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a serving of coconut shrimp curry on a bed of rice.
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4.57 from 1084 votes

Coconut Shrimp Curry

This Coconut Shrimp Curry is creamy, bold, and ready in just 25 minutes. Plump shrimp simmered in a coconut milk sauce loaded with warm spices make for a quick weeknight dinner that tastes like you fussed all day. Spoiler: you didn’t.
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 tablespoons 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 teaspoons ground coriander
  • 1 teaspoon curry powder
  • 14½ ounces diced tomatoes
  • 13½ ounces coconut milk
  • 2 tablespoons cilantro for garnish (or parsley)
  • cooked rice for serving
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Instructions

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
    process shots showing how to make coconut shrimp curry.
  • 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.
    process shots showing how to make coconut shrimp curry.
  • 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.
    process shots showing how to make coconut shrimp curry.
  • Serve over hot rice and garnish with cilantro or parsley.
    process shots showing how to make coconut shrimp curry.

Video

Notes

  1. Shrimp talk: Use large raw shrimp, peeled and deveined. Frozen works just fine, just thaw before cooking so you don’t end up with a watery curry.
  2. Spice control: Love it hot? Add extra chili flakes. Cooking for spice lightweights? Dial it back. The curry police will not show up at your door.
  3. Veggie boost: Spinach, bell peppers, or even zucchini all play nicely here. Toss them in during the simmer time.
  4. Rice: Serve over fluffy basmati or jasmine rice to soak up every last drop of that sauce. Bread lovers, naan is your best friend here.
  5. Storage tips: Leftovers keep in the fridge for up to 3 days in a sealed container. Reheat gently on the stove or microwave. The shrimp may get a touch firmer the next day, but trust me, you won’t mind.
  6. Freezer tip: Technically, you can freeze it, but shrimp can go a little rubbery once thawed. If you must, freeze the sauce without the shrimp and add fresh ones when 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
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