Introduction
When you’re craving bold flavors, creamy textures, and a dinner that feels like a tropical escape—Coconut Curry Shrimp delivers every time. This one-pan wonder is silky, aromatic, and rich in warming spices. Paired with fluffy rice or warm naan, it’s the kind of meal you’ll crave again and again.
Why I Love This Recipe
This dish is everything I want from a weeknight dinner—quick, minimal prep, and packed with flavor. Coconut milk brings that luscious creaminess, while lime and fresh herbs balance everything with a zesty pop. It’s elegant enough to serve to guests, yet easy enough for a casual night in. Bonus: shrimp cooks in mere minutes!
Ingredients You’ll Need
- 500g large shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp coconut oil
- 1 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 can coconut milk (400ml)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked rice or naan bread, for serving
Ingredient Notes & Swaps
- Shrimp: You can substitute scallops or even cubed firm tofu for a vegetarian version.
- Coconut Milk: Full-fat is ideal for creaminess, but light works too.
- Fish Sauce: Adds depth, but soy sauce can substitute in a pinch.
- Curry Powder: Choose a mild or hot blend depending on your spice preference.
- Ginger: Fresh is best, but ½ tsp ground ginger can be used in a pinch.
How to Make Coconut Curry Shrimp
Step 1: Build the Flavor Base
Heat coconut oil and olive oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant and translucent.
Step 2: Spice it Up
Add curry powder, turmeric, and cumin, stirring for about 30 seconds to toast the spices and bring out their aroma.
Step 3: Make it Creamy
Pour in coconut milk, fish sauce, and lime juice. Stir everything together and bring to a gentle simmer.
Step 4: Cook the Shrimp
Add the shrimp directly into the sauce and cook for 3–5 minutes, or until they’re pink and fully cooked. Be careful not to overcook!
Step 5: Season & Serve
Taste and season with salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges, rice, or naan bread.
Tips for Success
- Don’t Overcook Shrimp: They cook fast—remove them as soon as they turn opaque and pink.
- Use Full-Fat Coconut Milk: For the creamiest texture.
- Balance the Flavors: Taste at the end and adjust lime juice, fish sauce, or salt to get that perfect balance.
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine or basmati rice
- Warm naan or roti
- A side of roasted veggies or grilled asparagus
- A refreshing drink like this Blueberry Lemonade
Storage & Leftovers
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking the shrimp.
- Freeze without shrimp if making ahead—just add fresh shrimp when ready to eat!
More Recipes You’ll Love
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
- This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor
- This Edible Cookie Dough is My Favorite No-Bake Treat for Late Night Cravings
- These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast
Final Thoughts
Whether you’re new to cooking with curry or you’re a seasoned spice-lover, this Coconut Curry Shrimp is a dinner worth repeating. It’s fast, fresh, and flavorful—the trifecta for a great home-cooked meal. Let me know if you tried it in the comments, and don’t forget to tag your photos with @chefmaniac for a chance to be featured!
Follow for more bold, comforting recipes—and keep the flavor flowing!
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