Have you ever tried a spicy shrimp curry with its shells on? If not, here is a good chance to give it a try on this easy and delicious dish. Today, I am going to show you how to cook raw shrimp with shell on.
The majority of people cook shrimp curry after removing the shells. But, cooking shrimp curry with shells makes the curry even tastier.
It is a keto-friendly recipe, thus anyone who follows the keto diet can try this.
Alright, without further ado, let’s jump into the main subject. Here is how to cook raw shrimp with shells in Sri Lankan style.
Try this Unique Shrimp Varai
How to Cook Raw Shrimp with Shell on
Ingredients
- Shrimp – 250g
- Onion – 50g
- Garlic cloves – 4 or 5
- Curry powder – 1 ½ tablespoon
- Fenugreek seeds – ¾ teaspoon
- Turmeric powder – ¼ teaspoon
- Thick coconut milk – 100ml
- Thin coconut milk – 200ml
- Thin tamarind juice – 100ml
- Curry leaves – Few
- Salt – As you want (KETO people use Himalayan Pink Salt)
- Cooking oil – As you wish (KETO people use Organic Coconut Oil)
Notes
1. After cooking, don’t eat shrimp with the shell, which may upset your stomach. Take off the shell patiently and eat.
2. You can adjust curry powder according to your taste.
3. Thick coconut milk is not a must, but it adds a bit more taste to the curry.
4. I instantly made coconut milk. If it is hard, use coconut milk powder or bottled coconut milk.
Instructions
1. Rinse the shrimps and cut the tail, legs, and half of the head as shown in the picture below.
2. Slice the onion and garlic cloves. Also, prepare thick and thin coconut milk and thin tamarind juice. Besides, get ready with curry powder, fenugreek seeds, turmeric powder, salt, and curry leaves.
3. Heat the oil and add onions. Saute them till the onion turns translucent. Then add garlic and saute them for 30 seconds. After that, add curry leaves and fenugreek seeds. Saute them until the onion turns golden.
4. Now, add shrimp, turmeric powder, and salt. Mix well.
5. Cook covered under medium flame for two minutes.
6. Add curry powder, tamarind juice, and thin coconut milk. Give a mix and cook covered under high flame for four minutes.
7. Finally, add thick coconut milk and cook covered under low flame for two minutes.
8. Taste the curry and adjust the salt if needed.
9. This is how to cook raw shrimp with shells in Sri Lankan style. Serve and enjoy this spicy shrimp curry.
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So, what do you think about this spicy raw shrimp with shell recipe? I hope you liked this simple shrimp curry. When you have all the ingredients, give it a try on this spicy prawn curry recipe a look, you will like it for sure.
If you have any questions or suggestions, leave them in the comment box below. Also, you can share this quick and easy shrimp curry recipe with your friends and family by clicking the social share buttons below.
Printable Recipe Card
- Shrimp - 250g
- Onion - 50g
- Garlic cloves - 4 or 5
- Curry powder - 1 ½ tablespoon
- Fenugreek seeds - ¾ teaspoon
- Turmeric powder - ¼ teaspoon
- Thick coconut milk - 100ml
- Thin coconut milk - 200ml
- Thin tamarind juice - 100ml
- Curry leaves - Few
- Salt - As you want (KETO people use Himalayan Pink Salt)
- Cooking oil - As you wish (KETO people use Organic Coconut Oil)
- Rinse the shrimps and cut the tail, legs, and half of the head.
- Slice the onion and garlic cloves. Also, prepare thick and thin coconut milk and thin tamarind juice. Besides, get ready with curry powder, fenugreek seeds, turmeric powder, salt, and curry leaves.
- Heat the oil and add onions. Saute them till the onion turns translucent. Then add garlic and saute them for 30 seconds. After that, add curry leaves and fenugreek seeds. Saute them until the onion turns golden.
- Now, add shrimp, turmeric powder, and salt. Mix well.
- Cook covered under medium flame for two minutes.
- Add curry powder, tamarind juice, and thin coconut milk. Give a mix and cook covered under high flame for four minutes.
- Finally, add thick coconut milk and cook covered under low flame for two minutes.
- Taste the curry and adjust the salt if needed.
- This is how to cook raw shrimp with shells in Sri Lankan style. Serve and enjoy this spicy shrimp curry.
2. You can adjust curry powder according to your taste.
3. Thick coconut milk is not a must, but it adds a bit more taste to the curry.
4. I instantly made coconut milk. If it is hard, use coconut milk powder or bottled coconut milk.
I have been reading that seafood must not be cooked for over 2 or 3 minutes as it makes them hard and tasteless. Your recipe asks us to cook the shrimps for 8 minutes . Is this correct?