This coconut shrimp curry perfectly balances creamy coconut milk, aromatic spices, tender shrimp, and bright citrus.
It’s a flavorful, satisfying meal that comes together quickly and easily for busy weeknights.
Plus, it’s totally adaptable. So feel free to add your favorite vegetables, a sprinkle of chopped cashews, or a few more spices if you like.
However you serve it, this dreamy Thai curry is sure to become a new favorite!
Why You’ll Love This Coconut Shrimp Curry
Taste Sensation: Each spoonful offers a harmonious balance of flavors – the sweetness of coconut and brown sugar, the tanginess of lime, and the subtle heat of spices, all complementing the delicate taste of shrimp.
Weeknight Wonder: This impressive dish takes under 30 minutes to prepare. So it’s perfect for busy weeknights when you want a restaurant-quality meal without spending hours in the kitchen.
Versatile Dish: It pairs beautifully with various sides, from steamed rice and naan bread to spring rolls and potatoes.
Make It Yours: This curry serves as an excellent base recipe, allowing for easy customization. Swap shrimp for chicken or tofu, add vegetables like bell peppers or spinach, or adjust the spice level to suit your preferences.
Ingredients
- Large Shrimp: Plump, juicy shrimp add protein and a delicate sweetness to the curry. Get pre-cleaned shrimp for easier prep.
- Coconut Oil: This tropical oil lends a subtle coconut flavor and richness to the curry base.
- Onion, Garlic, and Ginger: The aromatic trio that builds a flavorful foundation. Onion adds sweetness, garlic brings pungency, and ginger gives it a spicy kick.
- Spices: You’ll need garam masala, garlic powder, curry powder, red pepper flakes, red curry paste, turmeric, coriander, and cayenne. This vibrant blend of earthy, warm spices infuses the curry with complex flavor and a beautiful golden hue.
- Full-Fat Coconut Milk: The creamy, luscious base of the sauce. Coconut milk makes the curry rich, silky, and slightly sweet.
- Diced Tomatoes: Add a hint of acidity to balance the richness of the coconut milk.
- Brown Sugar: Just a tablespoon to round out the flavors and add a touch of caramel-like sweetness.
- Soy Sauce and Fish Sauce: Provide a savory, umami depth that takes the curry to the next level.
- Salt and Pepper: Essential seasonings to enhance all the flavors and make everything pop.
- Lime Juice and Fresh Cilantro: Add a bright, tangy finish and a fresh, herbaceous garnish that lifts the dish.
How to Make Coconut Shrimp Curry
The flavors in this dish are out of this world. The creamy coconut milk pairs perfectly with the subtle heat from the spices and the sweetness of the shrimp.
I love how quick and easy it is to make, too. From start to finish, it’ll be on the table in just 30 minutes.
And the aroma that fills the kitchen while it’s cooking is intoxicating.
Check out how easy it is to make.
1. PREP: Mix the shrimp marinade ingredients in a bowl. Clean and pat dry the shrimp, then stir in the spices until well coated. Set aside.
2. SEAR: Warm the oil and ghee in a large skillet, sear shrimp for 1 minute per side, then remove.
3. COOK: In the same skillet, cook the onions until tender. Stir in the garlic, ginger, and curry paste, and cook for 1-2 minutes.
4. SIMMER: Add the rest of the sauce ingredients (not the lime juice), stir and simmer until thick.
5. COMBINE: Add lime juice, season with salt and pepper, then add the shrimp back to the pan. Cook until the shrimp are pink and cooked through.
6. SERVE: Enjoy your coconut shrimp curry hot with fresh cilantro garnish and rice.
Tips For the Best Coconut Shrimp Curry
I think my favorite thing about this dish is how well-balanced it is.
No single ingredient overpowers the others. They all just work together in perfect harmony.
And when served with fluffy steamed rice, it’s comfort food heaven. The colors are so vibrant and inviting!
Read through these tips, then get cooking!
- Shrimp size. For meatier results, use jumbo or extra-large shrimp. Medium and large shrimp work well, too, but remember they will cook faster.
- Coconut milk. For the richest, creamiest curry sauce, use full-fat canned coconut milk. Avoid “light” coconut milk.
- Avoid overcooking. Cook the shrimp until just pink and opaque, about 3-5 minutes in total, to prevent them from becoming tough.
- Adjust seasoning. Taste the finished dish and add more salt, lime juice, sugar, or spices to suit your preferences.
- Optional add-ins: Mix in vegetables such as bell peppers, broccoli, peas, or zucchini, sprinkle with chopped cashews or dollop plain yogurt on top.
- Serving suggestions: Serve the shrimp curry over steamed jasmine rice or basmati rice or with naan bread to soak up the sauce. Cool cucumber salad works well, too.
How to Store
From the taste and texture to the incredible aroma, you will want to add this one to your regular dinner rotation.
It’s a total crowd-pleaser!
Here’s how to store leftovers:
To Store: Place cooled leftovers in an airtight container and refrigerate for up to 3 days. If possible, separate the shrimp from the sauce to prevent overcooking during reheating.
To Reheat: Gently warm the curry in a saucepan over medium-low heat, stirring occasionally until hot. Sear the shrimp in butter, then serve with the sauce.
Note: I don’t recommend freezing this dish as the shrimp is likely to become tough, and the sauce may split after thawing.
If you make it, let me know what you think in the comments below!
More Incredible Shrimp Dinners You Need to Try
Shrimp and Spinach Pasta
Buffalo Shrimp
Shrimp Tacos with Shrimp Taco Sauce
Honey Garlic Shrimp
Coconut Shrimp Curry
4
servings10
minutes20
minutes539
kcalThis vibrant coconut shrimp curry is rich, creamy, and wonderfully aromatic. Better yet, it comes together quickly and easily for busy weeknights.
Ingredients
- Shrimp
1 tablespoon coconut oil
1 teaspoon garam masala
1 teaspoon garlic powder
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds large shrimp, peeled and deveined
- Coconut Curry
1 tablespoon coconut oil
2 tablespoons ghee (or butter)
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 (14.5 ounce) can diced tomatoes
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons fish sauce
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 (14 ounce) can full-fat coconut milk
1 lime, juiced
salt and pepper to taste
Fresh cilantro for garnish
Instructions
- In a medium bowl, mix the coconut oil with the garam masala, garlic powder, curry powder, red pepper flakes, salt, and pepper.
- Clean and pat dry the shrimp, then add them to the bowl and stir until well coated. Set aside while you measure the rest of the ingredients.
- In a large skillet, warm the oil and ghee over medium heat. Sear the shrimp for 1 minute on either side, then remove them to a plate.
- In the same skillet, add the onion and cook for 3-5 minutes until tender. Stir in the garlic, ginger, and curry paste and cook for 1-2 minutes, stirring constantly.
- Add the diced tomatoes, soy sauce, brown sugar, fish sauce, ground turmeric, coriander, cumin, cayenne pepper, and coconut milk. Stir well and bring to a simmer, then reduce the heat to medium-low and cook for about 5-10 minutes, stirring occasionally until it thickens.
- Add the lime juice and season with salt and pepper to taste. Toss the shrimp back into the skillet, stir to coat with the sauce, and cook for 2 more minutes, or until the shrimp is pink and cooked through.
- Serve coconut shrimp curry hot with fresh cilantro for garnish and rice on the side. Enjoy!
Notes
- Use full-fat coconut milk for the creamiest, most decadent curry sauce. Shake the can well before opening.
- Adjust the spice level to your preference by increasing or decreasing the amount of cayenne pepper.
- The shrimp cook quickly, so be careful not to overcook them, or they will become tough. Remove the curry from the heat as soon as the shrimp are done.
