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    Home » Seafood Recipes » Shrimp Curry

    Shrimp Curry

    Last updated: Jun 21, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    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 simply in bowls with spoons. The leftovers are good too, as long as you reheat them gently.

    Shrimp curry served in a white bowl.

    I love making shrimp recipes. A few of my favorites include sauteed shrimp, shrimp scampi, garlic butter shrimp, broiled shrimp, and grilled shrimp.

    I especially like this curry. It's the perfect weeknight dinner! I don't know about you, but I always have frozen shrimp in my freezer. And I almost always have a can of coconut milk in my pantry.

    So when I'm not sure what to make for dinner, this easy recipe is often the perfect answer!

    Imagine plump, succulent shrimp cooked in a very flavorful, seasoned coconut milk broth. Now imagine this delightful dish on your table in just 30 minutes! Yes, it's that easy.

    Jump to:
    • Ingredients
    • Variations
    • Shrimp Curry Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Shrimp Recipes
    • Recipe Card

    Ingredients

    Here's an overview of the ingredients you'll need to make this shrimp curry. The exact measurements are listed in the recipe card below.

    • Canned coconut milk: Make sure you use full-fat coconut milk. The low-fat version isn't very good, both in terms of texture and in terms of flavor.
    • Avocado oil: This flavorless oil has a high smoke point, making it perfect for cooking.
    • Onion and garlic: You can use jarred fresh minced garlic, but for the best flavor, use fresh garlic cloves and mince them yourself.
    • Kosher salt: If using fine salt, you should reduce the amount you use by half, or the curry could end up too salty.
    • Ginger: Just like the garlic, it's fine to use minced ginger from a jar, but freshly grated ginger tastes much better.
    • Yellow curry powder: Make sure it's fresh.
    • Raw shrimp: Peeled and deveined. In this recipe I prefer the tail to be off, it's just easier to eat them this way when they're cooked in a curry.
    • Fresh basil: Adds not just color but also great flavor.

    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 actually 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.

    Shrimp Curry 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 some coconut oil. (Photo 1).
    • Stir in some coconut milk. (Photo 2).
    • Then add shrimp to the tasty broth and cook them to plump perfection. (Photo 3).
    • Serve immediately. (Photo 4).
    A photo collage showing the steps for making a shrimp curry.

    Expert Tip

    Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before you plan on making this recipe.

    Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.

    Recipe FAQs

    Can I use reduced-fat coconut milk?

    No. Since coconut milk is such an important part of this dish, it needs to taste good. So make sure you use canned, unsweetened, full-fat coconut milk. Light coconut milk is not creamy enough, and it also doesn't taste very good.

    Can I make this recipe without coconut milk?

    You can use heavy cream instead of coconut milk. The flavor profile will be somewhat different, but it's still very good.

    Can I freeze shrimp curry?

    I don't recommend freezing it. The flavor and texture will be affected, and not in a good way.

    Can I use frozen shrimp in this recipe?

    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

    Obviously, just like any curry, this dish is perfect when served over rice. It's just as good on top of any of the following:

    • Cauliflower rice
    • Sauteed spinach
    • Shirataki noodles
    • Baked spaghetti squash
    • Hearts of Palm pasta
    • Zucchini noodles
    • Mashed cauliflower
    • Mashed butternut squash

    And you can also simply serve it as I do, in bowls with a spoon!

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power.

    More Shrimp Recipes

    • Shrimp scampi served on a white plate with a napkin.
      Shrimp Scampi
    • Sesame shrimp served on a white plate with chopsticks.
      Sesame Shrimp
    • Shrimp stir-fry served on a white plate.
      Shrimp Stir-Fry
    • Baked shrimp served in a white dish.
      Baked Shrimp

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Shrimp curry served in a white bowl with a red checkered napkin.
    4.99 from 156 votes
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    Shrimp Curry

    This easy recipe for shrimp curry is ready in just 30 minutes, making it ideal for a quick weeknight dinner.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Asian
    Servings: 4 servings
    Calories: 452kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 (13.5 oz) can coconut milk full-fat
    • 2 tablespoons avocado oil or refined coconut oil
    • 1 large onion finely chopped (6 oz)
    • 1 teaspoon Diamond Crystal kosher salt
    • 1 tablespoon fresh garlic minced
    • 1 tablespoon fresh ginger root minced
    • 1 tablespoon curry powder
    • 1.5 lb. raw shrimp peeled and deveined
    • 2 tablespoons fresh basil leaves chopped

    Instructions

    • Shake the coconut milk well. Open the can and stir until smooth. Set aside.
    • In a large saucepan, heat the avocado oil over medium-high heat, for about 2 minutes.
    • Add the onion and the 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, about 5 minutes.
    • Garnish with basil and serve.

    Video

    Notes

    Basil doesn't last very long in the fridge, so it's best to buy it no longer than one or two days before you plan on making this recipe. Wrap it in a dry paper towel and store it in a plastic bag in your vegetable drawer.
    It's important to use full-fat coconut milk in this recipe and to stir it well before using it. 
    You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 452kcal | Carbohydrates: 11g | Protein: 36g | Fat: 28g | Saturated Fat: 17g | Sodium: 560mg | Fiber: 1g | Sugar: 3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    More Seafood Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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