Shrimp Curry

Name: Shrimp Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 500 g shrimp (peeled and deveined); 1 tbsp vegetable oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tbsp ginger (grated); 2 tsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 400 ml coconut milk (full-fat); 1 tbsp lime juice (freshly squeezed); 1 tsp salt (to taste); 1 tsp sugar; 1 tsp red chili flakes (optional); 2 tbsp cilantro (chopped, for garnish)

35 min 4 servings Medium

All Recipes

Shrimp Curry

A flavourful shrimp curry with a blend of spices and creamy coconut milk.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Shrimp curry, or 'cari de crevettes', is a delightful dish that showcases the perfect harmony between the succulent taste of shrimp and the rich, aromatic flavours of curry spices. This dish is a staple in many tropical and coastal regions, celebrated for its ability to bring warmth and comfort to the dining table. The creamy coconut milk base in this curry balances the spices beautifully, creating a luxurious sauce that coats each piece of shrimp. Whether you're a seasoned curry lover or trying it for the first time, this shrimp curry promises to be a crowd-pleaser.

Ingredients

Servings

For the Shrimp Curry

Instructions

Prepare the shrimp

Rinse the shrimp under cold water, pat dry with paper towels, and set aside.

Pro tip: Ensure the shrimp are completely dry before cooking to prevent excess moisture in the curry.

Sauté aromatics

Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Pro tip: Stir occasionally to prevent the onion from browning.

Add spices

Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add the curry powder, cumin, and coriander, stirring constantly for another minute.

Pro tip: Toasting the spices enhances their flavour.

Create the curry base

Pour in the coconut milk, stirring to combine with the spices. Add lime juice, salt, and sugar. Bring to a gentle simmer.

Pro tip: Use full-fat coconut milk for a richer sauce.

Cook the shrimp

Add the shrimp to the skillet, stirring to coat them in the sauce. Simmer for 5-7 minutes, until the shrimp are pink and cooked through. Check that the internal temperature of the shrimp reaches 145°F / 63°C by inserting a food thermometer into the thickest part of the shrimp.

Pro tip: Do not overcook the shrimp to avoid a rubbery texture.

Finish and serve

Taste and adjust seasoning if needed. Remove from heat and garnish with cilantro and a sprinkle of red chili flakes. Serve hot.

Pro tip: Serve with rice or naan to soak up the curry sauce.

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Tips & Tricks

<ul><li>Use fresh shrimp for the best flavour and texture.</li><li>Adjust the spice level by varying the amount of chili peppers.</li><li>Serve with basmati rice or naan bread for a complete meal.</li></ul>

Serving Suggestions

Serve this shrimp curry hot, garnished with fresh cilantro and a wedge of lime for added zest. It pairs wonderfully with steamed basmati rice or a warm piece of naan bread to soak up the creamy sauce. For a make-ahead option, prepare the sauce up to two days in advance and store it in the refrigerator. Add the shrimp just before serving to ensure they remain tender and juicy.