This Japanese shrimp curry is simple and densely rich in flavor. Serve cozy bowls of this warm curry with freshly cooked rice, and you've got a hearty weeknight meal in just about one hour!
Savory, Umami, Sweet, Salty... This Curry's Got it All!
My take on Japanese-style curry is easy and uncomplicated. A little turmeric and curry powder are bloomed in olive oil before the veggies go in. Then everything simmers in one pot with store bought Japanese curry sauce + miso paste for tons of umami flavor. Sweet potatoes add a little sweetness while coconut milk makes this curry thick & creamy. Finally, I add baby shrimp (which cook faster) to the pot to simmer for the last few minutes and soak in all that savory flavor.
One thing I love about this curry is that it's extremely versatile, so if you happen to have different vegetables in your kitchen, feel free to switch it out. I originally made this recipe when I had an abundance of zucchini from our garden in the summer.
Other additions I love in this curry are chopped water chestnuts, gold potatoes, broccoli, and tofu.
Hungry for more quick seafood dishes? Try my 20-minute tuna and cauliflower rice next!
More About Shrimp
I love shrimp because they are delicious and cook so quickly! But it is important to watch which shrimp you're buying, if you can. Certain fishing practices can have drastically negative effects on the rest of the ecosystem, including other species and the environment. I often refer to Seafood Watch as my resource for information.
Which Curry Seasoning Should I Use?
Ever since I was a little kid, my dad would make delicious Japanese curry at home. It is so creamy, thick and rich in flavor, and he always packed it full of vegetables. Now that I think about it, maybe that was a sneaky way he could get us to eat more veggies at dinner? Hmm.
If you've never had Japanese-style curry before, it is thicker than Thai or Indian curry. It is also a bit sweeter and not nearly as spicy.
My dad always uses the curry packets from Golden Curry, which I've been able to find at most major grocery store chains here in the U.S. These packets do a lot of the heavy lifting for you, by adding depth of time-tested flavors in an instant.
They're sold as packets of sauce or compressed solid blocks made of fat, flour and ground spices to make a Japanese curry roux. They help thicken the curry so it's creamy instead of watery. And you can pick your spice level, based on the type you get.
Japanese Shrimp Curry
developed & tested by:
Ingredients
- 2 Tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, diced
- 2 cups zucchini, chopped
- 2 medium sweet potatoes, cubed
- ¼ cup miso paste (use red, yellow, or brown miso)
- 1 packet curry sauce (7.4 ounces)
- 1 can coconut milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound baby shrimp
- cooked jasmine or basmati rice (for serving)
Instructions
- Heat the olive oil on medium-high heat in a large skillet. Add the turmeric and curry powder. Stir the spices for 2 to 3 minutes in the hot oil, until it becomes really fragrant.
- Add the diced onion and cook, stirring occasionally, until the onion is soft and golden, after about 15 minutes.
- Add the minced garlic and cook for another 2 to 3 minutes, until the garlic is soft and fragrant.
- Add the carrots, zucchini and sweet potatoes. Cook the vegetables for 5 to 10 minutes, until the zucchini begins to soften a little.
- Add the miso paste, curry sauce, coconut milk, salt and pepper. Stir to combine. Bring everything to a boil, then simmer for 30 minutes, until the sweet potatoes are easily pierced with a fork.
- Once the sweet potatoes have softened, add the baby shrimp and continue to simmer for 3 to 5 minutes, until the shrimp are cooked-through.
- To serve, add a few generous scoops of the shrimp curry on top of a bed of rice. Enjoy!!
Notes
- Curry: I like the brand Golden Curry for the curry packet. Use either one package of the liquid, or one serving of the solid block.
- Storing: Allow your curry to cool completely, then store it in an airtight container in the fridge for up to 3 days. You can also portion out individual servings in separate containers, so it's ready for a meal on the go!
foodinbooks says
Looks wonderful! Two of my favorite things together in one dish. Yum!
strawberryandcream says
Mine too! Along with sweet potatoes 🙂
intrepid8 says
This is simple and delicious! My wife may like this.
Thanks for sharing!
strawberryandcream says
Thank you! Let me know if you try it & how your wife likes it! 🙂