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Coconut Shrimp Curry Recipe

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3.9 from 9 reviews

This flavorful Coconut Shrimp Curry combines tender, extra-large shrimp with a silky coconut milk sauce infused with aromatic spices like coriander, turmeric, and curry powder. Ready in just 25 minutes, this easy skillet recipe is perfect for a quick weeknight dinner served over steamed rice and garnished with fresh cilantro or parsley.

Ingredients

Shrimp Marinade

  • 1 pound extra-large shrimp (peeled and deveined)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons lemon juice

Curry Base

  • 1 tablespoon coconut oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder
  • 14½ ounces diced tomatoes (with juices)
  • 13½ ounces coconut milk

Garnish and Serving

  • 2 tablespoons cilantro (or parsley, for garnish)
  • Cooked rice (for serving)

Instructions

  1. Marinate the shrimp: In a small bowl, toss the peeled and deveined shrimp with salt, freshly ground black pepper, cayenne pepper, and lemon juice. Cover with plastic wrap and refrigerate for 10 minutes to allow the flavors to penetrate.
  2. Cook onion with aromatics and spices: While the shrimp marinates, heat coconut oil in a medium-sized skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic, fresh ginger, freshly ground black pepper, salt, turmeric, ground coriander, and curry powder. Cook for an additional minute to bloom the spices and release their aromas.
  3. Finish the curry: Add the diced tomatoes along with their juices and the coconut milk to the skillet. Stir to combine and bring the mixture to a boil. Let it cook gently for about 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly thicken.
  4. Cook the shrimp: Add the marinated shrimp along with any juices accumulated from the marinade into the skillet. Cook for 2 minutes, or until the shrimp turn pink and are fully cooked through, being careful not to overcook.
  5. Garnish and serve: Remove the curry from heat and garnish with freshly chopped cilantro or parsley. Serve the coconut shrimp curry hot over cooked rice for a satisfying meal.

Notes

  • For spicier curry, increase cayenne pepper according to your taste preference.
  • Use fresh ginger and garlic for the best flavor impact.
  • Adjust salt levels as needed depending on the saltiness of canned tomatoes and coconut milk.
  • Serve with jasmine or basmati rice for an authentic experience.
  • This dish can be made gluten-free by ensuring all spices and ingredients are certified gluten-free.

Find it online: https://cookedbygrace.com/coconut-shrimp-curry-recipe/