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Curried Shrimp


Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced (about 3 cups)
  • 1 jalapeno chile, finely chopped
  • Salt
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup sour cream or plain whole-milk yogurt
  • 1 tablespoon fresh lime juice


  1. Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.

  2. Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.

  3. Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Cook's Notes

Jalapenos get their heat from the seeds and ribs. If you don't like your food too hot, scoop out the thick white pith before chopping the flesh. For a hotter dish, chop the entire chile.

Reviews Add a comment

  • MirToni
    18 OCT, 2014
    Made exactly as directed with a couple of changes – used 2 teaspoons of fresh grated ginger for ½ ground ginger. And used ½ cup vegetable stock for 1 ½ cups water. Took other reviewers advice and reduced the amount of liquid. Would also simmer longer to allow the sauce to thicken before adding shrimp. Served over basmati rice. Great recipe!
  • Selenathegirl
    12 JUL, 2011
    Everything was looking great until I added the water. It was to much water and diluted the flavor. I will make it with 1/2 cup of water in the future to see if it comes out better. Otherwise it was easy to make and looked lovely before the water was added.
  • maureenshaughnessy
    18 JAN, 2011
    I substituted thick coconut milk for the dairy. Also used Thai red curry sauce and some creamy (non dairy) butternut squash soup I had around. Lots(!) of chopped garlic, and no tomato paste. Instead of romas I used a large handful of grape tomatoes at the very end. Served with chopped cilantro and green onions. Delish!
  • foodie72
    13 DEC, 2010
    My family really enjoyed this recipe. My only suggestion would be to cut back on the water a little bit; it was a little too thin for our liking.
  • jeremyandshelly
    10 DEC, 2010
    This was an instant favorite! I did cheat and buy frozen shrimp that was deveined and peeled... it made it a lot easier! We ate this with rice noodles it was so good! My three year old ate it, but thought it was a bit spicy. Keep that in mind with the jalapenos. I will probably only do 1/2 a jalapeno next time.
  • rsinn
    4 JAN, 2009
    this was delicious! it was a pain to deal with the shrimp, but worth it in the end!
  • ttwtwtwtpk
    19 OCT, 2008
    this is sooooo good!! i made it and all my family love it !, i used fresh grated ginger and i garnish with some chives , you definitely have to try this!!
  • WesternLady
    14 JUL, 2008
    This is an incredibly easy and delicious meal. I used brown rice and it worked great.
  • vzblandome
    26 APR, 2008
    Hi, I would make this dish a day ahead, because it gives the flavors time to really sink in and enhance the dish. Also, to the recipe, I would add another 2 teaspoons of the curry powder (this actually comes out to a total 1Tblsp. plus 1 tsp), and an extra Tablespoon of tomato paste. I would put in half of the shrimp the first day, and the other half when you heat it all up to serve. Correct the seasoning at the end. Miss Vicki
  • jdevine
    8 APR, 2008
    This was very good and easy to make. I used canned tomatoes and it was fine.