Sour Tamarind and Lime Shrimp Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tangy and aromatic Indian-inspired shrimp curry featuring tamarind and lime for a distinctive sour punch balanced with warm spices. This indian-inspired curry ready in about 35 minutes pairs peeled and deveined shrimp, tamarind paste, freshly squeezed lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
  2. Step 2: Add 1 medium finely chopped onion, 1 tbsp grated ginger, and 3 minced garlic cloves; sauté for 5-6 minutes until golden and softened.
  3. Step 3: Stir in 1/2 tsp turmeric powder and 1/2 tsp red chili powder, cooking for 1 minute to bloom the spices.
  4. Step 4: Add 2 tbsp tamarind paste and 1 cup coconut milk, stirring to combine. Simmer gently for 5 minutes until slightly thickened.
  5. Step 5: Add 1 lb peeled and deveined shrimp and 2 tbsp freshly squeezed lime juice, simmer for 4-5 minutes until shrimp are opaque and cooked through.
  6. Step 6: Season with salt to taste and garnish with 1/4 cup chopped cilantro leaves before serving.

Frequently asked questions

How long does Sour Tamarind and Lime Shrimp Curry take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sour Tamarind and Lime Shrimp Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Sour Tamarind and Lime Shrimp Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sour Tamarind and Lime Shrimp Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sour Tamarind and Lime Shrimp Curry?

Indian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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