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Coconut Shrimp Curry
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Coconut Shrimp Curry

This Coconut Shrimp Curry combines creamy coconut milk with vibrant Indian spices and tender shrimp for a flavorful and easy-to-make dish perfect for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: Coconut, Curry, Easy, Gluten-Free, Quick, Shrimp
Servings: 4 servings

Ingredients

  • 2 tablespoons coconut oil
  • 0.5 yellow onion finely diced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic grated
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon garam masala optional
  • 0.5 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 cup tomato sauce or plain passata
  • 1 cup coconut milk fresh or canned
  • 1 teaspoon brown sugar
  • to taste salt and pepper
  • 1 pound shrimp peeled and deveined (31-35 count used)
  • 1 teaspoon lime juice fresh

Instructions

Step 1: Prepare Your Ingredients

  • Start by peeling and deveining your shrimp if that hasn’t been done already. Finely dice the yellow onion and grate fresh ginger and garlic. Having these prepped will make the cooking process smooth and efficient.

Step 2: Sauté the Aromatics

  • Heat 2 tablespoons of coconut oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the diced onion and sauté until translucent and soft, about 4-5 minutes. Add the grated ginger and garlic, stirring frequently, and cook for another 1-2 minutes until fragrant.

Step 3: Toast the Spices

  • Add the ground cumin, ground coriander, garam masala (if using), chili powder, and ground turmeric to the pan. Stir well to coat the onions and release the spices’ aromas. Toasting the spices in oil helps deepen their flavors, so don’t skip this step!

Step 4: Add Tomato Sauce and Coconut Milk

  • Pour in 1 cup of tomato sauce or plain passata, stirring to combine. Let it simmer for about 3 minutes to reduce slightly. Then, add 1 cup of coconut milk and stir again until the sauce is smooth and creamy.

Step 5: Season the Sauce

  • Add 1 teaspoon of brown sugar, salt, and pepper to taste. The brown sugar balances the acidity of the tomato sauce and enhances the overall flavor. Let the sauce simmer gently for 5 minutes to meld all the ingredients together.

Step 6: Cook the Shrimp

  • Add the peeled and deveined shrimp to the simmering sauce. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become tough when cooked too long.

Step 7: Finish with Lime Juice

  • Remove the pan from heat and stir in 1 teaspoon of fresh lime juice. This brightens the flavors and adds a lovely hint of acidity that balances the richness of the coconut milk.

Step 8: Serve and Enjoy

  • Serve your Coconut Shrimp Curry hot over steamed basmati rice, with warm naan bread, or alongside your favorite veggies. Garnish with fresh cilantro or chopped green onions for an extra pop of color and freshness.

Equipment

  • Large Skillet
  • Saucepan

Notes

Use fresh ground spices for maximum flavor. Avoid overcooking shrimp to keep them tender. Coconut oil can be substituted with vegetable oil or ghee. Adjust spice levels to your preference, and for a richer sauce, stir in coconut cream or Greek yogurt after cooking.