Coconut Shrimp Curry
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Coconut Shrimp Curry – creamy, bold, and ready in just 25 minutes. It’s the kind of curry that proves a handful of everyday spices, a splash of coconut milk, and plump shrimp can create magic in 25 minutes flat.
I have made this recipe so many times, it’s wonderful just the way it is. I’ve never felt the need to change or substitute any ingredient. It comes together really quickly for a busy weekday meal, especially with a little food prep done on a Sunday afternoon! ~Sherri
Dinner Hero in 25 Minutes
If there’s one recipe that has stood the test of time on Jo Cooks, it’s this Coconut Shrimp Curry. She’s creamy, she’s bold, she’s been pinned, saved, and cooked more times than I can count. Honestly, I owe a lot of happy dinner tables to this little pot of shrimp and coconut milk. And now, with a brand new video and shiny step-by-step photos, she’s ready for her comeback tour.
What I love most is that she’s a total weeknight hero: throw a few pantry spices into the pan, splash in coconut milk, and boom, you’re practically a curry master in under 30 minutes. No complicated steps, no ingredient scavenger hunt. Just plump, juicy shrimp swimming in creamy golden sauce that makes you want to lick the pan clean (don’t worry, I won’t tell if you do).
Great recipe! Delicious. The flavors surprised me because it was so quick and easy. I will be making this dish often. ~Suzette
Why You’ll Love This Coconut Shrimp Curry
- Ready in 25 minutes.
- Creamy, bold, flavor-packed.
- Just one pot to clean.
- Easy to customize with veggies or spice.
- Shrimp + coconut = dinner happiness.
Before You Start: Tips & Ingredient Notes
- Shrimp: Go for raw, peeled, deveined shrimp with tails off if you can. Extra large or jumbo size is best because they stay juicy and won’t shrivel the second they hit the pan. If you’re using frozen shrimp, thaw them fully and pat them dry so you don’t water down the curry.
- Coconut Milk: Full fat coconut milk is non-negotiable here. It’s what gives the sauce that creamy body and rich flavor. Light coconut milk will make your curry taste like dishwater. Trust me, this is not the place to skimp.
- Spices: Curry powder is a blend, but I still add turmeric and coriander on top. Why? Because blends vary wildly and I want consistent depth of flavor. Turmeric also gives that gorgeous golden color that makes this curry look like a sunset in a bowl.
- Pan Choice: A heavy bottomed skillet or wide saucepan works best. You want enough room so the shrimp cook evenly and the sauce reduces slightly without scorching. A tiny saucepan will just steam everything.
- Timing: Shrimp cook in just a couple minutes per side. Add them last so they don’t turn rubbery while the sauce is simmering. This is the number one mistake with shrimp curry, so keep an eye out.
- Serving Tip: Pair this curry with rice to soak up the sauce. I love basmati, but jasmine works too. Naan is always welcome for swiping every last drop.
This was fantastic! Everything went as you said, Jo, and we loved it! ~Erik
How to Serve
This curry is a full on flavor bomb, so keep the sides simple and let it shine. A bed of fluffy rice is the classic move because it soaks up every drop of that golden coconut sauce. If you’re feeling extra, naan or roti on the side will make you wonder why spoons even exist. Here are some pairing ideas:
Basmati Rice
Indian Lentil Curry
Pickled Red Onions
Mango Lassi
I’ve made this recipe multiple times, it always turns out perfect and delicious! I love adding a sliced pepper and carrot at the 5 minute cooking step. ~Dominika
Frequently Asked Questions
Can I make this in an Instant Pot?
Yes! Sauté the onions, garlic, and spices right in the Instant Pot using the Sauté function. Add the coconut milk and shrimp, then cook on Manual/High Pressure for just 1 minute. Quick release, stir, and dinner is done. Just be careful not to overcook the shrimp, they cook lightning fast.
What veggies can I add?
This curry is a great way to sneak in extra vegetables. Bell peppers, spinach, zucchini, peas, cauliflower, or even sweet potatoes all work beautifully. If you’re adding something like cauliflower or sweet potato, cook them for a few minutes before adding the shrimp so everything finishes at the same time.
Can I make this with chicken instead of shrimp?
Definitely! Chicken breast or thighs work great. Dice into bite sized pieces and simmer until fully cooked through, about 10 minutes. The creamy coconut sauce makes chicken taste just as incredible as shrimp.
Is this curry very spicy?
That’s up to you. I usually keep it mild with just a little heat, but you can easily adjust by adding more or less chili flakes or fresh chili peppers.
Can I use light coconut milk?
You can, but keep in mind the sauce won’t be quite as creamy or rich.
Can I freeze this curry?
Technically, you can freeze it, but shrimp can go a little rubbery once thawed. If you must, freeze the sauce without the shrimp and add fresh ones when reheating.
I have tried this recipe several times now and it is by far the best tasting for me and my family. I usually add fresh spinach or broccoli and sometimes use garam masala with additional curry and it still tastes great. Thank you for this recipe! ~Karen
Try These Delicious Curries Next
- Thai Inspired Green Curry Tofu
- Thai Red Chicken Curry
- Coconut Chicken Curry
- Coconut Basil Chicken Curry
- Thai Red Curry Turkey Meatballs
Originally Published in September 2012, updated with more pictures, a video and clearer instructions.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Coconut Shrimp Curry
Video
Ingredients
For Shrimp Marinade
- 1 pound extra-large shrimp (peeled and deveined)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground )
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice
For the sauce
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon black pepper (freshly ground )
- ½ teaspoon salt (or to taste)
- ½ teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 14½ ounces diced tomatoes
- 13½ ounces coconut milk
- 2 tablespoons cilantro (for garnish (or parsley))
- cooked rice for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Notes
- Shrimp talk: Use large raw shrimp, peeled and deveined. Frozen works just fine, just thaw before cooking so you don’t end up with a watery curry.
- Spice control: Love it hot? Add extra chili flakes. Cooking for spice lightweights? Dial it back. The curry police will not show up at your door.
- Veggie boost: Spinach, bell peppers, or even zucchini all play nicely here. Toss them in during the simmer time.
- Rice: Serve over fluffy basmati or jasmine rice to soak up every last drop of that sauce. Bread lovers, naan is your best friend here.
- Storage tips: Leftovers keep in the fridge for up to 3 days in a sealed container. Reheat gently on the stove or microwave. The shrimp may get a touch firmer the next day, but trust me, you won’t mind.
- Freezer tip: Technically, you can freeze it, but shrimp can go a little rubbery once thawed. If you must, freeze the sauce without the shrimp and add fresh ones when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
