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Delicious coconut curry shrimp served in a vibrant bowl
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Coconut Curry Shrimp

Coconut Curry Shrimp is a delightful dish that combines rich coconut milk with vibrant curry spices and succulent shrimp, offering a warm tropical flair perfect for any dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Keyword: Coconut Curry Shrimp, Curry Recipe, Easy Dinner, Shrimp Curry, Tropical Recipe
Servings: 4 servings
Calories: 350kcal

Ingredients

For the Curry

  • 500 g large shrimp Fresh and sweet with a delicate texture.
  • 1 medium onion Finely chopped for a savory base.
  • 2 cloves garlic Minced, imparting a fragrant aroma.
  • 1 tablespoon fresh ginger Grated, adding warmth and spice.
  • 1 tablespoon coconut oil Richly flavored, perfect for sautéing.
  • 1 tablespoon olive oil Enhances the taste with fruity notes.
  • 2 tablespoons curry powder Bringing an explosion of flavor and color.
  • 1 teaspoon ground turmeric Bright yellow and earthily aromatic.
  • 1/2 teaspoon ground cumin Earthy spice that deepens the flavor profile.
  • 1 can coconut milk Lush and creamy, lending a tropical essence.
  • 1 tablespoon fish sauce Adding umami depth to the sauce.
  • 1 tablespoon fresh lime juice Brightens and balances the flavors.
  • to taste salt and black pepper Season to taste for a perfect finish.

For Serving

  • Fresh cilantro For garnish, adding a refreshing touch.
  • 1 lime Cut into wedges for extra citrusy brightness.
  • Cooked rice or naan bread Essential for serving alongside the curry.

Instructions

Preparation

  • Begin by heating the coconut oil and olive oil in a large pan over medium heat.
  • Add the chopped onion, followed by minced garlic and grated ginger. Sauté until soft and fragrant.

Cooking

  • Stir in the curry powder, turmeric, and cumin. Cook for about a minute to bloom the spices.
  • Pour in the coconut milk, fish sauce, and fresh lime juice. Stir well and bring to a gentle simmer.
  • Add the peeled and deveined shrimp to the sauce. Cook for 3-5 minutes until shrimp turn pink and opaque.
  • Season with salt and black pepper to taste.

Serving

  • Sprinkle fresh cilantro over the curry and serve hot with cooked rice or warm naan.
  • Include lime wedges on the side for extra citrusy kick.

Notes

Quick Peel: Buy peeled and deveined shrimp for convenience. Feel free to add veggies like bell peppers or spinach for a nutritional boost. Adjust spice level based on preference. Leftover curry can be made into a soup by adding broth.