Creamy Shrimp Korma Skillet
Craving bold, creamy spices but too tired for a complex curry? This 30-minute skillet saves the day.
When you're exhausted after a long day but your soul is craving something deeply comforting and flavorful, this Shrimp Korma is your best friend. It captures the essence of traditional Indian korma—think velvety spices and rich undertones—but streamlines the process into a single skillet for minimal cleanup. The shrimp cook in minutes, absorbing the fragrant notes of turmeric and cumin while simmering in a creamy sauce. You can make this on a weeknight when you want an 'effortless gourmet' feel without the mental load of complex prep work. It smells incredible as it simmers, filling your kitchen with warm spices that instantly make home feel cozy. Serve it over quick-cook rice or with some toasted naan for a truly satisfying, low-friction dinner.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground ginger
- 1 tsp garlic powder
- 0.5 tsp red pepper flakes
- 1 cup coconut milk
- 0.5 cup heavy cream
- 1 tbsp fresh cilantro — chopped for garnish
Method
- 1 Heat the olive oil and butter in a large skillet over medium heat. Once bubbling, add the shrimp and cook for 2 minutes until they just begin to turn pink.
- 2 Stir in the turmeric, cumin, coriander, ginger, garlic powder, and red pepper flakes. Sauté for 1 minute until the spices become fragrant.
- 3 Pour in the coconut milk and heavy cream. Stir well to combine all ingredients and scrape any flavorful bits off the bottom of the pan.
- 4 Simmer the sauce for 5-7 minutes until it thickens slightly and the shrimp are fully cooked through.
- 5 Stir in a pinch of salt (to taste) and top with fresh cilantro before serving.
Variations
- Vegan Swap — Replace the butter with oil and use full-fat coconut milk instead of heavy cream.
- Speedy Version — Skip the fresh cilantro and use a pinch of dried herbs for even less prep time.
Notes
If you don't have heavy cream, you can substitute it with an extra 1/4 cup of coconut milk for a more tropical flavor profile.
Equipment that helps
- Large Skillet — Allows you to sear the shrimp and simmer the sauce in one vessel to minimize cleanup.
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