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shrimp curry recipe coconut south indian seafood

Shrimp Curry (South Indian)

Kimberly Killebrew
A delicious South Indian inspired Shrimp Curry recipe that mingles spicy, sweet, 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!
Print Recipe
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree, Main Course
Cuisine Indian
Servings 4
Calories 415 kcal

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

Calories: 415kcal | Carbohydrates: 19g | Protein: 20g | Fat: 31g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 162mg | Sodium: 1373mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 516IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 6mg
Keyword Coconut Shrimp Curry, Shrimp Curry, South Indian Shrimp Curry
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