If you’re craving something that’s comforting, flavorful, and comes together in under 30 minutes, you’re going to adore this Creamy Coconut Shrimp Curry Recipe. I absolutely love how the tender shrimp soak up the rich, coconut-infused sauce spiced with warming aromatics. When I first tried this, it quickly became a favorite weeknight dinner that feels fancy but requires almost no effort. Stick with me – I’m going to walk you through every step so it turns out perfectly every time!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, perfect for busy nights when you want something impressive without the fuss.
- Rich, Creamy Flavor: The coconut milk makes the curry luscious and silky, balancing the spices beautifully.
- Simple Ingredients: You probably have most of these spices on hand, making it incredibly approachable.
- Versatile and Crowd-Pleasing: My family goes crazy for this dish, and it’s great for entertaining or casual dinners alike.
Ingredients You’ll Need
This recipe works because the combination of fresh shrimp, bright lemon juice, and warming spices creates a vibrant base, while creamy coconut milk brings it all together. Make sure to get the freshest shrimp you can, and if you like a little heat, adjust the cayenne pepper to your liking.
- Shrimp: I use extra-large peeled and deveined shrimp for ease and best texture.
- Salt and Black Pepper: Freshly ground black pepper elevates the spices here, and salt balances flavors.
- Cayenne Pepper: Adds just the right kick; feel free to tweak it for more or less heat.
- Lemon Juice: Freshly squeezed, it brightens the whole dish.
- Coconut Oil: This adds subtle coconut flavor and is perfect for sautéing the aromatics.
- Onion: A medium yellow or white onion, chopped finely to melt into the sauce.
- Garlic and Fresh Ginger: Minced for that wonderful aromatic base.
- Spices (Turmeric, Ground Coriander, Curry Powder): These give the curry its signature warm, earthy flavor.
- Diced Tomatoes: Adds slight acidity and body to the sauce.
- Coconut Milk: Full-fat canned coconut milk ensures creaminess and richness.
- Cilantro or Parsley: For fresh garnish that adds brightness and color.
- Cooked Rice: Perfect for soaking up the sauce.
Variations
I like to play around with this Creamy Coconut Shrimp Curry Recipe depending on what I have at home or the mood I’m in – and honestly, you should too! It’s such a flexible dish that welcoming tweaks only make it better.
- Vegetable Boost: I often add bell peppers, snap peas, or spinach for extra color and nutrients.
- Protein Swap: Tried chicken or tofu? Both work beautifully; just adjust cooking times.
- Spicy Upgrade: I sometimes add fresh chopped chilies or a dash of chili sauce for more heat.
- Dairy-Free & Paleo: This recipe is naturally dairy-free and works well for paleo diets if you swap rice for cauliflower rice.
How to Make Creamy Coconut Shrimp Curry Recipe
Step 1: Marinate the Shrimp for Maximum Flavor
Start by tossing your peeled and deveined shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover and refrigerate for about 10 minutes. This step might seem small, but it really lets the shrimp soak up the citrus and spice, which makes every bite pop. When I forget this step, I can tell the difference!
Step 2: Sauté Your Aromatics and Spices
Heat your coconut oil in a medium skillet over medium heat, then add chopped onions. Cook for 2 to 3 minutes until soft and translucent. Add garlic, ginger, black pepper, salt, turmeric, coriander, and curry powder, stirring for about a minute until fragrant. This spice toast step is where the magic begins – I always smell this and think, “Dinner is going to be amazing.”
Step 3: Simmer the Sauce to Creamy Perfection
Pour in diced tomatoes with their juices and coconut milk. Stir well and bring the mixture to a gentle boil. Let it cook for about 5 minutes, stirring occasionally, so the sauce thickens slightly and the flavors meld. This stage is all about building that silky coconut base.
Step 4: Cook the Shrimp in the Coconut Sauce
Add the marinated shrimp along with any juices from the marinade into the simmering sauce. Cook for about 2 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them – they go from perfectly tender to rubbery quickly. You’ll know they’re done when they curl up and feel firm to the touch.
Step 5: Serve Hot and Garnish
Spoon your creamy curry over steaming cooked rice, then sprinkle with fresh chopped cilantro or parsley for a fresh, vibrant finish. Trust me, this simple garnish makes it look as good as it tastes.
Pro Tips for Making Creamy Coconut Shrimp Curry Recipe
- Don’t Skip the Marinate: Even a quick 10-minute marinate elevates the shrimp’s flavor dramatically.
- Toast Spices Gently: Give spices a quick stir in the hot oil – it releases aroma and deepens flavor.
- Use Full-Fat Coconut Milk: It makes the sauce luxuriously creamy and less watery than light versions.
- Watch the Shrimp Timing: Overcooked shrimp are rubbery — take them off the heat as soon as they turn pink.
How to Serve Creamy Coconut Shrimp Curry Recipe
Garnishes
I usually go with fresh cilantro because its bright herbal flavor cuts through the richness so nicely, but parsley is a great option if you’re not a cilantro fan. A squeeze of lemon or lime right before serving adds a refreshing zing that wakes up the dish.
Side Dishes
I love serving this curry with fluffy jasmine or basmati rice, which soaks up every bite of the sauce. For a veggie boost, simple steamed green beans or a crisp cucumber salad balance the creamy curry perfectly.
Creative Ways to Present
For special occasions, I’ve spooned the shrimp curry into coconut shell halves to impress guests. It’s also lovely layered over coconut-infused rice in a shallow bowl with a sprinkle of toasted coconut flakes and a few edible flower petals for a wow factor.
Make Ahead and Storage
Storing Leftovers
I usually let the curry cool before transferring leftovers to an airtight container. It keeps well in the fridge for up to 3 days, and the flavors actually deepen overnight, making the next day even tastier.
Freezing
While I’m usually tempted to eat it all, this curry freezes well if you want to stash some away. Just freeze in a freezer-safe container and thaw overnight in the fridge before reheating. Keep in mind the shrimp texture might be slightly less tender after freezing.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring occasionally to keep the curry smooth. Adding a splash of water or coconut milk while reheating restores its creamy consistency perfectly.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. Excess moisture can dilute the marinade and sauce.
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Is it possible to make this curry spicier?
Definitely! You can increase the cayenne pepper amount or add fresh chopped chili peppers during the sauté step. For a smoky heat, a pinch of smoked paprika works wonders too.
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What can I use if I don’t have coconut oil?
Vegetable oil or another neutral oil like avocado oil can substitute just fine. You’ll miss a subtle coconut note but the curry will still be delicious.
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Can I make this recipe vegetarian or vegan?
Yes! Replace shrimp with tofu cubes or chickpeas, and use vegetable broth if you want to add depth. The coconut milk keeps the sauce rich and satisfying.
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How do I prevent the shrimp from overcooking?
Keep a close eye and cook just until the shrimp turn pink and curl. Removing them from heat as soon as they’re opaque helps maintain that tender, juicy texture.
Final Thoughts
This Creamy Coconut Shrimp Curry Recipe has quickly become one of those meals I turn to when I want something truly satisfying but don’t have hours to spend in the kitchen. It hits all the right notes—comforting, flavorful, and surprisingly simple. If you’re looking for a dish that feels like a treat but stays weeknight friendly, give this a try. I promise you’ll be coming back for seconds, just like my family does!
Print
Creamy Coconut Shrimp Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Description
This Coconut Shrimp Curry is a creamy and bold dish featuring plump, marinated shrimp simmered in a fragrant coconut milk sauce enriched with warm spices. Ready in just 25 minutes, it makes for a quick and flavorful weeknight dinner served over hot rice and garnished with fresh cilantro or parsley.
Ingredients
Shrimp and Marinade
- 1 pound extra-large shrimp (peeled and deveined)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice
Curry Sauce
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon salt (or to taste)
- ½ teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 14½ ounces diced tomatoes
- 13½ ounces coconut milk
To Serve
- 2 tablespoons cilantro (for garnish, or parsley)
- Cooked rice for serving
Instructions
- Marinate the shrimp: In a small bowl, toss the peeled and deveined shrimp with ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 tablespoons lemon juice. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to meld.
- Cook the aromatics: While the shrimp marinates, heat 1 tablespoon coconut oil in a medium-sized skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until soft and translucent. Stir in the minced garlic, minced ginger, ½ teaspoon black pepper, ½ teaspoon salt, turmeric, ground coriander, and curry powder. Cook the mixture for another minute to release the spices’ aroma.
- Prepare the curry sauce: Add the diced tomatoes with their juices and the coconut milk to the skillet. Stir well to combine and bring the mixture to a boil. Reduce the heat and simmer gently for about 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
- Cook the shrimp: Add the marinated shrimp along with any accumulated juices to the curry sauce. Cook for about 2 minutes, stirring occasionally, until the shrimp turns pink and is cooked through. Ensure not to overcook the shrimp to keep it tender.
- Serve and garnish: Spoon the coconut shrimp curry over hot cooked rice. Garnish with fresh cilantro or parsley before serving to add a burst of color and freshness.
Notes
- This Coconut Shrimp Curry is creamy, bold, and ready in just 25 minutes.
- The plump shrimp simmered in coconut milk and warm spices make it an easy weeknight dinner that tastes like it took all day.
- Adjust the cayenne pepper quantity to control the heat level.
- Use fresh cilantro or parsley for garnish to add brightness to the dish.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 4 g
- Sodium: 598 mg
- Fat: 24 g
- Saturated Fat: 21 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 120 mg
