Shrimp Curry Recipe

Creamy and loaded with spices, this is the shrimp version of your fave curry.

A delicate spice-infused dish, this shrimp curry recipe is packed with succulent shrimp and tossed in a yellow curry powder mix in coconut milk. It’s a simple recipe that is packed with flavorful ingredients that’s perfect to serve with lots of rice.  

There are many ways to make a curry recipe, so use your favorite curry powder mix! This is fantastic with the original yellow curry mix but would be just as tasty using the green or red curry versions, too. 

Shrimp Curry Recipe

Rofel Balbuena
Creamy and loaded with spices, this is the shrimp version of your fave curry.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes, Snacks/Merienda
Cuisine Asian, Filipino
Servings 4


Shrimp Curry Ingredients

  • 1 kilogram Shrimp shelled, deveined, heads and shells reserved
  • 2 cups water
  • 3 cloves Garlic minced
  • 1 Small red onion sliced
  • 1 medium tomato quartered
  • 1 thumb-sized piece ginger sliced
  • 1 Cup coconut milk
  • 1 teaspoon turmeric powder
  • 1 tablespoon curry powder
  • 1 medium eggplant sliced
  • 1/4 Cup cilantro leaves
  • 1 teaspoon sugar
  • 1 1/2 tablpesoons Fish sauce
  • Oil for cooking
  • Salt to taste
  • ground pepper to taste


  • Make shrimp broth: In a pot, place shrimp head and shells. Add 2 cups water. Let boil for 10 minutes. Season with salt and pepper. Drain and set aside.
  • Heat oil in a pan over medium heat, sauté the onions until translucent then add the garlic and cook until fragrant. Add tomato and ginger. Cook for 1 minute.
  • Add coconut milk and reserved shrimp broth. Add turmeric and curry powder. Place in the eggplant, cilantro, sugar and fish sauce. Then add the shrimp. Let simmer for 5 minutes. Season with salt and pepper. Top with more cilantro leaves.
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