Oh, coconut curry shrimp is amazing—creamy, flavorful, and quick to make! Here’s a solid recipe:
Ingredients (serves 2–3)
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1–2 tbsp curry powder (adjust to taste)
- 1/2 tsp turmeric (optional, for color)
- 1 can (14 oz / 400 ml) coconut milk
- 1 tbsp tomato paste (optional, for depth)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Optional: red pepper flakes or chili for heat
Instructions
- Prep the shrimp
- Pat shrimp dry and season lightly with salt and pepper.
- Cook aromatics
- Heat oil in a large skillet over medium heat.
- Sauté onions until soft and translucent (~3–4 minutes).
- Add garlic and ginger, cook 1 minute until fragrant.
- Add spices
- Stir in curry powder and turmeric. Toast for ~30 seconds to release flavors.
- Make the coconut curry sauce
- Add coconut milk and tomato paste. Stir to combine.
- Simmer gently for 5–7 minutes to thicken slightly. Taste and season with salt, pepper, and chili if using.
- Cook the shrimp
- Add shrimp to the sauce and cook 2–3 minutes per side, until pink and opaque. Avoid overcooking.
- Finish
- Squeeze lime juice over the top.
- Garnish with fresh cilantro.
- Serve
- Serve over steamed rice, quinoa, or with naan bread to soak up the sauce.
✅ Tips for extra flavor:
- Add vegetables like bell peppers, peas, or spinach to make it a complete meal.
- For a richer sauce, stir in 1–2 tsp of coconut cream at the end.
If you want, I can also give a one-pan version that’s done in under 20 minutes, perfect for a weeknight dinner.
Do you want me to write that version too?
