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    Home » Seafood recipes » Easy Coconut Shrimp Curry Recipe

    Published: Aug 28, 2020 by Kemi · This post may contain affiliate links

    Easy Coconut Shrimp Curry Recipe

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    Easy coconut shrimp curry recipe that is packed full of flavor, creamy, and delicious. This shrimp in coconut curry is ready in less than 30 minutes and perfect for weeknight dinners served on basmati rice or any type of rice. Let me show you how to make shrimp curry in quick steps.

    coconut shrimp curry served in a white plate.

    This coconut shrimp curry sauce is made from scratch. No bottled curry paste used here. I also like to use homemade curry powder plus other spices for this aromatic curry but you can use any good curry powder store-bought or homemade. Be it the Indian curry, Jamaican curry, or mild curry powder whichever you opt for make sure it's a good brand.

    I love curries because not only are they flavorful, aromatic, and delicious, they are super easy and quick to cook. Aside from this shrimp curry, some of the other curries I love making and eating include chicken curry and beef curry. We love serving it over rice especially basmati rice.

    For this curry shrimp, I like to use jumbo shrimp but you can also use prawns to make it prawn curry. There is no noticeable difference in taste and texture between both.

    shrimp curry garnished with chopped parsley in a pot.

    Why this Shrimp Curry Recipe is So Good

    This shrimp curry recipe is simple, quick and you only need inexpensive ingredients to make this aromatic, flavourful, and delicious creamy curry.

    The best shrimp curry is flavorful, creamy, aromatic sauce with juicy tender shrimp and this recipe gives you all that and more. The sauce is so tasty and the shrimp is cooked to perfection. No rubbery shrimps here!

    This curry shrimp cooks in less than 30 minutes and is perfect as a weeknight dinner. Saves time and saves you money than if you were to order takeaway.

    It's the perfect texture, the coconut milk and tomato paste in this recipe ensures it thickens as much as you like.

    It's healthy and low carb and can be served on cauliflower rice instead of rice to make it lower calories and carbs.

    coconut shrimp curry and rice on the side.

    Ingredients you'll need 

    Shrimps - Deveined and cleaned

    Curry powder

    Ground Coriander

    Oil - Coconut, vegetable, or sunflower oil.

    Onion- Brown or Yellow onion.

    Garlic

    Ginger

    Cayenne pepper

    Tomato paste - Tomato puree

    Plum Tomatoes

    Coconut milk

    Parsley - Freshly chopped to garnish (optional)

    Salt

    Ingredients for the dish displayed on a white surface.

    How to Make Shrimp Curry

    Season the shrimp with salt, pepper, curry powder, and then set aside to marinate.

    In a pan over low heat, add oil then add in the finely chopped onions. Saute for a minute to two or till the onions are soft and translucent.

    sauteed onions in the pan.

    Add in garlic and ginger paste, curry powder, ground coriander, and cayenne pepper. Stir and cook for a minute to release the fragrance of the spices.

    • spices added in the sauteed onions pot.
    • stir sauteed onions and spices in the pot.

    Add in the chopped tomato and tomato paste. Cook for 1-2 minutes then add in the coconut milk. Stir and leave to simmer on low heat for 15 minutes.

    • chopped tomatoes and tomato paste added in the pot.
    • coconut milk addedin the pot.

    Don't forget to stir at intervals to avoid the curry sticking to the bottom of the pan or burning.

    coconut curry sauce simmering in the pot.

    Add the marinated shrimps, stir and taste for salt. Adjust salt if needed then leave the shrimp to cook in the sauce for 3 minutes or till cooked through and pink inside.

    shrimp added in the curry.

    Garnish with chopped parsley and take off heat.

    shrimp curry garnished with chopped parsley in a pot.

    Serve over rice and enjoy.

    shrimp curry served over rice in a white plate.

    What to Serve with

    Serve over basmati rice or any other type of rice such as brown rice, long grain rice, jasmine rice

    Naan

    Potato sides like mashed potatoes, boiled or roasted potatoes.

    Simple salads like Cucumber tomato Salad or coleslaw.

    Sauteed Vegetables

    finished dish served on rice in a white plate.

    How to Store

    Leave to cool completely and pack in a clean, airtight container then store in the fridge where it will last for up to 3 days or in the freezer where it'll last up to 6 months. When reheating, ensure the shrimp is warmed through.

    Tips For Coconut Shrimp Curry

    • Use good quality curry powder as this contributes to the taste of your coconut curry.
    • This is coconut shrimp curry but don't panic if you really want to make this recipe and you've run out of coconut milk, just substitute with heavy or double cream.
    • Ensure the shrimps are cooked through and pink inside but don't overcook as it can then have a rubbery texture.
    • If using frozen shrimp, defrost before marinating.
    • You can double this recipe and store if any leftovers.
    • Suitable for low carb diets and adaptable to Keto diet.
    Shrim in coconut curry sauce and basmati rice displayed in seperate white bowls.

    More Shrimp Recipes on the blog

    Shrimp Stew

    Instant Pot shrimp

    Garlic butter shrimp pasta

    Instant pot shrimp lo mein

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    If you found this recipe helpful, don’t forget to rate it 5 stars and leave me a comment below. Share this post with family and friends and tag me on Instagram.

    coconut shrimp curry served in a white plate.
    Print Recipe
    5 from 1 vote

    Easy Coconut Shrimp Curry Recipe

    Easy coconut shrimp curry recipe that is packed full of flavor, creamy, and delicious. This shrimp in coconut curry is ready in less than 30 minutes and perfect for weeknight dinners served on basmati rice or any type of rice. Let me show you how to make shrimp curry in quick steps.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Soup
    Cuisine: American, British, Indian
    Keyword: coconut shrimp curry, how to make shrimp curry, shrimp curry, shrimp curry recipe
    Servings: 4
    Calories: 423kcal
    Author: Kemi

    Ingredients

    Shrimp

    • 500 g (1lb) Shrimps Peeled and deveined
    • 1 teaspoon Curry powder
    • ¼ tspn Black pepper
    • ½ tspn Salt

    Coconut Curry Sauce

    • 2 tablespoon Oil coconut oil, veg or sunflower oil.
    • 1 medium Onion finely chopped
    • 1 tablespoon Garlic paste or minced
    • 1 tablespoon Ginger paste
    • 2 tablespoon Curry powder
    • ½ teaspoon Turmeric
    • 1 teaspoon Ground Coriander
    • ¼ teaspoon Ground Cumin
    • ½ tablespoon Cayenne pepper or to taste
    • 1 5g Stock cube/bouillion optional
    • 2 medium Plum Tomatoes chopped
    • ½ teaspoon Tomato paste
    • 400 g Coconut milk canned
    • Salt to taste
    • 2 tablespoon Fresh Parsley chopped

    Instructions

    • Season the shrimps with salt, pepper, curry powder, and then set aside to marinate.
    • In a pan over low heat, add oil then add in the finely chopped onions. Saute for a minute to two or till the onions are soft and translucent.
      sauteed onions in the pan.
    • Add in garlic and ginger paste, curry powder, coriander and cayenne pepper. Stir and cook for a minute to release the fragrance of the spices.
      stir sauteed onions and spices in the pot.
    • Add in the chopped tomatoes and tomato paste/puree. Cook for 1-2 minutes then add in the coconut milk. Stir and leave to simmer on low heat for 10-15 minutes.
      Don't forget to stir at intervals to avoid the curry sticking to the bottom of the pan or burning.
      coconut milk addedin the pot.
    • Add the marinated shrimps, stir and taste for salt. Adjust salt if needed then leave the shrimp to cook in the curry sauce for 2 minutes or till cooked through and pink inside.
      shrimp added in the curry.
    • Garnish with chopped parsley and take off heat.
      shrimp curry garnished with chopped parsley in a pot.
    • Serve over rice and enjoy.
      shrimp curry served over rice in a white plate.

    Notes

    How to Store
    Leave to cool completely and pack in a clean, airtight container then store in the fridge where it will last for up to 3 days or in the freezer where it'll last up to 6 months. When reheating, ensure the shrimp is warmed through.
    Tips
    • Use good quality curry powder as this contributes to the taste of your coconut curry.
    • This is coconut shrimp curry but don't panic if you really want to make this recipe and you've run out of coconut milk, just substitute with heavy or double cream.
    • Ensure the shrimps are cooked through and pink inside but don't overcook as it can then have a rubbery texture.
    • If using frozen shrimp, defrost before marinating.
    • You can double this recipe and store if any leftovers.
    • Suitable for low carb diets and adaptable to Keto diet.

    Nutrition

    Calories: 423kcal | Carbohydrates: 11g | Protein: 29g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 315mg | Sodium: 1105mg | Potassium: 504mg | Fiber: 2g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 17mg | Calcium: 233mg | Iron: 8mg

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    Reader Interactions

    Comments

    1. BT says

      January 06, 2022 at 7:47 pm

      5 stars
      How did I ever miss this... My 2 most fav! Coconut and SHRIMP

      Reply

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    119 shares
    119 shares