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Creamy Turmeric Shrimp Curry

Juicy and plump shrimp cooked in a creamy, golden turmeric curry and topped with crispy fried shallots. This is an easy yet spice-filled recipe you can easily whip up!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2 -3 servings
Author Olivia Lam

Ingredients

For the Shrimp

  • ¾ lb. Raw Shrimp (peeled and deveined)
  • ½ Tbsp Vegetable Oil
  • 1 tsp Garam Masala
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper

For the Crispy Fried Shallots

  • 1 Shallot (thinly sliced into rings)
  • As Needed Vegetable Oil (for frying)

For the Turmeric Curry

  • ½ Red Onion (sliced)
  • 3 Garlic Cloves (minced)
  • ½ Tbsp Minced Ginger
  • 2 tsp Turmeric
  • 2 tsp Curry Powder
  • 1 (13.5 oz.) Can Coconut Milk
  • 2½ tsp Sambal Oelek
  • 1 Tbsp Brown Sugar
  • 1½ Tbsp Lime Juice
  • 2 tsp Fish Sauce
  • Cilantro Leaves (for garnish)
  • White Rice (for serving)
  • Lime Wedges (for serving)

Instructions

For the Shrimp:

  • Combine all of the ingredients into a bowl and mix. Set it aside to allow the shrimp to marinate for about 15 minutes.

For the Crispy Fried Shallots

  • Add about 1 inch of the vegetable oil into a small pan or sauce pot along with the shallots. Heat over medium high heat until the shallots start to bubble. Decrease the heat to low and cook until the shallots turn golden brown, about 5 minutes. Be careful, the shallots will start to burn very quickly! Drain the shallots from the oil and place them onto a plate lined with paper towels to drain and cool. Set aside.

For the Turmeric Curry

  • Heat 1 tablespoon of the oil you used to fry the shallots in a pan over medium high heat. Add in the marinated shrimp and cook until lightly seared on both sides, about 1-2 minutes per side. The shrimp does not need to be fully cooked inside yet. Remove the shrimp from the pan.
  • Pour in another tablespoon of shallot frying oil then add in the red onion. Saute until the onion starts to turn translucent then add in the garlic and ginger. Cook for 1 minute. Mix in the turmeric and curry powder and cook for 30 seconds until fragrant. Pour in the coconut milk and mix until well combined. Add in the sambal oelek and brown sugar then mix until incorporated.
  • Place the shrimp back into the pan along with any juices. Decrease the heat to medium and cook for about 2-3 minutes until the shrimp are fully cooked and the curry has slightly thickened. Mix in the lime juice and fish sauce. Taste for seasoning then top with cilantro leaves and crispy fried shallots. Serve with rice and lime wedges. Enjoy!