If you are craving a dish that bursts with tropical warmth and rich, vibrant flavors, this Coconut Shrimp Curry Recipe is your new go-to comfort meal. This dish combines the creamy sweetness of coconut milk with the bold spices of curry, delivering a fragrant sauce that perfectly complements tender, succulent shrimp. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe offers a beautiful balance of spice, creaminess, and freshness that will surely make it a favorite in your kitchen.
Ingredients You’ll Need
Getting this Coconut Shrimp Curry Recipe just right is all about using fresh, straightforward ingredients that work together to create layers of flavor and texture. Each component plays a key role—from the aromatic garlic and ginger to the rich coconut milk and vibrant red bell pepper, every ingredient adds something special to the dish.
- Olive oil (2 tablespoons, divided): Provides a smooth base to sauté your vegetables and brings a subtle fruity note.
- Medium yellow onion (diced): Adds a natural sweetness and depth as it softens.
- Red bell pepper (diced): Offers color, crunch, and a gentle crispness to balance the curry’s richness.
- Garlic (2 cloves, minced or grated): Infuses the curry with a sharp, aromatic punch.
- Fresh ginger (1 inch, minced or grated): Delivers a zesty, warming spice that wakes up the entire dish.
- Curry powder (2 teaspoons): The heart of the curry, introducing a complex blend of spices.
- Kosher salt (1 teaspoon, divided): Highlights flavors and brings everything into balance.
- Red pepper flakes (1 teaspoon): Adds a controlled heat that brightens the dish without overpowering it.
- Ground black pepper (½ teaspoon): Enhances flavor with its earthy sharpness.
- Coconut milk (14.5 ounces, 1 can): The creamy and slightly sweet base that makes this curry divine.
- Canned diced tomatoes (14.5 ounces, 1 can): Introduces acidity and texture, rounding out the sauce.
- Shrimp (1 pound, peeled and deveined): The star ingredient, tender and perfectly suited to soak up the curry flavors.
- Optional toppings: Fresh herbs, lime slices, and red chili or jalapeño slices to personalize your flavor and add visual appeal.
How to Make Coconut Shrimp Curry Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the diced onion and cook it until translucent and fragrant, about 3 to 4 minutes. This gentle cooking process softens the onion’s sharpness, creating a sweet, mellow base that’s essential for building layers of flavor.
Step 2: Add Red Bell Pepper, Garlic, and Ginger
Next, toss in the diced red bell pepper and cook for an additional 3 minutes. The bell pepper adds a vibrant pop of color and a slight crunch that brightens the curry. Then stir in the minced garlic and ginger, cooking them for about 30 seconds while stirring constantly to release their bold, aromatic oils without burning.
Step 3: Spice It Up
Sprinkle in the curry powder, kosher salt, red pepper flakes, and ground black pepper. Stir everything together for 30 seconds so that the spices toast slightly and awaken their full flavor. This step is crucial—it transforms your mix into the heart and soul of the curry with aromatic depth and a balanced heat.
Step 4: Pour in Coconut Milk and Tomatoes
Now pour the entire can of coconut milk along with the diced tomatoes. Stir thoroughly to combine so that the coconut milk blends smoothly into the mixture, creating a creamy, dream-like sauce ready to envelop your shrimp in tropical goodness.
Step 5: Cook the Shrimp
Gently add the peeled and deveined shrimp to the pan, stirring carefully to coat them with the sauce without breaking them up. Turn up the heat just enough to bring the mixture to a low boil. Then reduce the heat, letting everything simmer for about 10 minutes until the shrimp are pink, plump, and just cooked through. Stir occasionally to prevent sticking and to mix flavors evenly.
Step 6: Finish with Fresh Herbs
Once cooked, turn off the heat and sprinkle your coconut shrimp curry with chopped fresh herbs like cilantro or basil if you like. These finishing touches add brightness and a fresh contrast against the warm, creamy curry.
Step 7: Serve and Enjoy
Serve the curry hot over steamed white or brown rice for the perfect vehicle to soak up all the luscious sauce. Add optional slices of lime and red chili or jalapeños for extra color, zing, and heat customization. Your taste buds are in for a real treat!
How to Serve Coconut Shrimp Curry Recipe
Garnishes
A beautiful bowl of this Coconut Shrimp Curry Recipe deserves thoughtful garnishes. Fresh chopped cilantro, a squeeze of lime, and thin slices of red chili or jalapeños add vibrant color, layers of freshness, and a little kick that wakes up every bite.
Side Dishes
This curry pairs perfectly with simple steamed rice—white for a classic balance or brown for a nuttier texture. You can also serve it alongside warm naan bread to scoop up every bit of the sauce, or even with lightly sautéed greens for a healthy contrast.
Creative Ways to Present
For a fun twist, serve this curry in individual coconut shells or colorful bowls to pop those tropical vibes visually. Garnish with edible flowers or a sprinkle of toasted coconut flakes to elevate the presentation, making it as delightful to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
This Coconut Shrimp Curry Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the aroma and taste. When you reheat, do so gently over low heat to avoid overcooking the shrimp.
Freezing
If you want to freeze the curry, note that shrimp can become rubbery after freezing and reheating. For best results, freeze the sauce separately without the shrimp, and add freshly cooked shrimp when you reheat the dish.
Reheating
Reheat the curry softly on the stove or microwave, stirring occasionally. Add a splash of water or coconut milk if the sauce thickens too much. Keep the heat moderate so the shrimp stay tender and the flavors stay fresh and lively.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water diluting the sauce.
What can I substitute for coconut milk?
For a lighter option, you can use coconut cream diluted with water or full-fat cream, but coconut milk really provides that signature creamy texture and subtle sweetness that define this curry.
Is this recipe spicy?
The recipe has a gentle heat from red pepper flakes and optional chili slices, but you can easily adjust the quantity to make it milder or spicier based on your preference.
Can I make this dish vegetarian?
Yes! Swap the shrimp for tofu, chickpeas, or hearty vegetables like cauliflower or sweet potatoes to keep all the delicious curry flavors while making it plant-based.
How long does this curry take to prepare?
From start to finish, prep and cooking time is about 30 minutes, making it a perfect option for a flavorful, quick weeknight dinner.
Final Thoughts
This Coconut Shrimp Curry Recipe is a fantastic way to bring bright, exotic flavors to your table without fuss or stress. It’s comforting, joyful, and versatile—the kind of meal you’ll want to share with loved ones again and again. Don’t hesitate to dive in and make this flavorful curry your own—it’s a true crowd-pleaser that’s as satisfying to cook as it is to eat!
Print
Coconut Shrimp Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Description
This Coconut Shrimp Curry is a flavorful and comforting dish that combines tender shrimp with a rich coconut milk-based curry sauce. Infused with aromatic spices like curry powder, garlic, ginger, and red pepper flakes, this easy stovetop recipe is perfect for a quick weeknight dinner. Serve it with rice and fresh garnishes for a vibrant, satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced or grated)
- 1 inch fresh ginger (minced or grated)
- 2 teaspoons curry powder
- 1 teaspoon kosher salt (divided)
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 14.5 ounces coconut milk (1 can)
- 14.5 ounces canned diced tomatoes (1 can)
- 1 pound shrimp (peeled and deveined)
Optional Garnishes
- Chopped fresh herbs
- Slices of lime
- Slices of red chilis or jalapeños
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat, preparing the pan for cooking the aromatics and vegetables.
- Sauté vegetables: Add the diced onion to the pan and cook for 3 to 4 minutes until translucent. Next, add the diced red bell pepper and cook for an additional 3 minutes. Then add the minced garlic and ginger, stirring constantly, cooking for 30 seconds to release their aromas.
- Add spices: Sprinkle in the curry powder, half of the kosher salt, red pepper flakes, and ground black pepper. Stir continuously for 30 seconds to toast the spices and enhance their flavors.
- Incorporate liquids: Pour in the coconut milk and the canned diced tomatoes. Stir thoroughly to combine all ingredients into a cohesive sauce.
- Add shrimp and simmer: Add the peeled and deveined shrimp to the skillet, stirring gently to coat them well in the sauce. Increase heat to bring the mixture to a low boil, then reduce heat to let it simmer for 10 minutes, stirring occasionally to ensure even cooking.
- Finish and garnish: Turn off the heat. Top the curry with optional chopped fresh herbs for added freshness and flavor.
- Serve: Optionally serve the curry with white or brown rice. Garnish with slices of lime and red chilis or jalapeños as desired for extra heat and brightness.
Notes
- Use fresh shrimp for the best texture and flavor, but frozen shrimp that have been properly thawed will also work well.
- Adjust red pepper flakes according to preferred spice level to make the dish milder or hotter.
- For a thicker sauce, simmer the curry a few minutes longer before adding the shrimp.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
- To make the dish gluten free and dairy free, all ingredients are naturally compliant.
