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

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

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.
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.
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.
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.
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.
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.
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.
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.
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