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Curry Shrimp in a spicy curry sauce served on a bed of steamed white rice in a white porcelain bowl and sprinkled with chopped scallion

Curry Shrimp

Published on April 27, 2021 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Despite the fact that I absolutely love shrimp, it was not something that I ate often as a child. You see, my mom refuses to eat shellfish and my dad is allergic to shellfish. Whenever my dad would go away to work conferences, I would beg my mother to make curry shrimp for me. Even though my mom won’t eat shellfish, she makes some of the best curry shrimp around. (I know; crazy, right?)

This recipe is my version of my mom’s curry shrimp. It’s saucy, spicy, and everything you want after a long day at work.

Let’s get cooking.

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Ingredients

  • 1lb of large shrimp (peeled and deveined)
  • 1/2 teaspoon of iodized salt
  • 2 teaspoons of lime juice
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of dried parsley
  • 6 cloves of garlic
  • 1 small white onion
  • 3-4 sprigs of thyme
  • 1 teaspoon of tomato paste
  • 2 1/2 teaspoons of curry powder
  • 1 cup of seafood or vegetable broth
  • 1 scotch bonnet pepper (optional)
  • 1 scallion stalk (optional, for garnish)
  • 1 Tablespoon of canola oil

Instructions

  1. Place the shrimp into a large mixing bowl. Add in the salt, black pepper, lime juice, cayenne and parsley. Give everything a stir and then set the bowl aside.
  2. Mince the garlic cloves. Stir the equivalent of four garlic cloves to the bowl with the shrimp and reserve the rest of the garlic. Then, peel and thinly slice the onion and set it aside with the reserved garlic.
  3. Bring a large, deep skillet to a medium heat and add in the canola oil. Lightly sauté the onion and reserved garlic in the oil. Do not brown the onion and garlic. Just sauté it enough that it becomes fragrant and the onion slices become translucent. This should take about 2-3 minutes.
  4. Add the tomato paste to the skillet. Use a spoon to smear the the tomato paste around the pan and stir it into the onions and garlic. Then, stir in the curry powder and toss in the sprigs of thyme.
  5. Once the curry powder has been evenly distributed in the skillet, pour in the broth and give everything a good stir. Allow the curry sauce to come to a simmer; then stir in the shrimp and scotch bonnet pepper.
  6. Cover the skillet and allow the shrimp to simmer in the sauce for about 4-6 minutes. Note, cook time will vary based upon the size of the shrimp used. While the shrimp is cooking, chop the scallion into rounds for use as garnish.
  7. Serve the shrimp over a bed a white rice, sprinkle with scallion and enjoy.

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