in a dish and set them aside. Using the same skillet, sauté the bell peppers and onion for about 3-5 minutes.
Add the sauce to the skillet and stir it over medium heat until it just starts to bubble.
Add the shrimp and raw spinach and heat until the spinach has started to wilt - about three minutes.
Serve this coconut curry shrimp recipe in a bowl over a bed of rice. I also like to serve it with super soft Naan bread to mop up the sauce!

Notes

For an easy and convenient rice recipe that pairs well with this dish, check out my recipe for how to make rice in an Instant Pot.
I use cooked, frozen shrimp because this saves me a lot of time and it still tastes delicious. Buy the frozen, shelled, tail-off variety. Add in the thawed shrimp while the sauce is heating up.
To thicken the sauce, add about two Tablespoons of cornstarch to two Tablespoons of water and whisk until it forms a slurry. Whisk this cornstarch slurry into the curry sauce before you add the shrimp and spinach. When the sauce has started to thicken, add in the shrimp and spinach, and then serve the sauce. Because this recipe is typically served over rice which absorbs the liquid, a thin sauce is usually okay. But if you prefer a thicker sauce, follow the steps described here.
You can easily make a gluten free version by using a tamari sauce.
To get a head start on preparing the vegetables, cut the bell pepper and onions ahead of time and place them in a container in the fridge. You can do this a day ahead of time and grab them when you're ready to make the recipe.
Cilantro is a really nice addition to a curry recipe. Pinch off some leaves and either snip them with scissors or tear them into small pieces and sprinkle them on top of the shrimp curry before serving.
Naan pairs perfectly served alongside curry dishes in restaurants. You can pick up a package in the bakery section of your grocery store and toast it or microwave it before serving. It not only tastes great, but it's also perfect for soaking up the last bit of curry left in your bowl.

Nutrition