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Easy Shrimp Curry Recipe

This easy shrimp curry recipe is made with coconut cream and ready in just 10 minutes. This one-pot dinner recipe is low-carb and dairy-free.
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Course Main Course
Cuisine American, Indian
Servings 8
Calories 154 kcal


  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp curry powder
  • 1 cup fish broth
  • 3/4 cup canned diced tomatoes, blended
  • 1/3 cup coconut cream
  • 1 1/2 lbs shrimp, tails removed


  • Add the canned diced tomatoes into a blender and blend until silky smooth. 
  • In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
  • Add the fish broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
  • Stir through the coconut cream then Add the shrimp and simmer until fully cooked through. 
  • Remove the curry off the heat and serve immediately.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. 
TO FREEZE: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.
Nutrition Facts
Serving 1serving | Calories 154kcal | Carbohydrates 5g | Protein 18g | Fat 8g | Sodium 136mg | Potassium 357mg | Fiber 2g | Vitamin A 42IU | Vitamin 4mg | Calcium 76mg | Iron 1mg | Net Carbs 3g
Keyword creamy shrimp, curry, dinner, low carb, shrimp curry