There’s nothing better than Coconut Curry Shrimp—succulent shrimp simmered in a rich, creamy coconut curry sauce infused with warm spices, garlic, and ginger. This quick and flavorful dish is perfect for a cozy weeknight dinner and pairs beautifully with rice or naan to soak up the delicious sauce!
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Why You’ll Love This Coconut Curry Shrimp
- Creamy & Flavorful – A luscious coconut curry sauce with aromatic spices.
- Quick & Easy – Ready in 30 minutes, perfect for busy nights.
- Healthy & Protein-Packed – Shrimp is a lean, nutritious protein.
- Customizable Heat Level – Adjust the spice to your preference!
Ingredients for Coconut Curry Shrimp
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1 tablespoon olive oil
For the Coconut Curry Sauce:
- 1 tablespoon butter or oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder (or garam masala)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- ½ cup diced tomatoes (or tomato paste for richness)
- 1 teaspoon honey or sugar (balances flavors)
- 1 tablespoon soy sauce (or fish sauce for depth)
- Juice of ½ lime
- ¼ cup fresh cilantro, chopped (for garnish)
For Serving:
- Steamed jasmine rice or basmati rice
- Warm naan bread
- Extra lime wedges
Tools You’ll Need
- Large skillet or saucepan
- Wooden spoon
- Knife & cutting board
How to Make Coconut Curry Shrimp
Step 1: Prepare the Shrimp
- Season shrimp with salt, black pepper, and turmeric. Toss to coat.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove and set aside.
Step 2: Make the Coconut Curry Sauce
- In the same skillet, melt butter and sauté onions for 3-4 minutes until soft.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add curry powder, paprika, and cayenne pepper, stirring to toast the spices for 30 seconds.
- Pour in coconut milk, tomatoes, honey, and soy sauce, stirring to combine.
- Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3: Add Shrimp & Finish
- Return the shrimp to the pan and simmer for 2 minutes to coat in the sauce.
- Stir in lime juice and adjust seasoning as needed.
Step 4: Serve & Enjoy!
- Garnish with fresh cilantro and serve hot with rice or naan.
- Add extra lime wedges for a zesty kick!
Serving Suggestions
- With Steamed Rice – Jasmine or basmati rice soaks up the creamy sauce.
- With Naan Bread – Perfect for scooping up every last bit!
- With Roasted Vegetables – Serve alongside roasted cauliflower or bell peppers.
Tips for the Best Coconut Curry Shrimp
- Use Fresh or Frozen Shrimp – Thaw frozen shrimp completely before cooking.
- Toast the Spices – Cooking them for a few seconds enhances the flavors.
- Don’t Overcook the Shrimp – They cook quickly and should remain juicy.
- For a Thicker Sauce – Simmer a few extra minutes or add 1 teaspoon cornstarch mixed with water.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm over low heat, adding a splash of coconut milk if needed.
- Freeze: Freeze sauce separately for up to 2 months (shrimp may become rubbery if frozen).
Frequently Asked Questions (FAQ)
Q1: Can I use frozen shrimp?
Yes! Just thaw them completely before cooking.
Q2: Can I make this dish vegetarian?
Absolutely! Replace shrimp with chickpeas, tofu, or cauliflower.
Q3: Can I use curry paste instead of powder?
Yes! Use 1 tablespoon Thai red or yellow curry paste for a different twist.
A Creamy, Spicy, and Flavorful Delight!
This Coconut Curry Shrimp is the perfect balance of creamy, spicy, and tangy flavors. Whether you’re making it for a cozy dinner or a quick weeknight meal, it’s guaranteed to impress!
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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – 1 Cup with Rice)
- Calories: 420
- Protein: 28g
- Carbohydrates: 30g
- Fat: 24g
- Fiber: 3g
Enjoy every creamy, flavorful bite of this Coconut Curry Shrimp! 🍤🥥✨
Print
Coconut Curry Shrimp
- Total Time: 25 minutes
Description
There’s nothing better than Coconut Curry Shrimp—succulent shrimp simmered in a rich, creamy coconut curry sauce infused with warm spices, garlic, and ginger. This quick and flavorful dish is perfect for a cozy weeknight dinner and pairs beautifully with rice or naan to soak up the delicious sauce!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1 tablespoon olive oil
For the Coconut Curry Sauce:
- 1 tablespoon butter or oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder (or garam masala)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- ½ cup diced tomatoes (or tomato paste for richness)
- 1 teaspoon honey or sugar (balances flavors)
- 1 tablespoon soy sauce (or fish sauce for depth)
- Juice of ½ lime
- ¼ cup fresh cilantro, chopped (for garnish)
For Serving:
- Steamed jasmine rice or basmati rice
- Warm naan bread
- Extra lime wedges
Instructions
Step 1: Prepare the Shrimp
- Season shrimp with salt, black pepper, and turmeric. Toss to coat.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove and set aside.
Step 2: Make the Coconut Curry Sauce
- In the same skillet, melt butter and sauté onions for 3-4 minutes until soft.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add curry powder, paprika, and cayenne pepper, stirring to toast the spices for 30 seconds.
- Pour in coconut milk, tomatoes, honey, and soy sauce, stirring to combine.
- Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3: Add Shrimp & Finish
- Return the shrimp to the pan and simmer for 2 minutes to coat in the sauce.
- Stir in lime juice and adjust seasoning as needed.
Step 4: Serve & Enjoy!
- Garnish with fresh cilantro and serve hot with rice or naan.
- Add extra lime wedges for a zesty kick!
Notes
- Use Fresh or Frozen Shrimp – Thaw frozen shrimp completely before cooking.
- Toast the Spices – Cooking them for a few seconds enhances the flavors.
- Don’t Overcook the Shrimp – They cook quickly and should remain juicy.
- For a Thicker Sauce – Simmer a few extra minutes or add 1 teaspoon cornstarch mixed with water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
