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Indian Curry Shrimp

Indian Curry Shrimp

Indian Curry Shrimp

Delicious Indian curry shrimp. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 10 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 6 Servings


  • ¼ c. Spicy Curry Powder
  • ¼ c. olive oil
  • ¼ c. fresh lime juice
  • 2 lb. jumbo fresh shrimp, peeled and deveined, tails on
  • ¼ c. butter OR margarine
  • 3 tbsp. finely diced green OR red chilies (such as jalapeño)
  • ½ tsp. Garlic Powder
  • ½ tsp. Ground Ginger
  • 1 c. thinly sliced yellow onions
  • 1 c. peeled, seeded and cubed mango (about 1 medium)
  • ½ c. thinly sliced green onions
  • ¼ c. chicken broth
  • ¼ c. coconut milk


  1. Combine curry seasoning, oil and lime juice in a large shallow dish. Add shrimp and marinate in refrigerator 20 minutes.
  2. Preheat large skillet or wok to medium-high. Remove shrimp from marinade; discard any remaining marinade. Add shrimp, butter, and chilies to skillet; sauté 3 to 4 minutes or until shrimp begins to turn opaque. Add garlic, ginger, yellow onion, mango and green onion. Sauté 3 minutes or until shrimp are almost done. Add chicken broth and coconut milk. Bring to a boil and simmer 2 minutes. Serve over cooked basmati rice.