Looking for a dish that combines the perfect balance of creamy, spicy, and exotic flavors? This Curried Coconut Shrimp recipe brings together tender shrimp, aromatic curry, and rich coconut milk to create a restaurant-worthy meal right in your kitchen. I’ve found this recipe to be a consistent crowd-pleaser, whether you’re cooking for a casual weeknight dinner or entertaining guests.
Ingredients
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons curry powder
- 1 can (14 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, finely diced
- 2 tablespoons vegetable oil
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- Optional: 1 red chili, finely chopped (for extra heat)
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper. This helps achieve better browning when cooking.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add onions and cook until translucent, about 3-4 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and cook for 30 seconds to bloom the spices.
- Add the shrimp to the pan and cook for 2 minutes per side until they start to turn pink.
- Pour in the coconut milk, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens and the shrimp are fully cooked.
- Finish with lime juice and fresh cilantro.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 people
Recipe Notes
For best results, keep these tips in mind:
- Don’t overcrowd the pan when cooking the shrimp – this ensures proper browning.
- Make sure to use full-fat coconut milk for a richer, creamier sauce. Light coconut milk won’t give you the same luxurious texture.
- The curry sauce can be made ahead and reheated, but add the shrimp just before serving to prevent them from becoming rubbery.
- Serve over jasmine rice or cauliflower rice for a low-carb option.
- If your curry powder has been sitting in your pantry for over 6 months, consider getting a fresh batch – the flavors will be more vibrant.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
This Curried Coconut Shrimp recipe is incredibly versatile – adjust the spice level to your preference, and don’t be afraid to experiment with additional vegetables like bell peppers or snap peas. The coconut curry sauce is so good, you’ll want to make extra to spoon over your rice!
Curried Coconut Shrimp
Ingredients
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons curry powder
- 1 can 14 oz full-fat coconut milk
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 medium onion finely diced
- 2 tablespoons vegetable oil
- 1 lime juiced
- 2 tablespoons fresh cilantro chopped
- Salt and pepper to taste
- Optional: 1 red chili finely chopped (for extra heat)
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add onions and cook until translucent, about 3-4 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and cook for 30 seconds to bloom the spices.
- Add the shrimp to the pan and cook for 2 minutes per side until they start to turn pink.
- Pour in the coconut milk, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens and the shrimp are fully cooked.
- Finish with lime juice and fresh cilantro.
