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I can't believe after all these years I never had a plain and straight curry shrimp recipe on the blog. Someone messaged me on Instagram asking for a curry shrimp recipe and I actually went to the blog looking for one and was shocked to realize, it's not there! So I made sure to change all that.
I always recommend buying the biggest shrimp you can afford; bigger shrimp are least likely to overcook and they remain plump and juicy not dry. Never buy precooked shrimp if you intend to cook It further. I used colossal shrimp (u12 size) which means there are under 12 shrimp per pound the bigger the shrimp the smaller the number. For example, a 16/20 bag of shrimp means for every pound you should expect 16-20 shrimp in the pound whereas for a 41/50 bag of shrimp the size of the shrimp are smaller so the same pound of shrimp should have about 41 to 50 shrimp, more shrimp but a much smaller size. 41/50 works great for things like pepper shrimp, pasta dishes, and seafood rice, where you want lots of shrimp spread throughout. But for a curry, and grilled shrimp I rather have larger shrimp, but it’s up to you the size you use, smaller shrimp also cook much faster than bigger ones and in turn may overcook.
Another aspect
of this recipe that is not exactly as I would have liked was the spice element.
I would normally use scotch bonnet pepper to make this spicy, but a few people
in the household cant take the heat. So I settled for just a smidge of red
pepper flakes at the end. This recipe is very mild on the spice, but if you
like heat, feel free to add more.
Ingredients (printable recipe)
To season the
shrimp
2 lb raw shrimp
¼ teaspoon
black pepper
1 tablespoon onion
powder
½ teaspoon salt
1 teaspoon
Badia complete seasoning (or your favorite all-purpose)
Curry paste
1 teaspoon
sugar
½ teaspoon salt
2 tablespoon ginger
1 teaspoon
fresh turmeric (optional)
3 garlic cloves
5-6 sprigs of
thyme
½ small onion
½ cup scallion
2 tablespoon
curry powder
½ cup oil
To saute
1-2 tablespoons of oil
1 cup shallots
or onions
6 garlic cloves
sliced
1 cup sliced
sweet peppers
1 cup water
¼- ½ teaspoon
all-purpose seasoning (to taste)
3-5 sprigs of fresh thyme
¼ teaspoon red pepper
flakes
¼ cup scallion
greens to garnish
Greedy Tips:
- I don’t wash my shrimp with acids like lemon and vinegar because they “cook” the shrimp especially if you allow it to soak on the raw meat. I recommend a rinse with plain water.
- I leave the tails on my shrimp because once cooked they don’t curl up too much and retain a bigger shape. Once the tail is off shrimp tend to curl right up into a ball when cooked.
- You can turn this into a coconut curry shrimp by using 1 ½ cup coconut milk instead of water for the curry sauce.
Directions
- Make sure the shrimp are peeled and deveined tail on, rinse with water and pat dry
- Season with salt, onion powder, black pepper, and Badia complete seasoning, and set aside
- In a blender combine all the ingredients for the curry paste, blend and set aside
- Slice the onions, garlic, and sweet peppers and set aside
- In a wide saucepan, add 1-2 tablespoons of oil get it hot and sear the shrimp on both sides, about 1-2 minutes per side until it's golden. Remove from the heat
- After you have seared all the shrimp add the curry paste to the hot pan along with the sliced peppers onions and garlic
- Sauté until the veggies begin to soften, add water, and season to taste (it may or may not need added salt, make sure to taste along the way and add accordingly)
- Once the sauce looks like it is beginning to get rich add the shrimp and stir a few times
- Add thyme, and red pepper flakes, and garnish with scallions
- Cover and simmer for 2- minutes
- Serve over a bed of fluffy white rice.
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