MICK JAGGER’S SHRIMP CURRY

Read Time: 4 minutes
by Karen
17 comments

Many years ago my mother came across this recipe in The Toronto Star newspaper and thought she’d give it a try. It was titled Mick Jagger’s Shrimp Curry and the article states it was originally published in Rock “n” Roll Cuisine (Billboard) by Peggy Sue-Honeyman-Scott and Robin Le-Mesurier. Being from the UK and a big fan of curry (not to mention Mick Jagger and The Rolling Stones) my mother thought if it was good enough for Mick it was good enough for her. And it was! The curry was a hit with my family and years later I’m still making it.

A newspaper clipping of the recipe for Mick Jagger's Shrimp Curry.

Why You’ll Love This Recipe

It’s delicious!
It’s a quick and easy 30-minute meal perfect for those busy weeknights.
It’s economical to make. If you stock up on frozen shrimp when they’re on sale, this cheap meal can feed a family of 4 for around $10.00.
It’s a versatile recipe. Switch out the shrimp for chicken or white fish and add whatever vegetables you have in the fridge.
It’s (mostly) kid friendly. It’s an extremely mild curry but you can add more spice if you wish.

A bowl of shrimp curry on white ice with a fork and spoon beside it.

What Ingredients Do I Need?

While most curry recipes have a long list of ingredients, this one uses only a few simple ingredients.

1 Bag of Frozen Peeled and Deveined Medium-sized Shrimp – Thawed. You can also use shrimp with the shell on and peel it yourself before cooking.
1 medium onion – Finely diced.
1 can of good-quality coconut milk – Make sure that coconut milk is the first item on the ingredient list. Some brands add water which will make your sauce watery.
Bay Leaves
Curry Powder – I use Madras curry powder.
Garam Masala
Coriander – This is optional for finishing.
1 Lime
Cayenne Pepper – Optional if you’d like a little extra heat.
Chili Flakes – Also optional to finish.

A bowl of raw shrimp surrounded by 2 limes, a small bowl of chopped onions, some cilantro, a can of coconut milk, 2 bay leaves and some curry powder in a small bowl.

How To Make Mick Jagger’s Shrimp Curry

This is an extremely easy and quick curry recipe. In total the whole meal can be made in 30 minutes or less.

Put rice on to cook.
Heat oil in a large pan and saute the onion until soft.
Add curry powder and bay leaves and stir well.
Add coconut milk, garam masala, coriander, and lime juice. Bring to a boil and add shrimp.
Bring back to a boil and cook over medium heat for 4-5 minutes until the shrimp are just cooked – They will turn opaque and pink when they’re done. Make sure not to overcook the shrimp or they will be rubbery.
Add salt and cayenne pepper to taste.
Sprinkle with red chili flakes if desired.

Yeild

This recipe makes enough for 4 people served with rice.

Recipe Tips and Tricks For Success

Make sure to defrost the shrimp for at least 8 hours in the fridge before cooking.
If you only have shrimp with the peel on you can easily peel it yourself and remove the tails before cooking.
Make sure not to overcook the shrimp or it will be rubbery and tough. Cook it just until it turns pink and opaque. If you’re not sure, take one out and cut it open to make sure it’s opaque all the way through.
This recipe can easily be doubled (or tripled) if you need to serve a larger group. Just double (or triple) each ingredient.

Storage Tips

This curry is best served immediatly but can be stored in a covered container in the refrigerator for up to 3 days if needed. To serve, heat slowly in a saucepan just until the shrimp are warm.

Frequently Asked Questions;

Can I substitute something else for the shrimp? You could certainly substitue chicken or fish instead of shrimp however the cooking time will need to be adjusted. If you are using chicken I would suggest browning the chicken with the onions. If you are using fish your cooking time will depend on the thickness of the fish. For a thicker, firmer fish add 5-10 minutes to the cooking time. 

How do you not overcook shrimp in a curry? This is an important point as overcooking the shrimp will result in it becoming rubbery. Make sure just to cook the shrimp until it turns pink and opaque. I like to do a taste test to make sure it's done. 

Can I add vegetables to this curry? Absolutely! I don't think Mick would object. I think frozen peas and carrots would be a great addition to this recipe. Add them in just before you add the shrimp and be sure to bring everything to a boil again before you add the shrimp. If you are adding fresh vegetables you will want to increase the cooking time and not add the shrimp until 5 minutes before the vegetables are done.

What should I serve it with? I like to serve this curry with lots of white (or brown) rice for soaking up all that delicious sauce. A green salad will complete the meal nicely and can easily be made in the 5 minutes you are waiting for the shrimp to cook.