Shrimp Curry masala
This easy shrimp curry is rich, aromatic, and perfect for busy weeknights. Featuring tender shrimp simmered in a velvety tomato-coconut sauce seasoned with warm Indian spices, it comes together in under 40 minutes. Serve with steamed rice or warm naan for a comforting meal.
Ingredients
2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1½ teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red chili powder (adjust to taste)
1 (14.5 oz) can chopped tomatoes
1 (14 oz) can coconut milk
1 teaspoon salt
1 pound cooked, peeled shrimp (tails removed)
2 tablespoons fresh cilantro, chopped
Instructions
Sauté the Onion
Heat peanut oil in a large skillet over medium heat. Add the minced onion and cook until translucent, about 5 minutes. Remove the skillet from heat and let it cool slightly for 2 minutes.Toast the Spices
Return the skillet to low heat. Stir in garlic, turmeric, ginger, cumin, paprika, and chili powder. Cook for 30 seconds, allowing the spices to bloom and release their fragrance.Make the Sauce
Add the chopped tomatoes, coconut milk, and salt. Stir to combine. Bring the mixture to a boil for 1 minute, then reduce heat and let it simmer gently for 10 minutes, stirring occasionally.Add the Shrimp
Stir in the cooked shrimp and cilantro. Simmer for 1–2 minutes, just until the shrimp are heated through.Serve
Spoon over hot rice or serve alongside naan. Garnish with extra cilantro if desired.
- Pro Tip
Don’t overcook the shrimp! Since the shrimp are already cooked, you just want to warm them through. Overcooking can make them rubbery—add them at the very end and simmer briefly to keep them tender and juicy.
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