Spicy Shrimp Curry with Coconut Milk
A fragrant, creamy, and mildly spicy shrimp curry infused with coconut milk, garlic, ginger, and aromatic spices. Quick to prepare, it’s perfect for a cozy dinner served over steamed rice or with warm naan.
Total Time: 30 minutes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2–3
Ingredients
For the Curry:
1 lb (450 g) shrimp, peeled and deveined
2 tbsp vegetable oil or coconut oil
1 small onion, finely chopped
3 garlic cloves, minced
1-inch piece ginger, minced
1–2 green chillies, finely chopped (adjust to spice preference)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp chili powder (optional, for extra heat)
1 can (400 ml) coconut milk
1 medium tomato, chopped (or ½ cup canned tomato)
Salt, to taste
2 tbsp fresh cilantro, chopped, for garnish
Juice of ½ lime
Optional Garnishes:
Sliced red chillies
Fresh basil or mint
Instructions
Prepare the shrimp:
Pat shrimp dry and season lightly with salt and a pinch of turmeric.
Cook aromatics:
Heat oil in a large skillet or pan over medium heat.
Saute onions until soft and translucent (about 3–4 minutes).
Add garlic, ginger, and green chillies; cook 1–2 minutes until fragrant.
Add spices and tomato:
Stir in turmeric, cumin, coriander, paprika, and chili powder. Cook for 30 seconds to bloom the spices.
Add chopped tomato and cook until soft, 3–4 minutes.
Add coconut milk and simmer:
Pour in coconut milk, stir well, and bring to a gentle simmer. Let the sauce thicken slightly, about 5 minutes.
Cook shrimp:
Add shrimp to the simmering sauce. Cook 3–5 minutes until shrimp turn pink and opaque. Avoid overcooking.
Finish and serve:
Stir in lime juice and adjust salt.
Garnish with fresh cilantro and optional sliced chillies. Serve hot with steamed rice, quinoa, or naan.
Tips:
Balance spice: Adjust green chillies and chili powder according to your tolerance.
Coconut milk: Full-fat coconut milk gives a creamier curry, but light coconut milk works for a lower-calorie version.
Extra flavor: Add a splash of fish sauce or soy sauce for umami depth.
Vegetables: Optional additions like bell peppers, spinach, or peas make it a one-pot meal.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes! Thaw completely and pat dry before cooking.
Q: How can I make this less spicy?
A: Reduce or omit green chillies and chili powder. Use mild paprika for color without heat.
Q: Can I make this ahead of time?
A: You can prepare the sauce ahead, but cook shrimp fresh to avoid rubbery texture.
Nutritional Information
Calories: 310 kcal
Protein: 28 g
Carbohydrates: 10 g
Fat: 18 g
Saturated Fat: 12 g
Fiber: 2 g
Sugar: 3 g
Sodium: 400 mg