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A bowl of curry shrimp and rice.
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4.78 from 9 votes

Easy Shrimp Curry Recipe

Bring the bold flavors of Jamaica to your kitchen with this quick and easy 30-minute stovetop coconut curry shrimp recipe!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, Jamaican
Diet: Gluten Free
Keyword: Curry Shrimp, easy curry shrimp recipe, shrimp curry, shrimp curry recipe, simple curry shrimp recipe
Method: Stove Top
Servings: 4 servings
Author: Lexi's Clean Kitchen

Equipment

  • 1 Large Skillet or Dutch Oven

Ingredients

  • 1 tablespoon ghee or oil
  • 1 onion diced
  • 1 red bell pepper seeded and diced
  • 1 " piece fresh ginger minced
  • 4 garlic cloves minced
  • 2 tablespoons curry powder
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • Pinch of ground cinnamon
  • 1 13.5 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 1-1/2 pounds raw shrimp cleaned, peeled and deveined

Instructions

  • Heat ghee in a large skillet or dutch oven over medium heat. Once hot, add onions, pepper, ginger  and garlic and cook until beginning to soften, about 5 minutes.
    1 tablespoon ghee or oil, 1 onion, 1 red bell pepper, 1 " piece fresh ginger, 4 garlic cloves
  • Add in curry powder, salt, pepper and cinnamon and cook until fragrant, about 1 minute.
    2 tablespoons curry powder, 1 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, Pinch of ground cinnamon
  • Add coconut milk and lime juice and bring up to a boil. Reduce the heat and simmer for 10 minutes.
    1 13.5 ounce can unsweetened coconut milk, 1 tablespoon lime juice
  • Drop in shrimp and continue to simmer until the shrimp is opaque and cooked through, about 3-4 minutes.
    1-1/2 pounds raw shrimp
  • Taste and adjust seasoning, adding more salt or lime juice as needed.
  • Serve hot with white rice or cauliflower rice and a garnish of lime and cilantro.

Notes

This dish was originally published in 2018, and republished with new photos in 2020.
Storage: Transfer leftovers to an airtight container, and store in teh fridge for up to 3-4 days, or freeze for up to 3 months. Thaw in the fridge overnight, and gently reheat in a skillet on the stove over medium heat. 

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 9g | Protein: 11g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 919mg | Potassium: 388mg | Fiber: 3g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg