Why You’ll Love This Recipe

This Coconut Curry Shrimp is a tropical-inspired dish that’s both creamy and aromatic. The combination of coconut milk and warm spices like curry and turmeric creates a fragrant sauce that perfectly complements the sweet, tender shrimp. It’s an easy-to-make meal that can be prepared in under 30 minutes, making it ideal for busy weeknights. Plus, the recipe is versatile, so you can adjust the spice levels and add extra vegetables for more texture and flavor.

Ingredients

1 lb (450g) shrimp, peeled and deveined
1 tbsp coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 tbsp curry powder
½ tsp turmeric
1 can (14 oz) coconut milk
1 tbsp fish sauce (optional)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Shrimp: Pat the shrimp dry with a paper towel and season with salt and pepper. Set aside.
Sauté Aromatics: In a large skillet or pan, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and grated ginger, and cook for an additional 1 minute, until fragrant.
Cook the Spices: Stir in the curry powder and turmeric, and cook for 1-2 minutes, allowing the spices to toast and release their flavors.
Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices and aromatics. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Cook the Shrimp: Add the shrimp to the pan, stirring to coat them in the curry sauce. Cook for 4-5 minutes, or until the shrimp are pink and opaque.
Add Fish Sauce (Optional): Stir in the fish sauce, if using, for added umami flavor. Taste and adjust seasoning with more salt and pepper as needed.
Serve: Remove from heat and garnish with fresh chopped cilantro. Serve with lime wedges for a burst of freshness.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20-22 minutes

Variations

Spicy Version: Add sliced jalapeños or a pinch of red pepper flakes to the curry sauce for some heat.
Vegetable Addition: Add vegetables like bell peppers, spinach, or peas to the sauce for extra nutrition and texture.
Use Chicken: If you prefer chicken over shrimp, substitute the shrimp with boneless, skinless chicken thighs or breasts. Cook the chicken through before adding the coconut milk and spices.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat for a few minutes, adding a splash of coconut milk or water if the sauce has thickened too much.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well for this dish. Just be sure to thaw them properly before cooking.

Can I make this dish spicier?

Yes, you can add more heat by including chopped fresh chili peppers or red pepper flakes. Adjust according to your spice preference.

Can I make this recipe with other proteins?

Absolutely! You can substitute the shrimp with chicken, tofu, or even fish, depending on your preference.

Is this recipe gluten-free?

Yes, this Coconut Curry Shrimp recipe is naturally gluten-free, as it does not contain any wheat-based ingredients.

What should I serve this dish with?

This coconut curry shrimp pairs wonderfully with jasmine rice, basmati rice, or even quinoa. You can also serve it with a side of sautéed vegetables.

Can I make this recipe ahead of time?

This dish is best served fresh, but you can make the curry sauce ahead of time and store it in the fridge. Simply reheat and add the shrimp when ready to serve.

Can I use lite coconut milk?

Yes, you can use lite coconut milk if you prefer a lighter version of the sauce. However, the sauce may be slightly less creamy.

Can I add vegetables to this dish?

Yes, adding vegetables like bell peppers, spinach, or peas can enhance the flavor and add more texture to the dish.

How do I prevent the shrimp from overcooking?

Be sure to cook the shrimp just until they turn pink and opaque, which usually takes 4-5 minutes. Overcooking can result in rubbery shrimp.

How do I store leftover Coconut Curry Shrimp?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.

Conclusion

Coconut Curry Shrimp is a flavorful and easy-to-make dish that combines the richness of coconut milk with aromatic spices to create a creamy, comforting meal. With its quick preparation and the option to customize with your favorite spices or vegetables, it’s perfect for any occasion. Whether served over rice or enjoyed on its own, this dish will leave you craving more with each bite!

Coconut Curry Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 20 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Coconut Curry Shrimp is a vibrant and flavorful dish that features succulent shrimp in a creamy coconut milk curry sauce. Infused with aromatic spices like curry powder and turmeric, this dish balances sweetness and heat perfectly. Quick to prepare and easy to customize, it’s an ideal meal for busy weeknights or a special occasion. Serve with rice or your favorite sides for a complete, satisfying meal.

Instructions

Prepare the Shrimp: Pat the shrimp dry with a paper towel and season with salt and pepper. Set aside.
Sauté Aromatics: In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for an additional 1 minute.
Cook the Spices: Stir in curry powder and turmeric, cooking for 1-2 minutes to toast the spices and enhance their flavors.
Add Coconut Milk: Pour in coconut milk and stir to combine with the spices and aromatics. Bring to a simmer and cook for 3-4 minutes to slightly thicken the sauce.
Cook the Shrimp: Add the shrimp to the pan, stirring to coat them in the curry sauce. Cook for 4-5 minutes, or until the shrimp turn pink and opaque.
Add Fish Sauce (Optional): Stir in fish sauce for additional umami flavor. Adjust seasoning with salt and pepper as needed.
Serve: Remove from heat and garnish with fresh cilantro. Serve with lime wedges for added freshness.

Notes

Spicy Version: Add sliced jalapeños or red pepper flakes for extra heat.

Vegetable Addition: Enhance the dish with bell peppers, peas, or spinach for more texture and nutrition.

Chicken Substitute: For a chicken version, swap shrimp for boneless, skinless chicken thighs or breasts. Ensure the chicken is cooked through before adding the coconut milk and spices.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing
Cuisine: indian