18 Spicy Curry Shrimp Recipes Delicious

Spice up your dinner routine with our roundup of 18 Spicy Curry Shrimp Recipes that promise to deliver bold flavors and quick satisfaction! Whether you’re craving something fiery to warm up a chilly evening or a vibrant dish to brighten your weeknight meals, these recipes are your ticket to a delicious escape. Dive in and discover your next favorite shrimp curry that’s sure to impress!

Coconut Curry Shrimp with Basmati Rice

Dive into the creamy, aromatic world of this Coconut Curry Shrimp with Basmati Rice, a dish that promises to transport your taste buds to the tropics with every bite.

Ingredients

• 1 cup basmati rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp, peeled and deveined
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
3. Stir in the curry powder and turmeric, cooking for another minute until the spices are toasted.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.
5. Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque. Stir in the lime juice and salt to taste.
6. Serve the curry shrimp over the cooked basmati rice, garnished with fresh cilantro.

The magic of this dish lies in the balance of creamy coconut milk with the zesty lime and warm spices, creating a harmony of flavors that’s both comforting and exotic.

Tip: For an extra burst of freshness, serve with a side of sliced cucumbers or a simple green salad.

Thai Red Curry Shrimp with Vegetables

Bring the vibrant flavors of Thailand to your kitchen with this easy Thai Red Curry Shrimp with Vegetables, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 tbsp red curry paste and stir for 1 minute until fragrant.
2. Pour in the can of coconut milk, stirring to combine with the curry paste. Bring to a simmer.
3. Add the shrimp, red bell pepper, and snap peas. Cook for 5 minutes, or until the shrimp are pink and opaque.
4. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Simmer for another 2 minutes.
5. Remove from heat and stir in the basil leaves and juice of 1 lime.

The magic of this dish lies in the balance of spicy, sweet, and tangy flavors, all brought together by the creamy coconut milk. It’s a quick yet impressive meal that transports your taste buds straight to the streets of Bangkok.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

Spicy Garlic Curry Shrimp

Get ready to spice up your dinner routine with this Spicy Garlic Curry Shrimp, a dish that’s bursting with flavor and comes together in no time.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp red chili flakes
• 1/2 tsp salt
• 1/4 cup coconut milk
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add shrimp to the skillet and cook for 2 minutes on each side until they start to turn pink.
3. Sprinkle curry powder, red chili flakes, and salt over the shrimp. Stir to coat evenly.
4. Pour in coconut milk and lemon juice, stirring to combine. Simmer for 3 minutes until the shrimp are fully cooked and the sauce has slightly thickened.
5. Remove from heat and garnish with fresh cilantro before serving.

The magic of this dish lies in the bold combination of spicy, garlicky, and creamy flavors, all coming together in under 15 minutes.

Tip: For an extra kick, add an additional 1/2 tsp of red chili flakes or serve with a side of sliced jalapeños.

Yellow Curry Shrimp with Pineapple

Bring a taste of the tropics to your table with this vibrant Yellow Curry Shrimp with Pineapple, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1 can (13.5 oz) coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup red bell pepper, sliced
• 1/2 cup onion, sliced
• 1/4 cup fresh basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 cup onion and 1/2 cup red bell pepper, sautéing for 3 minutes until softened.
2. Stir in 2 tbsp yellow curry paste and cook for 1 minute until fragrant.
3. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp sugar, stirring to combine. Bring to a simmer.
4. Add 1 lb shrimp and 1 cup pineapple chunks to the skillet. Cook for 4-5 minutes until the shrimp are pink and cooked through.
5. Remove from heat and stir in 1/4 cup fresh basil leaves.

The sweetness of pineapple perfectly balances the spicy curry, while the fresh basil adds a bright finish to this quick and easy dish.

Tip: For an extra kick, add a sliced Thai chili with the curry paste.

Green Curry Shrimp with Bamboo Shoots

Dive into the vibrant flavors of Thailand with this quick and comforting Green Curry Shrimp, perfectly balanced with tender bamboo shoots and creamy coconut milk.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup bamboo shoots, drained and rinsed
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the green curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
3. Add the bamboo shoots and cook for 3 minutes, allowing them to soak up the curry flavors.
4. Stir in the shrimp, fish sauce, and sugar. Cook for 4-5 minutes until the shrimp are pink and opaque.
5. Remove from heat and fold in the fresh basil leaves just before serving.

The magic of this dish lies in the harmony of spicy, sweet, and savory notes, all brought together by the lush coconut milk base.

Tip: For an extra layer of flavor, lightly toast the curry paste in the oil before adding the coconut milk.

Curry Shrimp and Potato Stew

Warm up your kitchen with this comforting Curry Shrimp and Potato Stew, a dish that brings together the sweetness of shrimp and the heartiness of potatoes in a richly spiced broth.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups diced potatoes (about 2 medium)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in curry powder, cumin, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add potatoes, coconut milk, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Add shrimp, lime juice, salt, and black pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
5. Stir in fresh cilantro before serving.

The magic of this stew lies in the balance of creamy coconut milk and the kick of cayenne, creating a depth of flavor that’s both inviting and exciting.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the pot.

Jamaican Curry Shrimp with Coconut Milk

Bring a taste of the Caribbean to your kitchen with this vibrant Jamaican Curry Shrimp simmered in creamy coconut milk. It’s a quick, flavorful dish that’s perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Jamaican curry powder
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 cup coconut milk
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 scotch bonnet pepper, whole (optional for heat)

Instructions

1. In a bowl, toss the shrimp with 1 tbsp of Jamaican curry powder until evenly coated. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, sautéing for 3-4 minutes until softened.
3. Stir in the remaining 1 tbsp of Jamaican curry powder, thyme, salt, and black pepper, cooking for another minute until fragrant.
4. Pour in the coconut milk and add the whole scotch bonnet pepper if using. Bring to a gentle simmer.
5. Add the shrimp to the skillet, cooking for 4-5 minutes until they turn pink and are cooked through. Remove the scotch bonnet pepper before serving.

The magic of this dish lies in the harmony of bold Jamaican curry and creamy coconut milk, creating a sauce that’s irresistibly rich and aromatic.

Tip: Serve over a bed of fluffy white rice to soak up every bit of the flavorful sauce.

Indian Style Curry Shrimp with Yogurt

Bring the vibrant flavors of India to your kitchen with this Indian Style Curry Shrimp with Yogurt, a dish that’s as comforting as it is exotic.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup plain yogurt
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large bowl, mix the shrimp with 1/2 cup of yogurt and set aside to marinate for 15 minutes.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp chili powder, and 1/2 tsp salt to the skillet. Cook for 30 seconds to toast the spices.
5. Add the marinated shrimp to the skillet, discarding any excess yogurt. Cook the shrimp for 3-4 minutes on each side until they turn pink and opaque.
6. Stir in the remaining 1/2 cup of yogurt and 1/4 cup chopped fresh cilantro. Cook for another 2 minutes until everything is well combined and heated through.

The magic of this dish lies in the creamy yogurt that tenderizes the shrimp while adding a tangy contrast to the warm spices.

Tip: For an extra layer of flavor, toast whole spices like cumin seeds and coriander seeds before grinding them yourself.

Curry Shrimp Stir Fry with Bell Peppers

This Curry Shrimp Stir Fry with Bell Peppers is a vibrant, quick-to-make dish that brings a delightful mix of spicy and sweet flavors to your weeknight dinner rotation.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
2. In the same skillet, add the sliced bell peppers. Stir fry for 3 minutes until slightly softened.
3. Reduce heat to medium. Add curry powder, garlic powder, salt, and black pepper to the skillet. Stir for 30 seconds until fragrant.
4. Pour in soy sauce, honey, and water. Stir to combine and bring to a simmer.
5. Return the shrimp to the skillet. Toss everything together and cook for another 2 minutes until the shrimp is fully cooked and the sauce has thickened slightly.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the balance of the honey’s sweetness against the curry’s warmth, creating a sauce that’s irresistibly glossy and flavorful.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Malaysian Curry Shrimp Laksa

Dive into the rich and aromatic world of Malaysian cuisine with this comforting Curry Shrimp Laksa, a creamy coconut broth that’s both spicy and soothing.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 lb shrimp, peeled and deveined
• 1 cup bean sprouts
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 4 oz rice noodles, cooked according to package instructions

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
3. Add the fish sauce and sugar, stirring until the sugar dissolves. Simmer for 10 minutes to let the flavors meld.
4. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque.
5. Divide the cooked rice noodles among bowls. Ladle the hot broth and shrimp over the noodles.
6. Top with bean sprouts and cilantro. Serve with lime wedges on the side for squeezing over.

The magic of this laksa lies in the balance of spicy, sweet, and tangy flavors, all hugged by the creamy coconut broth. It’s a bowl of warmth that transports you straight to the streets of Malaysia.

Tip: For an extra kick, add a teaspoon of sambal oelek to the broth with the curry paste.

Curry Shrimp with Mango Salsa

Bring a taste of the tropics to your table with this vibrant Curry Shrimp with Mango Salsa, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp chili flakes

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp olive oil, 1 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. While the shrimp cooks, combine the diced mango, red onion, cilantro, lime juice, and chili flakes in a medium bowl to make the salsa.
4. Serve the shrimp hot, topped with the mango salsa.

The sweetness of the mango salsa perfectly balances the spicy curry shrimp, creating a dish that’s bursting with flavor and texture.

Tip: For an extra kick, add an additional 1/2 tsp of chili flakes to the salsa.

Japanese Curry Shrimp with Apples

This Japanese Curry Shrimp with Apples is a delightful twist on the classic, combining sweet, crisp apples with succulent shrimp in a rich, aromatic curry sauce. It’s a quick, one-pan wonder that brings a taste of Japan to your weeknight dinner table.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon grated fresh ginger
• 1 large apple, peeled and diced
• 1 pound medium shrimp, peeled and deveined
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the curry powder and ginger, cooking for 1 minute until fragrant.
3. Add the apple and shrimp, cooking for another 3 minutes until the shrimp start to turn pink.
4. Pour in the chicken broth, soy sauce, honey, salt, and black pepper. Bring to a simmer.
5. In a small bowl, mix the flour and water to create a slurry. Stir this into the skillet to thicken the sauce, cooking for 2 minutes.
6. Serve the curry shrimp over cooked rice, garnished with additional apple slices if desired.

The magic of this dish lies in the contrast between the tender shrimp and the crisp, sweet apples, all enveloped in a velvety curry sauce that’s just the right balance of spicy and sweet.

Tip: For an extra layer of flavor, try adding a splash of coconut milk to the sauce before serving.

Curry Shrimp and Lentil Soup

Warm up your evening with this comforting Curry Shrimp and Lentil Soup, a perfect blend of spicy, savory, and hearty flavors that come together in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 cup red lentils, rinsed
• 1 pound medium shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in curry powder and cumin, cooking for another minute until fragrant.
3. Pour in chicken broth and add lentils. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender.
4. Add shrimp and coconut milk, cooking for 3-4 minutes until shrimp are pink and cooked through.
5. Remove from heat and stir in lime juice. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

The magic of this soup lies in the creamy coconut milk balancing the heat from the curry, creating a luxurious texture that’s both filling and light.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Vietnamese Curry Shrimp with Lemongrass

Dive into the aromatic world of Vietnamese cuisine with this comforting Curry Shrimp with Lemongrass, a dish that’s as vibrant in flavor as it is easy to whip up on a weeknight.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup water
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add lemongrass, ginger, and garlic, sautéing for 2 minutes until fragrant.
2. Stir in curry powder and cook for another minute to toast the spices.
3. Pour in coconut milk, fish sauce, sugar, salt, and water, bringing the mixture to a gentle simmer.
4. Add shrimp and red bell pepper, cooking for 5 minutes or until shrimp are pink and cooked through.
5. Remove from heat and stir in fresh basil leaves.

The magic of this dish lies in the lemongrass and curry powder combo, creating a broth that’s both fragrant and deeply flavorful, perfect for spooning over steamed rice.

Tip: For an extra kick, add a sliced chili pepper with the bell pepper.

Curry Shrimp Pasta with Creamy Sauce

Dive into the creamy, spicy world of this Curry Shrimp Pasta, a dish that marries the richness of coconut milk with the bold flavors of curry for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk
• 1/4 cup chicken broth
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp, garlic, curry powder, salt, and black pepper. Cook for 2-3 minutes until the shrimp are pink and opaque.
3. Pour in the coconut milk and chicken broth, stirring to combine. Simmer for 5 minutes until the sauce slightly thickens.
4. Stir in the cooked linguine and lime juice, tossing until the pasta is evenly coated with the sauce.
5. Garnish with chopped cilantro before serving.

The magic of this dish lies in the way the creamy coconut milk balances the heat of the curry, creating a sauce that clings beautifully to every strand of pasta.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Caribbean Curry Shrimp with Plantains

Dive into the vibrant flavors of the Caribbean with this easy-to-make Curry Shrimp paired with sweet, caramelized plantains. It’s a quick weeknight dinner that transports your taste buds to the islands.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe plantains, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the plantains and cook for 3-4 minutes per side until golden and caramelized. Remove and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 2-3 minutes until soft. Stir in the garlic, curry powder, turmeric, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the shrimp to the skillet, cooking for 2-3 minutes until they start to turn pink. Pour in the coconut milk and lime juice, simmering for another 3-4 minutes until the shrimp are fully cooked.
4. Stir in the cilantro and serve the curry shrimp over the caramelized plantains.

The contrast between the spicy, creamy shrimp and the sweet plantains creates a harmony of flavors that’s unmistakably Caribbean.

Tip: For an extra kick, add a diced Scotch bonnet pepper to the curry while cooking.

Curry Shrimp Tacos with Avocado Crema

Spice up your taco night with these Curry Shrimp Tacos topped with a creamy Avocado Crema – a delightful twist on the classic that’s bursting with flavor.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. While the shrimp cooks, make the avocado crema by blending 1 ripe avocado, 1/4 cup sour cream, 1 tbsp lime juice, and 1/4 tsp salt in a food processor until smooth.
4. Warm the tortillas according to package instructions.
5. Assemble the tacos by placing shrimp on each tortilla, then topping with shredded cabbage, diced red onion, and a drizzle of avocado crema. Garnish with chopped cilantro and serve with lime wedges on the side.

The curry-spiced shrimp paired with the cool avocado crema creates a perfect balance of heat and creaminess that’ll make these tacos a new favorite.

Tip: For an extra kick, add a pinch of cayenne pepper to the shrimp seasoning.

Curry Shrimp and Squash Casserole

Warm up your kitchen with this comforting Curry Shrimp and Squash Casserole, a vibrant dish that brings together the sweetness of squash and the bold flavors of curry in every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup coconut milk
• 1/4 cup breadcrumbs
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a large bowl, toss the butternut squash with olive oil, 1/2 tbsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread on a baking sheet and roast for 20 minutes until tender.
3. Meanwhile, in the same bowl, combine the shrimp with the remaining curry powder, salt, and black pepper. Set aside.
4. Once the squash is roasted, layer it at the bottom of the casserole dish. Arrange the seasoned shrimp on top.
5. Pour coconut milk over the shrimp and squash, then sprinkle breadcrumbs evenly over the top.
6. Bake at 375°F for 15 minutes, or until the shrimp are pink and cooked through.
7. Garnish with fresh cilantro before serving.

The magic of this dish lies in the way the coconut milk melds with the curry, creating a sauce that’s rich yet not overpowering, letting the natural flavors shine.

Tip: For an extra crunch, toast the breadcrumbs with a little olive oil before sprinkling them on the casserole.

Conclusion

We hope these 18 Spicy Curry Shrimp Recipes inspire your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

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