Spice Up Your Weeknight Meals with This Quick and Easy Shrimp Curry
Are you short on time but craving a delicious and satisfying meal? Look no further! Our quick and easy shrimp curry recipe is here to save the day. With just a handful of ingredients and minimal prep, you can whip up a flavorful curry in no time. Weeknight dinners just got a whole lot tastier!
In today’s fast-paced world, finding the time to prepare a delicious meal can feel like an impossible task. But why should you settle for bland and uninspiring dinners when you can indulge in a vibrant and irresistible shrimp curry?
Indian curries are known for their bold flavors and rich spices that can elevate any dish to a new level. From the fragrant aroma of cumin and coriander to the fiery kick of chili peppers, Indian cuisine is a delightful journey for the taste buds. Among the vast array of curries, shrimp curry stands out as a standout choice that combines the delicate flavors of shrimp with the robust spices of Indian cooking.
Shrimp curry is a favorite in Indian households and restaurants, and there are many reasons why. Firstly, shrimp is a versatile protein that absorbs flavors exceptionally well, making it the perfect canvas for various spices and herbs. Shrimp takes on a tender and succulent texture in a curry, creating a delightful contrast to the vibrant sauce.
Secondly, Indian curries are a celebration of spices. The combination of fragrant spices like cumin, coriander, turmeric, and garam masala creates a complex and aromatic blend that infuses the curry with layers of flavor. The spices offer a symphony of tastes and numerous health benefits, such as boosting digestion and reducing inflammation.
Additionally, one cannot overlook the magic of coconut milk in Indian curries, including shrimp curry. The creamy and velvety texture of coconut milk balances the spices and adds a touch of sweetness to the dish. It creates a luscious sauce that coats the shrimp and enhances its flavor.
Finally, Indian curries, specifically shrimp curry, offer a unique culinary experience that transports you to India’s bustling streets and vibrant markets. Each bite is an adventure as the flavors mingle on your palate, leaving you craving more. Whether you are a curry connoisseur or someone looking to explore new flavors, shrimp curry is a culinary revelation that will spice up your weeknight meals.
Why is this the best shrimp curry?
- First and foremost, this recipe excels in its simplicity and time-saving nature. We understand that weeknights can be hectic, with limited time to spend in the kitchen. That’s why our shrimp curry requires just a handful of ingredients and can be whipped up quickly. There is no need to spend hours simmering and stirring – our recipe delivers maximum flavor with minimum effort.
- But not just the ease of preparation sets this shrimp curry apart. The flavors are truly irresistible. Combining aromatic spices, creamy coconut milk, and succulent shrimp creates a symphony of tastes that will leave you craving more. Each bite is a burst of warmth and richness, taking your taste buds to the vibrant world of Indian curries.
- What truly makes our recipe shine is the quality of its ingredients. We have carefully selected each component to ensure the perfect balance of flavors. From the tender shrimp that effortlessly soak up the curry’s spices to the fragrant mustard seeds and curry leaves that add depth and complexity, every element plays an integral role in creating a remarkable dish.
- Moreover, our recipe allows for flexibility and customization. Don’t have mustard seeds or curry leaves on hand? No worries. You can easily substitute them with pantry staples like mustard powder and dried bay leaves. Not a fan of spicy food? Adjust the amount of cayenne to your liking. This shrimp curry invites you to tailor it to your preferences, making it a versatile choice for any palate.
Ingredients and substitutes
- When it comes to the star ingredient of this dish – shrimp – freshness is critical. Opt for large, deveined shrimps for a meatier texture and enhanced flavor. If you can’t find fresh shrimp, frozen ones will work just as well. Just make sure to thaw them thoroughly before adding them to the curry.
- Mustard seeds are a staple in Indian cooking, adding a unique nutty and slightly bitter flavor. If you don’t have mustard seeds, you can substitute them with mustard powder. Keep in mind that the taste may be a bit milder, so adjust the quantity accordingly. Similarly, curry leaves contribute a distinct aroma and flavor to the dish. If you can’t find fresh curry leaves, dried bay leaves can be used as a substitute. While they won’t replicate the exact taste, they will still add depth to the curry.
- Garlic is another crucial component, providing a pungent and slightly sweet taste. Fresh garlic cloves are recommended for their robust flavor, but garlic powder can be used as a substitute if you’re in a pinch. Remember that the flavor won’t be as intense, so you may need to increase the quantity.
- Curry powder is a blend of various spices, such as turmeric, coriander, cumin, and fenugreek, which gives the curry its signature taste and color. If you don’t have curry powder, you can create a makeshift version by combining turmeric, coriander, and cumin in equal proportions. Experiment with the ratios to find the perfect balance for your palate.
- Coconut milk adds a creamy and rich texture to the curry, balancing out the spices and creating a luscious sauce. If you’re not a fan of coconut, you can substitute it with heavy cream or plain yogurt for a different flavor profile. Just be aware that this will alter the taste and texture of the dish.
- Cayenne pepper is responsible for the dish’s heat, but feel free to adjust the quantity based on your spice tolerance. Add more for an extra kick, or reduce it for a milder version. Remember, the goal is to please your taste buds, so don’t be afraid to customize the spiciness to your liking.
- Finally, cilantro is used as a garnish, adding a fresh and herbaceous note to the curry. If you do not like cilantro’s distinct flavor, you can substitute it with parsley for a similar visual appeal.
Prawn curry recipe
- Clean, shell, and devein the prawns or shrimps, leaving the tails intact.
- In a pan or skillet, add oil and mustard seeds and let them sputter – 30 seconds. Then, add the curry leaves and garlic. Followed by the curry powder, cayenne, or paprika – and saute for 30 seconds.
Pro tip – If you are not using mustard seeds and curry leaves – start with the oil and garlic.
- Next, add the coconut milk – and bring it to a boil—season with salt and black pepper. Cover and simmer on a medium flame for 5 minutes.
Pro tip – We partially cook the gravy first to prevent the prawn/shrimp from overcooking. - Next, open the lid and add the prawns/shrimp and cilantro. Then, cover and cook for 8 minutes or until prawns are cooked through.
- Garnish with more fresh cilantro. Serve over steamed rice.
Tips for Success
- First and foremost, choosing the right shrimp for your curry is essential. Opt for fresh shrimp if possible, as the quality and taste will significantly impact the final result. Look for firm shrimp with a slightly sweet aroma—these are signs of freshness. If fresh shrimp isn’t available, you can use frozen shrimp; just make sure to thaw them properly before cooking.
- Another key tip is to take the time to season your curry properly. While getting caught up in the excitement of adding all the ingredients is easy, don’t forget to taste and adjust the flavors as needed. Remember that flavors can intensify as the curry cooks, so it’s better to start with a lighter hand and add more spices, salt, or heat incrementally.
- To achieve a rich and creamy texture in your shrimp curry, consider adding a splash of coconut milk or cream towards the end of the cooking process. This will enhance the flavor and provide a velvety consistency that pairs perfectly with the tender shrimp and aromatic spices.
Creative variations
- One way to add a unique flavor profile to your shrimp curry is by incorporating different spices. Add a pinch of turmeric for a vibrant golden hue or a dash of cayenne pepper for some heat. You can also experiment with garam masala, a traditional Indian spice blend that adds a rich and aromatic taste to the curry. Don’t be afraid to experiment with spices and find combinations that speak to your palate.
- Another variation you can try is swapping out the traditional coconut milk base for a different creamy alternative. You can use Greek yogurt or coconut cream instead for a lighter version. These substitutions add a tangy twist and provide a velvety texture to the curry. If you’re feeling adventurous, try using peanut butter or cashew paste to create a unique and nutty flavor profile.
- Moreover, don’t limit yourself to just shrimp when it comes to protein choices. You can easily substitute shrimp with chicken, tofu, or vegetables like cauliflower or eggplant. Each option brings its distinct taste and texture, allowing you to explore new dimensions of flavors. Feel free to mix and match proteins and vegetables to create a colorful and diverse curry that caters to everyone’s preferences.
- Finally, don’t forget about the garnishes. While cilantro is a classic choice, you can also experiment with other fresh herbs like basil or mint, which will bring their unique flavors to the dish. You can also sprinkle some toasted coconut flakes or sliced almonds for a crunch and visual appeal. These finishing touches enhance the presentation and add an extra burst of flavor.
Creative ways to serve shrimp curry
- If you want to add sweetness, try stirring in some pineapple chunks or diced mango towards the end of cooking. The natural sweetness of these fruits will complement the spices beautifully.
- Also, you can incorporate a tablespoon or two of sriracha sauce into the curry for a bit of heat. This will give it a fiery kick to satisfy those who enjoy a spicier dish. Alternatively, reduce the chili powder or omit it altogether if you prefer a milder curry.
- Another creative way to serve shrimp curry is by transforming it into a hearty soup. Add some vegetable or chicken broth to the curry and a handful of chopped vegetables such as bell peppers, carrots, or zucchini. Let it simmer until the vegetables are tender, and you’ll have a delicious curry soup that can be enjoyed with a side of warm naan bread or steamed rice.
- If you’re feeling adventurous, why not turn your shrimp curry into a wrap or a sandwich filling? Spread a layer of cream cheese or Greek yogurt on a tortilla or a slice of bread, then spoon some shrimp curry on top. Add fresh lettuce, sliced cucumbers, and tomatoes for extra crunch and freshness. Roll it up or sandwich it together, and you’ll have a portable and flavorful meal that works great for lunch or a quick dinner on the go.
Frequently asked questions
This prawn curry will keep in the fridge for 3 to 4 days. It has coconut milk, which reduces its shelf life.
Overcooking shrimp can result in a rubbery texture, so getting the timing right is important. Generally, shrimp only need about 2-3 minutes to cook through. Keep an eye on them as they turn pink and opaque, and as soon as they reach this point, you can remove them from the heat. Remember that they will continue to cook a little even after being taken off the heat, so it’s better to slightly undercook them to ensure they remain tender and juicy.
The answer is yes! Using frozen shrimp is convenient and can help preserve the quality and freshness of the seafood. To use frozen shrimp, thaw them before adding them to your curry. You can do this by placing them in a colander under cold running water for a few minutes until they have fully thawed. Once the shrimp is thawed, you can cook them according to the recipe instructions and enjoy the same delicious flavors in your shrimp curry.
No, mustard seeds will burn the olive oil, which should not be cooked on high heat. Instead, you can use coconut oil.
Yes, you can add carrots, potatoes, and such. My favorite is turnip or parsnip. And if you use veggies, cook the veggies in the curry first, then add the prawns because veggies take longer to cook.
Well, you can use 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, and 1 tsp paprika (plus the cayenne in the recipe).
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Easy Prawn Curry
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Ingredients
- 1 lb (500 g) Prawns
- 1 tbsp (15 ml) Cooking oil
- 1 tsp Garlic minced
- 3 tbsp (18 g) Curry powder
- 1 tsp Cayenne (hot or sweet paprika)
- ½ cup (120 ml) Coconut milk
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Cilantro (chopped)
- 1 tsp Mustard seeds ((optional))
- 4 Curry leaves ((optional))
Instructions
- Clean, shell, and devein the prawns or shrimps leaving the tails intact.
- In a pan or skillet, add oil and mustard seeds and let them splutter – for 30 seconds. Then, add the curry leaves and garlic. Followed by the curry powder, cayenne, or paprika – saute for 30 seconds.Pro tip – If not using mustard seeds and curry leaves – start with the oil and garlic.
- Next, add the coconut milk – and bring it to a boil—season with salt and black pepper. Cover and simmer on medium heat for 5 minutes. Pro tip – We partially cook the gravy first to prevent the prawn/shrimp from overcooking.
- Open, add the prawns/shrimp and cilantro. Cover and cook for 8 minutes or until prawns are cooked through.
- Garnish with more fresh cilantro. Serve over steamed rice.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
The recipes are very well explained and sound delicious, I am going to try all of them, I am hungry already. Thank you
Hello! This curry looks great. My family is planning on camping near the seaside and I thought this would be nice to make with fresh seafood. I have a question though – is it possible to steam rice over a pan of curry, since I will only have one camping stove? Thanks for any advice! Laura
Hey Laura. Sorry not sure I understand what you mean by steam rice over a pan of curry. I’m not into camping so I’m probably not the right person to answer that questions. Sorry.
Hi,
I meant can you steam rice straight over the curry instead of over a pan of water? It’s ok, I will ask someone else! 🙂