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Delicious Coconut Shrimp Curry served with rice and garnished with herbs.

Coconut Shrimp Curry

A delightful dish that captures the essence of tropical flavors and comforting warmth, perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Shrimp Marinade
  • 1 pound extra-large shrimp (peeled and deveined) Fresh shrimp is essential; if unavailable, use frozen but thaw and pat dry.
  • 1/4 teaspoon salt Enhances all flavors; kosher salt works great too.
  • 1/4 teaspoon black pepper (freshly ground) Freshly ground has a stronger aroma; jarred can be substituted in a pinch.
  • 1/4 teaspoon cayenne pepper For a mild kick; feel free to adjust to taste or swap for paprika for a milder option.
  • 2 tablespoons lemon juice Brightens the flavors; lime juice or vinegar can work in a pinch.
Curry Base
  • 1 tablespoon coconut oil Adds a tropical depth; vegetable oil or butter can also be used.
  • 1 medium onion (chopped) For a foundational flavor; shallots are a good alternative if you prefer milder flavor.
  • 3 cloves garlic (minced) A must for savory depth; garlic powder can substitute but loses the punch of freshness.
  • 1 tablespoon fresh ginger (minced) Provides warmth and flavor; ground ginger can substitute but use less.
  • 1/2 teaspoon turmeric For color and health; can leave out if you don’t have it.
  • 2 teaspoons ground coriander Delivers warmth; cumin can substitute in a pinch.
  • 1 teaspoon curry powder For that classic curry flavor; make your curry blend from scratch or use your favorite store-bought mix.
  • 14.5 ounces diced tomatoes The acidity balances the sweetness; fresh tomatoes can be used too if you have them.
  • 13.5 ounces coconut milk This is your creaminess; almond or soy milk can provide a lighter alternative but lack the creaminess.
For Serving
  • 2 tablespoons cilantro (for garnish) Adds freshness; parsley can be a substitute for non-cilantro lovers.
  • Cooked rice Helps soak up all that sauce; quinoa or rice noodles are also excellent options.

Method
 

Marinate Shrimp
  1. In a small bowl, toss the shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover with plastic wrap and refrigerate for 10 minutes.
Prepare Curry Base
  1. While the shrimp is marinating, heat the coconut oil in a medium skillet over medium heat.
  2. Add the chopped onion and cook for 2-3 minutes until soft and translucent.
  3. Stir in the minced garlic, ginger, freshly ground black pepper, coriander, turmeric, and curry powder. Cook for another minute until fragrant.
  4. Add the diced tomatoes with their juices and the coconut milk. Stir it all together and bring it to a boil, letting it bubble for about 5 minutes while stirring occasionally.
  5. Add the marinated shrimp along with any accumulated juices and cook for another 2 minutes, or until the shrimp are pink and thoroughly cooked.
Serve
  1. Serve over hot rice and garnish with fresh cilantro.

Notes

Common mistakes to avoid include overcooking the shrimp, skipping the marination, and not balancing flavors. Use high-quality coconut milk for an authentic taste and adjust spices to your liking.