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
Scale
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
