Coconut Curry Shrimp Recipe

Introduction

Coconut Curry Shrimp is a flavorful and creamy dish that brings together the richness of coconut cream with the warm spices of curry. This easy recipe is perfect for a weeknight dinner and pairs beautifully with steamed white rice.

Ingredients

• 12 ounces extra-large raw shrimp (peeled and deveined, tail-on or off)
• 3 tablespoons curry powder (divided)
• 2 tablespoons avocado oil
• 3 ounces shallots (diced, about 2 medium shallots)
• 1 red bell pepper (chopped)
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 13.5 ounces coconut cream (1 can)
• Fresh minced parsley (optional, for garnish)
• Lime wedges (optional, for garnish)
• Steamed white rice (optional, for serving)

Instructions

1. Step 1: Thaw the shrimp according to the package directions and then blot dry with a paper towel.
2. Step 2: In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
3. Step 3: In a large skillet, heat the avocado oil over medium-high heat.
4. Step 4: Once hot, add the shallots, red bell pepper, and garlic. Sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
5. Step 5: Sprinkle in the remaining 2 tablespoons of curry powder and the salt. Cook for an additional 1 minute until the spices are very fragrant.
6. Step 6: Pour in the coconut cream and stir until completely combined.
7. Step 7: Bring the mixture to a boil, then reduce to a simmer and cook for 7-10 minutes, or until the sauce has thickened to your desired consistency.
8. Step 8: Add the shrimp to the skillet and cook for 2-4 minutes, or until the shrimp curl, turn opaque, and the tails are pink.
9. Step 9: Remove from heat and serve over steamed white rice. Garnish with fresh minced parsley and lime wedges if desired.

Tips & Variations

• For a spicier curry, add a pinch of cayenne pepper or red chili flakes along with the curry powder.
• Swap avocado oil for coconut oil to enhance the coconut flavor.
• Try adding vegetables like spinach or snap peas for extra color and nutrition.
• If you prefer a thinner sauce, reduce the simmering time slightly or add a splash of coconut milk.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw the shrimp completely and pat dry before cooking to ensure they sear properly and absorb the curry flavors.

What can I substitute for coconut cream?

If coconut cream is unavailable, you can use full-fat coconut milk, though the sauce will be slightly thinner. For a non-coconut alternative, heavy cream can be used, but the flavor will be different.

Coconut Curry Shrimp Recipe

---

★★★★★

4.7 from 113 reviews

• Author: Aiden
• Total Time: 25 minutes
• Yield: 3 to 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Coconut Curry Shrimp is a flavorful and creamy dish combining tender shrimp with fragrant spices, sweet red bell pepper, and rich coconut cream. Perfectly balanced curry powder and sautéed aromatics infuse the sauce, served best over steamed white rice for a comforting, quick, and satisfying meal.

---

Ingredients

Scale 1x2x3x

Seafood

• 12 ounces extra-large raw shrimp (peeled and deveined, tail-on or off)

Spices & Oils

• 3 tablespoons curry powder (divided)
• 2 tablespoons avocado oil
• 1 teaspoon kosher salt

Vegetables & Aromatics

• 3 ounces shallots (diced, about 2 medium shallots)
• 1 red bell pepper (chopped)
• 2 teaspoons minced garlic

Dairy & Sauces

• 13.5 ounces coconut cream (1 can)

Garnishes & Serving

• Fresh minced parsley (optional, for garnish)
• Lime wedges (optional, for garnish)
• Steamed white rice (optional, for serving)

---

Instructions

1. Thaw and Dry Shrimp: Thaw the shrimp according to the package directions and then blot dry thoroughly with a paper towel to remove excess moisture, ensuring better seasoning adherence and cooking.
2. Toss Shrimp with Curry Powder: In a shallow bowl, combine the shrimp and 1 tablespoon of curry powder. Toss until the shrimp are evenly coated with the spice. Cover and refrigerate this mixture to let the flavors meld.
3. Heat Oil in Skillet: Place a large skillet on medium-high heat and add 2 tablespoons of avocado oil. Heat until the oil is shimmering and ready for sautéing the aromatics.
4. Sauté Aromatics and Vegetables: Add the diced shallots, chopped red bell pepper, and minced garlic to the hot oil. Cook for 2 to 3 minutes until the shallots become translucent and the garlic releases a fragrant aroma.
5. Add Remaining Spices and Salt: Sprinkle in the remaining 2 tablespoons of curry powder and 1 teaspoon of kosher salt. Stir and cook for about 1 minute until the spices become very fragrant, enhancing the sauce’s flavor.
6. Incorporate Coconut Cream: Pour the entire can of coconut cream into the skillet. Stir thoroughly to fully combine the curry base and create a smooth, rich sauce.
7. Simmer Sauce: Bring the curry mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 7 to 10 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
8. Cook the Shrimp: Add the pre-seasoned shrimp to the simmering curry. Cook for 2 to 4 minutes, stirring gently until the shrimp curl, turn opaque, and the tails are pink and cooked through.
9. Serve: Remove the skillet from heat. Serve the shrimp and coconut curry over steamed white rice. Garnish optionally with fresh minced parsley and lime wedges for added brightness and freshness.

Notes

• Make sure not to overcook the shrimp; they cook quickly and become rubbery if overdone.
• Using coconut cream gives a thicker, richer sauce compared to coconut milk. Adjust consistency with a little water if needed.
• Feel free to swap avocado oil with another neutral oil like vegetable or canola oil.
• Lime wedges add a nice tangy contrast—squeeze fresh lime juice right before eating for best flavor.
• This recipe pairs wonderfully with basmati or jasmine rice, but cauliflower rice works for a low-carb option.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: Coconut Curry Shrimp, Coconut Cream Curry, Quick Shrimp Curry, Indian Inspired Shrimp, Easy Coconut Curry, Spicy Shrimp Dinner