Madhur Jaffrey’s Goan Shrimp Curry

Recipe from Madhur Jaffrey and MasterClass

Adapted by David Tanis

Updated September 1, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(1,566)
Comments
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Madhur Jaffrey has published several iterations of this recipe in her cookbooks. This version, from her MasterClass course, is a full-flavored but very easy to prepare curry, perfect for a novice cook. The coconut milk-based sauce may be prepared in advance and the shrimp added just before serving. —David Tanis

Featured in: This 20-Minute Shrimp Curry Will Wow Everyone Who Tries It

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil or vegetable oil

  • 2 medium shallots, finely chopped

  • 2 teaspoons hot paprika or Kashmiri red chile powder

  • ½ teaspoon ground turmeric

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon ground cayenne, or more if preferred

  • 1 ¼ cups coconut milk (from a 13-ounce can)

  • 1 ½ pounds large or medium shrimp, peeled and deveined

  • Salt

  • 2 teaspoons lemon juice

  • Steamed basmati or jasmine rice, for serving

  • Cilantro sprigs, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 183 milligrams cholesterol; 259 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 15 grams fat; 1 gram fiber; 445 milligrams sodium; 25 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes. Remove pan from heat and stir in paprika, turmeric, pepper and cayenne. Stir spices to make a paste.

  2. Step 2

    Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.

  3. Step 3

    Add shrimp, season well with salt, and stir to coat. Add lemon juice and turn heat to low. Cook, stirring until shrimp are pink and opaque, 2 to 3 minutes. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro (if using).

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Ratings

5 out of 5
1,566 user ratings
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Comments

LTF

We make a similar sauce and freeze it in small ziploc bags. Then cook any protein and/or veggies in the instant pot and then add the sauce. Simmer for a few minutes and the meal is ready.

helga gomes

@LTF I am from goa and we make this dish almost everyday. I like your shortcut but you need to cook the frag shrimp in the coconut sauce to infuse the whole dish with it. Same with fish. This isn’t a recipe for meat or vegetables for which there are others.

Adjustments

@LTF What a brilliant idea!

M

Can I just use regular paprika? Isn’t cayenne spicy anyways?

PegE

One of our all-time favorite NYT recipes; easy, delicious, and endlessly adaptable. After making it several times as written, we started riffing--trying various kinds of seafood, adding various vegetables. As of last night, we've declared that the absolute best variation is with chunks of fresh tuna, and with broccolini as the veggie.

Ben C

I haven't had a NYT recipe that I liked this much and was so easy/quick maybe ever?

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Credits

Adapted From Madhur Jaffrey, MasterClass

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