Shrimp Curry


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

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

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

Shrimp Curry

5 from 7 reviews
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Make Shrimp

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

Make Curry


  • 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!


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!

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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.


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  1. Addie says

    5 stars
    Hello – I’m not sure this got posted so I’ll repeat it: this is not the recipe I made, I made the 1 Minute Shrimp curry using your onion masala. That said, the review still stands! 😊

  2. Addie says

    5 stars
    Hello! My husband and I loved this sauce; however, I got the dork of the day award by not noticing that the shrimp I bought were labeled “Easy-Peel” and not “Peeled”. As a result, we ended up eating the shrimp with our fingers since we had to peel them first! 😂😂 Very messy but delicious 😋

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