Coconut Shrimp Curry

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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
4.81 from 21 votes
Review Recipe

Shrimp Curry

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine Indian
Served over rice, this creamy curry is quick and easy to prepare!


  • 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

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  • 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.

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
Keyword shrimp curry
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. What do you mean by curry powder. Is it the Indian version? Could you pl clarify this for me.
    Thanks. Loving this site

    1. Hi Shar, you will want to use standard yellow curry powder. It can be found in the spices aisle of most grocery stores.

  2. I love making curry and trying curries from the Middle East, Indian sub continent and the Far East so when I saw Hollys recipe it looked great. I made the sauce a few hours in advance then added the prawns/shrimp. It is absolutely delicious and my friends loved it. I will definitely make it again and would highly recommend others to try it.5 stars

  3. I have had Coconut Shrimp Curry in restaurants but have never made it at home. Yours sounds amazing and simple. I will be making this in the near future ..Thanks for such a yummy recipe.5 stars

  4. I’ve had this before and this is so good I have it almost every other week at our home. I’m glad I’m not the only one who prefers full fat coconut milk!5 stars

  5. When I saw this recipe it made my tongue tingle. I’ve been in a slump and wanted something spicy and a bit different. Well, we had shrimp thawing in the fridge and this recipe turned out to be everything I hoped for. So yummy. Will be making it again soon.5 stars

  6. Yummmmm!!! I am always looking for new seafood dishes to cook for my husband and I have found my next recipe! Love the idea of coconut shrimp and your curry sounds amazing!5 stars

  7. Coconut flavored curry is very tasty with vegetables. your shrimp curry sounds good too. I love the addition of curry powder and other ingredients.

  8. I love this curry! So easy to make and a hit at my house! You can substitute the shrimp for chicken and it’s also amazing.5 stars

  9. Made this for dinner tonight and mixed in cooked rice noodles. Very good!
    I’ve made several of your recipes, always good and often with ingredients I have already. Thank you!5 stars

  10. I would really like your advice on what I can use to replace peppers in your recipes because my wife will NOT touch anything with peppers in it and your recipes are always so delicious sounding. I follow you very much.

    1. Hi Bryan! It can vary by recipe. In this recipe, I would suggest replacing them with another veggie that is good served tender-crisp such as snap peas, green beans or asparagus. Let us know how it goes!