Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Shrimp Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired / Southeast Asian
  • Diet: Gluten Free

Description

This Coconut Shrimp Curry is creamy, flavorful, and comes together quickly for an easy weeknight dinner. Juicy shrimp are simmered in a fragrant coconut milk sauce with spices, garlic, and ginger, delivering a delicious tropical twist. Serve it over rice or with naan bread for a comforting meal.


Ingredients

Units Scale
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika (optional for extra heat)
  • 1 (14 oz) can full-fat coconut milk
  • 1 cup diced tomatoes (canned or fresh)
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper, to taste

Instructions

  • Cook the aromatics:
    Heat coconut oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Add garlic and ginger, cooking for another minute until fragrant.

  • Add spices:
    Stir in curry powder, turmeric, and paprika. Cook for 1 minute to toast the spices.

  • Make the sauce:
    Pour in the coconut milk and diced tomatoes. Stir well, bring to a gentle simmer, and let it cook for 5–7 minutes until slightly thickened.

  • Cook the shrimp:
    Add the shrimp to the sauce and cook until they turn pink and are cooked through, about 3–4 minutes.

  • Finish & serve:
    Stir in lime juice, season with salt and pepper, and garnish with fresh cilantro. Serve hot over rice or with naan.


Notes

  • You can use frozen shrimp, just thaw before cooking.
  • Add red chili flakes for extra heat.
  • Substitute shrimp with tofu or chicken for different protein options.