Print

Coconut Shrimp Curry

Coconut Shrimp Curry
Print Recipe

Coconut Shrimp Curry is a quick and easy dish featuring succulent shrimp simmered in a rich and creamy coconut milk sauce infused with aromatic spices, ginger, garlic, and a touch of heat. This versatile and flavorful curry is perfect for busy weeknights or impressing guests with an elegant, restaurant-quality meal that balances creamy, spicy, and fresh flavors.

Ingredients

Scale

Seafood

  • 1 lb fresh shrimp, peeled and deveined (medium to large)

Dairy & Pantry

  • 1 can (13.5 oz) full-fat coconut milk
  • 1–2 teaspoons curry powder (adjust to taste)
  • 1/2 teaspoon chili flakes or 1 fresh chili (adjust to spice preference)
  • Salt and pepper to taste
  • 1 tablespoon oil (vegetable or coconut oil for sautéing)
  • 1–2 teaspoons lime or lemon juice

Fresh Produce & Herbs

  • 1 medium onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • Fresh cilantro or basil, chopped for garnish
  • (Optional) 1 medium tomato or 1 tablespoon tomato paste

Instructions

  1. Prepare Your Ingredients: Peel and devein the shrimp if not already done. Finely chop the onion, garlic, and ginger. Measure out the curry powder, chili flakes, and have the coconut milk ready to ensure smooth and quick cooking.
  2. Sauté Aromatics: Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger, cooking until soft and fragrant, about 3-4 minutes. This step builds the flavorful base of the curry.
  3. Add Spices and Tomatoes: Stir in curry powder and chili flakes, toasting them lightly for enhanced aroma. If using tomatoes or tomato paste, add now and cook for another 2 minutes to blend and slightly caramelize the acidity.
  4. Pour in Coconut Milk: Slowly add the coconut milk while stirring to combine everything smoothly. Bring the mixture to a gentle simmer to slightly thicken the sauce before adding shrimp.
  5. Cook the Shrimp: Add shrimp to the simmering curry sauce. Cook until they turn pink and just opaque, about 3-5 minutes. Avoid overcooking to prevent rubbery texture.
  6. Finish with Fresh Herbs and Lime: Turn off the heat and stir in chopped cilantro or basil along with a squeeze of lime or lemon juice. These final touches brighten the curry and add fresh herbal notes.

Notes

  • Use fresh shrimp whenever possible for better flavor and texture.
  • Toast spices to release essential oils and deepen flavor.
  • Simmer the coconut milk gently to avoid separation; do not boil.
  • Adjust chili gradually to achieve your preferred spice level.
  • Serve immediately for best taste, but leftovers keep well refrigerated for up to 2 days.

Nutrition

Keywords: coconut shrimp curry, shrimp curry, quick curry recipe, creamy shrimp curry, gluten free shrimp curry, easy coconut curry, spicy shrimp curry

Find it online: https://cherrycooks.com/coconut-shrimp-curry/