This shrimp curry is an easy, one-pot dinner that takes just 10 minutes to make! Made with coconut cream, it’s dairy free and low in carbs!
Curry has an unfair stigma that it is time consuming and cumbersome, but that is FAR from the truth. Curries are easy, delicious, and come together in no time. While they can use any protein you have on hand, I love making it with shrimp!
Why this shrimp curry recipe will be a dinnertime staple in your household-
- Made with coconut cream. Traditional curries contain dairy and/or cream, but not this one, thanks to coconut cream!
- 10 minute dinner. From start to finish, this entire recipe comes together in under 10 minutes.
- All cooked in one pot. No excessive washing up or cleaning is required, as we make everything in just one pot.
- Accidentally low carb. Now, although I love my keto dinners, we did not intend this curry to be low carb…but it is!
What I love about this dish is just how diet friendly it is. You don’t need to follow a keto diet to enjoy it, and it’s the perfect family friendly meal that everyone will love. Pair it with some 2 ingredient naan or a keto naan and this will epitomize comfort food.
How do you make shrimp curry?
- Canned diced tomatoes– Use one that has no added sugar in it. The tomatoes will be blended, so no chunks or clumps of tomatoes will be in the curry.
- Olive oil– To saute the vegetables.
- Onion, garlic, and ginger– Key ingredients for any good curry out there.
- Curry powder– Use a good quality curry powder, preferably from an Indian grocery store or spice retailer.
- Fish broth– Chicken broth can also be used.
- Coconut cream– Gives the curry a luxurious richness and creaminess, with none of the heavy cream or dairy.
- Shrimp– Large, raw shrimp with their tails removed. Do not use frozen or pre-cooked shrimp.
- Salt and pepper– To taste.
Start by blending your tomatoes until an almost liquid texture remains. Next, add the olive oil into a non-stick pan and place it over medium heat. Once hot, add the onion, garlic, ginger, and curry powder and cook for a minute. Add the fish broth and blended tomatoes and bring it to a boil. Once it boils, reduce the heat to low, cover the pan and let it simmer for five minutes.
Now, remove the lid, stir through the coconut cream, then add the shrimp, and continue to let everything simmer until the shrimp is fully cooked. Remove the pan off the heat and serve immediately.
Tips to make the best recipe
- Frozen shrimp will work, provided they are not pre-cooked and have been thawed to room temperature.
- Either coconut milk or coconut cream can be used. The latter will yield a slightly thicker and creamier curry.
- This curry is not overly spicy, so add some red pepper flakes or cayenne pepper, if desired.
Storing, freezing, and reheating instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
- To freeze: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.
- Reheating: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.
What to serve with this dish
Frequently Asked Questions
Full fat coconut milk thickens curries, as it contains the cream in it. However, it is not as thick as heavy cream.
Curry can be healthy, especially when used with coconut milk or coconut cream. It’s full of healthy fats, protein, and warming spices.
The coconut milk used in curries MUST be from a can, not a carton. Regular coconut milk will yield a very thin curry.
Easiest Shrimp Curry
- Add the canned diced tomatoes into a blender and blend until silky smooth.
- In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
- Add the fish broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
- Stir through the coconut cream then Add the shrimp and simmer until fully cooked through.
- Remove the curry off the heat and serve immediately.