This Indian shrimp curry is flavored with fresh curry leaves, lemongrass, cilantro, and fresh ginger. Not to mention it’s packed with fresh sweet corn!
The sweetness of summer corn is highlighted when grilled, roasted, pureed into soups and even churned into ice cream, but I also love it fresh off the cob and just barely cooked (so it keeps some of its crunch) with Madras spices and plump, fresh shrimp. This recipe is inspired by Chef Suvir Saran from his new book, Masala Farm.
The Herb Paste with curry leaf is a must, but I’ve streamlined the recipe by substituting Sukhi’s Madras Vegetable Spice Mix for some of the spices. The result is a creamy, delicious curry that’s addictive. Serve with steamed rice and, if desired, warm naan for dunking into the sauce.
Indian Shrimp Curry Ingredients
For the herb paste, you’ll need:
- Curry leaves
- Fresh ginger
- Lemongrass paste
- Fresh cilantro
- Jalapeño or serrano chili pepper
And for the easy shrimp curry, you’ll need:
- Canola oil
- Cumin seeds
- Madras Vegetable Spice Mix
- Curry leaves
- Coconut milk
- Heavy cream
- Fresh corn
- Fresh cilantro
How to Make Shrimp Curry
To make this Indian shrimp curry with coconut milk, first make the herb paste by adding all the ingredients into a food processor and pulsing until smooth. Once the herb paste is made, you can start on the curry. First heat the spices in a little canola oil, then add in the herb paste and curry leaves. You want to cook all the spices just until fragrant.
Add the coconut milk and cream to the skillet and bring to a boil. Once boiling, reduce the heat and add the shrimp and sweet corn. Continue cooking until the shrimp are just cooked through. Immediately serve and garnish with fresh cilantro.
Can I Use Frozen Shrimp?
Fresh shrimp is best for this recipe, but you can use frozen raw shrimp if that’s all you have. Just be sure to thaw and drain the shrimp before adding them to the hot skillet.
Can I Use Frozen Corn?
If sweet corn isn’t in season, using frozen corn is fine. Just let the corn rest on your counter for a few minutes before cooking it in the curry.
Tips for This Shrimp Curry Recipe
- If you want to make this Indian shrimp curry a little healthier, use whole milk or half and half instead of heavy cream.
- Make sure to shake the coconut milk before opening it to redistribute any coconut cream that’s collected at the top of the can.
- For a richer curry, use full-fat coconut milk. For a thinner curry, use low-fat.
More Indian Recipes:
- Grilled Indian-Style Street Corn with Cilantro and Lime
- Grilled Lamb Burgers with Tomato Chutney Yogurt
- Dal Tadka
- Paneer Tikka Masala with Bell Peppers
- Grilled Tandoori Chicken
Indian Shrimp Curry with Sweet Corn
This Indian shrimp curry is flavored with fresh curry leaves, lemongrass, cilantro, and fresh ginger. Not to mention it's packed with fresh sweet corn!
For the Herb Paste
- 40 fresh or frozen curry leaves
- 1 (3-inch) piece fresh ginger, peeled and roughly chopped
- 2 tbsp ground lemongrass paste (optional)
- 1 bunch fresh cilantro leaves and tender stems
- 1 jalapeño or serrano chile, stemmed, and seeded (for less heat)
For the Curry
- 2 tbsp canola oil
- 1 1/2 tsp cumin seeds
- 1 packet Sukhi's Madras Vegetables Complete Spice Mix
- 15 fresh or 22 frozen curry leaves, thawed, roughly chopped
- 2 (14-ounce) cans coconut milk, shaken
- 1/2 cup heavy cream*
- 1 tsp salt
- 4 cups fresh corn (from 4 to 6 ears) or frozen corn, thawed
- 2 pounds fresh shrimp (16 to 20 shrimp per pound), peeled and deveined
- 1/4 cup finely chopped fresh cilantro
Make the Herb Paste:
Combine the curry leaves, ginger, and lemongrass (if using), cilantro, jalapeño, and 3 tablespoons water in the bowl of a food processor, and purée into a nearly smooth paste. Set aside.
Make the Curry:
Heat the oil, cumin seeds, and Sukhi's Madras spice mix in a large pot over medium heat; cook, stirring occasionally, until the spices are fragrant, 1 to 2 minutes. Add the curry leaves, and cook, stirring, for 1 minute. Stir in the Herb Paste, reduce the heat to low, and cook until the mixture is fragrant, 2 to 3 minutes.
Pour in the coconut milk and cream, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, stir in the salt, add the corn and shrimp. Simmer, stirring occasionally, until the shrimp just begin to curl and are just barely cooked through, 2 to 4 minutes. Stir in the cilantro and serve.
*If you want to make this Indian shrimp curry a little healthier, use whole milk or half and half instead of heavy cream.