Shrimp Korma Recipe

Indulge in this creamy, aromatic Shrimp Korma – a delightful twist on the beloved chicken korma! This satisfying seafood dish features succulent shrimp simmered in a rich coconut milk sauce infused with warming spices. Best served with plain rice or chapati for a perfectly balanced meal. A quick and easy weeknight dinner that's sure to impress!

Prep Time 15 mins
Cook Time 40 mins
Calories 88.1 kcal
Protein 7g
Rating 4.7 (9 Reviews)
Shrimp Korma

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp Korma

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How to Make Shrimp Korma

  1. In a large bowl, whisk together 1 cup plain yogurt, 1 tbsp paprika, 1 tbsp garam masala, 1/2 cup tomato puree, 1 (13.5 oz) can full-fat coconut milk, 1 tsp chili powder (adjust to taste), and 1/2 cup water.
  2. Season generously with salt to taste and set aside.
  3. Heat 2 tbsp oil in a large pan or pot over medium-low heat. Add 2 cloves minced garlic, 1 inch minced ginger, 1 cinnamon stick, and 4 green cardamoms. Sauté for 1-2 minutes until fragrant.
  4. Pour in the yogurt spice mixture and bring to a gentle simmer, stirring occasionally. Reduce heat to low.
  5. Add 1 lb shrimp (peeled and deveined) and cook for 5-7 minutes, or until pink and opaque, stirring frequently. The sauce will begin to thicken.
  6. Garnish with 1/4 cup chopped fresh cilantro and serve hot with plain rice or chapati.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

3g

Fat

17g

Carbs

0g