Shrimp Curry

Shrimp curry, a tantalizing and aromatic dish, holds a special place in the world of culinary delights. This flavorful concoction brings together succulent shrimp and a symphony of spices to create a dish that is loved by food enthusiasts around the globe. With its roots in various cuisines, shrimp curry has undergone numerous interpretations and adaptations, making it a versatile and beloved dish that transcends cultural boundaries.

The star of this dish, of course, is the shrimp. These tender, seafood morsels are renowned for their sweet and delicate flavor. When incorporated into a curry, they absorb the rich, aromatic flavors of the sauce, creating a harmonious union of taste and texture. The curry itself is a fragrant blend of spices, herbs, and other ingredients, creating a sauce that can range from mildly spicy to fiery hot, depending on regional preferences.

Shrimp curry has a diverse global presence, with variations found in Indian, Thai, Caribbean, and many other cuisines. In each of these regions, the choice of spices and herbs may vary, leading to a delightful array of flavors and heat levels. The preparation methods, too, can differ significantly, from dry curries to saucy creations, making shrimp curry an endlessly customizable dish to suit individual tastes.

This beloved dish not only satisfies the palate but also appeals to the senses with its vibrant colors and enticing aroma. The vivid reds, yellows, and greens of the spices and herbs used in the curry make it a feast for the eyes, while the enticing scent of simmering spices fills the kitchen with an irresistible fragrance.

In this exploration of shrimp curry, we will delve into its rich history, its cultural significance, and the diverse ways it is prepared and enjoyed across the globe. Whether you’re a seasoned seafood enthusiast or a newcomer to this delectable dish, there is much to discover and savor in the world of shrimp curry. Join us as we embark on a culinary journey through the flavors and traditions that make shrimp curry a beloved and enduring part of global cuisine.


–  3/4 tsp kosher salt, divided
–  1 1/2 lb large 8-12 ct shrimp, peeled, deveined and tails removed
–  4 tsp olive oil, divided
–  1 large red bell pepper, sliced
–  1/2 large onion, sliced
–  8 oz shiitake mushrooms, sliced
–  3 tbsp red curry paste
–  3 tbsp brown sugar
–  1 cup low sodium chicken stock
–  3 tbsp peanut butter
–  1 tsp lime juice
–  1/4 cup torn basil
–  1 cup AE Dairy Low Fat Yogurt
–  1 Large skillet
1. Pat the shrimp dry with a paper towel. Sprinkle the shrimp with 1/2 teaspoon of salt.
2. Heat a large skillet with deep sides over medium heat. Drizzle two teaspoons of olive oil in the skillet. Swirl the pan and add the shrimp. Sear the shrimp until they are bright pink on one side, about 30 seconds to one minute. Flip the shrimp over and sear on the other side for 30 seconds to a minute until pink. Remove the shrimp from the pan and set them aside.
3. Add the remaining two teaspoons of oil. Add the onion and red bell pepper. Stir and sauté for 3-4 minutes. When the veggies start to wilt, add the mushrooms. Cook for another minute or two and add the baby corn and 1/2 teaspoon of salt. When the mushrooms are soft, stir in the red curry paste.
4. Cook the curry paste for a minute or two, then stir in the chicken stock, brown sugar, the remaining 1/2 teaspoon of salt, and peanut butter. Stir to combine. Bring it to a boil and reduce to a simmer. Simmer until the veggies are soft and the sauce has thickened, about 5 minutes.
5. Add the shrimp, basil, baby corn, and lime juice to the sauce. Simmer for a few more minutes until the basil has wilted, and the shrimp are cooked through. Remove from the heat and add the yogurt a little at a time until it’s combined.
6. Season with salt and pepper. Garnish with chopped peanuts and cilantro. Serve with rice. Enjoy your delicious Shrimp Curry!

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