Spicy Shrimp Curry

bowl of garnished shrimp curry with naan and golden spoon

This Spicy Shrimp Curry is loaded with juicy shrimp, an extra flavorful sauce and all of the spices! Best loaded into a bowl with rice and garlic naan. Yum! 

This recipe, y’all. I’ve been really into shrimp lately. And I know that I wanted to make a spicy dish with it again this year after my beloved Loaded Spicy Shrimp Bowls. 

This particular recipe has been on repeat at our house! It’s well balanced, so delicious and who can pass up a warm and cozy bowl of spiced curry?! It’s incredible and I can’t wait to tell you all about it! But first off…

What is Curry? 

If you didn’t know, curry is a cuisine that originated in the Indian subcontinent. It apparently stems from the Tamil word “Kari” which means sauce or soup. Curry powder itself, however, originated in Britain in the 18th century. 

Some people like to grind fresh spices. Other people just like to use store bought for ease. I’m one of those people! 

And if you’re curious, most classic curry powders consist of beloved ingredients/spices like coriander, turmeric, chiles etc.

However you make a curry dish though, you can always count on it being deliciously warm, spiced well and the perfect consistency between a saucy soup and stew. It goes wonderful with cooked rice and of course, classic naan bread! 

If you want to learn more about the origin of curry, I would suggest reading this article! 

Why You’ll Love This Dish: 

First off – it’s SO balanced. Yes, you do have a lot of spices in it but with the deliciously creamy coconut milk it really helps mellow out those flavors for an incredible dish! 

I usually love using chicken in curries…and while I do think it has great flavor, I absolutely loved the shrimp in this! 

close up of saucy shrimp in the bowl with red pepper flakes on top

It added SUCH amazing texture. I loved every single juicy bite of shrimp. The curry sauce itself coats the shrimp so well and you can easily pick up shrimp with fresh naan bread…just saying! 

The sauce with the rice is the perfect match and SO tasty. I could eat this dish everyday. 

Oh, and you just know that the leftovers the next day are even BETTER. Giving that flavor profile a chance to truly meld together overnight…you just can’t beat it! So let’s get into what you need to make it! 

Ingredients You Need:

  • Raw, peeled + deveined jumbo shrimp (can keep the tails on or off) 
  • Crushed tomatoes
  • Full fat coconut milk 
  • Yellow onion 
  • Fresh garlic and ginger 
  • Lime 
  • Curry powder, cumin, turmeric, coriander, cayenne pepper, red pepper flakes, salt 
  • Jasmine rice 
  • Garlic naan 
  • Cilantro

Best Tips for Making Curry: 

As always, my biggest tip is to go ahead and chop up everything you need for this recipe. For this, you’ll need to chop: 

  • Diced onion 
  • Minced garlic 
  • Minced ginger 

Once you have that done, set it aside. Add a splash of oil to a large and DEEP sauce pan on medium heat. Take the thawed and ready to go shrimp and add them into the pan. Cook the shrimp on each side, flipping halfway for about 2-3 minutes or until they turn opaque. Once they’re done, remove them onto a plate. 

cooked shrimp in a pan

If needed, add another little bit of oil to the pan and then add in the onions with a pinch of salt. Cook those for 3-4 minutes. Then add in the fresh garlic and ginger and let it cook about 1 minute. 

And now time for spices!! 

Stir in the spices with the veggies and cook for 1-2 minutes. 

Next, add in the coconut milk and the diced tomatoes. Stir until combined and then let that mixture come to a boil. 

curry sauce in pan

Reduce the heat once it’s boiling, cover and let that simmer for about 10-15 minutes or until it begins to thicken. Be sure to stir it occasionally! 

Once it has thickened up – taste it and adjust seasoning if desired. If you want it more spicy, go for it! 

curry sauce with shrimp in the pan

Once the sauce is where you want it spice wise, add back in the shrimp and stir to coat the shrimp. 

shrimp curry getting scooped up by a piece of naan bread

Serve with rice and buttered garlic naan and you’re all set for an incredible dinner!

Storing Leftovers: 

Be sure to store leftovers in the fridge for up to 2-3 days. Make sure it’s a tightly sealed container. Enjoy every bite! 

Did you like this recipe? Here are a few others you might enjoy: 

Chickpea Curry 

Chicken and Delicata Squash Curry 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

4.88 from 8 votes

Spicy Shrimp Curry

This Spicy Shrimp Curry is loaded with juicy shrimp, an extra flavorful sauce and all of the spices! Best loaded into a bowl with rice and garlic naan. Yum! 

Course Main Course
Cuisine Indian
Keyword easy curry, homemade curry, shrimp curry, spicy curry, spicy shrimp curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Haylie


  • 12 oz raw peeled and deveined jumbo shrimp
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 14 oz can crushed tomatoes
  • 1 14 oz. can full fat coconut milk
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (omit if you want it a *little* less spicy)
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • jasmine rice and naan to serve it with
  • fresh cilantro to garnish
  • 2 tsp avocado oil
  • juice of 1/2 of a lime


  1. Begin by dicing the onion, mince the garlic and the ginger. Set aside for now. Prepare the shrimp. It should be thawed (if using frozen) and ready to cook! Get all of the spices out of the cabinet and ready to go!

  2. Begin by adding a large and deep saute pan to the stove. Turn it on medium heat and add 2 tsp of so of avocado oil. Let that heat up. 

  3. Add the shrimp to the pan once it's been heated and cook on each side, flipping halfway for about 2-3 minutes or until they're pink and opaque. See photo in blog post for reference. Once they're done, remove from the pan and set them on a plate.

  4. To the same pan, add in the onion with a pinch of salt. Mix around and let cook for 3-4 minutes or until softened.

  5. Add in the ginger and garlic next and cook for 1-2 minutes or until fragrant.

  6. Add all of the spices in directly with the onion/garlic/ginger mixture and stir. Cook for 1-2 minutes.

  7. To the pot, add the coconut milk and crushed tomatoes. Stir together until combined.

  8. Let this mixture come to a boil for 1 minute and then reduce the heat to medium low, cover and let it cook for 10-15 minutes, stirring occasionally. It will thicken up a bit as it cooks.

  9. Once done, add in the juice of 1/2 of a lime. Taste and adjust seasoning if needed. If you like it more spicy, now is a great time to spice it up!

  10. Once the sauce is where you want it spice wise, add back in the shrimp and stir to coat the shrimp. 

  11. Serve with rice and naan, garnishing with cilantro! Enjoy!

Recipe Notes

Cook rice according to package instructions - about 1 cup or so, depending on how many people you're feeding/or if you will want leftover rice (Which is always good to have on hand)

Serve with naan if you have it available - don't worry if not! 

If you don't have fresh ginger or fresh garlic, you can use ground spices. I would try 2 tsp of garlic powder and 1 tsp of ginger and go from there. 

23 comments / Add your comment below

  1. Hello – I’m making this tonight, but just so you know, you left the onion, garlic and ginger out of the recipe card. I’ll improvise. 😊

    1. Oh my goodness – so so sorry, Addie! That’s what happens when you try to write it out too quickly, lol! I just added the correct measurements 🙂

        1. Hi Leon! Thanks for asking to check. I would not substitute the coconut milk if possible – it really is what gives the curry so much flavor!

  2. 5 stars
    Hi! I followed this recipe and made some adjustments… garlic cloves and fresh ginger were mashed in mortar and pestle, I added bay leaf to the stew, and since I have fresh oregano, parsley & dill as well as cilantro I chopped & added all of these… also instead of avocado oil I used extra virgin olive oil…we had it with jasmine white rice… this is a very delicious basic spicy shrimp curry thank you for the recipe.

  3. 5 stars
    So good, full of flavor, a keeper recipe for sure and so easy !
    Quick question:
    How many calories are in this ?

    1. Thank you so much, Elaina!! I’m honestly not sure, I used to add nutritional information on my blog but don’t as of right now. Maybe i should bring it back? In the meantime, you can always add in the specific ingredients into an online calorie counter 🙂 Thank you again for making the recipe!! -Haylie

    1. Hi Dwayne, sorry I forgot to add that to the recipe card! I just added it at step 10 – you add the shrimp back in once the sauce has thickened a bit 🙂 Hope you enjoy!

  4. 5 stars
    This was delish! Thanks so much for posting. I eat a keto diet so I only used half the onion but put n about 1 cup chopped red peppers and served it over cilantro cauliflower rice….perfection! Thanks again:))

  5. 5 stars
    thanks for making this recipe so easy to understand, i just moved in with my fiance and shes been wanting shrimp curry 4 the longest so i made her this for our first night together in the new place, and she loved it:)

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