This easy curry shrimp is great on it’s own or in my Butternut Indian curry soup RECIPE HERE. It seriously takes just a few minutes to make and tastes great!
You can use fresh or frozen shrimp, with or without the shells on. I kind of like the flavor that comes with having the shrimp cook in it’s shell but then eating it is messy. If using it in my butternut Indian curry soup then I would suggest removing the shells. Whichever way you prefer will taste great!
What you need to make curry shrimp:
serves 2 people
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups raw shrimp (~8 extra large shrimp, 12 medium shrimp, 14 small shrimp)- shells on or off, per your preference.
- 1/2 teaspoon garlic powder
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- *1/2 cup water if you are using frozen shrimp
Instructions
- In a sauce pan over medium heat, add olive oil and butter.
- Add shrimp and sprinkle with garlic powder, curry powder and salt.
- Cook until pink and shrimp looks done.
- If using frozen shrimp add water to keep spices from burning before shrimp fully cooks.
Curry Shrimp
Easy and tasty shrimp.
Servings 2 people
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups raw shrimp (~8 extra large shrimp 12 medium shrimp, 14 small shrimp)- shells on or off, per your preference.
- 1/2 teaspoon garlic powder
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 cup *water if you are using frozen shrimp
Instructions
- In a sauce pan over medium heat, add olive oil and butter.
- Add shrimp and sprinkle with garlic powder, curry powder and salt.
- Cook until pink and shrimp looks done.
- If using frozen shrimp add water to keep spices from burning before shrimp fully cooks.