Go Back
–+ servings
a serving of coconut shrimp curry on a bed of rice.
Print Recipe Add to Collection
4.56 from 1040 votes

Coconut Shrimp Curry

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: 30 minute meals, 30 minutes, coconut shrimp currry, curry, shrimp
Servings: 4
Calories: 258kcal
Author: Joanna Cismaru

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
US Customary - Metric

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

Serving: 1serving | Calories: 258kcal | Carbohydrates: 12g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 598mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 5mg