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Shrimp Curry

This flavorful delicious curry made with delicious shrimp in a smooth and creamy curry tomato sauce with fragrant spices and most fresh vegetables will bring vibrant colors and great taste to every table. Made with easy everyday ingredients and quick to make, this dish will be a great addition to any home dinners and holiday meals.

Prep time: 10 minutes Serving size: up to 6 servings

Cook time: 35 minutes Author: Jen ( @carlsbadcravings )



  • 1 pound extra-large shrimp (26-30 ct.), peeled and de-veined

  • 1 tablespoon of lime juice

  • 1 teaspoon of curry powder (yellow)

  • 1/2 teaspoon of salt

  • 1/4 teaspoon of pepper

  • 1/8 - 1/4 teaspoon of cayenne pepper

  • 2 tablespoon of olive oil

Curry :

  • 1 13.5 oz. can quality (coconut is preferred) milk

  • 1 tablespoon cornstarch

  • 1 medium onion, chopped

  • 2 cups 1/2-inch cubed, peeled, Yukon gold potatoes

  • 1 1/2 cups cauliflower florets

  • 1 red bell pepper, sliced

  • 1 tablespoon of grated ginger

  • 6 minced garlic cloves

  • 1 tsp EACH curry powder (yellow), ground cumin, ground coriander, ground turmeric, paprika, chili powder salt

  • 1/4 tsp cayenne pepper (more or less to taste)

  • 1/8 tsp EACH ground cinnamon, nutmeg

  • 1 14 oz. can crushed tomatoes

  • 1/2 cup low sodium chicken broth, plus more as needed

  • 1 teaspoon dried basil

How to Make It :

  1. Marinate shrimp: Whisk 1 tablespoon of lime juice and Shrimp seasonings together in a large bowl. Add the shrimp and stir to evenly coat. Set aside while you prep the rest of the ingredients.

  2. Cook Shrimp: Heat 2 tablespoons of olive oil over medium-high heat in a large saucepan. Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about 2 minutes per side. Transfer to a plate. You can remove the tails once cooled, if desired.

  3. Curry sauce: Whisk the milk and cornstarch together in a bowl and set aside.

  4. Add another drizzle of oil to the pan if needed.

  5. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes.

  6. Add the cauliflower, bell peppers, ginger, garlic and all the seasonings and cook 1 additional minute.

  7. Add in the milk, crushed tomatoes, chicken broth and basil.

  8. Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn't burn.

  9. Add additional broth as needed to achieve your desired sauce consistency.

  10. Stir all together and enjoy!


Jen. (2022, September 12). Shrimp curry. Carlsbad Cravings. Retrieved January 27, 2023, from

By Alina Myakota

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