I have shared a few curry dishes with you already, but this is the simplest of them all! The other night I was craving a comforting curry dish, but had to have dinner on the table in a matter of minutes, so this recipe was born! I hope you enjoy it as much as we did!

Quick Shrimp Curry
Recipe Type: Entree
Author: Meg Doll
Prep time:
Cook time:
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A quick shrimp curry made with minimal ingredients that can be made in a matter of minutes!
  • 1 398 mL BPA-free can pure pureed pumpkin
  • 1 cup full fat canned coconut milk
  • 1.5 – 2 tbsp curry powder (more/less based on taste preference and heat tolerance)
  • 1 tbsp turmeric
  • 1 tsp cardamom
  • Sea salt to taste
  • 1 lb. shrimp, peeled, deveined, and thawed
  1. In a deep skillet, whisk together pumpkin, coconut milk, and spices over medium heat.
  2. Bring sauce to a light simmer and season to taste.
  3. Add shrimp to sauce and continue to cook until all shrimp are fully cooked, no longer transparent and curled.
  4. Remove from heat and serve.