Coconut Shrimp Curry
Plump shrimp simmered in a creamy coconut and tomato sauce with ginger, garlic, garam masala and turmeric. A fragrant, high-protein seafood curry ready in 30 minutes.
By Tasty Nest Recipes Editorial TeamPublished
30 min total About 6 cupsEasy
Photo: Jen SFO-BCN · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
This coconut shrimp curry is inspired by the seafood curries of coastal India, where coconut milk, tomatoes and warm spices are a classic combination. It is creamy, gently spiced and endlessly adaptable.
The sauce simmers for just 10 minutes before the shrimp go in, and they cook in a few more. Serve with basmati rice or naan and plenty of fresh cilantro.
Equipment you'll need
- Large deep skillet
Tips for success
- Do not overcook the shrimp; they turn rubbery. Take the pan off the heat as soon as they are opaque.
- Thaw frozen shrimp in the fridge overnight or under cold running water, and pat dry.
- For a milder curry, leave out the green chilli.
Substitutions and variations
- Use firm white fish such as cod or halibut, cut into chunks.
- Add spinach or peas with the shrimp.
- Use light coconut milk for a lighter sauce.
Storage and reheating
To store: Refrigerate for up to 2 days. Freeze the sauce without the shrimp for up to 3 months.
To reheat: Reheat gently over low heat just until hot, to keep the shrimp tender.
Recipe
Coconut Shrimp Curry
Plump shrimp simmered in a creamy coconut and tomato sauce with ginger, garlic, garam masala and turmeric. A fragrant, high-protein seafood curry ready in 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- About 6 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Cook the onion
Heat the oil in the skillet over medium heat and cook the onion for 7 to 8 minutes until golden.
Step 2: Add aromatics and spices
Add the garlic, ginger and chilli for 1 minute, then the coriander, cumin, garam masala, turmeric and chilli powder for 30 seconds.
Step 3: Make the sauce
Add the tomatoes and cook for 3 minutes, then stir in the coconut milk and salt. Simmer for 8 to 10 minutes until slightly thickened.
Step 4: Cook the shrimp
Add the shrimp and simmer for 3 to 5 minutes, stirring occasionally, until pink and opaque throughout.
Step 5: Finish
Stir in the lime juice, adjust the seasoning and scatter with cilantro. Serve with rice or naan.
Cuisine: Indian-inspired · Course: Dinner
Estimated nutrition per serving
- Calories
- 450
- Protein
- 36 g
- Fat
- 28 g
- Carbs
- 14 g
- Fibre
- 3 g
- Sugars
- 6 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/shrimp-curry
Keep cooking
