Quick and Easy Shrimp Curry
Are you short on time but craving a delicious and satisfying meal? Look no further! Our quick and easy shrimp curry recipe is here to save the day. With just a handful of ingredients and minimal prep, you can whip up a flavorful curry in no time. Weeknight dinners just got a whole lot tastier!
I’m Indian, but living overseas has meant that our food at home has become more international, especially with my kids mostly dictating our meals (let’s be real—pasta nights happen a lot ?). But every now and then, I get a deep craving for something homely, comforting, and filled with the flavors of my childhood. That’s when I turn to this quick and easy shrimp curry.
It’s one of those dishes that brings me back to my roots without spending hours in the kitchen. I love the warmth of the mustard seeds, curry leaves, and coconut milk—it reminds me of the comforting curries I grew up with, but with a modern, no-fuss twist. Since making naan or chapati takes time, I usually serve this curry with steamed buckwheat or quinoa—both are way easier to make and actually pair beautifully with the creamy, spiced sauce.
This dish is my shortcut to nostalgia—a taste of home that fits into my busy life. If you ever crave something flavorful, comforting, and ridiculously easy, this is it! What’s your go-to comfort meal?
Why is this the best shrimp curry?
- No Chopping, No Fuss! – This recipe skips the tedious prep work. No need to dice onions, tomatoes, or peppers—just toss in a few ingredients and let the flavors do the work. Perfect for busy weeknights!
- Incredibly Fast & Easy – From start to finish, this curry is ready in under 20 minutes. The shrimp cook in minutes, and the coconut-based sauce comes together effortlessly.
- Bold, Authentic Flavors – Sautéing mustard seeds, curry leaves, and garlic in oil releases an aromatic base, while the curry powder and cayenne bring warmth and depth to every bite.
- Versatile & Customizable – This curry works with any protein (chicken, tofu, or fish) and pairs beautifully with rice, naan, quinoa, or buckwheat. Adjust the spice level and richness to make it your own!
Ingredients and substitutes
- Oil: Used to sauté the aromatics. You can use vegetable oil, coconut oil for a richer flavor, or ghee for a more authentic taste.
- Mustard Seeds: Adds a nutty, slightly spicy aroma. If unavailable, use cumin seeds or skip them for a milder flavor.
- Curry Leaves: Provide a unique citrusy and earthy aroma. If fresh ones aren’t available, use dried curry leaves or substitute with a bay leaf for a different but complementary flavor.
- Garlic: Gives depth and warmth. If you don’t have fresh garlic, use 1 teaspoon garlic paste or ½ teaspoon garlic powder.
- Curry Powder: The main spice blend. You can swap with garam masala for a different Indian flavor profile or make your own with cumin, coriander, turmeric, and paprika.
- Cayenne Pepper: Adds heat. You can use red chili powder, paprika for a milder touch, or skip it entirely for a mild version.
- Coconut Milk: Creates a creamy, rich texture. If you don’t have coconut milk, use heavy cream, evaporated milk, or a blend of milk and yogurt for a different creamy consistency.
- Water: Helps adjust the sauce’s consistency. You can replace it with broth (vegetable, chicken, or seafood) for extra depth.
- Shrimp: The star ingredient. You can substitute it with fish, chicken, tofu, or chickpeas for a vegetarian version.
- Fresh Cilantro: Adds freshness at the end. You can swap with parsley, Thai basil, or a squeeze of lemon for brightness.
Step-by-step: Prawn curry recipe
- Heat the Oil: Add the oil to a pan over medium heat. Once hot, add mustard seeds and let them sizzle for a few seconds until they start to pop
- Sauté the Aromatics: Add the curry leaves and garlic. Sauté for about 30 seconds until fragrant—be careful not to burn the garlic.
- Add Spices: Stir in the curry powder and cayenne pepper. Toast the spices for 10-15 seconds to enhance their flavor.
- Pour in the Liquids: Add the coconut milk and water, stirring to combine. Bring to a gentle simmer and let it cook for 3-5 minutes to let the flavors meld.
- Cook the Shrimp: Add the shrimp to the simmering curry. Season with salt and pepper, then cook for 4-5 minutes or until the shrimp turn pink and opaque.
- Finish with Cilantro: Stir in the fresh cilantro, let it cook for another 30 seconds, then remove from heat.
- Serve & Enjoy! Tonight, I served mine over steamed buckwheat with a side of fresh salad, coconut chutney, and Greek yogurt—but it’s also amazing with rice or naan!
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Frequently asked questions
This prawn curry will keep in the fridge for 3 to 4 days. It has coconut milk, which reduces its shelf life.
The answer is yes! Using frozen shrimp is convenient and can help preserve the quality and freshness of the seafood. To use frozen shrimp, thaw them before adding them to your curry. You can do this by placing them in a colander under cold running water for a few minutes until they have fully thawed. Once the shrimp is thawed, you can cook them according to the recipe instructions and enjoy the same delicious flavors in your shrimp curry.
Yes, you can add carrots, potatoes, and such. My favorite is turnip or parsnip. And if you use veggies, cook the veggies in the curry first, then add the prawns because veggies take longer to cook.
Well, you can use 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, and 1 tsp paprika (plus the cayenne in the recipe).
Easy Prawn Curry
This prawn curry uses only six ingredients and gets ready in less than 20 minutes. Prawns, curry powder, coconut milk, and a few other pantry staples are all you need. Serve it over steamed rice for a complete Indian meal.
Video
Ingredients
- 1 lb (500 g) Shrimp Clean, shell, and devein, leaving the tails intact
- 1 tbsp Cooking oil
- 1 tsp Mustard seeds (optional)
- 4 Curry leaves (optional)
- 1 tsp Garlic sliced
- 2 tbsp Curry powder
- 1 tsp Cayenne hot or sweet paprika
- 1 cup (240 ml) Coconut milk
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- ¼ cup Cilantro chopped
Method
- Heat the Oil: Add the oil to a pan over medium heat. Once hot, add mustard seeds and let them sizzle for a few seconds until they start to pop.1 tbsp Cooking oil, 1 tsp Mustard seeds
- Sauté the Aromatics: Add the curry leaves and garlic. Sauté for about 30 seconds until fragrant—be careful not to burn the garlic.4 Curry leaves, 1 tsp Garlic
- Add Spices: Stir in the curry powder and cayenne pepper. Toast the spices for 10-15 seconds to enhance their flavor.2 tbsp Curry powder, 1 tsp Cayenne
- Pour in the Liquids: Add the coconut milk and water, stirring to combine. Bring to a gentle simmer and let it cook for 3-5 minutes to let the flavors meld.1 cup Coconut milk
- Cook the Shrimp: Add the shrimp to the simmering curry. Season with salt and pepper, then cook for 4-5 minutes or until the shrimp turn pink and opaque.1 lb Shrimp, ½ tsp Salt, ½ tsp Black pepper powder
- Finish with Cilantro: Stir in the fresh cilantro, let it cook for another 30 seconds, then remove from heat.¼ cup Cilantro
- Serve & Enjoy! Tonight, I served mine over steamed buckwheat with fresh salad, coconut chutney, and Greek yogurt—but it’s also amazing with rice or naan!
Notes
- Use Fresh or Frozen Prawns – Fresh prawns cook quickly and stay juicy, but if using frozen, thaw them properly to avoid excess water in the curry.
- Toast the Spices – Lightly sautéing the curry powder and cayenne in oil enhances the flavor and brings out their aroma.
- Full-Fat Coconut Milk for Creaminess – For a rich, silky sauce, use full-fat coconut milk instead of light versions, which can be too watery.
- Don’t Overcook the Prawns – Prawns cook in 4-5 minutes max—overcooking makes them rubbery. Remove from heat as soon as they turn pink and opaque.
- Adjust Spice to Taste – If you like it milder, reduce the cayenne. For extra heat, add chili flakes or a fresh green chili.
- Simmer, Don’t Boil – A gentle simmer helps the flavors meld without curdling the coconut milk.
- Salt at the Right Time – Add salt after the prawns go in to avoid drawing out too much moisture too soon.
- Customize Your Protein – Swap prawns for chicken, fish, tofu, or chickpeas for a different version of this quick curry.
- Serve Immediately – This dish is best enjoyed fresh, as prawns can continue to cook and firm up if left sitting in the hot curry.
- Pair with Quick Sides – Serve with steamed rice, quinoa, buckwheat, or naan for an easy, well-balanced meal.
Equipment you will need
Nutrition
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The recipes are very well explained and sound delicious, I am going to try all of them, I am hungry already. Thank you
Hello! This curry looks great. My family is planning on camping near the seaside and I thought this would be nice to make with fresh seafood. I have a question though – is it possible to steam rice over a pan of curry, since I will only have one camping stove? Thanks for any advice! Laura
Hey Laura. Sorry not sure I understand what you mean by steam rice over a pan of curry. I’m not into camping so I’m probably not the right person to answer that questions. Sorry.
Hi,
I meant can you steam rice straight over the curry instead of over a pan of water? It’s ok, I will ask someone else! 🙂