Best 12 Curried Chili Shrimp Recipes

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The fusion of classic chili flavors and aromatic curry spices creates a delectable dish that tantalizes the taste buds like no other: curried chili shrimp. This culinary masterpiece combines the bold heat of chili peppers with the warm, earthy notes of curry, resulting in a symphony of flavors that will transport you to a world of culinary delight. Whether you prefer a mild or spicy kick, this versatile dish can be tailored to suit your palate, making it a perfect choice for any occasion. So, put on your apron, gather your ingredients, and let's embark on a culinary journey to create the ultimate curried chili shrimp that will leave your taste buds begging for more.

Let's cook with our recipes!

CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CURRIED CHILI SHRIMP



Curried Chili Shrimp image

Categories     Blender     Food Processor     Ginger     Sauté     Quick & Easy     Coconut     Shrimp     Jalapeño     Gourmet

Yield Serves 2

Number Of Ingredients 12

2 shallots, minced
1 tablespoon minced peeled fresh gingerroot
1 garlic clove, minced
1 teaspoon minced bottled pickled jalapeño chili (wear rubber gloves)
1 teaspoon salt
1 tablespoon vegetable oil
1/8 teaspoon turmeric
1 teaspoon curry powder
1 small onion, sliced thin crosswise
1/2 cup thick coconut milk (from 1 coconut without any cracks and containing liquid
3/4 pound (about 12) large shrimp, shelled, leaving the tail and the first joint of the shell intact, and deveined
scallion rice as an accompaniment if desired

Steps:

  • On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste. In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes. Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm. Serve the shrimp mixture over the rice, tossing the rice with the sauce.
  • To make thick coconut milk:
  • With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it for another use. Bake the coconut in a preheated 400°F. oven for 15 minutes, breaking it with a hammer, and with the point of a strong knife lever the flesh carefully out of the shell.
  • Chop into small pieces enough of the coconut meat to measure 1 cup, reserving the remainder for another use, and in a blender or food processor blend it with 1/2 cup boiling water for 30 seconds. In a cheesecloth-lined sieve set over a bowl let the mixture drain in 5 minutes and squeeze it in the cheesecloth to extract more coconut milk. Makes about 1/2 cup.

CURRIED SHRIMP WITH COCONUT MILK



Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

CRISP CURRIED SHRIMP



Crisp Curried Shrimp image

Categories     Onion     Sauté     Quick & Easy     Shrimp     Curry     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
3/4 pound large shrimp (about 12), shelled and deveined
2 tablespoons olive oil
1 bunch scallions, cut into 2-inch lengths
Accompaniment: lemon wedges

Steps:

  • In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
  • Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
  • Serve shrimp with lemon.

EASY CURRIED SHRIMP



Easy Curried Shrimp image

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories     Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

Steps:

  • Melt butter with curry, onion, and ginger and cook until onion begins to soften.
  • Add the flour and stir to combine with butter.
  • Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
  • Bring to a simmer and add the shrimp.
  • Simmer until the shrimp is cooked.
  • Serve over rice.

INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

CURRY SHRIMP AND RICE



Curry Shrimp and Rice image

My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons butter
1/2 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced potatoes, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

CURRIED GRILLED JUMBO SHRIMP



Curried Grilled Jumbo Shrimp image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h30m

Yield Four servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp
4 cloves garlic
2 small red chilies, chopped
2 teaspoons sugar
3/4 teaspoon salt
1/2 cup finely chopped coriander leaves
1 teaspoon curry paste or powder
1 tablespoon vegetable oil
4 cups cooked white rice, warm

Steps:

  • Use scissors to cut down the back of the shrimp, through the shell, to remove the vein. Gently loosen the shell around the shrimp, but keep it in place. Set aside. In a mortar, pound the garlic and chilies to a coarse paste (or use a mini food processor or chop to a paste with a knife). Add the sugar and salt and pound or chop to a finer paste. Stir in the coriander, curry and oil.
  • Gently pull open the shell of each shrimp and, dividing the coriander paste evenly, push some of it down the back of the shrimp where the vein was and under the shell a bit. Close up the shell around the shrimp. Marinate at room temperature at least 2 hours or, covered, in the refrigerator up to 4 hours.
  • Preheat a grill or broiler. Grill or broil the shrimp until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and cook on the other side for 1 to 3 minutes. Serve immediately with the rice.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 6 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams

CURRIED BAKED SHRIMP



Curried Baked Shrimp image

This is a baked shrimp recipe with a curry and honey-mustard sauce. Great for appetizers at a party or a main dish.

Provided by JKHILL

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 8

Number Of Ingredients 9

1 serving cooking spray (such as Pam®)
2 pounds large shrimp, peeled and deveined
3 tablespoons melted butter
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
  • Layer shrimp in the bottom of the prepared pan.
  • Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
  • Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g

QUICK AND EASY SKILLET CURRIED SHRIMP AND BELL PEPPER



Quick and Easy Skillet Curried Shrimp and Bell Pepper image

If you love curry then try this quick and easy dish, it takes only about 15 minutes to make, serve it over cooked rice. This recipe can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 1/2 lbs uncooked medium shrimp (peeled and deveined)
1 tablespoon minced fresh ginger
1 -2 tablespoon fresh minced garlic (or to taste)
1 tablespoon sesame oil
1/2-1 teaspoon dried chili pepper flakes (optional add in for more heat)
1 medium red bell pepper, seeded and chopped
1 -2 teaspoon Thai red curry paste (or to taste)
1 teaspoon curry powder (or to taste)
1 (15 ounce) can coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
black pepper
salt (optional)
chopped green onion (optional)
cooked rice

Steps:

  • In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
  • Heat sesame oil in a large skillet (or wok) over medium-high heat.
  • Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
  • Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
  • Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
  • Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
  • Serve over hot cooked rice.
  • Sprinkle with chopped green onions if desired.

Nutrition Facts : Calories 608.4, Fat 35, SaturatedFat 24.7, Cholesterol 345.6, Sodium 1084.6, Carbohydrate 23.7, Fiber 4.5, Sugar 15.5, Protein 52.1

CURRIED SHRIMP



Curried Shrimp image

Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
1 jalapeno chile, finely chopped
Salt
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon ground ginger
4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
1 pound medium shrimp, peeled and deveined
1/4 cup sour cream or plain whole-milk yogurt
1 tablespoon fresh lime juice

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
  • Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
  • Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g

CURRIED CITRUS SHRIMP



Curried Citrus Shrimp image

If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

2 oranges
1 pound large shrimp, tails on, peeled and deveined
1 tablespoon hot curry powder
1/4 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons olive oil
1 small onion, cut into 1/4-inch dice
2 stalks celery, strings removed, cut into 1/4-inch dice
1 teaspoon dried oregano
1 cup tomato juice
1/2 cup heavy cream or yogurt
Fresh sprigs oregano, for garnish

Steps:

  • Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
  • In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
  • Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
  • Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
  • Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.

Tips:

  • Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured out. This will help you stay organized and ensure that you don't miss anything.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. When possible, use organic and locally-sourced ingredients.
  • Don't overcrowd the pot: When cooking the shrimp, don't overcrowd the pot. This will prevent the shrimp from cooking evenly.
  • Cook the shrimp until they are just opaque: Overcooked shrimp are tough and chewy. Cook them just until they are opaque and pink.
  • Make sure the sauce is thick enough: The sauce should be thick enough to coat the shrimp. If it's too thin, add a cornstarch slurry.
  • Serve immediately: Curried chili shrimp is best served immediately, while it's still hot and crispy.

Conclusion:

Curried chili shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and can be tailored to your own taste preferences. Whether you like it mild or spicy, this dish is sure to please. So next time you're looking for a quick and easy dinner recipe, give curried chili shrimp a try. You won't be disappointed!

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