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Dutch oven filled with mild shrimp korma

Dutch Oven Shrimp Korma

This Dutch oven shrimp korma recipes uses warm spices nd a pre-made simmer sauce to simmer over a campfire before adding large shrimp, green beans and spinach. Serve over hot rice or zoodles with raita and naan for an amazing meal.
See our notes for traditional range top cooking method.
Course Main Course
Cuisine Fusion, Indian
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Servings 8
Calories 238kcal


  • dutch oven


For the Shrimp Korma

  • ½ Onion diced
  • 3 Garlic cloves minced
  • 1 tablespoon Ginger or ginger paste
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 Bell pepper seeded and diced
  • 15 oz Coconut milk
  • 16 oz Korma Sauce we used a simmer suace for ease but you could make your own.
  • Salt & Pepper
  • 1 Bay leaf
  • 1 lb Shrimp large peeled deviened shrimp
  • 1 Lime fresh or jarred lime juice for ease
  • ½ cup Green Beans or peas
  • 2 cups fresh Spinach

For Garnish

  • Cilantro
  • lime wedges


Saute the onion & spices

  • Place a Dutch oven over a campfire to preheat the pan.
  • Move the Dutch oven, if needed, to the cooler side of the grilling area to maintain an even temperature.
  • Add the onion and saute 3 to 5 minutes, until softened.
  • Add the garlic and ginger paste and cook 30 seconds.
  • Add the curry powder and garam masala, stirring to coat the onion and cook 30 seconds to 1 minute.
  • Add the bell pepper in.

Add in the Liquid

  • Whisk in the coconut milk.
  • Add in the korma sauce and stir to combine.
  • Add in a bay leaf.
  • Allow the sauce to simmer for 45 minutes, moving the Dutch oven as needed to maintain an even temperature over the fire.

Cook the Shrimp

  • Into the simmering sauce, add the shrimp and juice from one lime.
  • Add the green beans and spinach.
  • Stir as the spinach wilts and the shrimp cook. The shrimp will only take about 3 to 5 minutes to fully cook in the hot sauce.
  • With grilling gloves, remove from heat and allow to cook 5 minutes before serving.


  • Ladel the shrimp korma into browls over rice*
  • Garnish with freshly snipped cilantro and lime wedges if desired.


Pair this dish with cauliflower rice, zucchini noodles, or traditional rice, raita (a creamy savory yogurt dish), and toasted naan. 
Be sure to store leftovers in an airtight container, allowed to cool before placing in the fridge for up to 3 days. Reheat individual servings in a saucepan over low. 
Chicken works great in this recipe if you don't like shrimp. However, you need to cook diced chicken in the bubbling sauce until it's cooked through. Add 15 minutes to cook time. 
This recipe can be cooked on a camp stove set to medium, or medium-high heat. 
To cook this shrimp korma on a traditional range top, follow the instructions with the burner set to medium heat, adjusting as needed for your range to allow the sauce to simmer. 


Serving: 1g | Calories: 238kcal | Carbohydrates: 11g | Protein: 14g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 83mg | Potassium: 393mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10159IU | Vitamin C: 31mg | Calcium: 146mg | Iron: 4mg