Indian Coconut Shrimp Curry is a flavor-packed recipe with rich, spiced curry sauce and juicy shrimp. Try this tasty 20-minute dinner tonight!
When you find yourself in a rut, feeling like you’re making the same meals over and over again, its a good idea to try out different cuisines. Lately, I can’t get enough of Indian comfort food like Lamb Curry, Mulligatawny Soup, or this Shrimp Curry.
Sabrina’s Indian Coconut Shrimp Curry
This simple curry recipe is so good you can serve it at a dinner party or anytime you want to impress someone with your cooking skills. It may be simple to make, but Indian Coconut Shrimp Curry turns out so beautiful and delicious that your guests will probably think you spent hours on it. It’s just that good!
Recipe Card
Ingredients
- 3 tablespoons unsalted butter
- 1/2 yellow onion , minced
- 2 cloves garlic , minced
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 14.5 ounces diced tomatoes
- 14 ounces coconut milk
- 1 pound cleaned and peeled shrimp , 16-20 count
- 2 tablespoons cilantro , minced
Instructions
- To a large heavy skillet add the butter on high heat.
- Cook the shrimp for 1 minute on each side, then remove from the pan and cover to keep warm.
- Reduce heat to medium, add the onions and cook, stirring occasionally, until translucent about 4-5 minutes.
- Add in the garlic, turmeric, paprika, ginger, cumin, chili powder, and salt, stirring well. Cook until spices are fragrant, about 1 minute.
- Add in the diced tomatoes and coconut milk and bring to a simmer.
- Add in the shrimp, stir and cook for 1 minute.
- Garnish with cilantro.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of contents
About this Recipe
You’ll be amazed just how quickly my Coconut Shrimp Curry dish comes together. The secret is using shrimp which cooks in almost no time at all! The aromatic coconut curry sauce is an easy mix of onion, diced tomato, coconut milk, and a handful of spices to add bold flavors. Finish the creamy curry sauce in just a few minutes, then add the cooked shrimp and serve.
Ingredients
- Flavorful Spices: This curry tastes so wonderful even with pretty basic ingredients because of the rich aromatic spices. Ground turmeric, ground ginger, paprika, chili powder, and minced garlic all add complex layers of traditional Indian flavor to the shrimp dish.
- Tomatoes: The diced tomatoes are tangy, savory, and add a rich red hue to the entire dish.
- Coconut Milk: To give Indian Coconut Shrimp Curry its sweet coconut flavor, all you need is coconut milk. The milk acts as the cream base for the curry and mixes with the tomato sauce and spices for the perfect blend of sweet and savory.
- Shrimp: Shrimp makes an excellent protein for this dish because its naturally sweet, juicy flavor pairs perfectly with the curry. To make the recipe more manageable, you can buy a pound of precooked shrimp.
Can this be made ahead of time?
In order to make things easier on the day you want to serve your curry, you can go ahead and make it the day before. Prepare the coconut curry sauce but don’t add the shrimp. Let it cool down to room temperature, then place it in a sealed container in the refrigerator. Reheat the sauce until it starts simmering, stirring occasionally. Add in the shrimp and cook for about a minute or two, until it’s heated through.
What to Pair With
To make the perfect meal, serve Coconut Shrimp Curry with a side of naan bread and rice. Coconut Rice, steamed white rice, or brown rice would all taste lovely with this Indian Shrimp Curry recipe. The rice will also soak up all that flavorful sauce into each bite. The naan will help you soak up anything left over after that. For a delicious Indian dessert, you can serve Gulab Juman after dinner.
How to Store
- Store: If you have leftovers, transfer them to an airtight container. You can store it in the fridge for 2-3 days. It’s best to store the shrimp and curry separately for reheating.
- Reheat: To reheat you can warm up the curry sauce over the stove until it just starts to simmer. Add the shrimp once it starts to simmer, and heat it until the shrimp is hot, then it is ready to serve.
- Freeze: Or, keep frozen Shrimp Curry sealed in the freezer for up to 3 months
Frequent Questions
Curry makes a great starting point to add a lot of ingredients and bold flavors. If you want some vegetables with your shrimp curry, try adding colorful peppers, carrots, or zucchinis. To add some more variety to the seafood, you can use scallops along with the shrimp. Or, if you aren’t in the mood for seafood, make yourself some chicken or lamb to use as the meat in your coconut curry.
You might have heard of Curry before. There are many recipes and dishes on menus that are Curry dishes. They won’t all taste the same, but you’ll find they each contain a blend of spices that are used in South Asian dishes, especially ground turmeric. They carry lots of flavor and sometimes a little bit of heat.
Shrimp cooks very fast! You’ll notice as the shrimp is cooking that it will curl up a bit. The shrimp will become more firm, and the color will change. It will become more pink and opaque. For this recipe you sear the shrimp and then it will cook for an additional minute in the sauce. This should ensure your shrimp is fully cooked throughout.
Variations
- Coconut Scallop Curry: Instead of making this curry recipe with fresh shrimp, you can use scallops. To alter the recipe for scallops, start by removing the side muscle from each of the scallops. Then add butter to your skillet and cook over high heat. Just like for the shrimp, you’ll only need to cook the scallops for one minute on each side. Then you can remove them from the pan and keep them covered while you prepare the coconut curry. Add the scallops back into the coconut curry a minute before serving.
- Seasonings: There are many amazing flavors you can add to your Indian Coconut Shrimp Curry with spices like cayenne pepper, ground cardamom seeds, cinnamon, allspice, or red pepper flakes.
Related Posts
More Delicious Indian Curry Dishes
Images used in prior versions of this post:
This was quick, easy and whole family friendly! It was easy to add more spice and veggies for me— I blended the sauce before adding back the shrimp, so no picky family members would perish due to visible tomatoes and onions. ?
LOL…loved this Amy. Thanks for trying the recipe and for the five star review.
So this curry has no actual curry in it?
The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes. This recipe is creating your Indian Coconut Shrimp Curry! If you try the recipe, please let us know how you liked it!
Loved this meal. Full of flavor. My daughter found it a little spicy, so I may tone down some of the heat next time, but it was so quick and easy to make.
Question: Are the tomatoes from a can? I used fresh, but in the picture it looks like canned tomatoes.
We did use tomatoes from a can. Thanks so much for the 5 star rating.