Sri Lankan Shrimp Curry (Without Shells)

This Sri Lankan shrimp curry is rich, aromatic, and incredibly flavorful, even though the shrimp are cooked without their shells. The secret is simple: we briefly fry the shrimp shells in the oil first to extract all that delicious seafood flavor before making the curry.

The result is a creamy coconut milk curry packed with spices like cumin, coriander, cinnamon, and curry leaves. The shrimp are lightly seared first and then finished in the gravy, keeping them juicy and tender instead of overcooked.

This dish pairs beautifully with steamed rice, roti, or crusty bread to soak up the flavorful coconut gravy.

So let's get cooking!

Ingredients :

For the marinate

• 400 g shrimp, peeled (shells reserved)

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp turmeric

  
  

For the Curry

• 1–2 tbsp butter

• 2 tbsp olive oil (approx)

• 12 curry leaves

• 2 pandan leaves (about 3 inches each)

• 1 cinnamon stick (2 inch)

• 1 tsp fenugreek seeds

• 4 cardamom pods

• Less than ¼ cup thinly sliced onions (medium onion)

• 4 garlic cloves, julienned

• 1 tsp diced ginger

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp chili powder

• ¼ tsp turmeric

• 5 cherry tomatoes, halved

• 1½ cups coconut milk

• ½ cup water (adjust depending on how much gravy you prefer)

• 1 tsp salt

• 1 tsp lime juice

Directions:

1. Prepare the shrimp

Peel the shrimp and save the shells for the curry base.

Marinate the shrimp with salt, pepper, and turmeric. Set aside for about 10 minutes.

2. Lightly sear the shrimp

Heat butter in a pan over medium heat.

Add the shrimp and cook for about 1 minute on each side, just until they start turning translucent pink.

Do not overcook them because they will cook again in the gravy.

Remove the shrimp immediately and set aside

3. Extract flavor from the shells

In the same pan, add the olive oil.

Add the reserved shrimp shells and fry them in the oil until they turn bright orange. This step helps release the deep shrimp flavor into the oil.

Push the shells to the side of the pan.

4. Build the curry base

Add the following to the pan:

Curry leaves

Pandan leaves

Onions

Garlic

Ginger

Cardamom

Fenugreek seeds

Cinnamon stick

Sauté everything until fragrant and the onions soften.

5. Add the spices

Add:

Cumin powder

Coriander powder

Chili powder

Turmeric

Salt

Mix well and cook for about 30 seconds until the spices become aromatic.

6. Make the gravy

Pour in the coconut milk and water.

Stir well so all the flavors combine into the gravy.

Carefully remove the shrimp shells from the curry, squeezing them slightly so any trapped gravy goes back into the pan.

Optional: If you want a deeper shrimp flavor, you can blend the shells with a little gravy and strain it back into the curry.

7. Finish the curry

Add the seared shrimp back into the gravy and gently mix.

Add the cherry tomatoes and lemon juice.

Cook for 1–2 minutes, then remove from heat immediately to keep the shrimp tender.

Serve this Sri Lankan shrimp curry with steamed jasmine rice, Sri Lankan red rice, roti or naan or with crusty bread to soak up the coconut gravy. Enjoy!

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