Shrimp Curry

22 Comments

This Indian Shrimp Curry is paleo, dairy-free and delicious!! Recipe by Ashley of MyHeartBeets.com

My hubby’s mom makes AWESOME shrimp curry – it’s rich, creamy, spicy and sweet. It’s a simple recipe that’s simply fantastic and today, I’m going to share that recipe with you.

Whenever we visit Rob’s fam, my mother-in-law will cook a delicious Keralite feast.

For those that don’t know, Kerala is a state in India located along the Malabar coast. As you might imagine, seafood is a big part of their cuisine.

Rob and I are both observing Lent and since we’re not eating meat on Fridays, I HAVE to have dinner ready by the time he gets off work. Why? Because if I don’t… Roby will go to McDonalds and order their fish sandwich (filet o’ fish…). I can’t understand why, but he loves that place and he loves that square shaped fish sandwich. The great thing about this shrimp curry is that it’s a quick and easy dish to whip up. The only thing that takes time with this dish is browning the onions – but I prep the rest of my ingredients while I brown the onions – so it all works out.

To make this dish, cook the shrimp and set it aside. Then, add onions, curry leaves and a thai bird chili pepper to the saute pan. Once the onions turn golden, add the ginger, garlic and spices – then the tomatoes. Add the coconut milk and the shrimp – and viola, you’ve got good food.

This Indian Shrimp Curry is paleo, dairy-free and delicious!! Recipe by Ashley of MyHeartBeets.com

Enjoy this shrimp curry. It’s fantastic and you’re going to love it. Want more tasty Indian recipes? Then check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes.

Shrimp Curry

This Indian Shrimp Curry is paleo, dairy-free and delicious!! Recipe by Ashley of MyHeartBeets.com

Shrimp Curry

5 from 4 reviews
Pin Recipe Print Recipe

Ingredients
 

Make Shrimp

  • 1 tbs Coconut Oil
  • ½ tsp salt
  • ¼ tsp freshly cracked black pepper
  • 1 lb wild caught shrimp

Make Curry

Instructions
 

  • In a saute pan, add 1 tbs coconut oil on medium heat.
  • Add shrimp, salt and pepper – cook until done, then set aside.
  • Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
  • When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
  • Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
  • Enjoy!

Notes

Please note – you cannot replace curry leaves with curry powder – they are NOT at all the same thing.
Also, you don’t have to eat the curry leaves, they just provide the dish with a ton of flavor 🙂
If you use cayenne instead of the Kashmiri chili, you’ll want to use a little less and you’ll want to add paprika for color.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Related Recipes

Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Elizabeth says

    Hi – just making this now. Sauce tastes delicious. I decided to just cook the raw shrimp in the sauce instead of precooking it. Is there a specific reason that you would precook them? Thanks!

    • My Heart Beets says

      Hi Elizabeth, you can do it either way and honestly your way sounds much easier! I was taught this way by family (reason being to better season the shrimp) but I don’t think it makes much of a difference if any. I’m going to test it out and update the recipe if I find it doesn’t matter which is what I suspect. Thank you for bringing this to my attention – always great to save time!

  2. Patricia says

    5 stars
    This sauce tastes just like my favorite dish from a local Thai restaurant. Yum! They serve it with a choice of beef or chicken. I think I’ll do what a previous poster suggested and make a bunch and freeze it for fast future meals. Thanks!!!

  3. Molly says

    HI Ashley!
    Im looking forward to trying your recipes – i have quite a few pinned! Do you think this one could be made in in the Instant Pot very well? I just got one recently and am trying to find more recipes for it. 🙂 Not sure if fish or shrimp would adapt well since they cook so quickly already…. Thanks!

    • My Heart Beets says

      Hi Molly! I don’t think an IP will save you much time when it comes to seafood. I’ll keep adding more IP recipes to the blog – there’s one coming later today actually 🙂

  4. Jessica says

    5 stars
    I absolutely love this curry sauce! I recently decided to use in in prepping freezer meals. I made the sauce and used an immersion blender to puree it, then filled ice cube trays with the sauce. I used a vegetable spiralizer to make sweet potato noodles, and I blanched some spinach, snap peas and mushrooms. Combine all ingredients in a bag after flash freezing and you have a healthy version of store bought freezer meals. Take out of the freezer and dump into a skillet for 3-5 min. Delicious curry instantly!

  5. Sonja Pahor says

    I love the sound of your recipes but you never mention how many people they are supposed to serve. Could you consider this in future

    • My Heart Beets says

      Hi Sonja, thanks! I will make more of an effort to include the number of servings. For the record, I’d say this shrimp curry is about 2-3 servings. Hope that helps!

  6. Sherry says

    Can you use dried curry leaves? I’m having trouble locating fresh ones. According to the shipping estimate, the ones on your Amazon link take almost 3 weeks to come in!

    • My Heart Beets says

      Hi Sherry, yes you can use dried curry leaves! Jeez, there must be some high demand for curry leaves because they’ve bumped up the price to an unreasonable amount. I found a cheaper option for fresh curry leaves on amazon but they’ll still take a couple weeks to get to you. If you know of any local Indian grocery stores, you can almost always find curry leaves available for just a few bucks. Once you find them, buy a big bunch and freeze them! Let me know what you think of the curry once you try it 🙂

Trackbacks

  1. […] Lent this month and so seafood has been on the menu a lot lately. While we’d be happy eating this shrimp curry every week, I figured it was time for something new. If you’re a big fan of garlic, you’re […]