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Bowl of shrimp curry and rice.

Shrimp Curry

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  • Author: Erin Jensen
  • 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


Shrimp Curry – an absolutely delicious shrimp curry recipe that is packed with flavor! Easy to follow instructions! Makes great leftovers!


  • 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
  • 1.52 pounds large raw shrimp, shell-on
  • 1 small yellow onion, quartered
  • salt and pepper
  • 1 teaspoon lime juice 
  • 1 teaspoon garlic chili sauce (optional)


  • 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.


  • 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.