18 Spicy Curry Shrimp Recipes Delight

Are you ready to turn up the heat in your kitchen with some mouthwatering spicy curry shrimp recipes? Whether you’re craving a quick weeknight dinner or looking to spice up your meal prep, we’ve got 18 sizzling options that promise to deliver bold flavors and comforting warmth. Dive into our roundup and discover your next favorite dish that’s sure to impress!

Coconut Curry Shrimp

Whisking you away to a tropical paradise, this Coconut Curry Shrimp combines succulent seafood with the rich, aromatic flavors of coconut milk and curry spices, creating a dish that’s as vibrant as it is comforting.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 1 tbsp honey
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and ginger to the skillet, sautéing for 3-4 minutes until softened and fragrant.
3. Sprinkle curry powder over the onion mixture, stirring constantly for 1 minute to toast the spices.
4. Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer for 5 minutes to meld the flavors.
5. Add shrimp to the skillet, cooking for 4-5 minutes until they turn pink and opaque.
6. Stir in lime juice and honey, adjusting the sweetness and acidity to your preference.
7. Garnish with fresh cilantro before serving.

Kick back and savor the creamy texture and bold flavors of this dish, perfect over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of the curry sauce.

Thai Red Curry Shrimp

Zesty and vibrant, Thai Red Curry Shrimp is a dish that marries the bold flavors of Thailand with the simplicity of quick, home cooking. Succulent shrimp swim in a creamy, aromatic curry sauce, offering a perfect balance of heat, sweetness, and umami that’s sure to transport your senses to the streets of Bangkok.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 2 tbsp Thai red curry paste to the skillet, stirring constantly for 1 minute to release its aromas.
3. Pour in 1 can coconut milk, stirring to combine with the curry paste until smooth.
4. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar, blending well into the sauce.
5. Add 1 red bell pepper and 1 cup bamboo shoots to the skillet, simmering for 5 minutes until the vegetables begin to soften.
6. Gently add 1 lb shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
7. Remove from heat and stir in 1/2 cup Thai basil leaves and the juice of 1 lime.
8. Tip: For an extra layer of flavor, lightly toast the curry paste before adding the coconut milk.
9. Tip: Do not overcook the shrimp; they should be just done to remain tender.
10. Tip: Serve immediately to enjoy the basil’s freshness at its peak.

Lusciously creamy with a kick of spice, this Thai Red Curry Shrimp boasts a symphony of textures from the crisp vegetables to the tender seafood. Elevate the dish by serving it over jasmine rice or alongside a crisp, green papaya salad for a complete meal that’s as visually appealing as it is delicious.

Spicy Garlic Curry Shrimp

Venture into the realm of coastal flavors with this Spicy Garlic Curry Shrimp, a dish that marries the boldness of garlic and the warmth of curry with the delicate sweetness of shrimp, creating a symphony of flavors that’s both invigorating and comforting.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp red pepper flakes
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Sprinkle in curry powder and red pepper flakes, stirring constantly to toast the spices for about 1 minute, which unlocks their full aroma.
4. Increase the heat to medium-high and add the shrimp, cooking for 2 minutes per side until they turn pink and opaque.
5. Pour in coconut milk, reducing the heat to low, and simmer for 3 minutes to allow the flavors to meld.
6. Drizzle with lemon juice and sprinkle with chopped cilantro, stirring gently to combine.
7. Season with salt to taste, then remove from heat to prevent overcooking the shrimp.

Zesty and vibrant, this Spicy Garlic Curry Shrimp boasts a creamy texture with a kick of heat, perfect served over a bed of steamed jasmine rice or alongside crisp, roasted vegetables for a contrasting crunch.

Yellow Curry Shrimp with Pineapple

Lusciously vibrant and bursting with tropical flavors, this Yellow Curry Shrimp with Pineapple is a delightful fusion of sweet and savory, perfect for elevating your weeknight dinner into something extraordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1 can (13.5 oz) coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp vegetable oil
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup red bell pepper, sliced
• 1/2 cup onion, sliced
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering.
2. Add onion and red bell pepper, sautéing for 3 minutes until slightly softened.
3. Stir in garlic and yellow curry paste, cooking for 1 minute until fragrant.
4. Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
5. Add shrimp, pineapple chunks, fish sauce, and sugar, stirring to combine.
6. Simmer for 5 minutes, or until shrimp are pink and cooked through.
7. Remove from heat and stir in lime juice and cilantro.

Tender shrimp and juicy pineapple soak up the rich, aromatic curry sauce, creating a dish that’s as visually stunning as it is delicious. Serve over steamed jasmine rice or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Green Curry Shrimp with Bamboo Shoots

Flavorful and aromatic, this Green Curry Shrimp with Bamboo Shoots is a vibrant dish that brings the essence of Thai cuisine to your table. Perfectly balanced with creamy coconut milk and a hint of spice, it’s a delightful way to elevate your weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup bamboo shoots, sliced
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup Thai basil leaves
• 1 tbsp vegetable oil
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 2 tbsp green curry paste to the pan and stir for 1 minute until fragrant.
3. Pour in 1 can coconut milk and 1/2 cup water, stirring to combine with the curry paste.
4. Add 1 cup bamboo shoots to the pan and simmer for 5 minutes.
5. Stir in 1 lb shrimp, 1 tbsp fish sauce, and 1 tsp sugar, cooking for 3-4 minutes until shrimp are pink and opaque.
6. Remove from heat and fold in 1 cup Thai basil leaves until just wilted.
7. Tip: For a richer flavor, let the curry simmer for an additional 5 minutes before adding the shrimp.
8. Tip: Always use fresh Thai basil for its distinct aroma and flavor.
9. Tip: Adjust the heat by adding more or less green curry paste according to your preference.

Velvety and rich, this curry boasts a perfect harmony of flavors with the tender shrimp and crisp bamboo shoots. Serve it over steamed jasmine rice or with a side of crunchy vegetables for a complete meal.

Curry Shrimp and Potato Stew

Gracefully blending the warmth of Caribbean spices with the comforting heartiness of a stew, this Curry Shrimp and Potato Stew is a symphony of flavors that promises to delight the senses. Perfect for those evenings when you crave something both nourishing and exotic, it’s a dish that stands out for its vibrant color and aromatic depth.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups potatoes, diced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the curry powder, turmeric, and cayenne pepper, cooking for 1 minute to release the flavors.
4. Add the diced potatoes, stirring to coat them evenly with the spice mixture.
5. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
7. Add the shrimp to the pot, cooking for an additional 3-4 minutes until they turn pink and opaque.
8. Finish with lime juice and salt, adjusting the seasoning as needed.

Zesty and rich, this stew boasts a creamy texture with a kick of heat that lingers pleasantly on the palate. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its flavorful sauce.

Indian Style Curry Shrimp

Unveiling the rich tapestry of flavors that Indian cuisine is celebrated for, this Indian Style Curry Shrimp is a harmonious blend of aromatic spices and succulent seafood, promising a culinary journey that’s both vibrant and comforting.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Mix in 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp chili powder, toasting the spices for 30 seconds to release their aromas.
5. Pour in 1 cup coconut milk, stirring well to combine with the spice mixture, and bring to a gentle simmer.
6. Add 1 lb peeled and deveined shrimp to the skillet, ensuring they are fully submerged in the sauce.
7. Cook the shrimp for 5-7 minutes, or until they turn pink and opaque, stirring occasionally.
8. Finish with 1 tbsp lemon juice and salt to taste, adjusting the seasoning as needed.
9. Garnish with fresh cilantro before serving.

Rich in flavor and boasting a creamy texture, this curry shrimp is best enjoyed over a bed of steamed basmati rice or with warm naan bread to soak up the delectable sauce. The vibrant yellow hue and the aromatic blend of spices make it a feast for both the eyes and the palate.

Jamaican Curry Shrimp

Perfectly balancing the vibrant spices of Jamaica with the delicate sweetness of shrimp, this curry dish is a symphony of flavors that promises to transport your senses to the Caribbean with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Jamaican curry powder
• 1 tbsp vegetable oil
• 1 cup coconut milk
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 scotch bonnet pepper, seeded and minced
• 1 tsp thyme
• 1/2 tsp allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water

Instructions

1. In a bowl, combine the shrimp with 1 tbsp of Jamaican curry powder, ensuring each piece is evenly coated. Set aside to marinate for 15 minutes.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and scotch bonnet pepper, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the remaining 1 tbsp of Jamaican curry powder, thyme, allspice, salt, and black pepper, cooking for 1 minute until fragrant.
4. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.
5. Add the marinated shrimp to the skillet, cooking for 3-4 minutes until they turn pink and are cooked through. Avoid overcooking to keep the shrimp tender.
6. Remove from heat and let the curry sit for 2 minutes before serving to allow the flavors to deepen further.

With its creamy texture and a kick of heat from the scotch bonnet pepper, this Jamaican Curry Shrimp is best served over a bed of fluffy white rice or with a side of warm, buttery roti for a truly authentic experience.

Curry Shrimp Pasta

On a balmy evening like this, nothing satisfies quite like a dish that marries the bold flavors of the sea with the comforting embrace of pasta. Our Curry Shrimp Pasta is a symphony of succulent shrimp, al dente noodles, and a rich, aromatic curry sauce that promises to transport your senses to a coastal paradise.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp red pepper flakes
• 1 cup coconut milk
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic, curry powder, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour in coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
5. Return the shrimp to the skillet, add the cooked linguine, and toss everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through.
6. Remove from heat, stir in lemon juice and chopped cilantro. Season with salt as needed.

The Curry Shrimp Pasta boasts a creamy texture with a perfect balance of spicy and tangy flavors. Serve it garnished with extra cilantro and a wedge of lemon for a vibrant, restaurant-worthy presentation at your next dinner gathering.

Malaysian Curry Shrimp Noodles

Nestled within the vibrant tapestry of Southeast Asian cuisine, Malaysian Curry Shrimp Noodles stand out as a harmonious blend of rich, aromatic spices and succulent seafood, offering a comforting yet exotic dining experience that transports you straight to the bustling streets of Kuala Lumpur.

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Malaysian curry powder
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 cup bean sprouts
• 2 green onions, sliced
• 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in warm water for 10 minutes until soft, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
3. Stir in the Malaysian curry powder and cook for 1 minute to release its aromas.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
5. Add the shrimp, fish sauce, and sugar, cooking for 3-4 minutes until the shrimp turn pink and are cooked through.
6. Divide the soaked noodles among bowls, ladling the curry shrimp over the top.
7. Garnish with bean sprouts, green onions, and serve with lime wedges on the side.

Perfectly balanced, the dish boasts a creamy texture with a kick of heat, while the lime adds a refreshing zest. For an extra layer of flavor, sprinkle with crushed peanuts or serve with a side of sambal for those who dare.

Curry Shrimp Stir Fry

Whisking together the vibrant flavors of the sea and the warmth of aromatic spices, this Curry Shrimp Stir Fry is a testament to the beauty of quick yet sophisticated weeknight cooking. Perfectly balanced, it promises a delightful escape to the tropics with every bite.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup bell peppers, sliced
• 1/2 cup onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp to the skillet, seasoning with salt and black pepper. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add bell peppers and onion. Stir-fry for 3 minutes until vegetables are slightly softened.
4. Add garlic and curry powder to the skillet, stirring constantly for 1 minute to release the aromas.
5. Pour in coconut milk, bringing the mixture to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.
6. Return the shrimp to the skillet, tossing to coat in the curry sauce. Cook for an additional 1 minute to heat through.
7. Remove from heat and stir in lime juice and cilantro.

Succulent shrimp bathed in a creamy, spiced coconut sauce offer a harmonious blend of textures and flavors. Serve this vibrant dish over a bed of jasmine rice or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Vietnamese Curry Shrimp Soup

Gracefully blending the aromatic spices of Vietnamese cuisine with the succulent sweetness of shrimp, this curry soup is a harmonious dance of flavors that promises to transport your senses straight to the bustling streets of Hanoi.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp curry powder
• 4 cups chicken broth
• 1 cup coconut milk
• 1 lb shrimp, peeled and deveined
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 1/2 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 tbsp minced garlic and 1 tbsp minced ginger to the pot, sautéing until fragrant, about 30 seconds.
3. Stir in 1 tbsp curry powder, cooking for another 30 seconds to release its aromas.
4. Pour in 4 cups chicken broth and 1 cup coconut milk, bringing the mixture to a gentle boil.
5. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
6. Add 1 lb shrimp to the pot, cooking until they turn pink and opaque, about 3 minutes.
7. Season the soup with 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tbsp sugar, stirring well to combine.
8. Garnish with 1/2 cup chopped cilantro before serving.

The soup boasts a velvety texture with a perfect balance of spicy, sweet, and tangy notes. Serve it with a side of crusty bread to soak up every last drop of the fragrant broth.

Japanese Curry Shrimp Rice

Perfectly blending the rich, umami-packed flavors of Japanese curry with succulent shrimp, this dish is a comforting yet sophisticated take on a weeknight dinner. Paired with fluffy rice, it’s a harmonious meal that promises to delight the senses with its depth of flavor and vibrant colors.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 3 cups water
• 1 package Japanese curry roux
• 2 cups cooked white rice

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 thinly sliced onion and sauté until translucent, about 5 minutes.
3. Add 2 carrots and 2 potatoes cut into chunks, stirring to coat with oil, and cook for another 5 minutes.
4. Pour in 3 cups water, bring to a boil, then reduce heat to simmer until vegetables are tender, about 15 minutes.
5. Break 1 package Japanese curry roux into pieces and stir into the pot until completely dissolved.
6. Add 1 lb peeled and deveined shrimp, cooking just until they turn pink and opaque, about 3-4 minutes.
7. Serve hot over 2 cups cooked white rice.

Just as the curry thickens to a velvety consistency, the shrimp remain tender, offering a delightful contrast in textures. For an extra touch of elegance, garnish with finely chopped scallions or a sprinkle of sesame seeds before serving.

Curry Shrimp Skewers

Bursting with vibrant flavors and a hint of spice, these Curry Shrimp Skewers are a delightful fusion of succulent seafood and aromatic spices, perfect for elevating your summer grilling game.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, cut into wedges
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. In a large bowl, combine the shrimp, olive oil, curry powder, garlic powder, salt, and black pepper. Toss until the shrimp are evenly coated. Tip: For deeper flavor, let the shrimp marinate in the spice mixture for 15 minutes before grilling.
3. Thread the shrimp onto the soaked wooden skewers, placing about 4 to 5 shrimp per skewer. Tip: Leave a small space between each shrimp to ensure even cooking.
4. Place the skewers on the preheated grill. Cook for 2 to 3 minutes on each side, or until the shrimp turn pink and opaque. Tip: Avoid overcooking to keep the shrimp tender and juicy.
5. Remove the skewers from the grill and serve immediately with lime wedges on the side.

Offering a perfect balance of zest and warmth, these skewers boast a tender texture that pairs wonderfully with a crisp salad or fluffy rice. For an extra touch of elegance, garnish with fresh cilantro and serve alongside a cooling yogurt dip.

Caribbean Curry Shrimp with Mango

Harmoniously blending the vibrant flavors of the Caribbean, this curry shrimp with mango is a delightful dance of sweet and spicy, perfect for a summer evening. The succulent shrimp, bathed in a fragrant curry sauce and punctuated with juicy mango pieces, offers a taste of island paradise.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 cup coconut milk
• 1 mango, diced
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion and garlic, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Sprinkle in the curry powder and turmeric, stirring constantly for 1 minute to toast the spices and release their aromas.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to thicken slightly.
5. Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque.
6. Gently fold in the diced mango and lime juice, heating through for another minute. Season with salt as needed.
7. Remove from heat and let stand for 2 minutes to allow the flavors to meld.

Juxtaposing the creamy curry with the fresh burst of mango creates a dish that’s as visually appealing as it is delicious. Serve over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop of the sauce.

Curry Shrimp and Coconut Milk Soup

Venturing into the realm of comforting yet sophisticated soups, this Curry Shrimp and Coconut Milk Soup marries the warmth of aromatic spices with the creamy sweetness of coconut milk, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 lb shrimp, peeled and deveined
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and 1 tbsp curry powder, cooking for 1 minute until fragrant.
4. Pour in 1 can coconut milk and 2 cups chicken broth, bringing the mixture to a gentle simmer.
5. Add 1 lb shrimp to the pot, cooking until they turn pink and opaque, about 3-4 minutes.
6. Remove from heat and stir in the juice of 1 lime, adjusting salt to taste.
7. Tip: For a deeper flavor, toast the curry powder in the pot before adding other ingredients.
8. Tip: Ensure the shrimp are fully submerged in the liquid for even cooking.
9. Tip: Fresh lime juice is key for brightness; add it off the heat to preserve its vibrant flavor.

Rich in layers of flavor, this soup boasts a velvety texture with a perfect balance of spice and citrus. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Curry Shrimp with Lentils

Elevating the humble shrimp to new heights, this Curry Shrimp with Lentils dish marries the warmth of aromatic spices with the earthy depth of lentils, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup dried lentils, rinsed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking until fragrant, about 1 minute.
4. Add 1 cup rinsed lentils and 4 cups vegetable broth to the pot, bringing to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes.
6. Once lentils are cooked, stir in 1 cup coconut milk and bring the mixture to a gentle simmer.
7. Add 1 lb peeled and deveined shrimp to the pot, cooking until they turn pink and opaque, about 3-4 minutes.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Kaleidoscopic in flavor, this dish offers a creamy texture from the lentils and coconut milk, contrasted by the tender bite of shrimp. Serve it over a bed of steamed rice or with warm naan bread to soak up the rich, spiced sauce.

Curry Shrimp and Vegetable Medley

Harmoniously blending the vibrant flavors of the sea with the earthy tones of garden-fresh vegetables, this Curry Shrimp and Vegetable Medley is a testament to the beauty of simple, yet sophisticated cooking. Perfect for a weeknight dinner that feels anything but ordinary, it promises a delightful escape to the tropics with every bite.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mixed vegetables (bell peppers, carrots, and broccoli), chopped
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1/2 cup onion, diced

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic to the skillet, sautéing for 2 minutes until translucent and fragrant.
3. Stir in the curry powder, salt, and black pepper, cooking for 1 minute to toast the spices.
4. Add the mixed vegetables to the skillet, stirring to coat with the spice mixture, and cook for 5 minutes until slightly tender.
5. Pour in the coconut milk, bringing the mixture to a gentle simmer for 3 minutes to meld the flavors.
6. Add the shrimp to the skillet, cooking for 4 minutes until they turn pink and opaque.
7. Drizzle with lime juice, stirring gently to combine, then remove from heat.

With its creamy coconut base and the bright acidity of lime, this medley offers a perfect balance of flavors. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the aromatic sauce.

Conclusion

Kickstart your culinary adventure with these 18 Spicy Curry Shrimp Recipes that promise to delight your taste buds and spice up your mealtime. Whether you’re a seasoned chef or a curious cook, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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