This coconut shrimp curry is one of the best under 30 minutes, bold-flavored, completely satisfying meals you can enjoy on a busy weeknight. Perfect for when you have company over, since it can be made ahead and reheated, but tastes amazing when freshly cooked when you want to indulge yourself or your family!
Ingredients for Coconut Shrimp Curry
- Extra-large shrimp
- Salt and pepper
- Paprika
- Lemon juice
- Avocado or coconut oil
- Onion
- Garlic
- Fresh ginger
- Salt and pepper
- Turmeric
- Ground coriander
- Curry powder
- Red pepper flakes
- Diced tomatoes
- Coconut milk
- Cilantro
- Cooked basmati or white rice
How to Make Coconut Shrimp Curry
1. Marinate the shrimp by adding salt, pepper, paprika, and lemon juice. Let them stand for 10 minutes.
2. Heat the oil in a large Dutch oven or pot, and saute the onion for 2 minutes. Add the garlic, fresh ginger, turmeric, coriander, curry powder, and red pepper flakes. Cook for 30 seconds more until fragrant.
3. Pour in the coconut milk and diced tomatoes. Bring to a boil, reduce the heat and simmer for 5 minutes.
4. Add the shrimp along with any juices that may have accumulated, and cook for an additional 2-3 minutes or until the shrimp have turned pink and are cooked through. Don’t overcook the shrimp!
5. Serve over freshly cooked basmati or white rice and fresh cilantro on top.
Can I Freeze Coconut Shrimp Curry?
Yes, this curry can be frozen. Let it cool down completely before placing it in an airtight container or freezer bag and storing it in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator and reheat in the microwave or in a pot on the stovetop. Reheat over low heat so as not to overcook the shrimp.
How Long Does Coconut Shrimp Curry Last in the Fridge?
You can keep this curry for up to 3 days in the fridge. Before placing it in the fridge, let it come to room temperature and place it in an airtight container.
Can I Add More Veggies to Coconut Shrimp Curry?
Yes, you can add diced carrots, green beans, and mushrooms. The tougher veggies must be added at the same time as the coconut milk and tomatoes, let them cook for about 5 minutes, then add the mushrooms, cook those for 2 minutes, then add the shrimp. Bok Choy or spinach can be added at the same time as the shrimp.
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CREAMY SHRIMP CURRY
This creamy shrimp curry recipe is one of our favorite recipes. it's easy to make, juicy, delicious, and exploding with flavor. it can be served perfectly with our homemade naan recipe. Take 30 minutes to explore this tasty recipe!
Ingredients
- 1 lb extra large shrimp
- 1 tsp salt, divided
- Freshly ground black pepper to taste
- ½ tsp paprika
- Juice of one lemon
- 1 tbsp avocado or coconut oil
- ½ cup onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 ½ tsp ground coriander
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp red pepper flakes
- 14 ½ oz diced tomatoes, with juice
- 13 ½ oz coconut milk
- ¼ cup cilantro leaves, for garnish
Instructions
- Marinate the shrimp by adding ¼ tsp salt, pepper, paprika, and lemon juice. Let them stand for 10 minutes.
- Heat the oil in a large Dutch oven or pot, and saute the onion for 2 minutes. Add the garlic, fresh ginger, turmeric, coriander, curry powder, and red pepper flakes. Cook for 30 seconds more until fragrant.
- Pour in the coconut milk and diced tomatoes. Bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the shrimp along with any juices that may have accumulated, and cook for an additional 2-3 minutes or until the shrimp have turned pink and are cooked through. Don’t overcook the shrimp! Taste and season with salt and pepper to taste.
- Serve over freshly cooked basmati or white rice and fresh cilantro on top.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 2588Total Fat: 72gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 2113mgSodium: 10296mgCarbohydrates: 221gFiber: 9gSugar: 10gProtein: 248g