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, made all in one pot and packs tons of flavor!
Coconut Shrimp Curry
This coconut shrimp curry is so delicious and easy to make, 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! There’s a reason this recipe has been so popular on my blog for many years and it’s because of the flavors we achieve!
This curry is packed full of aromatic spices and delicious plump shrimp, making it the perfect meal if you’e feeling like experimenting a little in the kitchen. It’s also chock full of creamy coconut milk, my absolute favorite curry base to achieve a nice rich texture with a smidge of coconut flavor.
What Is Curry?
Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. Â I tried to make this dish as simple as possible with just a couple spices: turmeric, cumin, and curry powder. Those combined with a few aromatics result in a curry so good you’ll be craving it for days after!
What Is Turmeric?
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 in large amounts.
Ingredients In Coconut Shrimp Curry
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Shrimp marinade
- Shrimp –Â Extra large, raw, deshelled and deveined.
- Seasoning –Â Salt and pepper.
- Spices –Â Cayenne pepper is all we need for this marinade.
- Lemon juice –Â We need a nice acidic base to penetrate the meat.
Sauce
- Coconut oil –Â We’re going to use this oil to ensure that coconut flavor carries through every note of this dish.
- Onion –Â We want an onion that cooks down well like white or yellow.
- Aromatics –Â Fresh ginger and garlic are a must. If jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove. For dried ginger 1 teaspoon equals 1 tablespoon fresh.
- Spices –Â Ground coriander, curry powder, and turmeric.
- Tomatoes –Â One large can of diced tomatoes.
- Coconut milk –Â Rich, delicious, and the creamy component of our curry.
- Cilantro –Â Fresh chopped up nice and fine for garnish. If you’re not a fan of cilantro feel free to use parsley instead.
How To Make Coconut Shrimp Curry
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Marinate the shrimp: In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- Form the flavor base:Â 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. Allow to cook for another minute.
- Cook the shrimp:Â 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.
- Finish the curry:Â Serve over hot rice and garnish with cilantro or parsley.
Curry In An Instant Pot?
Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Once the garlic is fragrant the other ingredients can be added. Turn the manual setting on high and set the timer for 2 minutes.
Always wait a further 10 minutes for the pressure to release naturally before opening. For more information on preparing an instant pot curry, refer to this recipe.
What Else Can I Use In My Curry?
Curry is such a perfect blank canvas! You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to achieve!
Veggies
- Peas
- Bell pepper
- Butternut squash
- Zucchini
- Eggplant
- Chickpeas
- Potato
Meat
- Chicken
- White fish
- Lamb
- Beef
What Can I Serve Coconut Shrimp Curry With?
- Any kind of rice you like. I like to make some fluffy jasmine rice to spoon this delicious mixture over.
- Naan Bread
- Spoon this curry over french fries for a British classic
- A light, simple salad like this Cucumber Salad
- These Roast Potatoes With Indian Spices
Storing Leftover Curry
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it where it will last for up to 3 months. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
More Delicious Shrimp Recipes To Try:
- One Pot Couscous with Shrimp and Peas
- Coconut Shrimp with Spicy Mango Dipping Sauce
- Cajun Shrimp with Tomato Alfredo Pasta
- Brazilian Shrimp Soup
- Avocado Shrimp Salsa
- Tomato Shrimp Pasta
- Garlic Butter Shrimp
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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
- 1/2 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.
Suzy M says
This recipe was delightful! I’ve made a lot of Curry recipes, but this one is by far one of my favorites. I think maybe because of the added lemon, it gives a nice flavor. I also added a handful of chopped spinach because why not and it worked out splendidly 🙂
Sue says
Delicious! I believe I’v Found my favorite dish
Janet Bradley says
Can’t wait to try this. Have a quick question first, could I used crushed tomatoes vs. the diced ones? I am not a tomato person, but use the crushed ones all the time. If so, I think. there is a smaller can (I always use the 28 oz one). Thanks in advance. I’ve printed the recipe, so I’m ready to cook once you answer ;o)
Thanks
Joanna Cismaru says
Yes, absolutely! Let me know how you like this!
Kelsie | the itsy-bitsy kitchen says
This looks absolutely delicious! I love all things curry!
David says
Excellent recipe. We add exta vegies cauliflower, coloured peppers , and mushrooms.