Shrimp Curry – an absolutely delicious shrimp curry recipe that is packed with flavor! Easy to follow instructions! Makes great leftovers!
An Easy Shrimp Curry Recipe
This shrimp curry is simply amazing! It is packed with flavor and made with real, simple ingredients. If you are in the middle of a Whole30 you HAVE to make this! Especially if you are on week 3 or 4 and you need something to liven up your tastebuds. This shrimp curry is it! It takes a little time to make it but trust me, it’s worth it! And the leftovers might be even better.
Love curry – try our Coconut Curry Salmon + Buttery Rice!
What You Will Need
- olive oil & garlic – sauté these together in the wok to get the flavor party started.
- full-fat coconut milk – you will want to make sure the coconut milk is fully combined before adding – we love this one!
- green curry paste – we always use this one!
- chicken broth – I recommend using a high-quality chicken broth or you can even use homemade!
- ground curry powder & ground cumin – a great combo that brings so much great flavor.
- carrots, potato, mushrooms, & bamboo shoots – our favorite vegetables to use in this recipe.
- fresh basil – more wonderful flavor to the wok!
- raw shrimp – you can use fresh or frozen, but if they are frozen make sure you thaw them first.
- yellow onion – another addition to the great flavors.
- kosher salt & pepper – everything needs a little salt & pepper seasoning.
- lime juice – a little acidity to help the flavor amplify even more.
- garlic chili sauce (optional) – this is a option depending on how spicy you like things.
What Goes Well With Curry
We love serving this on jasmine rice, but if you are wanting to keep it paleo/Whole30 you can serve it over cauliflower rice or simply enjoy it by itself. Either way it will be amazing!
Storing Leftovers
Any leftovers can simply be stored in an airtight container in the fridge for up to 3 days! In our opinion, it is actually better the next day!
How To Make Shrimp Curry
Prep and chop your ingredients.
Prep shrimp by thawing (if they were frozen), remove the shell, and tail, if you want.
Sauté the garlic in a large wok.
Add coconut milk, chicken broth, curry paste, curry powder, and cumin.
Stir to fully combine and then add the potato, carrots, and bamboo shoots. Simmer for 2 minutes.
Add basil, shrimp, onion, & mushrooms and simmer for an additional 5-7 minutes.
Mix to fully combine and taste to make any adjustments.
Enjoy!
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Shrimp Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Dinner/Entree
- Method: Stove Top or Wok
- Cuisine: Indian-Inspired
Description
Shrimp Curry – an absolutely delicious shrimp curry recipe that is packed with flavor! Easy to follow instructions! Makes great leftovers!
Ingredients
- 4 large garlic cloves, minced (divided)
- 2 tablespoons olive oil
- (2) 13.5oz cans coconut milk (full fat)
- (2) 4oz jars Thai Kitchen green curry paste
- 1/2 cup chicken broth
- 1 Tablespoons ground curry powder
- 2 Teaspoons ground cumin
- 1 large russet potato, cubed
- 3 large carrots, peeled and cut into 2 inch pieces (slice thick pieces in half)
- 1 cups sliced mushrooms
- 1 8oz can bamboo shoots, drained
- 1/2 cup fresh basil, roughly chopped
- 1.5 – 2 pounds large raw shrimp, shell-on
- 1 small yellow onion, quartered
- salt and pepper
- 1 teaspoon lime juice
- 1 teaspoon garlic chili sauce (optional)
Instructions
- Bring wok to medium heat and add olive oil and two cloves of minced garlic.
- Stir constantly until garlic becomes fragrant.
- Add coconut milk, chicken broth, curry paste, curry powder and cumin.
- Stir until well combined.
- Add potato, carrot and bamboo shoots.
- Let simmer for 2 minutes.
- Add basil, onion, mushrooms and shrimp.
- Stir and then cover and let simmer for 5-7 minutes.
- Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
Notes
- Stove Top: you could also make this in a large Dutch Oven on the stove top.
- Serving: serve over jasmine rice or over cauliflower rice.
- Whole30/Paleo: serve over cauliflower rice if doing paleo/Whole30 – or eat plain.
- Storage: store in an airtight container in the refrigerator for up to 3 days.
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