Coconut Ecuadorian Shrimp Curry

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Indian
Servings 2 servings


  • 1 lb peeled and deveined Ecuadorian shrimp
  • salt
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 2 tbsp tomato paste
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 tablespoon tamarind paste if unavailable, combine 1 1/2 tsp lime juice, 1 1/2 tsp brown sugar
  • 1 serrano chile finely diced
  • pinch of cayenne or to taste
  • 2 tablespoons olive oil or ghee
  • 8 ounces mushrooms chopped
  • 1 1/2 cups coconut milk fresh or canned


  • Put shrimp in a medium bowl, and season with salt.
  • Heat oil in a wide skillet over medium-high heat. Add Serrano chile, garlic and ginger. Saute 2-3 minutes. Add tomato paste, tamarind and spices. Cook a few minutes until spices become fragrant. Add mushrooms and stir for about 2 minutes. Add shrimp and cook, stirring for about 2 to 3 more minutes until shrimp have turned pink and mushrooms have softened.
  • Add coconut milk and simmer for about 3 minutes. Taste sauce and adjust seasoning. Transfer to a serving dish.
  • Garnish with cilantro and serve with either basmati rice, chapati or naan.
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