Easy Coconut Shrimp Curry

5 from 4 votes
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A flavorful, aromatic homemade coconut shrimp curry sauce with delicious shrimp in every bite. Minimal ingredients needed and a blast of Indian spice. The best easy weeknight meal, elevated and nourishing and ready in 20 minutes.

Coconut Shrimp Curry in a grey bowl.
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Why Make This Coconut Shrimp Curry

This shrimp curry has a great spice kick to it, but the coconut milk makes it luscious and lightly sweetened. Pair this sauce with perfectly cooked shrimp, it’s light and warming from the inside out.

This is a big favorite, husband approved! If you are new to curry, this one is for you, easy ingredients and minimal effort required.

This is a great meal to meal prep, the sauce gets better as it sits and you get to pick the level of heat with more/less jalapeños and cayenne pepper.

Read on to change up the protein if you don’t like shrimp! Curry goes wonderful with chicken as well. This flavor is a mix between curry and tikka masla. The best of both worlds!

What Is Curry? A sauce seasoned with spices, mainly associated with South Asian cuisine. There are many varieties of curry, most all are slightly different from one another. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. It has a deep earthy, savory, umami flavor to it.

Ingredients Needed To Make Coconut Shrimp Curry

  • Raw Shrimp. Jumbo if possible. Tails off, cleaned and thawed.
  • Olive Oil.
  • Onion.
  • Garlic. Fresh garlic cloves are best.
  • Ginger. Fresh finely chopped ginger.
  • Red Bell Pepper. To add extra flavor and color.
  • Canned Tomatoes. Crushed or whole canned tomatoes work great.
  • Seasoning. Curry, salt, pepper, turmeric, cayenne pepper, ground coriander (all spices can be found at most grocery stores in the spice aisle)
  • Coconut Milk.
  • Cilantro. For garnish, color and to being the flavors together.
  • Optional Serving Suggestions. White or brown rice, noodles, cauliflower rice, naan bread for dipping.

How To Make Coconut Shrimp Curry

Coconut Shrimp Curry chopped veggies.

Step One. Clean and pat dry the raw, thawed shrimp. Chop the onions, jalapeños, red peppers. Mince the garlic and ginger. Heat the oil in a large skillet or non stick pan, add the onions, jalapeños and red peppers. Sauté until peppers start to sweat and soften, onions are translucent, about 5-7 minutes.

Step Two. Add in the garlic and ginger. Sauté for about 2 more minutes. Add all the seasonings and canned tomatoes. Bring to a light simmer. Once it’s simmering, add to a high speed blender or food processor and blitz it all together until it’s a smooth red sauce. Set aside. Start rice/noodles or whatever you want to serve with this dish.

Shrimp Curry in a skillet cooking.

Step Three. Wipe the skillet or pan with a paper towel, add olive oil and bring to medium/high heat. Add the shrimp, a pinch of salt and pepper and sauté for about 2 minutes. Add the red sauce over the shrimp, followed by the coconut milk. Let the coconut curry come to a simmer for about 4-5 minutes to let the shrimp fully cook.

Step Four. Chop up the cilantro. Serve the rice with shrimp coconut curry sauce over it, garnish with cilantro and enjoy!

Tips & FAQ’s

Market Swaps:

  • Instead of shrimp use rotisserie chicken, or cooked/cubed chicken breasts. A white fish would also work well for this, like cod.
  • If you don’t do well with spice, skip the jalapeño. If you want to make it MORE spicy, add extra jalapeño.
  • Serve with white/brown rice, cauliflower rice or over noodles.
How long will this keep?

This will keep up to 4 days in the fridge. To reheat just microwave on medium/high heat, covered for about 3 minutes. Stir halfway through. I do not suggest freezing this meal.

How spicy is this?

I would say it’s a mild/medium spice depending on the jalapeño you get. Discard the seeds from the jalapeño if you are doubting the level at all and want it less spicy.

Do I have to use red bell pepper?

No, but it gives a nice depth of flavor, sweetens the sauce a bit and add extra veggies/color to the dish.

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Coconut Shrimp Curry
5 from 4 votes

Coconut Shrimp Curry

A flavorful aromatic homemade coconut shrimp curry sauce with delicious shrimp in every bite. Minimal ingredients needed and a blast of Indian spice.
Prep: 5 minutes
Cook: 15 minutes
Servings: 4

Equipment

  • High Speed Blender

Ingredients 

  • 1 lb extra large shrimp, peeled and deveined
  • 1 red bell pepper
  • ¼ cup onions, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño , *see notes
  • tbsp fresh ginger
  • 1 tbsp olive oil
  • tsp curry powder
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper, *see notes
  • ½ tsp salt
  • tsp black pepper
  • 2 tsp coriander
  • 1 14.5 oz can diced tomatoes
  • cup full fat coconut milk, *see notes

Instructions 

  • Clean and pat dry the raw, thawed shrimp. Chop the onions, jalapeños, red peppers. Mince the garlic and ginger.
    Heat the oil in a large skillet or non stick pan, add the onions, jalapeños and red peppers. Sauté until peppers start to sweat and soften, onions are translucent, about 5-7 minutes. 
  •  Add in the garlic and ginger. Sauté for about 2 more minutes. Add all the seasonings and canned tomatoes. Bring to a light simmer.
    Once it's simmering, add to a high speed blender or food processor and blitz it all together until it's a smooth red sauce. Set aside. Start rice/noodles or whatever you want to serve with this dish.
  • Wipe the skillet or pan with a paper towel, add olive oil and bring to medium/high heat. Add the shrimp, a pinch of salt and pepper and sauté for about 2 minutes. Add the red sauce over the shrimp, followed by the coconut milk. Let the coconut curry come to a simmer for about 4-5 minutes to let the shrimp fully cook.
  • Chop up the cilantro. Serve the rice with shrimp coconut curry sauce over it, garnish with cilantro and enjoy! 

Notes

*add extra for more heat, add less for more mild
*add more or less depending on level of heat
*light coconut milk will also work, however there won’t be as much richness to the sauce. 

Nutrition

Calories: 343kcal | Carbohydrates: 11g | Protein: 18g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 950mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1234IU | Vitamin C: 47mg | Calcium: 96mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4
Calories: 343
Keyword: 20 minute, shrimp
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7 Comments

  1. I’ve been digging Thai the last few weeks and told my girlfriend we need to make some at home. Can’t wait to try this! Do you have a recipe for Tom Kha soup ?

    1. It’s a great time of year to add this spicy dish to the rotation. I do not have a recipe for Tom Kha soup, but I LOVE that soup. I hope you love this one.

  2. 5 stars
    Just made us today when you posted it on Instagram and it was phenomenal. The spice was spot on, and I love the texture of the curry sauce.

  3. 5 stars
    Made this with chicken last night it was excellent for the cold front we are having. Can’t wait for my leftovers tonight.

    1. I am so happy to hear you tried it with chicken! Yum