Shrimp Dhansak
, Updated Mar 25, 2026
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Shrimp Dhansak is a an easy and protein-packedcurry recipe that’s ready in just 30 minutes.Picture king prawns delicately cooked with red lentils, garlic, ginger, tomatoes and fragrant spices – so YUM! This Slimming friendly curry will soon become one of your favourite dishes.
Love curries? Try my Lamb Dhansak and Chicken Jalfrezi!
Comfort food that’s good for you AND diet friendly? Look no further than this prawn curry recipe! Prawn Dhansak hits all the right notes: filling but healthy, quick and suitable for Slimming World too.
Red lentil based curries are brilliant for weekday meals as they cook really quick. Dhansak curries can be made with red meat, chicken or prawns and this version is probably the quickest, ready in just 30 minutes.
I first published this recipe several years ago but now I have updated with more comprehensive instructions, Slimming World modifications, step photos plus a recipe video.
DHANSAK INGREDIENTS
- Raw king prawns (shrimp) defrosted
- Onions and garlic
- Green chillies, finely diced
- Fresh ginger, very finely grated using a Microplane
- Spices: mustard seeds, cardamom pods, mild curry powder, turmeric, cinnamon, chilli powder
- Tomatoes: you can use fresh diced tomatoes or tinned chopped tomatoes and tomato paste
- Red lentils: always rinse before using
- Pineapple: I used to add pineapple chunks in this Dhansak as my kids loved them. You can use or not, up to you!
How to defrost prawns
You can use raw or frozen prawns in this simple curry recipe, I usually prefer frozen ones as they are just a little bit cheaper and easier to source. Most raw prawns you find in supermarkets have been frozen first after all, even if they are on sale as ‘fresh’. Note this if you are planning to freeze this recipe: you can only freeze it if you are using FRESH prawns or shrimp.
Luckily frozen prawns are easy and quick to defrost – simply place in a bowl and cover with cold water. Stir the prawns, drain the water and repeat a couple of times. Leave for up to 10 minutes then drain and use.
By the way if you are asking yourself if prawns and shrimp are the same thing they are, technically, slightly different. Fear not if you wanted to make a shrimp curry you are in the right place. You can use large (sometimes called jumbo) prawns or shrimp in this recipe.
A SLIMMING FRIENDLY CURRY
This curry is suitable for Slimming World with very minor modifications – using cooking spray such as Fry Light instead of oil, sweetener instead of sugar and fresh pineapple instead of tinned, if you are using it at all.
Not only is this curry FREE, it’s also very filling and satisfying. Make a large batch so you can enjoy the leftovers, it tastes even better the following day. Serve over brown rice to up the fibre content!
How to make Dhansak
Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post.
STEP 1. Heat the oil* (or use ghee for a more authentic version) in a large pan. Fry the spices, ginger and chillies for a couple of minutes over medium-high heat until the mustard seeds start to pop. Take care the spices don’t burn.
* If you are making a slimming curry you can dry fry the spices in a non-stick pan instead and use low calorie cooking spray (Fry Light) to cook the onions.
STEP 2. Lower the heat and add the chopped onions. Cook for 5 minutes, stirring to coat in the fragrant spices, until softened.
STEP 3. Add the ginger, garlic, bay leaves and chillies and cook for a further 2 minutes, stirring.
STEP 4. Add the red lentils and stir. Add the stock, tomatoes, tomato paste, pineapple (if using), and sugar or sweetener.
STEP 5. Bring to the boil. Lower the heat, partially cover the pan and simmer, stirring occasionally, until the lentils are quite soft – about 20 minutes.
STEP 6. Add the prawns and lemon juice and stir them in. Cook for a further 5 minutes. Check if you need to top up with water if the pan is too dry and food is sticking.
STEP 7. Check the seasoning and adjust if needed. Garnish with chopped coriander (cilantro) and red chilli flakes. Serve over basmati rice or simply on its own.
TIPS AND FAQS
- What to serve with Prawn Dhansak: serve your curry over pilau rice with a little Greek yogurt and my Easy Two Ingredient Yogurt Flatbreads.
- How long can I keep in the fridge? cool the curry completely and store in the fridge for up to three days. You might need to add a little water when reheating as the curry is quite thick.
HAVE YOU MADE MY PRAWN DHANSAK RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Prawn Dhansak
Video
Equipment
Ingredients
- 2 tbsp vegetable oil / ghee or low calorie cooking spray
- 4 green cardamom pods lightly crushed
- 2 tsp mustard seeds
- 2 tsp mild curry powder
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 2 medum onions peeled and finely diced
- 1 green chili finely diced
- 4 cloves garlic minced
- 2 tbsp fresh ginger peeled and finely diced
- 1 tbsp light brown sugar or sweetener for SW version (optional)
- 1 cup (200g) split red lentils rinsed
- 1 tbsp tomato paste
- 14 oz (400g) crushed tomatoes canned, or 3 chopped fresh tomatoes
- 14 oz (400g) canned pineapple chunks in juice or fresh pineapple (optional)
- 2 ½ cups (650ml) vegetable stock or as needed
- 1 lb (450g) jumbo shrimp or prawns
- 2 tbsp lemon juice
- 2 tbsp fresh cilantro (= corinader) chopped, to garnish
- 2 pinches red pepper flakes to garnish
Instructions
- Heat the oil (or use ghee for a more authentic version) in a large pan. Fry the spices for a couple of minutes over medium-high heat until the mustard seeds start to pop. Take care the spices don’t burn.2 tbsp vegetable oil / ghee , 4 green cardamom pods, 2 tsp mustard seeds, 2 tsp mild curry powder, 1 tsp salt, 1 tsp ground turmeric, 1 tsp ground cinnamon
- Lower the heat and add the onion, chili, garlic and ginger. Cook for 5 minutes until softened.1 green chili, 2 medum onions, 4 cloves garlic , 2 tbsp fresh ginger
- Add the red lentils and stir. Add the stock, tomatoes, tomato paste, pineapple (if using), and sugar (or sweetener).1 tbsp light brown sugar, 1 cup (200g) split red lentils, 14 oz (400g) crushed tomatoes, 1 tbsp tomato paste, 2 ½ cups (650ml) vegetable stock, 14 oz (400g) canned pineapple chunks in juice
- Bring to the boil. Lower the heat, partially cover the pan and simmer over low heat, stirring occasionally, until the lentils are quite soft – about 20 minutes.
- Add the shrimp and lemon juice and stir them in. Cook for a further 5 minutes, adding a little hot water if the pan is too dry and food is sticking.1 lb (450g) jumbo shrimp, 2 tbsp lemon juice
- Check the seasoning and adjust if needed. Garnish with cilantro and red pepper flakes.2 tbsp fresh cilantro, 2 pinches red pepper flakes
- Serve with basmati rice and naan bread or simply on its own.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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Tried this several times now – we both love this (without pineapple). Best prawn curry I’ve found to make at home!
‘‘Twas amazing. Best curry I’ve ever made. I did adapt with coriander and cumin seeds.
Thanks for the recipe! I loved this dish very much.
Fantastic recipe. Simple yet effective!
I did not add the pineapple and the curry had the perfect balance between flavours and spice.
Highly recommended. I paired it with home-made coconut rice.