Coconut Curry Shrimp is an exotic yet accessible dish that brings the vibrant flavors of Southeast Asia to your dinner table. This delightful recipe combines tender, juicy shrimp with a velvety coconut milk base, enhanced by aromatic spices and a touch of tang from fresh lime juice. It’s a dish that’s as visually striking as it is flavorful — golden-hued curry with glistening shrimp, punctuated by fresh cilantro and served over a bed of fluffy rice or warm naan.
Perfect for busy weeknights, special occasions, or when you’re simply craving something comforting and rich in flavor, Coconut Curry Shrimp is a well-balanced dish that hits all the right notes: savory, creamy, spicy, and slightly tangy. What’s even better? It’s quick to prepare and highly customizable to suit your preferences or dietary needs.
Whether you’re a seafood lover, a curry enthusiast, or someone exploring global cuisines, this recipe will take your taste buds on an unforgettable journey.
Ingredients:
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500g large shrimp, peeled and deveined
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 can (14 oz) coconut milk (full fat for richness)
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1 tbsp fish sauce (or soy sauce for a vegetarian twist)
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1 tbsp fresh lime juice
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2 tbsp curry powder (yellow or red, depending on your spice preference)
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1 tsp ground turmeric
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½ tsp ground cumin
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Salt and freshly ground black pepper, to taste
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1 tbsp coconut oil
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1 tbsp olive oil
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Fresh cilantro, chopped, for garnish
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1 lime, cut into wedges, for serving
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Cooked rice or naan bread, for serving
Preparation:
Step 1: Prepare the Ingredients
Begin by prepping your fresh ingredients. Peel and devein the shrimp if not already cleaned. Mince the garlic, grate the fresh ginger, chop the onion finely, and set aside all the spices and condiments to streamline your cooking process.
Step 2: Heat the Oils
In a large skillet or deep pan, heat 1 tbsp coconut oil and 1 tbsp olive oil over medium heat. The combination of oils adds both tropical flavor and a good sear for the aromatics.
Step 3: Sauté the Aromatics
Add the chopped onion to the hot oils. Sauté for about 2-3 minutes, or until the onion becomes translucent. Then, stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring constantly to avoid burning. This step builds the foundational flavor for the curry.
Step 4: Toast the Spices
Add in the curry powder, turmeric, and cumin. Stir well to coat the onion, garlic, and ginger. Let the spices toast for about 1 minute, releasing their essential oils and elevating the dish with bold aroma.
Step 5: Create the Curry Base
Pour in the coconut milk, followed by the fish sauce and lime juice. Stir the mixture to combine and bring it to a gentle simmer. Let it cook for 3–5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 6: Add the Shrimp
Gently add the cleaned shrimp to the simmering curry sauce. Cook for 3–5 minutes, depending on the size of the shrimp, until they turn pink and opaque. Be careful not to overcook them, as they can turn rubbery.
Step 7: Season and Garnish
Taste the curry and season with salt and pepper to your preference. Once satisfied, remove from heat. Garnish with a generous handful of fresh cilantro.
Variation
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Vegetarian Version: Replace shrimp with tofu or chickpeas and use soy sauce instead of fish sauce.
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Spicier Twist: Add sliced red chilies or a teaspoon of chili paste to the spice mix.
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Creamier Option: Add a spoonful of heavy cream or cashew cream to enhance richness.
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Thai-Style: Swap curry powder for Thai red or green curry paste, and add a few kaffir lime leaves or lemongrass stalks for added complexity.
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Low-Carb Version: Serve the curry over cauliflower rice or zoodles (zucchini noodles).
COOKING Note:
Shrimp cook very quickly and should be added only after the sauce base is fully developed. Overcooking them leads to a rubbery texture. The shrimp are done as soon as they curl into a “C” shape and turn pink.
Serving Suggestions:
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With Steamed Basmati or Jasmine Rice – for soaking up every last drop of curry sauce.
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With Warm Naan or Roti – for a more rustic, hands-on experience.
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With Coconut Rice – double down on the coconut for a rich, tropical flavor.
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With Light Cucumber Salad – for a fresh and cooling contrast.
Add a squeeze of lime juice right before eating for a refreshing zing that cuts through the richness of the coconut milk.
Tips:
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Use fresh shrimp for best texture and flavor. If using frozen, thaw completely and pat dry.
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Toast your spices for at least a minute before adding liquids. It deepens the flavors.
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Full-fat coconut milk is preferred for a creamy texture; lite versions may result in a thinner sauce.
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Ginger and garlic should be freshly minced/grated. Pre-minced varieties don’t provide the same intensity.
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Don’t skip the fish sauce – it adds authentic umami. If unavailable, soy sauce is a workable substitute.
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Let the curry rest for 5–10 minutes after cooking for flavors to deepen.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Approximate per serving — based on 4 servings):
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Calories: 360 kcal
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Protein: 28g
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Sodium: 520mg
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Fat: 24g (with 15g saturated fat from coconut milk)
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Carbohydrates: 8g
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Sugar: 3g
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Fiber: 1g
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Cholesterol: 170mg
Note: Nutritional values vary based on ingredients used and portion sizes.
FAQs
Q: Can I make this ahead of time?
Yes! The curry sauce can be made ahead and stored in the refrigerator for up to 3 days. Add the shrimp just before serving to avoid overcooking.
Q: Can I freeze Coconut Curry Shrimp?
You can freeze the sauce separately, but shrimp are best cooked fresh. Reheat the sauce and add shrimp just before serving.
Q: What type of shrimp should I use?
Large or jumbo shrimp work best. Make sure they’re peeled and deveined for ease and presentation.
Q: Is this dish spicy?
It’s mildly spiced due to the curry powder and turmeric, but you can increase heat by adding chili peppers or hot sauce.
Q: What can I use instead of coconut milk?
For a different flavor, try heavy cream or cashew milk, but the dish will lose its classic tropical essence.
Conclusion
Coconut Curry Shrimp is a vibrant, mouth-watering dish that perfectly blends the creaminess of coconut milk with the warmth of curry spices and the fresh, briny sweetness of shrimp. It’s a simple yet sophisticated recipe that’s ideal for both weeknight meals and weekend dinners with friends. With easy-to-find ingredients and a straightforward process, you can whip this up in under 30 minutes — yet it tastes like something straight from a high-end restaurant.
Best of all, it’s endlessly customizable to suit your taste buds, dietary preferences, or pantry staples. Whether you pair it with steamed rice, naan, or even cauliflower rice for a low-carb option, this dish is sure to satisfy. From its golden hue to its exotic aroma and delicious flavor, Coconut Curry Shrimp is a crowd-pleaser you’ll come back to again and again.
Print
Coconut Curry Shrimp Recipe
- Total Time: 25 minutes
Ingredients
Ingredients:
-
500g large shrimp, peeled and deveined
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
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1 tbsp fresh ginger, grated
-
1 can (14 oz) coconut milk (full fat for richness)
-
1 tbsp fish sauce (or soy sauce for a vegetarian twist)
-
1 tbsp fresh lime juice
-
2 tbsp curry powder (yellow or red, depending on your spice preference)
-
1 tsp ground turmeric
-
½ tsp ground cumin
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Salt and freshly ground black pepper, to taste
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1 tbsp coconut oil
-
1 tbsp olive oil
-
Fresh cilantro, chopped, for garnish
-
1 lime, cut into wedges, for serving
-
Cooked rice or naan bread, for serving
Instructions
Begin by prepping your fresh ingredients. Peel and devein the shrimp if not already cleaned. Mince the garlic, grate the fresh ginger, chop the onion finely, and set aside all the spices and condiments to streamline your cooking process.
In a large skillet or deep pan, heat 1 tbsp coconut oil and 1 tbsp olive oil over medium heat. The combination of oils adds both tropical flavor and a good sear for the aromatics.
Add the chopped onion to the hot oils. Sauté for about 2-3 minutes, or until the onion becomes translucent. Then, stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring constantly to avoid burning. This step builds the foundational flavor for the curry.
Add in the curry powder, turmeric, and cumin. Stir well to coat the onion, garlic, and ginger. Let the spices toast for about 1 minute, releasing their essential oils and elevating the dish with bold aroma.
Pour in the coconut milk, followed by the fish sauce and lime juice. Stir the mixture to combine and bring it to a gentle simmer. Let it cook for 3–5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Gently add the cleaned shrimp to the simmering curry sauce. Cook for 3–5 minutes, depending on the size of the shrimp, until they turn pink and opaque. Be careful not to overcook them, as they can turn rubbery.
Taste the curry and season with salt and pepper to your preference. Once satisfied, remove from heat. Garnish with a generous handful of fresh cilantro.
Notes
COOKING Note:
Shrimp cook very quickly and should be added only after the sauce base is fully developed. Overcooking them leads to a rubbery texture. The shrimp are done as soon as they curl into a “C” shape and turn pink.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 360 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Carbohydrates: 8g
- Protein: 28g