Spicy Indian-Style Shrimp

Name: Spicy Indian-Style Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g shrimp (peeled and deveined); 1 tbsp curry powder; 1 tsp turmeric powder; 2 tbsp vegetable oil; 1 cup coconut milk (full-fat); 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tbsp ginger (grated); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp red chili flakes; to taste salt; to taste black pepper

30 min 4 servings Medium

All Recipes

Enjoy a burst of flavours with these spicy Indian-style shrimp, perfectly balanced with coconut milk and curry.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Medium

Spicy Indian-Style Shrimp is a delightful dish that combines the richness of coconut milk with the warm flavours of curry. This recipe is perfect for those who love a bit of heat and exotic spices in their meals. The creamy coconut milk pairs beautifully with the bold spices, creating a harmonious balance that will transport your taste buds to the heart of India. Whether you are cooking for a special occasion or a weeknight dinner, this dish is sure to impress.

Instructions

Prepare the Shrimp

In a bowl, combine shrimp with curry powder, turmeric, and a pinch of salt. Mix well and set aside.

Pro tip: Let the shrimp marinate for at least 10 minutes for better flavour.

Cook the Shrimp

Heat vegetable oil in a large pan over medium heat. Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove and set aside.

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Sauté Aromatics

In the same pan, add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cooking until fragrant.

Pro tip: Adjust the heat to avoid burning the garlic.

Build the Sauce

Add cumin, coriander, and chili flakes to the pan. Stir for another minute before adding the coconut milk.

Pro tip: Stir continuously to prevent spices from sticking to the pan.

Simmer

Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the sauce to thicken slightly.

Pro tip: The sauce should coat the back of a spoon when ready.

Combine and Serve

Return the shrimp to the pan, gently stirring to coat them in the sauce. Cook for an additional 2 minutes to heat through. Adjust seasoning.

Pro tip: Garnish with fresh cilantro and serve immediately.

💡

Tips & Tricks

Use fresh or frozen shrimp, but ensure they're properly thawed if using frozen.
Adjust the level of spiciness by varying the amount of curry powder or adding fresh chilies.
Serve with basmati rice or naan to soak up the delicious sauce.
Garnish with fresh cilantro for an added burst of freshness.

Frequently Asked Questions

Can I use light coconut milk?

Yes, but the sauce may be less creamy. Full-fat coconut milk is recommended for the best texture.

How long should I marinate the shrimp?

Marinate the shrimp for at least 10 minutes to allow the spices to infuse.

What type of curry powder is best?

Use a mild or medium curry powder based on your spice preference. Adjust with extra chili flakes for more heat.

Can I substitute chicken for shrimp?

Yes, you can use chicken, but ensure it is cooked to 165°F / 74°C for safety.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to two days. Reheat gently on the stove.

Serving Suggestions

Serve your spicy Indian-style shrimp with a side of basmati rice or warm naan to soak up the aromatic sauce. Pair it with a refreshing cucumber salad or a mango chutney to enhance the flavours further. You can make this dish ahead and store it in the refrigerator for up to two days. When ready to serve, gently reheat on the stove over low heat, ensuring the shrimp remain tender and juicy.

Nutrition per serving

320

Calories

24g

Protein

23g

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