Coconut Shrimp Curry

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Coconut Shrimp Curry

Craving something rich, bright, and a little exotic for dinner? Coconut shrimp curry checks all the boxes. Luscious coconut milk, plump shrimp, and a balance of warming spices come together in one skillet for a curry that’s both comforting and impressive.

This step-by-step recipe walks you through the entire process, so whether you’re a curry enthusiast or new to shrimp curries, you’ll finish with a mouthwatering meal. Let’s dive into what makes this coconut shrimp curry outstanding and how you can make it your own.

Why Coconut Shrimp Curry Works

Creamy, Flavorful Sauce

The base of this curry centers around coconut milk—a staple in Southeast Asian and Indian cooking. Paired with aromatic ginger, garlic, and layered spices, the sauce is velvety yet light, wrapping the shrimp in a blanket of flavor. Coconut milk brings not just richness but also a subtle sweetness that tempers the fiery edge of red pepper flakes and curry paste.

Quick and Practical

Shrimp cook in minutes, making this dish weeknight-friendly. You only need one large skillet (or Dutch oven), so cleanup is just as speedy. The recipe scales easily up or down, adapting to serve two or six.

Built for Customization

One of the joys of curry is how forgiving it is. You might add crunchy snap peas for texture, toss in spinach for color, or swap shrimp for cubes of cod or tofu. Prefer intense heat? Add chilies or more curry paste. Want it mild? Use sweet bell pepper and reduce the cayenne.

Core Ingredients and Their Roles

Tip: Use peeled, deveined shrimp for convenience. If you buy frozen shrimp, thaw under cold water before patting dry.

Step-by-Step: How to Make Coconut Shrimp Curry

1. Marinade and Prep the Shrimp

In a medium bowl, gently toss the shrimp with half the garlic, ginger, a pinch of salt, black pepper, a squeeze of lime, and a sprinkle of curry powder. Set aside for 10 minutes. This quick marinade adds a first layer of flavor and helps tenderize the shrimp.

Shave prep time by using pre-cleaned shrimp and mincing your aromatics ahead.

2. Sear the Shrimp

Heat coconut oil over medium-high in a wide skillet. Arrange the shrimp in a single layer. Cook for about one minute per side, until just pink. Remove promptly—shrimp cook fast and will finish in the sauce later. Set aside on a plate.

If you overcrowd the pan, work in batches so the shrimp sear rather than steam.

3. Build the Curry Base

Add another splash of oil if the pan looks dry. Sauté chopped onion until soft and translucent, about 3-4 minutes. Stir in the remaining garlic and ginger, cooking for another minute as the aroma deepens.

Now, add your spices: curry powder, turmeric, coriander, and red pepper flakes. Toasting these for 30 seconds brings their essential oils to the forefront, intensifying flavor. Stir in the red curry paste.

Pour in the diced tomatoes. Scrape up the bits from the pan bottom—this is where the best flavor hides.

4. Simmer the Sauce

Reduce heat to medium. Pour in the coconut milk and add brown sugar, soy sauce, and fish sauce. Stir until smooth and even. Let the sauce bubble gently for 7-10 minutes, reducing slightly, until it thickens.

Taste and adjust the seasoning. Now’s the time to enhance salt, add sweetness, or pump up the spice to your liking.

5. Finish with Shrimp and Lime

Return the shrimp to the pan, along with any juices. Simmer for 2-3 minutes until the shrimp are opaque and cooked through.

Squeeze fresh lime juice over the curry and toss in a generous handful of chopped cilantro. The citrus brightens the dish while the herbs lend fresh complexity.

Variations and Add-Ins

Coconut shrimp curry is wonderfully adaptable. Here are a few easy switches:

• Protein Options: Swap shrimp for chunks of white fish, cubes of chicken thigh, or tofu for a vegetarian version.
• Vegetable Boost: Add baby spinach in the final minutes for color. Stir in peas, bell peppers, or zucchini for crunch.
• Nutty Twist: Top with toasted cashews or slivered almonds for crunch.
• Fresh Finish: Scatter with scallions or a dollop of plain yogurt.

If cooking for kids or those sensitive to heat, simply omit the cayenne or use mild curry paste.

Serving Suggestions

Curry is all about the experience. Here are classic and creative pairings:

• Rice: Steamed basmati or jasmine rice soaks up every drop of sauce.
• Naan Bread: Warm, pillowy flatbread is perfect for swiping up curry.
• Vegetables: Serve with sautéed green beans or a cooling cucumber salad for contrast.
• Potatoes: Roasted new potatoes or potato mash are hearty sides.

For a light meal, spoon curry over cauliflower rice.

Storage and Make-Ahead Tips

Shrimp are best freshly cooked, but leftovers still taste fantastic if handled right:

• Refrigerate: Store cooled curry in an airtight container up to 3 days. If possible, keep shrimp separate and reheat briefly to avoid rubbery texture.
• To Reheat: Warm sauce gently in a saucepan, then add shrimp at the end, just to heat through.
• Do Not Freeze: Coconut milk can split after freezing, and shrimp may become tough.

Leftover sauce works over roasted vegetables or poached eggs for breakfast.

Troubleshooting Common Issues

• Sauce Too Thin: Simmer uncovered a bit longer, or purée a portion for extra body.
• Lacking Depth: A splash of fish sauce, soy sauce, or extra lime brings flavors forward.
• Overcooked Shrimp: Add them at the end; shrimp only need a couple of minutes in the sauce.

Coconut Shrimp Curry: Complete Recipe

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 2 teaspoons turmeric
• 1 teaspoon coriander
• ½ to 1 teaspoon red pepper flakes
• 1 tablespoon red curry paste
• 1 (14-ounce) can diced tomatoes, drained
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1½ teaspoons fish sauce
• Zest and juice of 1 lime
• Salt and black pepper, to taste
• ½ cup fresh cilantro, chopped

Method

• Marinate shrimp with half the garlic, ginger, a dash of salt, pepper, and curry powder. Rest 10 minutes.
• Sear shrimp in coconut oil, 1 minute per side, until barely pink. Remove to a plate.
• Soften onions in the same skillet; add remaining garlic and ginger.
• Add spices (curry powder, turmeric, coriander, red pepper flakes, curry paste), toasting 30 seconds.
• Pour in tomatoes, scraping up any fond on the pan.
• Stir in coconut milk, brown sugar, soy, fish sauce. Simmer until thickened, 7-10 minutes.
• Return shrimp, cook 2-3 minutes more. Add lime juice and cilantro.
• Taste and season. Serve hot over rice, garnished with extra cilantro and lime wedges.

Coconut shrimp curry blends depth of flavor with the ease of a weeknight meal. The interplay of coconut, citrus, and gentle heat makes each bite lively yet soothing. Whether eaten with fluffy rice, crusty bread, or spooned from the pan, it’s a dish that draws you back, again and again.

Try it your way, and enjoy the creative process—because curry should always be a little personal.

🖨️ Print

Coconut Shrimp Curry

⭐⭐⭐⭐⭐

4.8 from 1 votes

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Course: Dinner / Cuisine: Thai

Prep Time 10 minutes

Cooking Time 20 minutes

Servings 4 servings

Calories 539 cal

This vibrant coconut shrimp curry is rich and creamy. It is wonderfully aromatic. Better yet, it comes together quickly. It is easy to make for busy weeknights.

Ingredients

• 2 teaspoons fish sauce
• 1/2 teaspoon ground coriander
• 1 medium onion, finely chopped
• 1 tablespoon brown sugar
• 2 tablespoons red curry paste
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red pepper flakes
• 1 tablespoon coconut oil
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• Fresh cilantro for garnish
• 1/2 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 lime, juiced
• 1 teaspoon garlic powder
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh ginger, grated
• 1 (14 ounce) can full-fat coconut milk
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon coconut oil
• 2 tablespoons ghee (or butter)
• 2 tablespoons soy sauce
• salt and pepper to taste
• 4 cloves garlic, minced

Instructions

1. In a medium bowl, add the coconut oil. Sprinkle in the garam masala, garlic powder, curry powder, red pepper flakes, salt, and pepper. Mix everything together.
2. Clean and pat dry the shrimp. Add them to the bowl. Stir until well coated. Set aside while you measure the rest of the ingredients.
3. In a large skillet, warm the oil and ghee over medium heat. Sear the shrimp for 1 minute on one side. Flip and sear for 1 minute on the other side. Remove the shrimp to a plate.
4. In the same skillet, add the onion. Cook for 3-5 minutes until tender. Stir in the garlic, ginger, and curry paste. Cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes, soy sauce, brown sugar, fish sauce, ground turmeric, coriander, cumin, cayenne pepper, and coconut milk. Stir well. Bring to a simmer. Reduce the heat to medium-low. Cook for about 5-10 minutes, stirring occasionally, until it thickens.
6. Add the lime juice. Season with salt and pepper to taste. Toss the shrimp back into the skillet. Stir to coat with the sauce. Cook for 2 more minutes, or until the shrimp is pink and cooked through.
7. Serve coconut shrimp curry hot. Garnish with fresh cilantro. Serve rice on the side. Enjoy!