Quick & Easy Fish & Shrimp Curry (Made with Frozen Seafood!)
Looking for a quick, nourishing dinner that doesn’t sacrifice flavour? This Fish and Shrimp Curry recipe is a total weeknight win. It’s bold, creamy, comforting—and thanks to frozen seafood—it’s easy enough to whip up without a trip to the fish market.
Packed with protein, healthy fats, and rich warming spices, this curry is perfect for busy nights when you want something both simple and satisfying. Bonus: it’s made in one pot and is naturally dairy-free and gluten-free.
Why You’ll Love This Fish & Shrimp Curry:
Quick & Convenient: No need to defrost seafood in advance—frozen shrimp and tilapia work perfectly.
Gut-Friendly Ingredients: Leeks, garlic, olive oil, and fish sauce bring depth and digestibility.
Balanced & Nourishing: Healthy fats from both the seafood and coconut milk, protein
This curry is a great example of how easy it is to eat well without overcomplicating things. It delivers protein, fiber, and anti-inflammatory ingredients in under 30 minutes. Plus, using frozen seafood helps reduce food waste and cost without compromising nutrition or flavour!
How to Make this quick & easy fish & seafood curry
Here’s what you’ll need:
Ingredients:
1 1/2 tsp fresh ginger (grated)
2 cloves fresh garlic (minced)
1/2 cup leeks (diced)
1 tbsp lime juice
1 tsp fish sauce
2 tbsp coconut sugar
1 tbsp turmeric (dried)
2 ½ tsps sea salt
1 tbsp extra virgin olive oil
2 cups water
4 cups full-fat coconut milk (roughly 2 x 400ml cans)
300g frozen shrimp (shell-on, deveined)
5 frozen tilapia fillets (boneless, skinless)
Optional: chopped cilantro or parsley
To Make:
Heat a skillet with the olive oil over medium heat. Once hot, saute the diced leeks until softened then add the coconut milk, water, grated ginger, minced garlic, turmeric powder, fish sauce, lime juice, salt and chopped cilantro or parsley, if using.
Increase the heat to high and bring the mixture to a boil then add the bag of frozen shrimp. Allow to cook for 3 minutes then add the frozen tilapia to the pot.
Bring everything to a boil again then immediately reduce the heat to medium low. Allow the fish to simmer for 3-5 minutes or until flaky and cooked through. Shrimp is also ready once it turns pink.
Taste and adjust seasoning, adding more salt for savouriness or more coconut sugar for sweetness.
Divide the curry into bowls and top with extra chopped cilantro. Serve alongside extra greens and/or rice or rice noodles. Enjoy!
A Few Tips:
Frozen seafood tip: No need to thaw—just add directly to the pot! Shell-on shrimp adds more flavor to the broth.
Customize it: Add baby spinach in the last few minutes of cooking for extra greens.
Leftovers: Store in the fridge for up to 3 days. This curry tastes even better the next day.