This curry is a perfect balance of comfort and exotic flavor. It comes together quickly, making it ideal for weeknight dinners, yet feels special enough for entertaining. The creamy coconut milk complements the tender shrimp and bold spices, offering a satisfying, dairy-free dish. It’s naturally gluten-free and can be adapted to suit your spice preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined) coconut milk onion garlic fresh ginger tomato paste or chopped tomatoes curry powder ground turmeric chili flakes or fresh chili (optional) vegetable oil or coconut oil fresh cilantro (for garnish) salt black pepper lime or lemon juice (optional, for brightness)
Directions
Heat oil in a large skillet over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes.
Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add tomato paste (or chopped tomatoes), curry powder, turmeric, and chili flakes if using. Cook for another 2–3 minutes to toast the spices.
Pour in the coconut milk and stir well. Bring to a gentle simmer and let cook for 5–10 minutes, allowing the flavors to meld.
Season with salt and pepper to taste.
Add the shrimp and cook for 4–6 minutes, or until pink and cooked through. Do not overcook.
Squeeze in lime or lemon juice if desired for added brightness.
Spicier version: Add more chili flakes or sliced fresh chili for extra heat.
Vegetable addition: Add spinach, bell peppers, or peas for extra nutrition and color.
Creamier texture: Stir in a tablespoon of nut butter (like almond or cashew) for richness.
Swap protein: Replace shrimp with chicken, tofu, or chickpeas.
Herb flavor: Add basil or mint along with cilantro for a unique twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Avoid overcooking to keep the shrimp tender.
This dish can also be frozen, though the texture of the shrimp may change slightly. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before adding to the curry.
What type of coconut milk should I use?
Full-fat coconut milk provides the richest flavor and creaminess, but light coconut milk works for a lighter version.
Can I make this dish ahead of time?
Yes, but for best results, prepare the sauce ahead and add the shrimp just before serving to avoid overcooking.
How do I know when the shrimp are cooked?
Shrimp turn pink and curl into a “C” shape when fully cooked. They should be opaque throughout.
What can I serve with coconut shrimp curry?
Steamed rice, jasmine or basmati rice, naan bread, or cauliflower rice all pair well.
Is this dish spicy?
It can be mild or spicy depending on how much chili you add. Adjust to your taste.
Can I use curry paste instead of powder?
Yes, Thai or Indian curry paste can be used for a more intense flavor. Start with a small amount and adjust.
How can I thicken the curry?
Let it simmer uncovered for a few extra minutes to reduce the liquid, or add a spoonful of coconut cream.
Is this recipe dairy-free?
Yes, it’s naturally dairy-free thanks to the use of coconut milk.
Can I double the recipe?
Absolutely. Just use a larger pan and double all ingredients accordingly.
Conclusion
Coconut Shrimp Curry is a vibrant, flavorful meal that brings tropical warmth to your dinner table in just 30 minutes. With its creamy coconut base, tender shrimp, and aromatic spices, it’s a dish that’s both comforting and exciting. Easy to prepare and endlessly adaptable, this curry is sure to become a favorite in your recipe rotation.
Coconut Shrimp Curry is a rich, creamy, and aromatic dish featuring tender shrimp simmered in a flavorful coconut milk sauce with garlic, ginger, and warm spices. This quick and comforting curry is perfect for weeknight dinners or special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Indian-Inspired
Diet:Gluten Free
Ingredients
1 lb shrimp, peeled and deveined
1 tablespoon vegetable oil or coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste or 1 cup chopped tomatoes
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon chili flakes or 1 chopped fresh chili (optional)
Heat oil in a large skillet over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes.
Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
Add tomato paste (or tomatoes), curry powder, turmeric, and chili flakes. Cook for 2–3 minutes to toast the spices.
Pour in the coconut milk, stirring well. Simmer for 5–10 minutes to allow the flavors to blend.
Season with salt and black pepper to taste.
Add the shrimp and cook for 4–6 minutes, or until pink and opaque. Do not overcook.
Stir in lime or lemon juice if using.
Garnish with chopped cilantro and serve hot with rice or flatbread.
Notes
Use full-fat coconut milk for the creamiest texture and flavor.Thaw and pat dry frozen shrimp before cooking.To make it spicier, increase chili flakes or add fresh chili.Add vegetables like bell peppers or spinach for more nutrition.Swap shrimp for tofu, chickpeas, or chicken for variations.
