Best 10 Curried Baked Shrimp Recipes

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**Savor the Exquisite Flavors of Curried Baked Shrimp: A Culinary Journey Awaits**

Embark on a tantalizing culinary adventure with our curated collection of curried baked shrimp recipes. These delectable dishes blend the vibrant flavors of aromatic spices with the succulent sweetness of shrimp, creating a symphony of taste that will captivate your senses. From classic curries to innovative fusion creations, our recipes offer a diverse range of options to satisfy every palate.

**Classic Curried Baked Shrimp:** Experience the timeless charm of a traditional curried shrimp dish. This recipe features a rich and flavorful curry sauce made with a harmonious blend of aromatic spices such as cumin, coriander, turmeric, and paprika. Succulent shrimp are marinated in yogurt and spices, then coated in a crispy breadcrumb mixture and baked to perfection. Serve this classic dish with basmati rice or naan bread for a complete and satisfying meal.

**Coconut Curried Baked Shrimp:** Indulge in the tropical flavors of this coconut-infused curry. A creamy and fragrant sauce combines coconut milk, curry paste, and a touch of sweetness from honey. Tender shrimp are marinated in a mixture of coconut milk and spices, then baked until slightly charred. Serve this exotic dish with jasmine rice or mango chutney for a taste of paradise.

**Thai Curried Baked Shrimp:** Experience the vibrant and spicy flavors of Thai cuisine with this curried shrimp dish. A fiery red curry paste forms the base of the sauce, along with coconut milk and a medley of Thai herbs and spices. Succulent shrimp are marinated in a mixture of fish sauce, lime juice, and lemongrass, then baked until cooked through. Serve this tantalizing dish with steamed rice or a side of fresh vegetables.

**Indian Curried Baked Shrimp:** Embark on a culinary journey to India with this aromatic and flavorful curry. A rich and complex sauce is made with a blend of cumin, coriander, turmeric, and garam masala. Tender shrimp are marinated in a mixture of yogurt, ginger, and garlic, then coated in a crispy batter and baked until golden brown. Serve this delightful dish with basmati rice or roti for an authentic Indian experience.

Let's cook with our recipes!

CREAMY SHRIMP CURRY



Creamy shrimp curry image

This creamy shrimp curry is one of my go-to recipes when I want to impress. It's easy to make, always delicious and perfect served with homemade naan bread.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 24

750 g (1½lbs) shrimp (peeled and deveined)
1 tsp salt
1 tsp Garam Masala
1 tbsp butter
1 onion (finely diced)
4 garlic cloves (minced)
2 tsp minced ginger
10 curry leaves ((optional))
1½ tbsp Garam Masala
½ tsp ground cardamom
½ tsp chilli powder
1 tsp turmeric
1 tsp sugar ((optional))
1 cup stock
1½ cups heavy / whipping cream
1-2 tsp lemon juice (to taste)
salt and pepper (to taste )
½ cup warm water
10 g (2tsp) instant yeast
1 tsp sugar
2½-3 cups flour
1 tsp salt
½ cup plain yogurt
1 tbsp vegetable oil

Steps:

  • For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
  • Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
  • Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
  • Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
  • Once risen, break off small handfuls of the dough and roll out on a floured surface.
  • Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
  • Remove from the pan and brush with melted butter.
  • For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
  • To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
  • Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
  • Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
  • Serve the curry with rice and naan bread.

Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 40 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 513 mg, Sodium 2292 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EASY BAKED SHRIMP



Easy Baked Shrimp image

This easy oven baked shrimp recipe has the best flavor and is totally hands off! It's seasoned to perfection with garlic and herbs.

Provided by Sonja Overhiser

Categories     Main Dish

Time 15m

Yield 4

Number Of Ingredients 8

1 pound large shrimp, deveined (tail on or off)
2 tablespoons olive oil
2 garlic cloves
1/2 teaspoon dried oregano*
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Lemon wedges
Chopped parsley or cilantro, for garnish

Steps:

  • Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
  • If frozen, thaw the shrimp.
  • Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
  • Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
  • Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
  • Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

Nutrition Facts : Calories 156 calories, Sodium 134.9 mg, Fat 7.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 0 g, Protein 22.8 g, Cholesterol 182.5 mg

CURRIED SHRIMP AU GRATIN



Curried Shrimp Au Gratin image

A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.

Provided by Morrie Shepard Killian

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 6

Number Of Ingredients 14

1 ½ cups uncooked white rice
3 cups water
3 tablespoons butter
½ cup chopped onion
½ cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ teaspoons curry powder
2 cups milk
½ teaspoon white sugar
2 tablespoons lemon juice
1 cup shredded mild Cheddar cheese, divided
1 pound shelled, deveined cooked shrimp
1 pinch paprika, or more to taste

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
  • Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
  • Bake in the preheated oven until bubbly and browned, about 30 minutes.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 46.7 g, Cholesterol 189.1 mg, Fat 14.9 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 763.1 mg, Sugar 5.2 g

CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CURRIED SHRIMP WITH COCONUT MILK



Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

"BAKED" SHRIMP CURRY



Yet another weird but wonderful recipe that only came about because I was being lazy and didn't want to wash too many dishes. I marinated some shrimp in a coconut milk mixture and then, being frugal as I am, decided to just cook it, marinade and all. I was quite sure the marinade would mostly evaporate, but lucky for us, I was wrong. What resulted was a baked shrimp curry that is as wonderful as it is weird-sounding.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

3/4 cup unsweetened full-fat coconut milk
1/4 cup finely chopped yellow onion
2 teaspoons Garam Masala, recipe follows
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
1 pound raw shrimp (21 to 25 count), peeled and deveined
2 teaspoons chopped fresh cilantro
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds (from green/white pods)
2 dried bay leaves
3 dried red chiles or 1/2 teaspoon cayenne pepper or red pepper flakes
One 2-inch piece cinnamon or cassia stick

Steps:

  • In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
  • Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
  • Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
  • Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
  • Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
  • Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.

EASY CURRIED SHRIMP



Easy Curried Shrimp image

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories     Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

Steps:

  • Melt butter with curry, onion, and ginger and cook until onion begins to soften.
  • Add the flour and stir to combine with butter.
  • Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
  • Bring to a simmer and add the shrimp.
  • Simmer until the shrimp is cooked.
  • Serve over rice.

SPICY BAKED SHRIMP



Spicy Baked Shrimp image

A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.

Provided by Kathi Dameron

Categories     Shellfish     Appetizer     Bake     Marinate     Seafood     Shrimp     Bon Appétit     Florida

Yield Serves 4

Number Of Ingredients 10

1/2 cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne pepper
1 pound uncooked large shrimp, shelled, deveined
Lemon wedges
French bread

Steps:

  • Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
  • Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.

CURRIED SHRIMP



Curried Shrimp image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

3/4 pound small new potatoes
2 tablespoons corn or safflower oil
3/4 pound sliced onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 to 1/4 teaspoon cayenne
Freshly ground black pepper to taste
10 -ounce package frozen peas
1/2 pound fresh cooked, peeled shrimp
1 to 1 1/2 cups low-fat plain yogurt
2 tablespoons minced mint or coriander (optional)

Steps:

  • Put water on to boil for potatoes in covered pot.
  • Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
  • Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
  • When onions begin to soften add peas and break up.
  • When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
  • Chop mint or fresh coriander.
  • Serve shrimp mixture with sprinkling of mint or coriander.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 14 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 922 milligrams, Sugar 26 grams, TransFat 0 grams

CURRIED SHRIMP



Curried Shrimp image

If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
1 cup sour cream
Hot cooked rice

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 218mg cholesterol, Sodium 817mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

Tips:

  • Choose fresh, large shrimp for the best results. Smaller shrimp will cook too quickly and become tough.
  • Use a good quality curry powder. The curry powder is the key flavor in this dish, so it's important to use a good quality one. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and ginger.
  • Don't be afraid to adjust the amount of curry powder to your taste. If you like a milder curry, use less curry powder. If you like a spicier curry, use more curry powder.
  • Serve the curried shrimp with rice or naan bread. Rice or naan bread are both great accompaniments to curried shrimp.
  • Garnish the curried shrimp with fresh cilantro or parsley. Fresh cilantro or parsley will add a pop of color and flavor to the dish.

Conclusion:

This curried baked shrimp is a quick and easy recipe that is perfect for a weeknight meal. The shrimp are tender and flavorful, and the curry sauce is rich and creamy. Serve the shrimp with rice or naan bread and a side of vegetables for a complete meal. This dish is sure to be a hit with your family and friends.

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