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Shrimp Dinner One Pot 30 Minutes or Less Seafood Indian
4.5 from 1005 votes

Coconut Shrimp Curry

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/3/22 384 Comments

This post may contain affiliate links. Please read my disclosure policy.

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 over rice on a white plate

The Best 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.  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.

Coconut Shrimp Curry in a pot just finished cooking

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Shrimp marinade

  • Shrimp – Extra large, raw, deshelled and deveined.
  • Seasoning – Salt and pepper.
  • Spices – Cayenne pepper is all we need for this marinade.
  • Lemon juice – We need a nice acidic base to penetrate the meat.

Sauce

  • Coconut oil – We’re going to use this oil to ensure that coconut flavor carries through every note of this dish.
  • Onion – We want an onion that cooks down well like white or yellow.
  • Aromatics – Fresh ginger and garlic.
  • Spices – Ground coriander, curry powder, and turmeric.
  • Tomatoes – One large can of diced tomatoes.
  • Coconut milk – Rich, delicious, and the creamy component of our curry.
  • Cilantro – 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

  1. Marinate the shrimp: In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  2. Form the flavor base: 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.
  3. Cook the shrimp: 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.
  4. Finish the curry: Serve over hot rice and garnish with cilantro or parsley.
coconut shrimp curry over white rice served on a white plate

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
Coconut Shrimp Curry served over rice on a white plate

How to Serve

  • 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

Leftovers

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

More Delicious Curries You Might Enjoy

  • Thai Inspired Green Curry Tofu
  • Thai Red Chicken Curry
  • Coconut Chicken Curry
  • Coconut Basil Chicken Curry
  • Thai Red Curry Turkey Meatballs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a fork taking a bite of coconut shrimp curry and rice
Print
4.54 from 1005 votes

Coconut Shrimp Curry

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
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!
4

Ingredients

For Shrimp Marinade

  • 1 pound extra-large shrimp (peeled and deveined)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper (freshly ground )
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon lemon juice

For the sauce

  • 1 tablespoon coconut oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • ½ teaspoon black pepper (freshly ground )
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 14½ ounce diced tomatoes
  • 13½ ounce coconut milk
  • 2 tablespoon cilantro (for garnish (or parsley))
  • cooked rice for serving

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Video

Notes

  1. Nutritional information does not include rice.
  2. Curry should be safely sealed in an airtight container and refrigerated for 3 days.
  3. 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.

Nutrition Information

Serving: 1servingCalories: 258kcal (13%)Carbohydrates: 12g (4%)Protein: 3g (6%)Fat: 24g (37%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 598mg (26%)Potassium: 493mg (14%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 197IU (4%)Vitamin C: 17mg (21%)Calcium: 66mg (7%)Iron: 5mg (28%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a fork taking a bite of coconut shrimp curry and rice

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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384 Comments
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Kristina
Kristina
Posted: 22 days ago

5 stars
Made it tonight, yum! Added pineapple and yellow peppers because I love the sweetness of them. Also increased the cayenne to add more heat.

0
Reply
Charis Faught
Charis Faught
Posted: 1 month ago

5 stars
Delicious. Made it 3 times already.

0
Reply
Gerhard
Gerhard
Posted: 1 month ago

5 stars
excellent recipe, great flavor. Added bell peppers this time. Would likely be great with egg plant, or green beans, or veggie or squash of choice. Will make again.

0
Reply
Amy
Amy
Posted: 1 month ago

5 stars
So good! I will be making this again very soon!

0
Reply
Laura
Laura
Posted: 2 months ago

Trăiesc în UK, aveam exact ingredientele necesare (înlocuit coconut milk cu coconut cream), excelent!

0
Reply
Zarae
Zarae
Posted: 2 months ago

5 stars
Very tasty! Will definitely make again,
but will add veggies next time. Since i only use 1/2 of basmati rice per serving,
There’s a lot of sauce to be absorbed.

0
Reply
KikiCT
KikiCT
Posted: 3 months ago

5 stars
fantastic recipe, so flavorful and balanced!

0
Reply
Juck
Juck
Posted: 3 months ago

I’m always a bit suspicious about any recipe that uses curry powder, instead of their freshly-ground constituent ingredients,,, but this was excellent,,, though I would recommend caramelizing the shrimp at high heat for a minute in clarified butter. Never miss a cheap opportunity to add flavor! Also,,, a drained can of chickpeas added with the tomatoes really helps fill this out,, tastes pretty good too!

0
Reply
Margaret
Margaret
Posted: 3 months ago

4 stars
Great flavors and spice, and it really did go together rather quickly. I ended up adding snow peas and broccoli because there wasn’t enough of a veg factor. I thought it was delicious and I plan on adding it into my dinner rotation. I really think the addition of some vegetables was key though. I also used the immersion blender to puree the base before adding the shrimp and snow peas and broccoli.

0
Reply
Patsy
Patsy
Posted: 5 months ago

5 stars
Coconut Curry Shrimp is one of my favorite dishes. This recipe was so simple and tasted amazimng. And the best part is I had all of the ingredients on hand. I have saved this for the future.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patsy
Posted: 5 months ago

Happy to hear you’re enjoying the recipe!

0
Reply
Kelly V
Kelly V
Posted: 8 months ago

5 stars
Such a delicious, quick dinner! I usually squeeze lime on at the end. Both me and my husband love this. Have made with chickpeas instead of shrimp also, just rinsed and added before the tomatoes and milk. Thanks for such a keeper Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly V
Posted: 7 months ago

My pleasure, so glad you enjoyed it, Kelly!

0
Reply
Precia
Precia
Posted: 8 months ago

5 stars
Delicious! I used Argentinian red shrimp (tastes like lobster!) and served it with cauliflower rice. Will definitely make again!

0
Reply
Angela
Angela
Posted: 8 months ago

Is coconut oil necessary for the dish? Is there a substitute?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angela
Posted: 8 months ago

You can use any vegetable oil you have.

0
Reply
Valerie
Valerie
Posted: 10 months ago

5 stars
Made this exactly as stated & was not disappointed. I did add a bit of slur to thicken sauce a bit. Husband and I thought it was delicious. Will be making again. Thank you for a delicious quick and easy recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Valerie
Posted: 10 months ago

My pleasure, Valerie!

0
Reply
Shawn
Shawn
Posted: 10 months ago

5 stars
This was delicious…. Quick & Easy, I added some chickpeas , lemon juice and fish sauce

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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