Hello, food lovers! If you’re craving a flavorful dish that combines the richness of coconut with the warmth of curry, you’ve come to the right place. Today, we’ll be making a Coconut Curry Shrimp recipe that’s sure to be a hit at your dinner table. This dish is not only easy to prepare but is also packed with spices, coconut cream, and succulent shrimp—creating a meal that’s comforting yet refreshing. Whether you’re a fan of bold flavors or looking to try something new, this recipe is perfect for you!
Introduction
If you’re looking for a meal that transports you to the tropics while warming you up with the comforting heat of curry spices, this Coconut Curry Shrimp is the dish to try. Inspired by South Asian flavors, this recipe blends aromatic spices like turmeric, cumin, and curry powder with creamy coconut milk to create a luscious sauce that pairs perfectly with tender shrimp. The balance between spice and coconut sweetness creates a depth of flavor that’s truly irresistible. Whether you’re new to cooking curries or a seasoned chef, this dish will impress your taste buds and guests alike.
Fun Fact: Did you know that shrimp is a great source of lean protein? Pair that with the healthy fats from coconut milk, and you’ve got a meal that’s both nutritious and delicious!
Ingredients
To prepare this comforting Coconut Curry Shrimp, you’ll need:
For the Coconut Curry Sauce:
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (400 ml) coconut milk
- 1 tablespoon fish sauce (or soy sauce for a non-fish version)
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Shrimp:
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or naan bread (for serving)
How to Make Coconut Curry Shrimp
Follow these steps to create your own delicious Coconut Curry Shrimp:
1: Prepare the Coconut Curry Sauce
- Cook Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add Spices: Add the curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to toast the spices.
- Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.
- Season the Sauce: Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning to taste.
2: Prepare the Shrimp
- Season Shrimp: While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.
- Cook Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook them.
3: Combine and Serve
- Add Shrimp to the Sauce: Once the shrimp are cooked, add them to the coconut curry sauce. Stir to coat the shrimp with the sauce and heat through for 1-2 minutes.
- Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy over cooked rice or with naan bread if desired.
Helpful Tips
- Adjust Spice Level: If you prefer a spicier curry, feel free to add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Use Full-Fat Coconut Milk: For a richer, creamier sauce, opt for full-fat coconut milk instead of the light version.
- Customize the Garnish: Fresh cilantro and lime wedges are perfect complements, but you can also add chopped scallions or a sprinkle of toasted coconut for extra flavor.
Cooking Tips
- Avoid Overcooking Shrimp: Shrimp cook very quickly, so keep an eye on them. They should be pink and opaque but still tender. Overcooked shrimp can become rubbery.
- Use a Heavy Skillet: A heavy-bottomed skillet will distribute heat evenly, helping you avoid burning the spices when cooking them.
- Curry Powder Substitute: If you don’t have curry powder on hand, you can make your own blend using equal parts cumin, coriander, and turmeric.
Serving Suggestions
This Coconut Curry Shrimp pairs beautifully with:
- Steamed Jasmine Rice: The fluffy, slightly sweet rice will soak up all that rich curry sauce.
- Naan Bread: Warm, soft naan is the perfect vehicle for scooping up the curry sauce.
- Light Salad: A cucumber salad with a tangy dressing can offer a refreshing contrast to the warmth of the curry.
For beverages, a crisp white wine or a cold beer would complement the richness of the dish.
Nutritional Information
Shrimp and coconut milk are packed with nutrients! Shrimp provides high-quality protein and essential vitamins, while coconut milk offers healthy fats that keep you feeling full.
Nutritional Information (per serving)
- Calories: 360
- Carbohydrates: 8g
- Protein: 24g
- Fat: 26g
- Saturated Fat: 21g
- Cholesterol: 215mg
- Sodium: 620mg
- Potassium: 420mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 6% DV
- Vitamin C: 10% DV
- Calcium: 8% DV
- Iron: 20% DV
Storage and Leftovers
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat until warmed through, or microwave in short bursts, stirring frequently.
Pro Tip: The flavors of this dish will deepen after a day in the fridge, making it a great meal to prepare in advance!
Frequently Asked Questions (FAQs)
- Can I use frozen shrimp?
Yes, just make sure to thaw the shrimp before cooking. You can do this by placing them in the fridge overnight or running them under cold water. - Can I make this recipe vegetarian?
Absolutely! You can substitute the shrimp with tofu or chickpeas. If using tofu, I recommend pressing it before cooking to remove excess moisture. - How do I adjust the sauce consistency?
If the sauce is too thick, add a splash of water or extra coconut milk. If it’s too thin, let it simmer for a few extra minutes to thicken.
Related Recipes
If you enjoyed this Coconut Curry Shrimp, you’ll love these other delicious recipes from our collection:
Conclusion
Thank you for joining me in making this flavorful Coconut Curry Shrimp recipe! I hope you found the instructions easy to follow and that the dish adds a delicious new option to your meal rotation. Don’t forget to leave a comment below letting me know how it turned out for you, and feel free to share your own variations or tips!
Enjoy cooking and eating!
Print
Coconut Curry Shrimp Recipe – Easy, Flavorful & Spicy
Description
Hello, food lovers! If you’re craving a flavorful dish that combines the richness of coconut with the warmth of curry, you’ve come to the right place. Today, we’ll be making a Coconut Curry Shrimp recipe that’s sure to be a hit at your dinner table. This dish is not only easy to prepare but is also packed with spices, coconut cream, and succulent shrimp—creating a meal that’s comforting yet refreshing. Whether you’re a fan of bold flavors or looking to try something new, this recipe is perfect for you!
Ingredients
For the Coconut Curry Sauce:
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (400 ml) coconut milk
- 1 tablespoon fish sauce (or soy sauce for a non-fish version)
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Shrimp:
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or naan bread (for serving)
Instructions
1: Prepare the Coconut Curry Sauce
- Cook Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add Spices: Add the curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to toast the spices.
- Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.
- Season the Sauce: Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning to taste.
2: Prepare the Shrimp
- Season Shrimp: While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.
- Cook Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook them.
3: Combine and Serve
- Add Shrimp to the Sauce: Once the shrimp are cooked, add them to the coconut curry sauce. Stir to coat the shrimp with the sauce and heat through for 1-2 minutes.
- Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy over cooked rice or with naan bread if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Adjust Spice Level: If you prefer a spicier curry, feel free to add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Use Full-Fat Coconut Milk: For a richer, creamier sauce, opt for full-fat coconut milk instead of the light version.
- Customize the Garnish: Fresh cilantro and lime wedges are perfect complements, but you can also add chopped scallions or a sprinkle of toasted coconut for extra flavor.
