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Authentic and Easy Shrimp Curry

Rated as 4.68 out of 5 Stars
12

"This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread."
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Ingredients

20 m servings 270
Original recipe yields 5 servings

Directions

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  1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  2. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts


Per Serving: 270 calories; 12.8 5.3 30.7 277 734 Full nutrition

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Reviews

Read all reviews 88
  1. 114 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry p...

Most helpful critical review

I thought it was just O.K. I did not like the combination of spices that were used.

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I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry p...

This is such a delicious and easy recipe! My husband (who is Indian) loved this dish and said it tasted very authentic. In fact, he loved it so much he asked me to make the same curry the foll...

This recipe is really good. My family is Indian and everyone loved it. As ginger other reviewers said, instead of using garlic paste I used 1 tablespoon minced garlic and 1 teaspoon minced ging...

The dish turned out pretty well, I used a can of diced tomatoes in place of the tomato because they're pricy this time of year. Next time I'd use just a pound of shrimp - it's also pretty expen...

This was easy and quite tasty. Only substitution I made was Madras curry powder for the curry leaves, which are hard to find here. This one's definitely a keeper! Thanks for sharing your recip...

Yummy. Even my husband liked this one, and he doesn't normally like curries.

I have made this 3 times now and every time it gets better and better. This truly is an easy recipe which is a good thing since I had never cooked Indian before! Each time I've made this I not...

SOOO good. EASY! Substituted powder curry for the leaves. Loved this! Smells and tastes wonderful with all of the spices! WOW! A little kick, but not horribly spicy!

We love this recipe so easy and tasty