Madhur Jaffrey’s Goan Shrimp Curry
Updated Sept. 2, 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!
I cut this in half for our family of two. Cooked according to the recipe instructions but found that I was woefully short of the sauce when finished cooking. If I repeat this again cut in half, I'd increase the amount of coconut milk significantly. I used the hot paprika, not the Kashmiri chili powder because my Kashmiri chilies are whole and I didn't want to spend the time grinding them manually or in a spice grinder. Probably will take the time to grind them when repeating.
Can I substitute Vzdouvan Curry instead of Turmeric?
I liked it a lot, yet my young guests wanted more spice. I loved the cilantro at the end. I did add a few frozen peas, but next time I will add a little more vegetable, such as chopped baby broccoli.