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.
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.
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.
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
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.
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.
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.
Don't forget to stir at intervals to avoid the curry sticking to the bottom of the pan or burning.
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.
Garnish with chopped parsley and take off heat.
Serve over rice and enjoy.
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.
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.
More Shrimp Recipes on the blog
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Recipe
Easy Coconut Shrimp Curry Recipe
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.
- 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.
- 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.
- 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.
- Garnish with chopped parsley and take off heat.
- Serve over rice and enjoy.
Notes
- 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.
How did I ever miss this... My 2 most fav! Coconut and SHRIMP