Description
This Coconut Shrimp Curry is a deliciously creamy, mildly spiced dish featuring succulent shrimp simmered in a fragrant coconut sauce with garlic, ginger, and warm Indian-inspired spices. It’s quick to make and perfect for a cozy dinner!
Ingredients
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For the Curry:
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (or chili powder for heat)
- 1 teaspoon garam masala (optional, for extra depth)
- 1 (14 oz) can full-fat coconut milk
- 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 tablespoon tomato paste
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 lb large shrimp, peeled and deveined
- Juice of 1/2 lime (for brightness)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Optional Add-Ins:
- 1 cup baby spinach or kale (for extra greens)
- 1/2 cup frozen peas
- 1 small bell pepper, sliced
Instructions
Step 1: Sauté the Aromatics
- Heat coconut oil in a large skillet or pan over medium heat.
- Add onion and sauté for 3-4 minutes, until softened.
- Stir in garlic and ginger and cook for 30 seconds, until fragrant.
Step 2: Build the Curry Sauce
- Add turmeric, cumin, coriander, paprika, and garam masala. Stir and toast the spices for 30 seconds to enhance their flavor.
- Stir in tomato paste, diced tomatoes, salt, and black pepper. Simmer for 5 minutes, until the tomatoes break down.
- Pour in coconut milk and stir to combine. Let simmer for 5-7 minutes to develop flavor.
Step 3: Cook the Shrimp
- Add the shrimp to the curry and simmer for 5 minutes, or until shrimp are pink and cooked through.
- Stir in lime juice and adjust seasoning if needed.
Step 4: Serve & Enjoy!
- Garnish with fresh cilantro.
- Serve hot over steamed rice or with warm naan.
Notes
- Make it spicier by adding ½ teaspoon cayenne pepper or diced chilies.
- Use chicken or tofu instead of shrimp for variety.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.