Shrimp Curry is a delicious restaurant dish that you can easily make at home. Tender juicy shrimp is simmered in a rich coconut curry sauce.

This dish is the perfect balance of flavors and is great served over rice!

Shrimp Curry on a bed of rice

Ingredients in Curry Shrimp

While this recipe is easy to make it does have quite a few ingredients (more than I usually add to a recipe). In this case, it’s 100% worth the extra time, the flavor is amazing. I prep everything before I begin as this curry recipe comes together quickly.

  • Shrimp I most often use a large (or extra) shrimp (31/35per lb). Adjust the cook time slightly if your shrimp are larger or smaller.
  • Spices A healthy dose of garlic and ginger add lots of flavor. Curry is a spice mixture and the flavors will vary slightly from brand to brand (and region to region). Use whichever you like best (or have on hand).
  • Sauce This sauce is super easy to make. It includes coconut milk for creaminess. I prefer full fat but reduced fat versions do work in this recipe too.
  • Veggies Bell peppers and tomatoes are added to this sauce.

Ingredients for Shrimp Curry in a frying pan

How to Make Curry Shrimp

Much like a Chicken Curry, once you start this recipe comes together fast!

  1. Saute the onion in oil until tender. Add bell pepper, garlic, ginger, and spices. Cook until tender.
  2. Add tomatoes, coconut milk, and lime juice.
  3. Stir in the shrimp and simmer a few minutes until shrimp is cooked.

Serve over rice or pasta noodles for an easy but elegant weeknight meal!

Shrimp Curry in a frying pan with lime

What to Serve with Curry Shrimp

Most curries, like butter chicken, are pretty complementary to a variety of sides. Veggies like broccoli, roasted carrots or steamed cauliflower (or riced cauliflower) work well.

Mushrooms, or a variety of colorful peppers or even stir fried veggies are great with this shrimp curry! Add in a side of naan or pita for sopping up any sauce!


Leftover shrimp curry can be placed it in an airtight container in the fridge for a couple of days.

When you are ready to reheat, simply use the microwave or the stovetop. Refresh the flavors with a little fresh cilantro! Perfect for lunch at work or school!

Rice and Shrimp Curry on a plate

Shrimp Favorites

Shrimp Curry on a bed of rice
4.78 from 63 votes↑ Click stars to rate now!
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Coconut Shrimp Curry

Served over rice, this creamy curry is quick and easy to prepare!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
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  • 1 ½ pounds shrimp peeled and deveined
  • salt & pepper
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ onion finely chopped
  • 1 red bell pepper sliced
  • 1 ½ teaspoons fresh ginger grated
  • 3 cloves garlic minced
  • 1 ½ teaspoons curry powder
  • teaspoon cayenne pepper or to taste
  • ½ teaspoon ground cumin
  • 1 teaspoon tumeric
  • 14 ounces canned diced tomatoes drained
  • 14 ounces coconut milk
  • 1 tablespoon cornstarch
  • lime and cilantro for garnish


  • Cook onion in olive oil in over medium heat until tender, about 5 minutes.
  • Stir in bell pepper, garlic, ginger and spices, cook an additional 3-5 minutes.
  • Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.
  • Optional: To thicken sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Add to sauce a bit at a time to reach desired consistency. Cook 1 minute.
  • Stir in the shrimp and cook an additional 5 minutes or until shrimp is cooked through. Taste and with salt before serving.
  • Serve over rice with lime and cilantro.
4.78 from 63 votes

Nutrition Information

Calories: 446 | Carbohydrates: 14g | Protein: 38g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 429mg | Sodium: 1480mg | Potassium: 657mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 58mg | Calcium: 306mg | Iron: 9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Indian
Coconut curry shrimp in a pan with lime and writing
Coconut Shrimp Curry in a pan with writing
Coconut curry shrimp and cream being poured into pan with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Made this tonight, in fact we are just finishing up dinner. This is delicious with a nice mild curry flavor which is not overpowering. My husband loved it and suggested I use a bit more curry next time. Great as always Holly!5 stars

  2. Could I use those tiny bay scallops instead? I bought them on sale and normally I only use the big sea scallops. Would I have to change anything?

    1. Hi Gail, I would prepare it as instructed adding the scallops when the recipe says to add the shrimp. You will just want to watch the cook time in step 5 to ensure you don’t overcook the scallops.

  3. Overall great recipe. I did find it was lacking in taste. It was missing something. But will make it again.4 stars

  4. I rarely ever make curry but this recipe was so easy to follow and turned out so delicious! We served over cilantro lime rice and it was the perfect pairing.5 stars

  5. Did not enjoy this meal. It was very bland to us, minimal coconut flavor, had to dress with some sriracha sauce to give it flavor. Generally happy with your recipes, not this one!1 star

  6. Super simple and delicious! I’m not into cooking much so the easier the better. I added scallops in with the shrimp step and it was perfect. Thank you for such a great recipe!5 stars

  7. Simply delicious! I had no experience with curry but it came out so well. It was perfectly balanced and really flavourful, defintely recommended5 stars

    1. Sorry to hear that you didn’t enjoy this as much as we do Tina. Thanks for trying it.

  8. Could I make the sauce the night before, then reheat it and add the shrimp when guests arrive the next day for lunch?

    1. While I haven’t tried it, I think that should work. I’d suggest that after you add tomatoes, coconut milk, and lime juice and reduce heat to simmer, only do this for about 5 minutes. Then the next day, bring back to a simmer for about 2 minutes before adding the shrimp. Let us know how it goes if you try it!

      1. Preparing the sauce the night before, and simmering for only 2 minutes the next day before adding the shrimp worked fine, though I may have overcooked the shrimp by a scant minute. This is a delicious sauce. It puts me in mind of the ingredients for a dish called Country Captain. That makes me think one could use this sauce recipe and replace the shrimp with left-over cooked chicken and come up with another tasty curry dish.