Shrimp Curry (South Indian)
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A delicious South Indian inspired Shrimp Curry recipe that mingles sweet, spicy and creamy! Bursting with flavor and a guaranteed winner, it’s also easy to make and is ready to serve in just over 30 minutes!
If you love Indian food, seafood, and are looking for a quick and easy dish to make that is sure to impress your dinner guests, this South Indian Shrimp Curry is for you!
You can easily tailor the spiciness (use mild or hot curry) and sweetness (use more or less mango chutney) to suit your preferences. You can use store-bought curry powder and mango chutney or if you want to go ALL out in achieving the best possible flavor, you can make your own curry powder and mango chutney! They can both be made far in advance to have on hand whenever you need them. But whether you choose to make your own or use a good store-bought product, this shrimp curry recipe is sure to please!
Shrimp Curry Recipe
This shrimp curry is easy to make and is ready to serve in just over 30 minutes, making it perfect for a busy weeknight meal.
Here is how to make it:
- Toss the shrimp and lime juice in a bowl and let sit for a few minutes while you’re gathering the other ingredients.
- Heat ghee or oil in large saucepan over medium heat and fry the shrimp for about 2 minutes on each side until opaque, then transfer to a plate and set aside.
- Add the onion to the skillet and cook until soft and translucent, 4-5 minutes. Add the garlic and ginger and cook for another 1-2 minutes. Add the seasonings and cook for another minute. Add the tomatoes, coconut milk, chicken broth, and mango chutney. Bring it to a boil, reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Add salt and more lime juice to taste. Discard bay leaf.
- Stir in cornstarch slurry and simmer for a minute or until the sauce is slightly thickened. Add the shrimp and heat through.
Serving Suggestions
Serve this delicious shrimp curry garnished with cilantro with steamed jasmine or basmati rice, fresh naan bread or sourdough naan, cucumber raita, and/or Fruit Chaat. For something sweet and refreshing, serve this with a Mango Lassi.
Enjoy!
For more delicious Indian dishes be sure to try my:
- Chicken Tikka Masala
- Butter Chicken
- Tandoori Chicken
- Egg Curry
- Cucumber Raita
- Fruit Chaat
- Chicken Biryani
- Eggplant Curry
- Masoor Dal
- Chicken Xacuti
- Dosas (South Indian crepes)
- Indian Broccoli with Paneer
- Saag Gosht
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Shrimp Curry (South Indian)
Ingredients
- 2 tablespoons ghee or oil
- 1 pound jumbo shrimp , peeled and deveined (if desired remove the tails or leave them on for a more elegant appearance)
- juice from 1/2 lime
- 1 medium yellow onion , finely chopped
- 4 cloves garlic , minced
- 1 tablespoons finely minced ginger
- 2 tablespoons quality curry powder (either mild or madras according to preference)
- OR homemade curry powder (click link for our BEST curry powder recipe)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 bay leaf
- 14 ounces can crushed tomatoes or passata
- 14 ounces full fat coconut milk
- 1/2 cup quality chicken broth
- 1 tablespoon mango chutney , for a touch of sweetness (can substitute apricot or peach preserves)
- OR homemade mango chutney (click link for our BEST homemade mango chutney recipe)
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1/4 cup chopped cilantro for garnish
Instructions
- Toss the shrimp and lime juice in a bowl and let sit for a few minutes while you're gathering the other ingredients.Heat ghee or oil in large saucepan over medium heat. Add the shrimp and fry about 2 minutes on each side or until opaque. Transfer to a plate and set aside.
- Add the onion to the skillet and cook until soft and translucent, 4-5 minutes. Add the garlic and ginger and cook for another 1-2 minutes. Add the seasonings and cook for another minute. Add the tomatoes, coconut milk, chicken broth, and mango chutney. Bring it to a boil, reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Add salt and more lime juice to taste. Discard bay leaf. Stir in cornstarch slurry and simmer for a minute or until the sauce is slightly thickened. Add the shrimp and heat through.
- Serve with steamed jasmine or basmati rice, naan bread, and garnish with cilantro.
Nutrition
Originally published on The Daring Gourmet January 27, 2023
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
It’s very rare that I follow a recipe, I use them as guidelines. But this one I did as I agreed with the “design” and apart from tripling the hot peppers, per our family’s taste, it was absolutely excellent! I also added some chopped cabbage and peapods to the wok to round out the dinner. Thank you🙏😋😋😋😋
I’m so glad it was a hit, Glenn, thank you for the feedback! :)
Hello! I made this tonight and it was a huge it with myself and my husband; I even made your curry powder recipe to make it even more authentic.
The thing is, there’s so much of it left over, especially the wonderful sauce. Can I freeze it, and if so, should I remove the remaining shrimp first?
Thanks!
Wonderful, Addie, I’m so glad you both enjoyed it, thank you! Yes, you can freeze it, shrimp and all. Just reheat it slowly/gently over the stove to avoid overcooking the shrimp. Thanks again! <3
South Indian food never uses cornstarch in anything. Not mango chutney. But I’m sure this will also taste good. Coconut milk usually gives it the thickness it needs.
I haven’t made this, but just thought I should mention it.
Agreed, Viraji. Ground nuts are also a common thickener in Indian cooking at large. However, this recipe doesn’t claim to be 100% true to South Indian tradition, certainly not where thickening is concerned.
You forgot the onion in the final recipe. I’m making it for dinner tonight, sounds great – Thanks
Thanks for catching that, Mitch, and happy cooking!