Authentic Sri Lankan Prawn Curry (Shrimp Curry) where the shrimp heads are cooked first in a rich and aromatic curry base to coax out the full depth of flavor.
And the shrimp body is cooked just long enough so that it’s tender and juicy and coated with that thick, luscious sauce/gravy. It’s on of our favorite curry recipes!
An easy recipe that can be adapted for any type of prawn or shrimp you have at hand. If you love shrimp curry, then I guarantee that this will be the best you’ve ever had! 🙂
Having grown up in an island with ready access to seafood, I’ve eaten shrimp often and in many different ways, but NEVER in a more deeply flavorful and aromatic way than this authentic Sri Lankan Prawn Curry (Shrimp Curry)!
The flavors in this dish are unreal! I’ve actually made this recipe several times to be shared on the blog, but was never quite satisfied with the end result because the prawn curry wasn’t as authentic as I wanted it to be.
The reason was that, while I could find shrimp that were peeled or unpeeled, I could never find shrimp that were whole. And therein lies the secret. 🙂 You can check out my guide here on how to clean shrimp in 5 different ways!
The full depth of flavor of this prawn curry (shrimp curry) comes from the whole shrimp! And that includes the head of the shrimp, especially the head.
But the good news is that even if you can’t find head-on shrimp, it’s OK! I’ve spent a lifetime eating shrimp curry, made with peeled, unpeeled, head-on, headless etc., and it still tastes rich and flavorful.
And you can adapt this recipe to make a curry out of any kind of prawn or shrimp that you have access to.
Another thing you’ll notice is that I use the terms prawn and shrimp interchangeably. They are both essentially the same, save for some minor anatomical differences (in terms of the number of legs and claws).
Prawns are typically widely available in Sri Lanka (and in Australia and New Zealand as well). But in the US, you mostly find shrimp.
But sometimes, it’s simply an issue with semantics as well. What’s called shrimp in the US, can often be referred to as prawns elsewhere. So regardless of what you have at hand – prawns or shrimp, this Sri Lankan prawn curry will work equally well. This particular recipe though is for authentic creamy, spicy, Sri Lankan prawn curry (shrimp curry) made with coconut milk!
Another important thing is the curry powder that you use. For this recipe, it’s best to use a Sri Lankan curry powder (that is heavy on coriander). You’re welcome to use a store-bought curry powder, but remember that the curry powder is what makes a good curry.
Thankfully, making your own curry powder isn’t difficult at all! I’ve shared my favorite Sri Lankan curry powder recipe right here. For this prawn curry, I used the unroasted version, but you can use either roasted or unroasted. I add some fennel spice to this shrimp curry too, because fennel pairs very well with seafood curries (but not with meat curries – I’m not sure why).
To clean the shrimp/prawns, I made a separate post with a video on how to clean shrimp here. For this Sri Lankan prawn curry recipe, I’m removing (but NOT discarding) the heads, and peeling them as well. I’m also keeping the tail.
Pro tips to make the BEST Sri Lankan prawn curry (Sri Lankan shrimp curry)
- The trick to making perfect Sri Lankan prawn curry (or any other shrimp curry) is to add the prawns/shrimp in at the very last minute, and give them just long enough to cook perfectly. This way they’ll be tender and juicy, and perfectly flavorful while being coated with that luscious thick sauce/gravy.
- Cook the shrimp heads first with the spices, onion, garlic and ginger so that you have an insanely flavorful curry base that has layers of flavor. Because I pan fry the shrimp heads first, they become crispy and caramelize slightly, adding another layer of flavor to the curry base. Some households actually blend the shrimp/prawn heads and strain it as the curry base. If you don’t use Shrimp heads, you can skip this step.
- This Sri Lankan shrimp curry (prawn curry) has a deliciously thick gravy/sauce that coats the shrimp generously. You can choose to keep it thick or add extra water to thin it out. I personally prefer a thick gravy. Just be sure to taste and season accordingly.
- Another variation is the spice level. Surprise, surprise, we LOVE it spicy! So we add a generous 2 tsp of cayenne pepper to this curry. But that’s ONLY if you like it spicy! Otherwise, adjust the level to your preference (I would recommend at least 1/2 tsp of cayenne pepper). While paprika isn’t authentic to this Sri Lankan shrimp curry, it adds that classic red color of a good Sri Lankan prawn curry (never add smoked paprika, however).
- Curry leaves (karapincha in Sinhalese) and pandan leaves (rampe in Sinhalese) are strongly recommended, but again, if you can’t find a local Asian restaurant where those can be found, don’t worry about it. They do add a very distinct, herby flavor to the curry though.
If you can’t buy shrimp or prawns with the head, then you can get unpeeled ones, and add the shell first in place of the heads to make the curry base and coax out all that flavor (but you will have to remove the shells once they become nice and toasty).
The shrimp heads really do take this curry to a whole new level. And since the shrimp cooks so quickly, there’s only a small time difference between this authentic version and the easy version (without cooking the heads first), so it is absolutely worth that extra little bit of time to make that heavenly shrimp curry (prawn curry) base.
And I swear once you add the coconut milk and water and cook it down to a thick sauce/gravy, the aromas will set your salivary glands on fire!
I hope you guys love this authentic Sri Lankan shrimp curry as much as I have all my life! It’s so easy, and there’s really no way you can mess it up. And once you learn the technique and take that little bit of extra time, your curries will go straight from wow this is so good to HOLY CRAP, where has this been all my life level!
You can cook some steamed plain white rice or roti to accompany this dish, although I do like serving this with some veggies (like beans or cabbage) and coconut sambol too.
More flavor-packed curry recipes you’ll love
- The best chicken curry!
- Authentic mutton curry (lamb curry)
- Black pork curry
- Beef curry
- Sri Lankan fish curry
- Spicy dry beef curry (devilled beef)
- Spicy Sri Lankan crab curry
- Sri Lankan meatball curry
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Authentic Sri Lankan Prawn Curry (Shrimp Curry)
Ingredients:
Shrimp / Prawns
- 455 g large shrimp or prawns preferably head-on, about 20 shrimp (see recipe notes)
- ¼ tsp salt
- ¼ tsp Sri Lankan Curry Powder
Shrimp Curry
- 3 tbsp coconut oil or vegetable oil
- 4 – 5 garlic cloves finely chopped (about 1 tbsp)
- 1 inch piece of ginger finely chopped
- 1 medium onion red onion or sweet onion, finely chopped
- 1 tbsp unroasted Sri Lankan Curry Powder
- ½ tsp ground fennel
- 1 tsp cayenne pepper adjust to your spice level
- 1 tsp regular paprika
- ½ tsp ground black pepper
- 10 – 12 curry leaves karapincha
- 3 pandan leaves rampe
- ⅓ cup coconut milk
- ⅔ cup water + ¼ cup at the end
- 2 – 3 fresh red chili peppers or 1 tbsp sambal oelek
- 2 tbsp lemon / lime juice
- ½ tsp sugar optional
- salt to taste
Instructions:
Preparing the Shrimp / Prawns
- Clean the shrimp / prawns by removing the heads, and set aside (do not throw out). Peel the shell, leaving the tails intact and de-vein the shrimp (remove the intestinal tract).455 g large shrimp or prawns
- Rinse the shrimp and shrimp heads separately.
- Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry base.¼ tsp salt, ¼ tsp Sri Lankan Curry Powder
Shrimp Curry
- Heat a saucepan or pan over medium high heat, and add the coconut oil. When hot, add the shrimp heads to the pan (it will sizzle and splatter, so be careful). Cook the shrimp heads for about 5 – 10 minutes until the heads become crispy and slightly caramelized in spots.3 tbsp coconut oil
- Add the onion, ginger, garlic, a generous pinch of salt, and reduce the heat to medium and cook the shrimp heads until the onions soften – a few minutes.4 – 5 garlic cloves, 1 inch piece of ginger, 1 medium onion, salt to taste
- Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and rampe (pandan) leaves and saute, while mixing frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.¼ tsp Sri Lankan Curry Powder, 1 tbsp unroasted Sri Lankan Curry Powder, ½ tsp ground fennel, 1 tsp cayenne pepper, 1 tsp regular paprika, ½ tsp ground black pepper, 3 pandan leaves, 10 – 12 curry leaves
- Add the coconut milk,⅓ cup water, fresh red chili pepper, sugar and lemon or lime juice and stir to combine. Bring the mix to a boil. Cover and simmer for about 10 – 15 minutes until the mixture is thick and dark red in color.⅓ cup coconut milk, ⅔ cup water, 2 – 3 fresh red chili peppers, ½ tsp sugar, 2 tbsp lemon / lime juice
- Add the peeled shrimp into the gravy base and gently mix to combine and completely coat the shrimp with the gravy/sauce. Add the extra ¼ cup of water if the gravy is too thick, or if you prefer more gravy.455 g large shrimp or prawns, ⅔ cup water
- While gently stirring, bring the mix to a simmer. Reduce the heat to medium / medium low heat. Cook for a further10 minutes, or just until the shrimp is cooked through and is nice and pink. Taste and season with salt if needed.¼ tsp salt
- Turn off the heat and cover the pan with a lid and let the shrimp sit in the gravy for a few minutes.
- Sprinkle chopped cilantro (optional) on top, and serve with rice or roti canai or coconut roti. Enjoy!
Tips & Tricks
Notes about the curry powder
You can choose to use store-bought curry powder. But please note that the flavor will be very different depending on the curry powder you use. Generic walmart brand curry powder doesn’t have enough spices and I do NOT recommend it. I recommend purchasing curry powder from a South Asian grocery store instead. Look for a Sri Lankan curry powder or a Madras curry powder.Notes about the shrimp
I do not remove the tails, because we traditionally eat the tail too. It’s nice and crunchy. But feel free to remove the tails if you prefer. The shrimp heads add a great deal of flavor to the curry. But if you don’t or can’t buy shrimp with heads, you can buy shrimp/prawns that come with the shell only. De-shell the shrimp and replace the heads in the recipe with the shells. Once the shells are nice and toasty, remove them BEFORE adding the onions. This will add more flavor to the curry. You can also choose to use shelled shrimp without the tail and skip the head-toasting step altogether.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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Carol says
Great spice and loved doing something so different (heads!) And challenging. My reason for no 5 star… not enough curry sauce to even cook the shrimp in. Any modifications to get more sauce??
Dini says
Hi Carol
Different stoves and pans heat differently and will evaporate liquid differently. So, if there wasn’t much liquid in for the shrimp to cook in, you can absolutely add a little liquid to help with that. This is what I do, as curry recipe cook times and liquid amounts can vary!
At the end, I taste and adjust the spices and the curry gravy consistency to my liking.
I hope that helps
Zara says
OH MY GOD! this is such a delightfully scrumptious curry.
I followed your recipe to the T except that I didn’t have access to prawn heads or pandan leaves. I can only imagine if I add these two elements to the dish how mind blowing would it be!
I also followed the steps to make my own curry powder….
It was a complete hit and I’m definitely going to be making it again.
I did have a question though- is there a substitute for pandan leaves?
Thank you!!
Dini says
Hi Zara!
I’ so glad that you enjoyed this recipe!
You can absolutely make this curry without the prawn heads and pandan leaves! I don’t always have access to prawns with heads (also very expensive!) or pandan leaves in the very cold city we live in!
However, you can add bay leaves instead of the pandan leaves if you like (dry or fresh!). You can also add a little lemongrass too. These aren’t direct substitutions and willchange the taste slightly (especially the lemongrass), but it will still taste great!
You can also purchase dried pandan leaves, or clear pandan extract (not the green colored one), as well – but again it is not necessary!
I hope that helps!
Hemesh Mendis says
I made this and oh man, it was amaze balls. Right amount of flavour, spice and chilli. It got approval from my Lankan family. I will defs make this again….but this time…all for me! *chefs kiss*
Dini says
Yay, I’m so glad to hear Hemesh! 🙂 Thank you for letting me know!
Peter says
Can you advise on when to remove the shrimp heads. The tips say before adding the onions but the instructions say cook with the onions.
Dini says
Hi Peter
I have included when to remove the heads in the recipe notes, if you choose not to keep the heads in the final curry.
I hope that helps!
Lalani says
The best shrimp curry recipe ever! I’m big shrimp fan and have tried so many different Sri Lankan shrimp dishes including my mom’s, which is insanely delicious. But this hands down is the best recipe! I’ve cooked 4 times now for parties and each time the flavor was a a bit different, which is great. Adding moringa leaves at the end adds another layer of flavor to this- love it- Thank you Dini!
Duleep says
Nice recipe made it number of time great taste,Thanks for sharing it
Sofia says
Hi Dini!
Just finished making the curry. The smell is insanely good! Love, love the curry; so good that I wanted to cry! I cannot believe that I made Sri Lankan curry from scratch!
I went all out with this curry; I even bought the pandan leaves. It doesn’t end yet because I am making the coconut roti to go with this curry. Do they go well together?
Dini says
Hi Sofia!
Thank you so much! I’m so glad that you liked this curry 🙂 It makes me so happy!
And the coconut roti goes SO well with this too!
Let me know how everything goes. Now you’ve made me crave this too and I might have to make some for dinner! Hahaha!
Nadhi Lakmali says
Bestest prawn curry recipe. Closest thing to what my mum used to make
Katherine says
Forgot to give a rate
Katherine says
Hi Dini, I’d really love to try this recipe. However, I don’t have pandan leaves on hand. Is this ingredient a must or can I leave it out? Thank you.
Dini says
Hi Katherine!
You can absolutely leave it out if you don’t have access to it 🙂
If you have bay leaves, you can add a couple of them instead, but if you don’t, you don’t have to add that either!
Katherine says
Thanks so much Dini for the reply. I’ll use the bay leaves as you suggested.
Katherine says
Hi Dini, I made this prawn curry over the weekend. It was delish, loved it. Thanks for sharing the recipe.