Coconut Curry Shrimp is a delicious dish that blends tender shrimp with a rich, creamy coconut curry sauce. The flavors of coconut milk, warm curry spices, and a touch of sweetness come together perfectly to create a meal that’s both comforting and exciting. It’s a simple recipe that feels fancy but comes together quickly, making it perfect for busy weeknights.
I love how the coconut milk adds a smooth creaminess that balances out the spices without being too heavy. The shrimp cook fast, so you get dinner on the table in no time, and the curry sauce tastes even better the next day if you have leftovers. I often like to throw in a handful of fresh spinach or some chopped bell peppers for extra color and crunch.
My favorite way to serve this dish is over a bed of fluffy jasmine rice to soak up all the coconut curry goodness. Sometimes, I add a squeeze of lime on top to brighten the flavors, which makes the dish feel fresh and lively. It’s a crowd-pleaser that always gets compliments, and I find it’s a wonderful way to bring a little bit of tropical warmth right to my own kitchen.
Key Ingredients & Substitutions
- Shrimp
- Fresh or frozen shrimp work well. Just thaw frozen shrimp thoroughly before cooking. If you prefer, you can swap shrimp for scallops or firm fish chunks.
- Coconut Milk
- Full-fat coconut milk gives a rich, creamy texture, but light coconut milk can be used for fewer calories. Avoid coconut milk beverages—they’re too thin.
- Curry Powder & Turmeric
- Curry powder is the flavor base here; use mild or spicy depending on your taste. Turmeric adds color and subtle earthiness but is optional.
- Lime Juice
- Fresh lime juice brightens the dish at the end. Lemon juice can be used if lime isn’t available.
How Do You Cook Shrimp Perfectly in Coconut Curry?
Shrimp cook very fast, so it’s important not to overcook them. They turn pink and firm when done and become rubbery if cooked too long.
- Heat the coconut oil and cook aromatics first to build flavor.
- Add shrimp in a single layer, so they cook evenly.
- Cook 2-3 minutes per side—shrimp should curl slightly and be opaque.
- Remove from heat as soon as they’re cooked to keep them tender.
Adding shrimp last ensures they soak up the sauce without becoming tough. This method keeps them juicy and flavorful every time.
Equipment You’ll Need
- Large skillet or frying pan – perfect for cooking shrimp evenly and simmering the coconut curry sauce.
- Wooden spoon or silicone spatula – lets you stir without scratching your pan and helps mix ingredients smoothly.
- Knife and cutting board – for chopping onions, peppers, garlic, and ginger easily and safely.
- Measuring spoons – handy to measure your curry powder, turmeric, and lime juice accurately.
- Rice cooker or pot – to cook jasmine or basmati rice to serve with your curry.
Flavor Variations & Add-Ins
- Swap shrimp for chicken pieces or firm tofu for a different protein that absorbs the curry flavors well.
- Add fresh spinach or kale at the end for a boost of greens and a touch of earthiness.
- Include diced sweet potatoes or carrots early in cooking for added sweetness and texture.
- Stir in a spoonful of peanut butter for a nutty twist that pairs nicely with coconut and curry spices.
Coconut Curry Shrimp
Ingredients You’ll Need:
Main Ingredients:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 1 tbsp coconut oil or olive oil
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1-2 tbsp curry powder (adjust to taste)
- ½ tsp turmeric powder (optional, for color)
- 1 can (13.5 oz) coconut milk (full fat recommended for creaminess)
- Salt to taste
- Black pepper to taste
- 1-2 tbsp lime juice (freshly squeezed)
- Fresh cilantro or basil, chopped, for garnish
- Cooked jasmine rice or basmati, for serving
How Much Time Will You Need?
This dish is super quick! It takes about 10 minutes to prep the vegetables and shrimp, and about 15 minutes to cook everything together. So around 25 minutes from start to finish, making it perfect for a speedy and tasty meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the coconut oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking them until they’re soft and smell delicious—about 3-4 minutes. Then stir in the minced garlic and ginger, cooking for another minute until very fragrant.
2. Bloom the Spices and Make the Sauce:
Add the curry powder and turmeric powder to the pan. Stir well to coat the vegetables and cook for about 30 seconds to let the spices open up. Pour in the coconut milk, stirring everything together and bringing it to a gentle simmer. Season with salt and black pepper according to your taste.
3. Cook the Shrimp and Finish:
Place the shrimp in the pan in one thin layer, letting them cook undisturbed for 2-3 minutes. Flip the shrimp and cook for another 2-3 minutes until pink and cooked through. Remove the skillet from heat, then stir in the fresh lime juice to add brightness. Sprinkle chopped cilantro or basil on top.
4. Serve and Enjoy:
Spoon the coconut curry shrimp and sauce over warm jasmine or basmati rice. The rice soaks up the wonderful creamy curry sauce perfectly, making every bite a delight. Enjoy your vibrant, comforting meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in cold water. Pat them dry to avoid excess moisture in the pan.
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil, olive oil or avocado oil are great alternatives. They both have neutral flavors that won’t overpower the curry.
Can I Make Coconut Curry Shrimp Ahead of Time?
Absolutely! You can prepare the curry sauce and cook the shrimp up to a day in advance. Store it in an airtight container in the fridge and gently reheat on the stove, adding a splash of coconut milk if it looks too thick.
What Are Some Good Side Dishes for Coconut Curry Shrimp?
Serving it over jasmine or basmati rice is classic, but you could also try quinoa, cauliflower rice for a low-carb option, or steamed vegetables to keep it light and fresh.