Coconut Shrimp Curry
Sep 01, 2025 11:50 AM
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.
If there’s one recipe that has stood the test of time, 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.
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).
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
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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