Madhur Jaffrey’s Goan Shrimp Curry
Updated Sept. 1, 2025
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil or vegetable oil
- 2medium shallots, finely chopped
- 2teaspoons hot paprika or Kashmiri red chile powder
- ½teaspoon ground turmeric
- ½teaspoon freshly ground black pepper
- ¼teaspoon ground cayenne, or more if preferred
- 1¼cups coconut milk (from a 13-ounce can)
- 1½pounds large or medium shrimp, peeled and deveined
- Salt
- 2teaspoons lemon juice
- Steamed basmati or jasmine rice, for serving
- Cilantro sprigs, for garnish (optional)
Nutritional analysis per serving (6 servings)
259 calories; 15 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 445 milligrams sodium
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
- 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.
- Step 2
Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.
- 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).
Private Notes
Comments
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.
@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.
@LTF What a brilliant idea!
This is so quick and easy! I reduced the chili powder based on past experience so my sauce was not as deeply colored, but the flavor was wonderful!
After all the great reviews, I was a little disappointed by this. Thought it was a little bland, and it definitely wasn't bright red like the photo. I found another recipe for the same dish, and that one called for some cinnamon, cloves, cumin, coriander, and garlic plus tamarind. I added a bit of each of those to the leftovers and liked it much better.
Both nearby stores were out of full fat coconut milk, so I reluctantly settled for “lite,” which I normally find flavorless and abhorrent (think non-fat milk - what’s the point?). Once it reduced along with the well-bloomed spices in the oil and a splash of shrimp stock, it was fine - sort of. Meaning, the spicy heat was quite pronounced due to the lack of richness to distribute and temper it; but we are pepper bellies, so it was delicious anyway, and we cleaned the pan. Next time I will hold out for full fat coconut milk, especially if serving others besides my husband and myself. Overall winner, and fast once shrimp are cleaned and mise en place is set up. Make this!