This Goan Shrimp Curry is creamy, fragrant, and packed with bold Indian spices. Serve it over rice with fresh cilantro and lime for a vibrant, satisfying meal.
This recipe keeps things easy - one pan, big flavor, no fuss. Just toss in your spices, shrimp, tamarind, crushed tomatoes, and a splash of cream, 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 garlic 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 additio to Kung Pao Shrimp, Shrimp & Broccoli Stir Fry, and this easy Cajun Shrimp.
Helpful Tips
Use raw shrimp, not pre-cooked. They'll absorb more flavor and stay more tender when cooked in the sauce.
Don't rush the spices. Give them a minute or two in the pan before adding the liquids - it wakes everything up and builds a richer base.
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.
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.
Go vegetarian. Chickpeas or paneer work well in place of shrimp - just simmer them in the sauce until heated through.
Garnish boldly! Fresh cilantro and lime are a given, but toasted coconut, chopped peanuts, or crispy shallots take it to another level.
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.
To reheat: Warm it gently on the stove over low heat, or in the microwave in 30-second bursts. Be careful not to overcook the shrimp during reheating - just heat until warmed through.
To freeze: 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. Thaw overnight in the fridge and reheat gently.
More recipes to try
If you love this shrimp curry, be sure to check out these other delicious ideas:
Recipe
Goan Shrimp Curry
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 Pound shrimp peeled and cleaned
- 1 teaspoon curry powder
- 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
- Pinch cinnamon
- salt and pepper to taste
- 14 oz crushed tomatoes canned
- ¾ Cup heavy cream or coconut cream
For serving
- rice cooked, optional for serving
- lime wedges optional, for serving
- cilantro optional, for garnish
Instructions
- Heat the olive oil in a pan over medium heat. Add the shrimp and sprinkle with the curry powder and chili powder. Sear the shrimp for about 1 minute per side. Transfer the shrimp to a plate and set aside.
- Add the rest of the oil to the same pan, and cook the onion until softened, around 5 minutes. Add the garlic cloves and cook for 1 more minute, or until fragrant.
- Add the tamarind paste and all of the spices, stir, and cook for 1 minute.
- Add the crushed tomatoes and stir to combine. Cook the sauce over medium-high heat for about five minutes to allow the flavors to combine.
- Stir in the heavy cream and bring the sauce to a low simmer.
- Add the shrimp and toss to coat with the sauce.
- Remove from heat and serve with rice, topped with cilantro and lime wedges.
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.