By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 1
1285 cal · 32 min
Shrimp Curry
Recipe GLPR5b346bf6fba086
A fragrant Indian-inspired shrimp curry made with aromatic spices, fresh ginger, and garlic, finished with cream and tender zucchini. Ready in about half an hour, this elegant dish showcases succulent medium shrimp in a rich, warming sauce.
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Ingredients
2 tablespoons butter or margarine
2 cloves garlic, minced
2 teaspoons minced and peeled fresh ginger
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 cup heavy or whipping cream
1 teaspoon salt
1 medium zucchini, cut into 1/2-inch rounds or half-moons
1 pound medium shrimp, peeled and deveined
1/2 teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped
Directions
Melt the butter in a large saucepan over medium heat. Add the minced garlic and fresh ginger, stirring constantly for about 1 minute until fragrant.
Add the curry powder, ground coriander, and ground cumin to the pan, stirring to combine with the garlic and ginger. Cook for another 30 seconds to bloom the spices.
Pour in the heavy cream and stir well to incorporate all the spices. Add the salt and black pepper, and bring the mixture to a gentle simmer.
Add the zucchini slices to the simmering cream sauce and cook for 5–6 minutes until the zucchini begins to soften but still has a slight firmness.
Carefully add the peeled and deveined shrimp to the pan, stirring gently to coat them in the curry sauce.
Continue cooking for 4–5 minutes, stirring occasionally, until the shrimp are pink and firm throughout, with an internal temperature reaching at least 145°F. Do not overcook or the shrimp will become rubbery.
Remove from heat and stir in the fresh chopped cilantro. Taste and adjust seasoning if needed. Serve immediately in a bowl.
Comments
This single-serving curry has the advantage of fresh shrimp, easily found at any Charlotte chain, and spices that ALDI and Walmart stock affordably, but the stated 32 minutes is optimistic—mincing ginger and garlic, blooming spices, and simmering shrimp realistically takes 40–45 minutes start to finish. The real cost driver is shrimp, which at $8–12 per pound brings the per-serving expense to $6–8, and cream adds another dollar; this is a treat-night dish, not a budget weeknight. The recipe also works best eaten the same night, as reheated cream curries separate and lose their edge. It suits someone with one hungry person at the table and a willingness to spend for restaurant-quality protein.
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