Last updated on April 13th, 2019 at 10:39 pm
This Coconut Shrimp Curry features delicious shrimp in a coconut curry that’s perfect over cooked rice and ready in only 25 minutes! Super easy, one pot and tons of flavors!
I mentioned before that I’ve been redoing some of my old recipes and this is an old recipe from 2012 and it’s been one of my most popular recipes here on Jo Cooks. The reason is simple, this coconut shrimp curry is so delicious and easy to do, you could literally have this on your dinner table in no time at all. Forget take-out, forget going out for dinner, make this curry right at home.
If you like curry dishes, you will want to make this. Growing up, my mom never used coconut milk in anything, so it’s not common at all in our cuisine, but I like to experiment and try different types of dishes. This is why I love this job so much, I get to play with ingredients, and try and come up with all kinds of interesting and delectable dishes. When I started this blog over 6 years ago, my husband asked me if I’m afraid that I’ll 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 knew personally, but there are so many different types of cuisines out there, it’s basically impossible to run out, unless you are afraid to try different things. But not me, I’ll try anything once, if I like it I’ll have it again, and if I don’t, well at least I can say I tried it.
This curry though is quite simple, and you get that gorgeous yellow color from the turmeric. If you’ve never cooked with turmeric before it’s a bit bitter in flavor, but it’s mildly aromatic and has scents of ginger or orange. If cooking with turmeric, make sure you don’t overuse it because it is slightly bitter and it has a note of medicinal powdery aftertaste, if overused. That’s why we only need a little bit, but you also need some curry powder and some ground coriander in this dish.
Ground coriander, on the other hand, has a sweet and aromatic taste with a touch of citrus. Curry powder also gives your food a nice yellow color and it also taste a bit bitter. One thing to note about curry powder is that it is indeed a blend of several spices which include, turmeric, coriander, cumin, fenugreek, red pepper and others, so if you don’t have any you could always make your own.
Looking for more shrimp recipes? Try these:
- One Pot Couscous with Shrimp and Peas
- Coconut Shrimp with Spicy Mango Dipping Sauce
- Cajun Shrimp with Tomato Alfredo Pasta
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Coconut Shrimp Curry
Ingredients
For Shrimp Marinade
- 1 lb extra-large shrimp peeled and deveined
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
For the sauce
- 1 tbsp coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/2 tsp black pepper freshly ground
- 1 tsp salt or to taste
- 1/2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp curry powder
- 14.5 oz diced tomatoes
- 13.5 oz coconut milk
- 2 tbsp cilantro for garnish (or parsley)
- cooked rice for serving
Instructions
- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Watch How To Make It
Notes
Nutrition
Recipe originally shared September 2012.
Nancy Perine says
May 20, 2019 at 3:07 amHi Jo~~~ I had fun wandering through your web site. Your recipe for Shrimp Curry caught my eye. For the longest time I wouldn’t even think of cooking anything with curry in it … until I discovered milk curry. I loved your recipe and would you believe I had all the ingredients on hand, even coconut milk … except the shrimp. So I hot-footed it the two blocks to our local grocery store for that. I used Maui onion instead of yellow onion. I served the finished dish over rice in my individual Corning Ware ramekins … with plenty in the frying pan for 2nd servings. Needless to say, it was a big hit. Everyone loved the dish. Thanks so much for sharing. I’ll be back!
Joanna Cismaru says
May 20, 2019 at 12:27 pmMy pleasure, glad you enjoyed it!
Jo says
May 10, 2019 at 8:54 amCan this recipe be converted to Chicken without changing the recipe?
Joanna Cismaru says
May 10, 2019 at 1:45 pmAbsolutely, I make it all the time with chicken!
Brenda says
May 7, 2019 at 6:12 pmAmazing, found this recipe and decided to give it a try! Will definitely make this again!
Brenda says
May 7, 2019 at 6:16 pmAlso did not used canned tomato but fresh tomato used a blender to make juice of a tomato to replace juice of canned tomato.
Donna says
May 4, 2019 at 8:22 amMy husband gave this a 10/10. He was going to give it a 9 1/2/10, but then decided he couldn’t find fault. It was delicious! Perfect amount of heat!!
Joanna Cismaru says
May 4, 2019 at 6:13 pmSo happy you liked it!
Adrienne says
May 2, 2019 at 1:31 pmThis recipe is awesome. I initially started with another recipe and it was turning out bland. I found this recipe and resuscitated my curried shrimp. The tomatoes and the ginger were fantastic additions. I love curry, so I put way more than 1 tsp. My girlfriend’s coming to dinner tonight. This is going to be fantastic. Thanks.
Michael says
April 30, 2019 at 7:23 pmI eat a lot of Indian this is a great recipe
sue says
April 29, 2019 at 1:34 amAmazing, can’t wait to make it again!!!!
Marco & Melissima says
April 21, 2019 at 9:49 amWow this was amazing.
Lick the plate yum.
Michelle Narayanan says
April 18, 2019 at 10:25 amQuick, easy and very tasty! Will try another time with haddock and paneer!
filanumis says
April 17, 2019 at 11:28 amEasy and delicious.
Vader says
April 15, 2019 at 3:40 pmThis was delicious and had just the right spicey flavor.
Rebecca says
April 14, 2019 at 5:18 pmThis turned out great. I added some zucchini and yellow squash to get in more veg. I ended up adding it right after the tomatoes, but I think in the future I’ll add them to the onion and spice mixture and stir them around for a minute before adding liquids. This definitely had enough spice for us! Yum!
Heidi says
April 3, 2019 at 4:07 pmGood curry flavor, needed a dash more spice. Nothing a few splashes of red chili flake couldn’t handle. Put this over basmati rice.
Melissa says
April 2, 2019 at 7:34 pmI only have tomato paste and sauce, no diced tomatoes. Which should I use & how much? 🙂
Nicole Beaulieu says
April 3, 2019 at 11:03 amJust regular plain canned tomato sauce, correct? You can use 14.5oz! It will come out a bit more tomato-y but just as delicious. Tomato paste isn’t liquidy enough for this recipe.