Indian shrimp curry in a blue bowl with cilantro and lime wedges

5 from 3 votes

Indian Shrimp Curry Recipe

Tender shrimp simmer in a creamy coconut curry sauce with warm spices, peppers, and lime. This easy Indian shrimp curry is savory, aromatic, and easy to make as mild or spicy as you like.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Indian

Servings:

Calories: 454kcal

Author: Davinah

Ingredients

1 lb Shrimp peeled and deveined
½ tsp Natural Ancient Sea Salt
¼ tsp Black Pepper
1 cup Sliced Peppers optional
1 large Shallot optional
3 cloves Garlic minced
1 tbsp Curry Powder
1 tsp Ground Ginger
1 tsp Ground Coriander
½ tsp Cayenne Pepper optional
2 tsp Panch Phoron or Indian Five Spice
13.6 oz Unsweetened Coconut Milk
3 tbsp Fish Sauce
1 tbsp Brown Sugar or 1:1 keto brown sugar substitute
½ tbsp Lime Juice
3 tbsp Coconut Oil butter or ghee
Cilantro and lime wedges to be served on the side

Instructions

Season the shrimp: Season the shrimp with the salt and black pepper. Set aside.
Cook the aromatics: Heat the coconut oil, butter, or ghee in a medium skillet over medium heat. Add the shallot, garlic, and peppers. Cook until softened.
Bloom the spices: Stir in the curry powder, ground ginger, ground coriander, and panch phoron. Cook for 1–2 minutes, stirring occasionally, until fragrant.
Add the coconut milk: Reduce the heat to low. Stir in the cayenne, if using, followed by the coconut milk.
Simmer the sauce: Stir in the fish sauce, brown sugar or substitute, and lime juice. Simmer for 10 minutes.
Cook the shrimp: Add the shrimp and cook for about 3 minutes, or until pink and opaque.
Finish and serve: Top with fresh cilantro and serve with lime wedges, if desired.

Video

Notes

For a milder curry: Use bell peppers and leave out the cayenne.
For more heat: Use Fresno or habanero peppers and add the cayenne.
Sweetener: Regular brown sugar and a 1:1 brown sugar substitute both work well.
Panch phoron: This Indian five-spice blend typically includes cumin, mustard, fenugreek, nigella, and fennel.
Frozen shrimp: Thaw and pat dry before adding them to the recipe.

Nutrition