Shrimp Curry!

This is a very basic and simple shrimp curry that you can whip up in under 30 minutes.  Perfect for those busy weekday nights.  I usually keep a bag of easy peel shrimp in my freezer.  Costco raw shrimp is deveined and peeled with just the tail on…so it is even easier to use.  You can use cooked shrimp too for this recipe but I personally prefer to use raw shrimp – I find cooked shrimp a bit hard.  The key to cooking shrimp is not to overcook it.  I usually prepare shrimp separately and add it to the curries or pasta sauce in the last couple minutes.  This is like shrimp fry – another variation of shrimp – with  tomatoes and yogurt added so it’s a bit tangy.



  • Raw or cooked shrimp – 2 pounds
  • Onions – 2 medium diced
  • Tomatoes – 2 medium diced
  • Green chillies – 2 slit
  • Frozen peas – 1/2 cup
  • Ginger Garlic paste – 2 tbsp
  • Yogurt – 2 tbsp beaten
  • Oil – 2 tbsp
  • Salt – to taste
  • Turmeric powder – a pinch
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – a few sprigs


  1. Thaw and peel shrimp per instructions.  Add a pinch of turmeric powder, a sprinkle of salt and a tbsp of water and cook on low heat until the shrimp turns pink.  Turn off heat when the shrimp turns pink
  2. Heat oil in a pan and add onions and green chillies.  Saute until onions brown and add a pinch of turmeric powder
  3. Add ginger garlic paste and saute until the raw smell goes away – around 30 seconds
  4. Add peas and cook for a couple minutes
  5. Add tomatoes and cook until the tomatoes become soft; add salt (remember that a pinch of salt is already added to shrimp), chilli powder and coriander powder and cook until the oil separates from the tomatoes; add beaten yogurt, mix well, cover the pan and cook for a few minutes on low heat
  6. Add shrimp – I usually discard any water that comes from cooking the shrimp – and mix well
  7. Cover the pan and cook for 2-3 minutes
  8. Add garam masala, coriander leaves and cook uncovered for a minute more
  9. Serve hot with rice