Goan-Style Shrimp Curry


by: Xeno

This dish is a snap to make, once you have the curry paste on hand. The paste recipe makes about 2 cups—enough to help you get in the habit of making shrimp curry on weeknights.


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serves: 4

2 onions (finely chopped)

6 cloves garlic (minced and then crushed with the flat side of the knife)

4 tablespoons ghee or vegetable oil

8 red Thai chiles (seeded and finely chopped)

2 teaspoons ground cumin

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

4 teaspoons ground turmeric

4 teaspoons ground coriander

1 teaspoon ground cloves

4 teaspoons freshly ground black pepper

3 tablespoons paprika

8 tablespoons fresh ginger (peeled and grated)

1 cup red or white wine vinegar

15 ounces unsweetened coconut milk

1 bunch cilantro (large stems removed and leaves finely chopped)

1 1/2 pounds large shrimp (peeled and then deveined if desired)


2 tablespoons fresh lime juice

Nutrition Facts
Goan-Style Shrimp Curry

Servings Per Recipe: 4

Amount per Serving

Calories: 505

  • Total Fat: 32.3 g
  •     Saturated Fat: 22.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 214.5 mg
  • Sodium: 1086.4 mg
  • Total Carbs: 28.9 g
  •     Dietary Fiber: 7.3 g
  •     Sugars: 4 g
  • Protein: 29.1 g

how is this calculated?

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1.  To make the curry paste, in a small sauté pan, cook the onion and garlic in the ghee over low to medium heat, stirring regularly, for about 7 minutes, or until the onion is softened but not browned. Add the chiles, cumin, cardamom, cinnamon, turmeric, coriander, cloves, pepper, paprika, and ginger and cook, stirring, for about 3 minutes, to bring out the flavor of the spices. Pour in the vinegar and remove from the heat.

2.  Let the mixture cool, then puree in a blender for about 1 minute, or until smooth. Transfer to a tightly covered container and store in the refrigerator. It will keep for several months.

3.  In a medium saucepan, combine 3 tablespoons spice paste, the coconut milk, and the cilantro and bring to a gentle simmer. Add the shrimp and simmer for 2 to 3 minutes, or until the shrimp has turned bright orange. Season with salt and sprinkle with the lime juice.

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