Ginger Curry Shrimp

Prep Time
Cook Time
Ready In

Recipe: #34202

January 29, 2020

"A spicy meal that can easily be made less spicy by cutting down on the turmeric, cayenne, and curry powder."

Original is 4 servings


  • Serving Size: 1 (543.3 g)
  • Calories 410.6
  • Total Fat - 14.1 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 197 mg
  • Sodium - 4180.8 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 12.6 g
  • Protein - 27.2 g
  • Calcium - 339.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 38.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In large skillet combine shrimp, half the onion, the garlic, cayenne, turmeric, salt, cinnamon, ginger, and 1 cup of milk.

Step 2

Cover and simmer gently 10 minutes.

Step 3

In small skillet sauté remaining onions in oil till tender.

Step 4

Stir in lime juice, sugar, curry and add to shrimp mixture.

Step 5

Combine cornstarch and remaining milk, then add, stirring constantly, till thick.

Step 6

Discard cinnamon sticks and ginger roots.

Step 7

Serve over the rice.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, look for ones with a firm texture and a mild smell.
  • Fresh ginger root can be substituted for ground ginger, but use twice as much as the recipe calls for.

  • Substitute olive oil for the oil: This substitution adds a more robust flavor to the dish, and it is also a healthier option than traditional oil.
  • Substitute coconut milk for the milk: Coconut milk adds a creamy texture and a sweeter flavor to the dish, which helps to balance out the spiciness of the other ingredients.

Lemon Curry Shrimp Replace the lime juice with lemon juice and the curry powder with 2 tablespoons of lemon zest.

Garlic Naan - This traditional Indian flatbread is the perfect accompaniment to the spicy Ginger Curry Shrimp. It's fluffy and garlicky, and it's a great way to soak up all the delicious flavors from the dish.

Coconut Rice: Coconut Rice is a fragrant and flavorful side dish that pairs perfectly with the Ginger Curry Shrimp. It's lightly sweet and creamy, and it helps to balance out the spiciness of the shrimp. Plus, it adds a touch of tropical flair to the meal.


Q: How can I make this dish less spicy?

A: You can make this dish less spicy by reducing the amount of turmeric, cayenne, and curry powder in the recipe.

Q: What can I substitute for coconut milk in this recipe?

A: You can substitute almond milk, oat milk, or soy milk for coconut milk in this recipe.

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Fun facts:

Ginger is a popular ingredient in Southeast Asian cuisine, particularly in India where it is known as “adrak.” The use of ginger in cooking dates back centuries, with its first recorded use in ancient China in 5,000 BCE.

This recipe for ginger curry shrimp was popularized by celebrity chef Jamie Oliver, who has been credited with inspiring people around the world to embrace healthier eating habits.