Coconut Shrimp Curry
Dive into the rich, tropical flavors of Coconut Shrimp Curry, a quick yet indulgent dish perfect for weeknight dinners or special occasions. This creamy, spice-infused curry features succulent shrimp simmered in a luscious coconut milk base, enhanced by the warmth of curry powder, turmeric, and cumin. Aromatics like garlic, ginger, and onion build a fragrant foundation, while a splash of lime juice adds a tangy finish. Garnished with fresh cilantro and served over fluffy steamed rice or paired with soft flatbread, this recipe brings the comfort of homemade cooking with the vibrancy of exotic ingredients. Packed with bold flavors and ready in just 40 minutes, Coconut Shrimp Curry is both satisfying and effortless, making it a must-try for seafood lovers and curry enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 400 ml coconut milk
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes (optional, for heat)
- 2 tablespoons cooking oil (vegetable or coconut oil)
- 2 tablespoons tomato paste
- 1 cup water or seafood stock
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of cooking oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric, cumin, paprika, and chili flakes (if using), then stir to coat the onions in the spices.
Mix in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the coconut milk and water (or seafood stock), stirring well to combine. Bring the mixture to a gentle simmer.
Season with salt and black pepper, then let the curry simmer for 8-10 minutes to allow the flavors to blend.
Add the shrimp to the skillet and cook for 5-7 minutes until pink and fully cooked.
Stir in lime juice, taste, and adjust seasonings if needed.
Remove from heat and garnish with fresh cilantro.
Serve hot over steamed rice or with flatbread on the side.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 37.9 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2459 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
