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CREAMY SHRIMP CURRY

This creamy shrimp curry recipe is one of our favorite recipes. it’s easy to make, juicy, delicious, and exploding with flavor. it can be served perfectly with our homemade naan recipe. Take 30 minutes to explore this tasty recipe!

Creamy Shrimp Curry

What do you need to make Creamy Shrimp Curry

  • Shrimp/Prawns: We use grilling shrimp because of its nice size, peeled and deveined. you can use frozen shrimp.
  • Onions.
  • Garlic. 
  • Butter. 
  • Ginger. 
  • Curry Powder. Optional but makes more flavor.
  • Spices: I used Garam Masala, Cardamom, Turmeric, and chili powder. 
  • Stock. Chicken, fish, or vegetable broth.
  • Heavy cream/whipping cream. You can easily substitute the heavy cream with coconut milk to make a coconut shrimp curry.
  • Fresh Lemon juice. 
  • Granulated Sugar. 
  • Salt.

Creamy Shrimp Curry Recipe

How to Make Creamy Shrimp Curry

To prepare the Naan bread: In a small bowl, make sugar, yeast, and warm water together. Mix to combine well until foamy. Pour the flour on a flat surface, and make a well in the middle. Pour the yeast mixture, olive oil, yogurt, and salt. Then, knead gently until the dough becomes smooth. Make a cover with a damp towel until the dough doubles its size.

Once risen, divide into equal small portions. Roll out the dough to a circle on a floured surface. Heat up a large non-adhesive skillet over high-medium heat. Then place the dough on the skillet. Cook until it puffs and bubbles spots appear, flip it over and cook on the other side. Repeat the same action until all portions are done. Finally, brush the cooked naan with melted butter.

To make the creamy curry shrimp, you make it in a small bowl, add salt and garam masala. Add shrimp and toss very well. In a deep frying pan, heat oil and place shrimp. Cook on both sides until shrimps turn pink. To make the sauce, melt the butter in the pan then add the onions until soft. Sprinkle with garlic, ginger and cook. Add stock, cream, sugar, and fresh lemon juice. Bring to a boil over medium heat; cook and stir until thickened slightly. Add the shrimp back into the sauce and allow to cook. Season with salt and black pepper.

Creamy Shrimp Curry

What To Serve With Creamy Shrimp Curry

You can serve creamy shrimp curry over or alongside a bed of fluffy rice and pair it with naan bread. 

-classic curry rice

-Naan bread

-cucumber tomato salad

-Salad of your choice

Recipe Tips: 

-To prepare Coconut Shrimp Curry, substitute the heavy cream with canned coconut milk.

– You can store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat on a large skillet over medium heat until warmed through. You can remove the shrimp from the curry sauce when reheating as it basically needs longer to warm up, and the shrimp may be overcooked.

Can I Store Leftover Creamy Shrimp Curry

Of course, it’s possible to store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat on a large skillet over medium heat until warmed through. You can remove the shrimp from the curry sauce when reheating as it basically needs longer to warm up, and the shrimp may be overcooked. If you want this curry to last, our advice is to freeze it where it will last for up to 3 months

 

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CREAMY SHRIMP CURRY

CREAMY SHRIMP CURRY

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This creamy shrimp curry recipe is one of our favorite recipes. it's easy to make, juicy, delicious, and exploding with flavor. it can be served perfectly with our homemade naan recipe. Take 30 minutes to explore this tasty recipe!

Ingredients

  • 750 g (1½lbs) raw shrimp deveined and peeled
  • 1 teaspoon garlic salt
  • 1 teaspoon Garam Masala
  • 1 tablespoon butter or olive oil
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 2 teaspoons minced ginger
  • 1/4 teaspoon curry powder (optional)
  • 1½ tablespoon Garam Masala
  • ½ teaspoon ground cardamom
  • ½ teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon granulated sugar (optional)
  • 1 cup stock
  • 1½ cups heavy cream
  • 1-2 teaspoons fresh lemon juice to taste
  • salt and black pepper to taste
  • TO MAKE NAAN BREAD (8 MEDIUM-SIZED NAAN BREAD)
  • ½ cup warm water
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 2½-3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup plain yogurt
  • 1 tablespoon olive oil
  • 3 tablespoons melted butter

Instructions

For the Naan bread:

  1. In a small bowl, make sugar, yeast, and warm water together. Mix to combine well about 10 minutes until foamy.
  2. Pour the flour on a flat surface, and make a well in the middle. Pour the yeast mixture, olive oil, yogurt, and salt.
  3. Knead gently for about 10 minutes until the dough becomes smooth.
  4. Make a cover with a damp towel and let rise for about 1 hour in a warm area. The dough should double its size.
  5. Once risen, divide into 8 equal small portions. Roll out the dough to a circle on a floured surface.
  6. Heat up a large non-adhesive skillet over high-medium heat. Then place the dough on the skillet.
  7. Cook for 1-2 minutes until it puffs and bubbles spots appear, flip it over and cook on the other side. Repeat the same action until all portions are done. Finally, brush the cooked naan with melted butter.

For the curry shrimp:

  1. In a small bowl, add salt and garam masala. Add shrimp and toss very well. In a large skillet or deep frying pan, heat a tablespoon of oil and place shrimp.
  2. Cook on both sides until shrimps turn pink about 3 minutes. Remove and keep it aside.

    Serve the curry with rice or pasta and naan bread. you can sprinkle it with parsley.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 2588Total Fat: 72gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 2113mgSodium: 10296mgCarbohydrates: 221gFiber: 9gSugar: 10gProtein: 248g

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