Imagine coming home to a kitchen filled with the intoxicating aroma of a perfectly spiced Indian curry, without spending hours slaving over the stove. This Easy Slow Cooker Shrimp Curry is your ticket to a restaurant-quality meal with minimal effort. Whether you're a busy professional, a home cook looking to impress, or someone who craves authentic flavors without complex cooking techniques, this recipe is about to become your new culinary secret weapon.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by peeling and deveining shrimp, chopping onion, and mincing garlic. Ensure all ingredients are clean and ready.
- In the slow cooker, combine chopped onions and minced garlic as the base layer for building flavor.
- Pour the entire can of coconut milk into the slow cooker, creating a creamy liquid foundation for the curry.
- Sprinkle curry powder evenly over the coconut milk, stirring gently to distribute the spices and create a uniform sauce.
- Add peeled and deveined shrimp to the slow cooker, ensuring they are fully submerged in the coconut milk and curry mixture.
- Season with salt to taste, adjusting the amount based on personal preference and dietary needs.
- Cover the slow cooker and set to low heat, allowing the curry to cook slowly for 2-3 hours until shrimp are tender and fully cooked.
- Avoid overcooking shrimp, as they can become tough and rubbery. Check doneness by ensuring shrimp are pink and opaque.
- Once cooking is complete, garnish with fresh chopped cilantro for added freshness and color.
- Serve hot over steamed rice or with naan bread, and enjoy your easy slow cooker shrimp curry.
Tips
- Shrimp Selection: Choose fresh, high-quality shrimp for the best flavor. Medium-sized shrimp work best in this recipe.
- Spice Customization: Adjust the curry powder to your heat preference. For a milder curry, use less; for more kick, add extra or include a pinch of red chili flakes.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, creamier sauce that clings perfectly to the shrimp.
- Timing is Key: Shrimp cook quickly, so stick to the 2-3 hour cooking time to prevent overcooking and rubbery texture.
- Garnish Generously: Fresh cilantro isn't just for looks - it adds a bright, fresh contrast to the rich curry.
- Serving Suggestions: Pair with jasmine rice, basmati rice, or warm naan bread to soak up the delicious sauce.
- Make-Ahead Tip: This curry tastes even better the next day, so don't hesitate to prepare it in advance for meal prep.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 12g
Protein: 24g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 220mg
