Roasted Curried Shrimp

These roasted curried shrimp (prawn) are coated in a spicy & aromatic dry curry mix. The cooked shrimp are spicy, mildly hot and very flavourful. I made this recipe by adapting my family’s trusty roasted curried cauliflower, which is a dish on heavy rotation at our dinner table, and the results were fabulous.

Roasted Curried Shrimp Recipe

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Sheet Pan Roasted Curried Shrimp Recipe
This is where I start from. After coating the shrimp in a dry turmeric & curry powder mix, they are arranged one layer in a sheet pan. Although you can cook the shrimps on the stove, roasting in the oven means not needing to watch the stove or worry about splatters. I love this fuss-free style of cooking. The green leaves you see are curry leaf sprigs. They are in abundance here in South East Asia, but not so common elsewhere in the world, especially in the western countries. The curry leafs are baked to crispy perfection (see next photo) after cooking and we love to snack on them! I always call the touch of curry leaf in this dish, a South East Asia limited edition ;) However, if you can’t find curry leaves, you can skip this ingredient altogether.

Sheet Pan Roasted Curried Shrimp Recipe
This is what my sheet pan of curried shrimps look after after baking in the oven for about 12 minutes.

Roasted Curried Shrimp Recipe
Squeeze some lime (or lemon) juice over the shrimps before eating. Serve this dish as a side, a light meal or salad bowl topping.

Roasted Curried Shrimp Recipe

This recipe will fill a compact sheet pan (half the size of a standard oven tray), ideal for cooking for 1-2 person(s). If you are cooking for more, use a standard tray & double up the ingredients accordingly.

Be careful when handling turmeric as it is staining. Use stain-proof cookware and utensils.


  • 10 extra large shrimps (prawns) peeled & deveined, tail-on (180g after prep)
  • 3 sprigs curry leaf optional
  • 20 grams unsalted butter melted in microwave
  • 1 tbsp olive oil
  • 2 Thai lime or lemon wedges to garnish
  • 1 tbsp chopped fresh parsley to garnish
  • freshly cracked black pepper to taste

(A) Seasonings

  • 1 level tsp curry powder
  • 1/2 level tsp turmeric powder
  • 1 tsp garlic powder optional
  • 1/8 tsp cayenne pepper powder for the heat; to taste
  • 1/16 tsp fine sea salt to taste


  1. Season the shrimps. In a stain-proof bowl, coat shrimps and curry leaf with olive oil and butter. Scatter seasonings at (A) evenly over the contents. Mix everything well with a stain-proof spatula until the colour is evenly distributed. You can add a little more olive oil if the mixture is too dry.
  2. Prepare sheet pan by lining it with 2 pieces of baking paper.  Spread out the prepared shrimps one layer in the pan.
  3. Bake at preheated oven of 200°C (392°F) for 8-12 minutes at upper rack until shrimps are cooked and the curry leaves are crisp. Garnish with parsley, black pepper and lime wedges.

Noob Cook Tip

The sheet pan is placed at the upper rack (where the oven is hottest) to reduce the roasting time. If you place the pan in the middle rack or you have a different oven configuration, do adjust the roasting time accordingly.