Coconut Shrimp Curry

Pin on Pinterest72.1kShare on Facebook370Share on Google+55Share on StumbleUpon18Tweet about this on Twitter11Email this to someoneShare on Yummly

Coconut Shrimp Curry – Try this amazing recipe for this tasty and flavorful coconut shrimp curry, comfort food at its finest.


My friends, I have a special dish for you today and I promise you will love this coconut shrimp curry. If you like curry dishes, you will want to make this.

In Romanian cuisine we don’t use coconut milk or many of these ingredients found in this dish and this is why I like to experiment and try different type of dishes. When I started this blog my husband asked me if I won’t run out of recipes. I laughed and said there’s no way I will ever run out of recipes. Yes, I’ll run out of the recipes I know, but there are so many different types of cuisines out there, it’s impossible to run out of recipes, unless you are afraid to try different things. But not me, I’ll try anything once, if I like I’ll have it again, and if I don’t, well at least I can say I tried it.

But back to this recipe here, I love curry dishes with coconut milk in them, they’re rich in flavor and the dishes look amazing. I mean look at the color of this curry, it’s gorgeous.

Although you may think there are a lot of ingredients in this dish, there really aren’t and it was a very quick dish to put together. It makes a wonderful dinner or even a great lunch if you have left overs.


4.5 from 6 reviews
Coconut Shrimp Curry
Prep time
Cook time
Total time
Serves: 4
For Shrimp Marinade
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1/7 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1 lb extra-large shrimp, peeled and deveined
For the sauce
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp minced fresh ginger
  • ½ tsp freshly ground black pepper
  • 1 tsp salt or to taste
  • ½ tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp curry powder
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 can (5.5 oz) coconut milk
  • fresh cilantro or parsley for garnish
  • cooked rice for serving
  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
  3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
  4. Serve over hot rice and garnish with cilantro or parsley.
Recipe adapted from Mel's Kitchen Cafe
Calories may vary based on products and brands used.
Nutrition Information
Calories: 292 Fat: 18.1 g, Fiber 3.6 g


Pin on Pinterest72.1kShare on Facebook370Share on Google+55Share on StumbleUpon18Tweet about this on Twitter11Email this to someoneShare on Yummly


  1. jynnidawn says

    I made this last night for the hubby- I added some sliced red bell pepper and zucchini and I have to say this is the one of the best curries I have ever had!!

  2. Amanda says

    The husband and I made this for dinner tonight. We both loved it! It was our first time making a curry dish. We will definitely make this again.

  3. Ashley says

    I was looking for a curry flavored Indian recipe. This looked quick. It is the first time I have made a homemade Indian dish. It was different. Definitely not southern yall. My dish didn’t look like yours at all though. It was more red/orange than yellow and I skipped the shrimp since I didn’t have any. Not a win win with my kids but I liked it. I topped it with a little daisy sour cream. I was worried the turmeric was going to be too heavy bc the scent was very heavy but I completely forgot about it after I eat 2 helpings. I wish I could add a pic of mine.

  4. cheryl says

    First time I have made a Curry dish & first time to post, I was worried about the outcome. Boy, it was Fantastic!! Not something Hubby would like, so more for me. Added broccoli on the side to mix in… Loved it! Thank you for this great recipe!!!

  5. Emily says

    Looks great! Is there something that would work in place of the tomatoes? I also have a curry paste I’d like to use but I’m not sure where it would fit in. Thanks for the recipe!

  6. Charlene Moon says

    Saw this delish recipe posted on The Berry this morning and have wrangled up all the ingredients to make it tonight – soooooooo excited!

  7. Sarah Raza says

    So I did not have shrimp but I had talapia fish. I made the sauce and blended it in the blender. I then poured that over my salt/peppered Talapia fillets and baked in the over at 425 for 15 minutes. It was amazing! Served with rice and veggies, family loved it!

  8. KL says

    Was wondering what size can of coconut milk to use?
    Also when you say the dish has 292 calories, is that per serving? Or for the entire curry?

  9. Nicole Warren says

    Absolutely delicious, just made this for the second time in a week!! My husband loves it too. We added some squash from our garden. Thank you for a super easy and yummy recipe.

  10. Nicole C. says

    Wow – I just made this and it was delish! Better than takeout. The only thing I did was add sliced red pepper and sliced zucchini and it was a great way to bulk it up without adding many calories. You could really add any veg – there is plenty of sauce to handle it.

    Thanks for this great recipe!

  11. Tip says

    I made it last Saturday for my boyfriend and one of my besties. We all loved it! The bf loved it so much, guess what I’m about to make right now… :0) Thanks for posting!

  12. Kristy says

    This was incredibly delicious! I am a HUGE fan of thai… this was my 1st attempt cooking anything Thai related. Thank you for sharing the recipe. Delish!!!

  13. chrissy says

    Just curious if you have the nutritional info for the coconut shrimp curry.
    I’m doing weight watchers and need to know the points plus value of everything. This looks so good that I just need to try it.

    • says

      Hi Chrissy,
      There are 292 calories in this dish based on calorie count. Keep in mind this does not include the calories for rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: