Coconut Shrimp Curry Recipe

This Coconut Shrimp Curry is a rich, creamy, and flavorful dish made with tender shrimp simmered in a spiced coconut milk sauce. Infused with garlic, ginger, and warm curry spices, this easy one-pan meal is perfect for a quick weeknight dinner served over rice or noodles.

Why You’ll Love This Recipe

• Rich and creamy – Coconut milk creates a luscious, flavorful sauce.
• Quick and easy – Ready in just 30 minutes!
• Healthy and nutritious – High in protein and packed with aromatic spices.
• Customizable – Adjust the spice level, add veggies, or swap proteins.
• Perfect for meal prep – Reheats well and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp (peeled and deveined)
• 1 tablespoon olive oil or coconut oil
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 (14 oz) can coconut milk (full-fat for creaminess)
• 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro (chopped, for garnish)

Optional Add-Ins:

• 1 cup bell peppers (sliced)
• 1 cup spinach or kale
• ½ cup frozen peas
• ½ teaspoon red pepper flakes for extra heat

For Serving:

• Cooked rice (white, brown, or jasmine)
• Naan or roti
• Fresh lime wedges

Directions

this recipe

1. Sauté the aromatics:

• Heat olive oil in a large pan over medium heat.
• Add onion, cooking for 3–4 minutes until soft.
• Stir in garlic and ginger, cooking for another 30 seconds until fragrant.

2. Toast the spices:

• Add curry powder, turmeric, cumin, and cayenne pepper.
• Stir for 30 seconds to release the flavors.

3. Simmer the curry base:

• Pour in coconut milk, diced tomatoes, salt, and black pepper.
• Stir well and let simmer for 10 minutes, allowing the flavors to meld.

4. Cook the shrimp:

• Add the shrimp to the pan, stirring to coat in the sauce.
• Simmer for 5 minutes, or until the shrimp turn pink and opaque.
• Stir in lime juice for a fresh, tangy finish.

5. Serve and garnish:

• Remove from heat and sprinkle with chopped cilantro.
• Serve over steamed rice with lime wedges on the side.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Coconut Shrimp Curry: Add extra cayenne pepper or diced jalapeños.
• Vegetable-Packed: Add bell peppers, spinach, zucchini, or carrots.
• Low-Carb/Keto: Serve over cauliflower rice instead of regular rice.
• Thai-Inspired: Use red curry paste instead of curry powder for a Thai-style curry.
• Creamier Sauce: Add ½ cup coconut cream for an extra-rich texture.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a pan over medium heat, adding a splash of water or coconut milk if needed.

FAQs

Can I use frozen shrimp?

Yes! Thaw the shrimp completely before cooking to prevent excess water in the curry.

What can I use instead of coconut milk?

You can substitute heavy cream or Greek yogurt, but the flavor and texture will change.

Can I make this with chicken instead?

Yes! Use cubed boneless chicken breast or thighs and cook for 10–12 minutes before adding the coconut milk.

What type of curry powder should I use?

A mild or medium curry powder works best, but you can use a spicy blend if you prefer more heat.

Can I make this in a slow cooker?

Yes! Cook on low for 4–5 hours or high for 2–3 hours, adding the shrimp in the last 30 minutes.

What’s the best side dish for this curry?

Serve with steamed rice, naan, roti, or quinoa.

Can I make this dairy-free?

Yes! This recipe is naturally dairy-free when using coconut milk.

How do I thicken the sauce?

Simmer uncovered for a few extra minutes or add 1 teaspoon cornstarch mixed with water.

Can I use pre-cooked shrimp?

Yes! Just add them in the last 2 minutes to prevent overcooking.

How do I balance the spice level?

Reduce cayenne pepper for a milder curry, or add a spoonful of honey or sugar to balance the heat.

Conclusion

This Coconut Shrimp Curry is a quick, flavorful, and satisfying dish that’s perfect for any night of the week. With its creamy coconut base, tender shrimp, and warm spices, this dish is guaranteed to be a family favorite. Try it today and enjoy a delicious homemade curry!

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