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!

A serving of shrimp curry served over rice with lime slices.

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.

Left image - Coconut milk being poured into the shrimp curry ingredients in a frying pan. Right image - shrimp being added to the curry mixture.

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 prepared in a frying pan, garnished with lime slices.

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!

Leftovers

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!

Overview of a serving of shrimp curry and rice, garnished with lime slices.

Shrimp Favorites

Shrimp Curry on a bed of rice
4.75 from 16 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!

Ingredients

  • 1 1/2 pounds shrimp peeled and deveined
  • salt & pepper
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 1 red bell pepper sliced
  • 1 1/2 teaspoons fresh ginger grated
  • 3 cloves garlic minced
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon cayenne pepper or to taste
  • 1/2 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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Instructions

  • 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
Shrimp curry in a serving dish topped with lime slices.
Coconut shrimp curry with lime wedges on top.
Top image - Coconut shrimp curry with lime wedges on top. Bottom image - Coconut milk being pourde into curry mixture.

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Holly

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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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