Easy Coconut Curried Shrimp
Experience a burst of tropical flavor with this Easy Coconut Curried Shrimp recipe—a quick and flavorful dish perfect for weeknight dinners or impressing guests with minimal effort. Juicy, tender shrimp are simmered in a rich and creamy coconut milk-based curry sauce infused with aromatic garlic, fresh ginger, and warm spices like curry powder and turmeric. The optional addition of unsweetened coconut cream adds an extra layer of indulgence, while the hint of lime juice and a touch of brown sugar create the perfect balance of tangy and sweet. Ready in just 30 minutes, this one-pan recipe is served over fluffy basmati rice and garnished with fresh cilantro for a deliciously vibrant finish. Whether you prefer it mild or with a kick of heat from crushed red pepper flakes, this easy shrimp curry promises to deliver restaurant-quality flavor with a homemade touch.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 0.25 cup unsweetened coconut cream (optional for extra creaminess)
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons paprika
- 0.25 teaspoons crushed red pepper flakes (optional for heat)
- 2 tablespoons vegetable oil (or coconut oil)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups basmati rice (for serving)
Instructions
Cook basmati rice according to package instructions and set aside for serving.
Heat a large skillet over medium heat and add the vegetable oil.
Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 1 minute until fragrant.
Stir in the curry powder, turmeric, paprika, and crushed red pepper flakes (if using). Toast the spices for about 30 seconds to release their flavors.
Pour in the can of coconut milk and coconut cream (if using). Stir to combine, scraping the bottom of the skillet to incorporate any browned bits.
Add the brown sugar, lime juice, and salt to the skillet. Bring the mixture to a gentle simmer.
Add the shrimp to the skillet and stir to coat them in the sauce. Cook for 4-5 minutes, or until the shrimp are fully cooked and turn pink.
Taste and adjust seasoning with additional salt or lime juice if needed.
Remove the skillet from heat, sprinkle chopped cilantro over the curry, and serve hot with basmati rice.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6019 mg | 262% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 35.2 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2188 mg | 47% | |
*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.
