This easy Shrimp Korma is a mildly spiced, fragrant Indian-style curry with a rich, creamy coconut sauce. It’s designed for two servings and comes together quickly — ready in about 30 minutes. Serve over steamed rice with warm naan for a comforting, satisfying meal that’s ideal for weeknights or a cozy date night.
Table of Contents
- How to make Indian Coconut Shrimp
- You may also enjoy
I first tasted this version of Shrimp Korma on a trip to England and loved how gently spiced and fragrant it was. I recreated it at home and refined the method so it’s quick, straightforward, and reliable. The coconut milk gives the sauce body and a subtle sweetness while garam masala and a blend of warm spices round out the flavor.
This recipe serves two and is ideal when you want something flavorful without a lot of fuss. The steps are simple: cook the rice, sauté aromatics, combine the coconut-spice sauce, simmer, finish with cream and lemon, then fold in shrimp until just cooked. The total time from start to plate is roughly 30 minutes.
Shrimp Korma makes a delicious, romantic lunch or dinner. The balance of spices is gentle, so it’s approachable for people who prefer milder curries. The sauce is thick enough to cling to rice and bread, making each bite rich and comforting.
How to make Indian Coconut Shrimp
1. Cook the rice according to package directions so it’s ready when the curry finishes. Fluffy, hot rice is the best base for this sauce.
2. Prepare the vegetables: finely chop 1/2 an onion and have 1 teaspoon minced garlic ready.
3. In a large saucepan, melt 1 Tablespoon butter over medium heat. When the butter is shimmering, add the chopped onion and sauté about 5 minutes, stirring frequently, until the onion is translucent and lightly golden.
4. In a bowl, whisk together the spice-coconut mixture: 1 teaspoon minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon chili powder, 1/8 cup flour, 1/2 cup coconut milk, 1/4 cup chicken broth, and 1 teaspoon tomato paste. Whisk until smooth and well combined.
5. Pour the coconut-spice mixture into the saucepan with the cooked onions. Stir to combine, bring to a gentle simmer, then cover and reduce heat to low. Let the sauce cook for about 10 minutes so the flavors blend and the flour helps thicken the sauce.
6. Whisk 1/4 cup heavy cream, 2 teaspoons garam masala, and 2 teaspoons lemon juice into the sauce. The cream adds richness while the lemon brightens the flavors. Taste and adjust seasoning with salt and pepper.
7. Add 1/2 lb peeled, deveined shrimp to the simmering sauce. Stir gently and cook about 5 minutes, or until the shrimp are opaque and just cooked through. Be careful not to overcook shrimp — they finish quickly and are best when tender.
8. Adjust salt and pepper to taste. Serve immediately over the cooked rice and offer naan or flatbread for sopping up the sauce. Garnish with a squeeze of lemon or a sprinkle of fresh cilantro if you like.
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Shrimp Korma Recipe
A mildly spiced, fragrant Indian-style shrimp curry with coconut milk and cream. Ready in 30 minutes and perfect over rice with naan.
Details
Prep Time: 5 mins • Cook Time: 25 mins • Total Time: 30 mins • Servings: 2 • Calories: 748 kcal
Ingredients
- 1 cup rice (uncooked)
- 1 Tablespoon butter
- ½ onion, chopped
- 1 teaspoon minced garlic
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ⅛ cup flour
- ½ cup coconut milk
- ¼ cup chicken broth
- 1 teaspoon tomato paste
- ½ lb shrimp, peeled and deveined
- ¼ cup heavy cream
- 2 teaspoons lemon juice
- 2 teaspoons garam masala
- Salt and ground black pepper to taste
Instructions
- Cook rice according to package directions.
- Sauté onion in melted butter until translucent, about 5 minutes.
- Whisk garlic, spices, flour, coconut milk, chicken broth, and tomato paste together.
- Add the mixture to the pan, simmer covered on low for 10 minutes.
- Whisk in heavy cream, garam masala, and lemon juice.
- Stir in shrimp and cook until opaque, about 5 minutes.
- Season with salt and pepper and serve over rice with naan.
Notes
For a milder curry, reduce the chili powder. Swap coconut milk for a light coconut option to lower calories, and finish with fresh cilantro if desired. Shrimp cook quickly; remove from heat as soon as they turn opaque to avoid rubbery texture.
Hi, I’m Zona House. I create simple, satisfying recipes that make everyday cooking enjoyable. My focus is on clear instructions and flavors you can count on. Eat, drink, and savor every moment.
