Last updated on July 3rd, 2018 at 10:45 am
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.
Video
Notes
Nutrition
Recipe originally shared September 2012.
super simple and tastes great. I use medium curry.
This was really good!
I made this turned out great, I put some extras with it. Red bell pepper & basil. I love the taste of those two extra things in my coconut curry meal! Loved the taste!
I made this for dinner the day after we returned from an overseas holiday and we were both very jet lagged. It really does only take a half hour to prep, cook, and serve. Thatās my kind of meal, I served it with Jasmine rice. The only alteration I made was to add a diced carrot for Colorado and to get some veg into us.
Delicious, and the heat was perfect for our tastes. BTW, I was out of curry powder so made up a batch using an online recipe that used spices I had on hand…it works!
Thanks for this easy, colourful, and tasty curry recipe. It would have been easier if I hadnāt already started cooking when I discovered I had run out of curry powder! Thanks to a quick google I found one that I had all the ingredients for….3 minutes to throw it together, then on with the curry. To add a bit of contrasting colour I added one chopped carrot and a half stalk of celery.
The result is a joy to behold, and will serve 4 .
Two thumbs up Jo. I would love to share a picture, but I donāt see an option to add one to my comment…?
Margās Kitchen, in Surrey BC
Love it! That’s some really good problem solving. You must have a dreamy spice collection! Unfortunately you can’t add a photo to comments on the website, but you can post on instagram and tag us in the photo or hashtag #jocooks. You can also post your results in our new Facebook group, Comfort Food Community!
This was delicious and so quick and easy! Thank you for sharing!
Hello from Ottawa, Canada! I love this recipe and so does my family! We are having it tonight, in fact – made the sauce ahead (Sunday activity), and marinated the shrimp (separately) in the spices. All I need to do now is add the lemon juice to the shrimp while I reheat the sauce, and then add the shrimp. Ta-da! For a busy family with two parents who work outside the home, a busy teen, two dogs and two cats, this kind of ease is a lifesaver. But around here, it can’t just be easy – it has to be healthy and delicious. No simple feat, but we have it here! As for adjustments – I loathe onions, so I use leek instead, and we use paprika rather than cayenne to account for those who don’t love heat as much as I do. I like to add vegetables wherever possible, so tonight we have pre-sauteed orange pepper (to soften them up a bit first) and (frozen) peas to add to the mix. Last little adjustment is the ginger – I think i added FAR more than called for, but I call that Autumn-Cold-and-Flu prevention. Thank you for the awesomeness!
Hi Kassandra!! I love hearing this so much! I love the idea of using leaks in this, do let me know how it turns out. š
I am so happy to hear/read that and we absolutely will (oh! And we are all also of East European heritage (I am Ukrainian-German/Scots-Irish, my husband is Ukrainian/French-Irish, and my stepdaughter is Polish-Russian/Ukrainian-French-Irish!) and we have two Australian Shepherds! So, between that and your delicious recipes, your blog/site is a must-visit for us!
OMG 2 Australian Shepherds!! Your hands must be full! They must be adorable though! We’ve been thinking of getting another one but I don’t know if I could handle it. LOL
delicious and soo easy! I used about 4 fresh tomatoes instead of canned ones. My boyfriend loved it and its on the menu for my next dinner invite! Jo, cant wait to look through the rest of your blog!
We’re so glad you loved it! Enjoy the other recipes you try out š
Can I uses garam masala in love of the curry powder? Thanks:)
Garam masala doesn’t have nearly as much intense flavor as curry powder. I would definitely grab a bag next time you’re at the grocery store, when you open the bag and smell it you’ll know what I’m talking about š
What can I substitute for the coconut milk? I’m trying to make it a lower fat recipe.
You can use lite coconut milk
This is crazy !
It is so delicious with adding a table spoon of sugar and a handful of surimi !
I love it. Thank you so much for your recipe.
I thought it was very good, but my wife thought it was too spicy. Next time I will cut the cayenne to a pinch. I used a full can of coconut milk and a full can of petite diced tomatoes as called for, but still thought the sauce needed thickening, so I thickened it with some arrowroot so as to not change the flavor. Served over spinach fettuccine and garnished with fresh cilantro. Will definately make again and try over rice next time. Either way it is a very good and easy recipe to prepare.
This recipe is delicious! I thought we would have leftovers because it’s a little out of the box for my family but we ate every last bit!
Can I make this this ahead of time and re-heat? Thank you.
Yes, for sure, just store it in an airtight container in the fridge.
So good and straightforward recipe. Thank you so much!
My pleasure!
Excellent
This shrimp curry is delicious. This my first time making curry sauce and it was amazing. thank you for your recipe.
My pleasure, just glad you enjoyed it!
This was delicious. My husband is a chef and he loved it. Will make it again.
That’s awesome to hear! We’re glad you two loved it.
Very good! I added kale since I have lots of them in my garden. My whole family loved it. I reduced the cayenne to a pinch since me and my daughter can’t handle spicy food. Thanks for the recipe.
Kale would be great in this! Glad you guys enjoyed the recipe!
We were planning to order takeout until this came up in my Facebook feed. We gave it a try as per recipe and it was amazing!!!! Will definitely make again…instead of takeout.
So happy you liked it, I appreciate you letting me know!
Can I use lime juice
Yes you can