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Indian Shrimp Curry

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Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!

Indian Shrimp Curry in PanIndian Shrimp Curry

Hello again everyone, it’s Sabrina again from Cooking with Points – a recipe blog dedicated to Weight Watchers friendly recipes.

Indian curries at my favorite restaurants have always been difficult to enjoy on Weight Watchers because of the heavy use of cream in recipes. I wish I could say that recreating those recipes at home was a breeze, but most people are pretty intimidated by cooking Indian food.

This Indian Shrimp Curry throws all the preconceptions of how long and difficult curries are out the window. The spices are very easy to find at your local grocery store. I checked and my local grocer had ever single one of the spices below in their store brand as well.

The actual recipe is even easier than sourcing the ingredients. Made in one small pan, the spices bloom in just seconds. The whole recipe is cooked, start to finish, in just 15 minutes.

Indian Shrimp Curry in bowl with rice.

How to lighten up Indian Recipes:

  • Swap heavy cream in recipes for coconut milk. I use lite coconut milk and cut the amount of cream they call for in half.
  • Instead of sautéing foods in oil only to then be cooked (or braised) in sauces, poach them in the sauces instead. Indian food has such bold flavors, you won’t even miss the flavor from the searing.
  • Use lean proteins and cook them quickly to avoid overcooking them. Salmon, shrimp, chicken, turkey and tofu are all fantastic options for swapping into lamb or dark meat chicken recipes.

Up close Indian Shrimp Curry

Meal Prepping Tip:

I call for only 3/4 cup of the lite coconut milk in the recipe. Instead make a double batch of the sauce on Sunday when you are meal prepping by using the whole can of milk. Freeze the second half of the sauce in an ice cube tray or ziplock bags (this sauce freezes perfectly). Then, when you want a quick meal, or even if you pop into your local grocery store for a rotisserie chicken one night you can put this sauce in a saucepan on low-medium heat to gently heat and serve.

Looking for more shrimp dishes? Try my Mexican Shrimp Burrito Bowl or my Spicy Garlic Salmon recipes, they’re also done in less than 20 minutes!

How To Make Indian Shrimp Curry

Indian Shrimp Curry

4.35 from 121 votes
3
Cals:224
Protein:28
Carbs:10.9
Fat:7.9
Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
Course: Dinner
Cuisine: Indian
Indian Shrimp Curry in Pan
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Yield: 4 servings
Serving Size: 1 /4th recipe

Ingredients

  • 1 tablespoon  canola oil, divided
  • 1 pound shrimp, peeled and deveined
  • 1/2 yellow onion, finely chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 15 ounce can tomato sauce
  • 3/4 cup lite canned coconut milk
  • 1/2 teaspoon Kosher salt
  • cilantro and chili peppers for garnish

Instructions

  • Add 2 teaspoons of the canola oil on high heat in a large skillet.
  • Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
  • Add the remaining teaspoon of the canola oil to the skillet with the onions.
  • Cook the onions for 5 minutes on medium heat, stirring occasionally.
  • Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
  • Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
  • Add in the coconut milk and shrimp to the pan and stir well.
  • Garnish with cilantro and chili peppers if desired.

Last Step:

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Video

Nutrition

Serving: 1 /4th recipe, Calories: 224 kcal, Carbohydrates: 10.9 g, Protein: 28 g, Fat: 7.9 g, Saturated Fat: 3 g, Cholesterol: 239 mg, Sodium: 846 mg, Fiber: 1.9 g, Sugar: 5.1 g

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236 comments on “Indian Shrimp Curry”

  1. Avatar photo
    Barbara Howard

    This is an incredible dish! I’ve made this several times and it always is a big hit. It’s easy and delicious. You can adjust the spices to your taste. I always use less cumin and more curry. The sauce is also great on chicken!

    1. Added this to my weeknight rotation. If it makes you feel better I am Indian and I approve lol 🇮🇳 

  2. Good recipe.  I would probably cut back on the cumin next time.  It overpowered the other spices .

  3. Salt, salt, and more salt. This recipe is just fine without it but it tastes 100 times better with a good bit of salt added. Other than that it’s great! 

  4. My family loved this dish!!

    I kept to the recipe except for one change. To give the dish a bit more substance, I steamed a head of a cauliflower cut into small florets and added to the pan halfway through step 4. The cilantro and chili peppers garnish gave it a nice spicy pop!! I’ll make it again soon!!

  5. I made this for dinner tonight and it was delicious. I did make a few variations because I am compulsively unable to just follow a recipe as is. I seasoned the shrimp before cooking with salt, pepper, and garlic powder, I added 1.5 chopped bell pepper to the sauce, I used a lot of fresh grated ginger and tumeric and I used heaping amounts of all other spices.

  6. Absolutely delicious! I read the others reviews and only used 8 oz of tomato sauce, but instead of regular tomato sauce I used El Pato tomato sauce and went heaping on all of the spices. It was so good! thank you.

  7. Reading all comments about the tomato sauce being overpowering, try using fresh chopped tomatoes or even canned diced tomatoes.  Just cook a bit longer until the tomatoes break down before adding the shrimp back in.

  8. Avatar photo
    Kristen Maloney

    GIna…just saw your other reply to someone’s comment about it coming out to 6 Points. I get it. It was delicious regardless!

  9. Avatar photo
    Kristen Maloney

    Delicious…but when I typed in all of the details it came up as 6 points on Blue for me. YIKES.

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  10. Avatar photo
    Margret Hoonsbeen

    I just made this and it was incredible!  Hubby is a happy camper!  We both love Indian food and this was very authentic!  Thank you Gina!

  11. Oh god I thought I had tomato sauce and I do not. I have been promising to make this for weeks. Do you think I can put in marinara pasta sauce instead? Will that make the flavor too… weird? Is there anything I should add or subtract from the recipe if I do that?

  12. Hey Gina, have you tried adding a tbsp of dried fenugreek leaves (crush it with your fingers before adding) just at the end ? It really elevates the dish, you’ll love it !

  13. I just made this meal and it’s awesome! I did add an extra dash of each seasoning for more flavor and added some lime to it!

  14. This recipe was fantastic! Although I did do it a bit different that directed, I had 1 1/4 cups of tomato sauce in the freezer so I used only that amount, I added two sliced carrots, one red pepper , and some frozen peas. I only had regular coconut milk so I used 1/2 a cup of the coconut milk and topped it up to 3/4 of a cup with milk.. I didn’t change it very much, this recipe rocks! Thanks for the recipe.

  15. I made this curry recipe last night & it was amazing! I added rough chopped cauliflower to the sauce mixture & cooked it with the onions. I figured that the cauliflower is a free zero point ingredient for WW as well as more filling. Served with Jasmine rice & blanched broccoletti. Thanks for another winner and keeper!