Spicy Shrimp Curry
Spicy Shrimp Curry features succulent shrimp simmered in a rich, aromatic sauce with spices, tomatoes, zucchini, and coconut milk. The bold flavors and vibrant colors make it perfect for those who enjoy a spicy, comforting, and flavorful dish that pairs well with rice or bread.
Ingredients
- 2 lb. raw shelled medium shrimp ⓘ
- 3 Tbsp. safflower oil ⓘ
- 1 Tbsp. minced garlic ⓘ
- 1 Tbsp. minced ginger ⓘ
- 1 c. chopped onions ⓘ
- 3 to 4 dried red chili peppers ⓘ
- 1 tsp. turmeric
- 1/2 tsp. fennel seed ⓘ
- 1/4 tsp. ground cardamom ⓘ
- 1 lb. zucchini, cut into 1/2-inch dices ⓘ
- 4 tomatoes, peeled and cut into 1/2-inch dices ⓘ
- 1 c. coconut milk ⓘ
- 1 1/2 tsp. salt ⓘ
- 2 Tbsp. minced scallions ⓘ
- 1 Tbsp. fresh cilantro ⓘ
Instructions
- Heat safflower oil in a large skillet or wok over medium heat.
- Add minced garlic, minced ginger, chopped onions, and dried red chili peppers; sauté until fragrant and onions are translucent.
- Stir in turmeric, fennel seed, and ground cardamom; cook for 1 minute to release spices' aroma.
- Add diced zucchini and cook for about 5 minutes until slightly tender.
- Stir in peeled and diced tomatoes; cook until tomatoes soften and mixture thickens slightly.
- Pour in coconut milk and add salt; bring to a gentle simmer.
- Add the raw shelled shrimp and cook until they turn pink and are cooked through, about 5-7 minutes.
- Garnish with minced scallions and fresh cilantro before serving.
Tips & Substitutions
For an extra kick, consider adding a dash of cayenne pepper or swapping the dried red chili peppers for fresh ones. If you can't find safflower oil, vegetable oil works well too. For a milder version, reduce the number of chili peppers. This dish can also incorporate other vegetables like bell peppers or carrots to enhance the flavor and texture.
Serving Suggestions
Serve this Spicy Shrimp Curry over steamed jasmine rice or with warm naan for a satisfying meal. It pairs beautifully with a side of sautéed greens or a fresh cucumber salad to balance the heat. For a complete experience, consider serving it alongside Coconut Shrimp With Red Curry Sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the curry in a skillet over low heat, adding a splash of water or coconut milk to maintain the consistency. Avoid microwaving as it can overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Shrimp Curry contains roughly 2160 calories, with 60g protein, 228g carbohydrates, and 129g fat. It is an excellent source of vitamin C (787% of the Daily Value), dietary fiber (252% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2351mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before adding them to the curry. This can be done overnight in the refrigerator or quickly under cold running water. Adjust cooking time as necessary to ensure they're cooked through.
What can I substitute for coconut milk?
If you prefer a lighter option, you can substitute coconut milk with almond milk or a mixture of regular milk with a splash of coconut extract. However, keep in mind that this will change the flavor profile of the dish. For a creamier texture, try using evaporated milk.
Is this recipe spicy?
The spice level can be adjusted according to your preference. Using 3-4 dried red chili peppers will provide a good amount of heat, but you can reduce that number for a milder curry. Alternatively, adding a dollop of yogurt or sour cream can help balance the spiciness when serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).