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Coconut Curry Shrimp Recipe

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3.9 from 71 reviews

This Coconut Curry Shrimp recipe is a quick and flavorful dish that combines tender shrimp with a rich and creamy coconut curry sauce. Perfect for a weeknight dinner, it features aromatic curry powder, fresh shallots, red bell pepper, and garlic simmered in coconut cream, served over steamed white rice and garnished with parsley and lime wedges for a refreshing finish.

  • Total Time: 17 minutes
  • Yield: 2 servings

Ingredients

Shrimp and Marinade

  • 12 ounces extra-large raw shrimp, peeled and deveined, tail-on or off (1 bag)
  • 1 tablespoon curry powder

Curry Sauce

  • 2 tablespoons avocado oil
  • 3 ounces shallots, diced (about 2 medium shallots)
  • 1 red bell pepper, chopped
  • 2 teaspoons minced garlic
  • 2 tablespoons curry powder
  • 1 teaspoon kosher salt
  • 13.5 ounces coconut cream (1 can)

Garnishes and Serving

  • Fresh minced parsley (optional, for garnish)
  • Lime wedges (optional, for garnish)
  • Steamed white rice (optional, for serving)

Instructions

  1. Thaw the shrimp: Thaw the shrimp according to the package directions. Once thawed, blot them dry with paper towels to remove excess moisture, which helps them sear properly.
  2. Toss shrimp with curry powder: In a shallow bowl, combine the shrimp with 1 tablespoon of curry powder. Toss well to coat each shrimp evenly. Cover the bowl and place it in the refrigerator while you prepare the sauce.
  3. Heat the oil: Place a large skillet over medium-high heat and add the avocado oil. Allow the oil to heat until shimmering but not smoking.
  4. Sauté aromatics and vegetables: Add the diced shallots, chopped red bell pepper, and minced garlic to the skillet. Sauté for 2 to 3 minutes until the shallots become translucent and the garlic releases its fragrance.
  5. Add remaining curry powder and salt: Sprinkle the remaining 2 tablespoons of curry powder and the kosher salt over the vegetables. Stir and cook for an additional minute until the spices are very fragrant.
  6. Add coconut cream: Pour the coconut cream into the skillet and stir thoroughly to combine with the sautéed vegetables and spices.
  7. Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low to simmer. Let the sauce cook for 7 to 10 minutes, stirring occasionally, until it thickens to your preferred consistency.
  8. Cook the shrimp: Add the marinated shrimp to the simmering curry sauce. Cook for 2 to 4 minutes, stirring gently, until the shrimp curl, turn opaque, and their tails become pink.
  9. Serve: Remove the skillet from heat. Serve the coconut curry shrimp immediately over steamed white rice. Garnish with fresh minced parsley and lime wedges if desired.

Notes

  • Make sure not to overcook the shrimp as they can become rubbery; they only need a few minutes in the hot sauce.
  • You can substitute coconut milk for coconut cream if you prefer a lighter curry, but the sauce will be less thick and creamy.
  • For a spicier curry, add a pinch of cayenne pepper or some chopped fresh chili when sautéing the garlic and shallots.
  • To make this dish gluten-free, ensure your curry powder does not contain added gluten ingredients.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stove.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://ellarecipe.com/coconut-curry-shrimp-recipe/