Coconut curry shrimp

This Coconut Curry Shrimp is a flavorful and creamy dish that combines juicy shrimp with a rich coconut curry sauce infused with garlic, ginger, and aromatic spices. It’s a quick and easy meal that pairs well with rice or naan for a satisfying dinner.

Ingredients

For the Curry

1 lb (450g) shrimp, peeled and deveined

1 tbsp coconut oil (or olive oil)

1 small onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 tbsp curry powder

½ tsp turmeric

½ tsp cumin

½ tsp paprika (optional, for spice)

1 can (14 oz) coconut milk (full fat for richness)

½ cup diced tomatoes (canned or fresh)

1 tbsp soy sauce or fish sauce

1 tsp honey or brown sugar (optional)

½ tsp salt (adjust to taste)

¼ tsp black pepper

1 tbsp lime juice (for brightness)

¼ cup fresh cilantro or basil, chopped (for garnish)

For Serving

Cooked jasmine rice, basmati rice, or naan

Extra lime wedges for squeezing

Instructions

1. Cook the Shrimp

Heat 1 tbsp coconut oil in a large skillet over medium heat.Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque.Remove from the pan and set aside.

2. Make the Coconut Curry Sauce

In the same skillet, add the chopped onion and saute for 2-3 minutes until softened.Stir in the garlic and ginger and cook for 30 seconds until fragrant.Add curry powder, turmeric, cumin, and paprika, stirring for 30 seconds to toast the spices.Pour in the coconut milk, diced tomatoes, soy sauce (or fish sauce), honey, salt, and pepper.Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

3. Finish the Dish

Return the cooked shrimp to the pan and let them simmer for 1-2 minutes to absorb the flavors.Stir in lime juice and adjust seasoning if needed.

4. Serve & Garnish

Serve the curry over rice or with naan.Garnish with fresh cilantro or basil and extra lime wedges.

Nutritional Information

(Per Serving – Approx. 4 Servings)

Calories: 320

Protein: 28g

Fat: 18g

Carbohydrates: 12g

Fiber: 2g

Sodium: 600mg

Time Breakdown

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Notes

Spiciness: If you like it spicier, add a chopped chili or a pinch of cayenne pepper.

Protein Variation: Swap shrimp for chicken, tofu, or chickpeas for a different take.

Make it Creamier: Stir in 2 tbsp of coconut cream for extra richness.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp?

A: Yes! Just thaw them in cold water for 10-15 minutes before cooking.

Q: What can I substitute for coconut milk?

A: You can use cashew cream, almond milk, or Greek yogurt, but it will alter the flavor and texture.

Q: How do I thicken the curry sauce?

A: Simmer longer to reduce the liquid, or mix 1 tsp cornstarch with 2 tbsp water and stir it in.

Q: Can I make this ahead of time?

A: Yes, but for the best texture, cook the shrimp fresh and store the sauce separately.