An easy recipe for very flavorful coconut curry shrimp. Ready in just 30 minutes, it's ideal for a quick weeknight dinner.
It amazes me how easy it is to make this delicious curry because it's so very delicious! You know how you expect highly flavorful dishes to be difficult to cook? Well, this one is certainly an exception!
Imagine plump, succulent shrimp cooked in a very flavorful, seasoned coconut milk sauce. Now imagine this delightful dish on your table in just 30 minutes! Yes, it's that easy.
The ingredients needed to make this recipe
These are the ingredients you'll need to make coconut curry shrimp (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.
Coconut oil: Virgin coconut oil is more flavorful, but refined oil has a higher smoke point. So I usually opt for the refined oil in this recipe.
Onion and garlic: Being a lazy cook, I chop the onion in the food processor and use jarred minced garlic.
Kosher salt: If using fine salt, you should reduce the amount you use, or the curry could end up too salty.
Ginger: Just like the garlic, I use minced ginger from a jar. But you can obviously grate it yourself.
Yellow curry powder: Make sure it's fresh - a stale spice can easily ruin a dish. Speaking from experience...
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. 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.
How to make coconut curry shrimp
Easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Cook aromatics (onion, garlic, and spices) in some coconut oil.
2. Stir in some coconut milk.
3. Then add shrimp to the tasty sauce and cook them into plump perfection.
This dish is 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!
Use full-fat coconut milk
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.
How to serve coconut curry shrimp?
Obviously, and just like any curry, this dish is perfect when served over rice. But for those following a keto or a low-carb diet, it's just as good over cauliflower rice. And you can also simply serve it as I do, in bowls with a spoon!
What about 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 on 50% power.
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Coconut Curry Shrimp
- 1 (13.5 oz can) full-fat coconut milk
- 2 tablespoons avocado oil or refined coconut oil
- 1 large onion, finely chopped (6 oz)
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon curry powder
- 1.5 lb. raw shrimp, peeled and deveined
- 2 tablespoons chopped basil, cilantro or parsley for garnish
- 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, about 2 minutes.
- Add the onion and the kosher salt and cook, stirring often, until onion is soft, about 5 minutes.
- Add the garlic, ginger, and curry powder. Cook, stirring, 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 shrimp is pink and opaque, about 5 minutes.
- Garnish with basil and serve.