This flavorful shrimp curry is made with coconut milk. Ready in just 30 minutes, it's ideal for a quick weeknight dinner. Serve it on top of rice, cauliflower rice, or in bowls with spoons. The leftovers are good, too, if you reheat them gently.
I love making shrimp recipes such as sauteed shrimp, shrimp scampi, and grilled shrimp. I especially like this shrimp curry. It's the perfect weeknight dinner! I always have frozen shrimp in the freezer and a can of coconut milk in the pantry. So when I'm unsure what to make for dinner, this easy recipe of plump, succulent shrimp cooked in a flavorful coconut milk broth is the perfect answer.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Canned coconut milk: Use full-fat coconut milk. The low-fat version isn't very good in terms of texture and flavor.
- Onion and garlic: You can use jarred fresh minced garlic, but for the best flavor, use fresh garlic cloves and mince them yourself.
- Ginger: Just like garlic, it's fine to use minced ginger from a jar, but freshly grated ginger tastes much better.
- Raw shrimp: Peeled and deveined. In this recipe, I prefer the tail off - it makes them easier to eat when they're cooked in a curry. You can use medium or large shrimp in this recipe.
- Fresh basil: Adds not just color but also flavor. You can replace it with cilantro, as shown in the photo above.
Variations
- You can replace the coconut milk with heavy cream. I tried both versions and prefer coconut milk, but heavy cream works.
- Use cilantro instead of basil. Basil has a more unique flavor, but I like the cilantro version too. My kids prefer it.
- Make it into a spicy curry by adding a pinch (or two) of red pepper flakes. This is how my husband likes this curry.
- Sometimes, I use ghee or refined coconut oil instead of avocado oil.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Cook aromatics (onion, garlic, and spices) in coconut oil.
Stir in coconut milk.
Add shrimp to this tasty broth and cook them to plump perfection.
Garnish with basil or cilantro, and serve.
Expert Tips
- Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before making this recipe. Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.
- When opening a can of coconut milk, you will see that the fat has separated from the liquid. It's important to mix the milk so that it's smooth and free of lumps. To do that, shake the coconut milk well. Open the can and stir patiently until smooth. I use a chopstick. Sometimes, I pour the contents of the can into a bowl and use a hand whisk, as shown in the photo below.
Recipe FAQs
No. The coconut milk is an important component of this curry and should taste good. So use canned, unsweetened, full-fat coconut milk. Light coconut milk is not creamy enough and doesn't taste very good.
You can use heavy cream instead of coconut milk. The flavor profile will be somewhat different, but it's still delicious.
Yes, but you should defrost them first. To quickly defrost them, place them in a bowl filled with lukewarm water for 5-7 minutes. Replace the water once during thawing. Drain on paper towels.
Serving Suggestions
Just like any curry, this one is perfect when served over rice. But it's just as good on any of the following:
- Cauliflower rice
- Sauteed spinach
- Shirataki noodles
- Baked spaghetti squash
- Hearts of Palm pasta
- Zucchini noodles
- Mashed cauliflower
- Mashed butternut squash
You can also simply serve it as I do in bowls with a spoon!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing this curry.
More Shrimp Recipes
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Recipe Card
Easy Shrimp Curry
Video
Ingredients
- 1 (13.5-ounce) can coconut milk - full-fat
- 2 tablespoons avocado oil - or refined coconut oil
- 1 medium onion - finely chopped; 6 ounces
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - minced
- 1 tablespoon curry powder
- 1.5 pound raw shrimp - medium or large, peeled and deveined
- 2 tablespoons fresh basil leaves - chopped; or cilantro
Instructions
- Shake the coconut milk well. Open the can and stir until smooth, or transfer the can's contents to a bowl and whisk until smooth. Set aside.
- In a large saucepan, heat the avocado oil over medium-high heat, for about 2 minutes.
- Add the onion and kosher salt and cook, stirring often, until the onion is soft, for about 5 minutes.
- Add the garlic, ginger, and curry powder. Cook, stirring, for 1 more minute.
- Stir in the coconut milk. Bring to a gentle boil over medium-high heat.
- Add the shrimp and cook, uncovered, occasionally stirring gently, until the shrimp is pink and opaque, for about 5 minutes.
- Garnish with basil or cilantro, and serve.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before making this recipe. Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.
- When opening a can of coconut milk, you will see that the fat has separated from the liquid. It's important to mix the milk so that it's smooth and free of lumps. To do that, shake the coconut milk well. Open the can and stir patiently until smooth. I use a chopstick. Sometimes, I pour the contents of the can into a bowl and use a hand whisk.
- You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing this curry.
Nutrition per Serving
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Kim Sapata says
Can I use frozen precooked shrimp?
Vered DeLeeuw says
Hi Kim,
Yes. Thaw them overnight in the fridge, or right before cooking in a bowl of cool water, replacing the water once or twice.
Place them on paper towels to dry completely.
Follow the recipes' steps, but in step 6, don't cook the shrimp. Stir them into the curry just until heated through, 1-2 minutes.
However, they might become a little stringy and overcooked.
Katie says
very good. it's quick and easy. I followed the directions pretty closely. I used shrimp and bay scallops. when I finished cooking, I put most of it aside, but left enough in the sauté pan for fresh spinach. it was the perfect seafood sauté over spinach
Vered DeLeeuw says
I'm glad you enjoyed this curry, Katie! Thanks for the detailed comment.
ROBERT J LYNCH says
Love the recipe. My curry powder is "made by hand" from an old inscrutable recipe, so I had to adjust the amount. But none-the-less, it worked well. I ended up adding about 1 teaspoon of Tabasco brand pepper sauce, which gave just a wink of heat, but also a wee bit of acidity to counterblance the shrimps. Lovely!
Vered DeLeeuw says
Glad you liked it, Robert! Thanks for leaving a comment.
Sandy Murphy says
This recipe was absolutely delish! My husband said he thinks this would be a dish you would have in a 5 star restaurant.
I didn't change a thing.
Thank you for sharing. We look forward to even more of your recipes.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this curry, Sandy! Thank you for taking the time to leave a comment.
Peter Schaaf says
I added a bunch of veggies - Green beans, Spinach, Zucchini, red grape tomatoes, and bigger pieces of chopped onion.
Vered DeLeeuw says
Sounds great, Peter! Glad you liked it.