This Goan Shrimp Curry is creamy, fragrant, and packed with bold Indian spices, with tender shrimp simmered in a tangy tomato and coconut milk sauce. Serve it over rice with fresh cilantro and lime for a vibrant, satisfying meal that's on the table in about 30 minutes.
This recipe keeps things easy - one pan, big flavor, no fuss. Just toss in your spices, shrimp, tamarind, crushed tomatoes, and creamy coconut milk, and let it all simmer into something seriously delicious.
It's the kind of dish that tastes like it took all day, but comes together fast enough for a weeknight. Serve it with basmati rice or warm naan, and you've got a dinner that'll transport you straight to the coast of Goa.
This has quickly become one of our fave shrimp recipes, in addition to Kung Pao Shrimp, Shrimp & Broccoli Stir Fry, and this easy Cajun Shrimp.
Key Ingredients & Substitutions
- Shrimp. Use raw, peeled and deveined shrimp. Large (21/25 count) shrimp are the easiest to work with and stay juicy in the sauce. Frozen shrimp are fine; just thaw them in the fridge overnight or under cold running water and pat them dry so they sear instead of steam.
- Coconut milk. Full-fat canned coconut milk is what makes this a true Goan-style coconut curry, giving the sauce its rich, silky body and a gentle sweetness. Shake the can well before measuring. Heavy cream works in a pinch and makes a slightly richer, tikka-style sauce, and coconut cream makes it extra thick.
- Curry powder. A good Indian spice blend does a lot of the heavy lifting here. We like Rani mild curry powder, a 10-spice blend with no added chili, so you can control the heat separately. Garam masala can stand in for part of it if that's what you have.
- Tamarind paste. Tamarind concentrate adds the signature sweet-sour tang of Goan curries. If you can't find it, a squeeze of lime juice plus a pinch of brown sugar gets you close.
- Warm spices. Ground coriander, turmeric, chili powder, and a pinch of cinnamon round out the flavor. Turmeric gives the sauce its golden-orange color, so don't skip it.
- Crushed tomatoes. Canned crushed tomatoes are the easy route, or use a jar of our home-canned crushed tomatoes if you put some up this summer. Tomato puree works too.
- Red onion and garlic. These build the savory base of the sauce. A yellow onion or two shallots are fine substitutes.
Helpful Tips
Use raw shrimp, not pre-cooked. They'll absorb more flavor and stay more tender when cooked in the sauce. Pre-cooked shrimp turn rubbery by the time they're heated through.
Don't overcook the shrimp. The shrimp get a quick sear first and then finish cooking in the sauce, so they only need a couple of minutes at the end. Pull the pan off the heat as soon as they're pink, opaque, and curled into a loose "C" shape.
Don't rush the spices. Give them a minute in the pan before adding the liquids - it wakes everything up and builds a richer base. Keep stirring so the ground spices don't scorch.
No tamarind paste? There really is not a great substitution. But you can go without the tamarind paste if you can't find it. It's often used in Indian cooking, but the curry still tastes great without it. A little extra lime at the end helps make up for the missing tang.
Add lime wedges! Adding lime to the Indian shrimp curry will make it zesty and give it more depth. I like to leave the lime wedges on the side so people can adjust how much lime they want.
Variations
- Adjust the heat. Add more chili powder or fresh green chilies if you like it spicy - or scale it back for a milder curry.
- Swap the protein. This base works beautifully with firm white fish like cod or halibut, scallops, or even sliced chicken breast (simmer chicken in the sauce until cooked through).
- Go vegetarian. Chickpeas or paneer work well in place of shrimp - just simmer them in the sauce until heated through.
- Add vegetables. Stir in a couple of handfuls of baby spinach at the end, or add diced bell pepper or zucchini with the onion for a heartier one-pan meal.
- Garnish boldly! Fresh cilantro and lime are a given, but toasted coconut, chopped peanuts, or crispy shallots take it to another level.
Serving Ideas
Rice is the classic partner for this curry. Fluffy basmati or jasmine rice soaks up every bit of the coconut sauce, and a simple pot of plain white rice is just as good on a busy night. For a lighter plate, spoon the curry over cauliflower rice.
Warm naan is perfect for scooping up the shrimp and mopping the pan clean. Store-bought garlic naan is the easy option, or make a batch of our two-ingredient Greek Yogurt Flatbread, which puffs up in a skillet just like naan.
To balance the warm spices, add something cool and crunchy on the side. A quick cucumber salad (thinly sliced cucumber and red onion tossed with lime juice, a pinch of salt, and chopped cilantro or mint) is refreshing next to the rich sauce, and a bowl of plain yogurt or raita cools things down for anyone sensitive to heat.
Storing & Freezing
To store: Let the curry cool completely, then transfer it to an airtight container. It'll keep in the fridge for up to 3 days. The flavors actually deepen over time, so it's even better the next day. Store any rice separately so it doesn't soak up all the sauce.
To freeze and reheat: Yes, you can freeze it - but with a small note: shrimp can change texture slightly after freezing. If you're okay with that, freeze the curry in a freezer-safe container for up to 2 months and thaw overnight in the fridge. Warm it gently on the stove over low heat, or in the microwave in 30-second bursts, adding a splash of water or coconut milk if the sauce has thickened. Be careful not to overcook the shrimp during reheating - just heat until warmed through.
More Shrimp and Curry Recipes
If you love this shrimp curry, be sure to check out these other delicious ideas:
- Chicken Curry & Noodles
- Curried Chicken & Cauliflower Rice Soup
- One-Pot Mango Chicken
- Easy Shrimp Recipes You Must Try
Recipe
Goan Shrimp Curry
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 Pound shrimp large, raw, peeled and deveined
- 1 teaspoon curry powder
- 1 pinch chili powder
For the sauce:
- 1 tablespoon olive oil
- 1 red onion chopped
- 2 garlic cloves minced
- 1 teaspoon tamarind paste
- 1 teaspoon curry powder
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- 1 teaspoon brown sugar
- 1 pinch cinnamon
- salt and pepper to taste
- 14 oz crushed tomatoes canned
- ¾ cup coconut milk full-fat canned, or heavy cream
For serving
- rice cooked, optional for serving
- lime wedges optional, for serving
- cilantro optional, for garnish
Instructions
- Heat 2 tablespoons of the olive oil in a large deep skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with 1 teaspoon curry powder and a pinch of chili powder. Sear for about 1 minute per side, just until pink on the outside (they will finish cooking in the sauce). Transfer the shrimp to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Cook the onion, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 more minute, until fragrant.
- Stir in the tamarind paste, the remaining 1 teaspoon curry powder, coriander, turmeric, ¼ teaspoon chili powder, brown sugar, and cinnamon. Cook, stirring constantly, for 1 minute until the spices are fragrant.
- Add the crushed tomatoes and stir to combine. Simmer the sauce over medium heat for about 5 minutes, stirring occasionally, so the flavors come together and the sauce thickens slightly.
- Stir in the coconut milk (or heavy cream) and bring the sauce back to a gentle simmer. Season to taste with salt and pepper.
- Return the shrimp and any juices from the plate to the pan and toss to coat with the sauce. Simmer for 2 to 3 minutes, until the shrimp are opaque and cooked through.
- Remove from the heat and serve over rice, topped with cilantro and lime wedges on the side.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Sam says
We love Indian recipes, but haven't seen many with seafood. This was really good. WOuld definitely make it again.