Description
This Coconut Shrimp Curry is a creamy, bold, and flavorful dish featuring plump shrimp simmered in a rich coconut milk sauce infused with warm spices. Ready in just 25 minutes, it makes for a quick and impressive weeknight dinner served over hot rice and garnished with fresh cilantro or parsley.
Ingredients
Scale
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
Curry 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
Garnish and Serving
- 2 tablespoons cilantro (for garnish, or parsley)
- Cooked rice for serving
Instructions
- Marinate the shrimp: In a small bowl, toss the shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover tightly with plastic wrap and refrigerate for 10 minutes to let the flavors meld and tenderize the shrimp.
- Cook the aromatics: While the shrimp is marinating, heat the coconut oil in a medium skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and ginger along with black pepper, salt, turmeric, ground coriander, and curry powder. Cook the mixture for another minute to release the spices’ aromas.
- Prepare the curry sauce: Add the diced tomatoes with their juices and the coconut milk to the skillet. Stir well and bring the sauce to a gentle boil. Let it simmer for about 5 minutes, stirring occasionally, to develop flavor and thicken slightly.
- Cook the shrimp in the sauce: Add the marinated shrimp along with any juices from the marinade to the skillet. Cook for 2 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook so the shrimp remain tender.
- Serve: Spoon the curry and shrimp over hot cooked rice. Garnish with chopped cilantro or parsley to add freshness and color. Serve immediately for a comforting and elegant meal.
Notes
- This Coconut Shrimp Curry is creamy and packed with bold flavors, perfect for a quick weeknight dinner ready in just 25 minutes.
- Using fresh spices and aromatics like fresh ginger and garlic really enhances the depth of flavor.
- Adjust the cayenne pepper to your preferred level of heat.
- Serve over your choice of rice; jasmine or basmati rice works beautifully to soak up the curry sauce.
- The dish can be garnished with parsley as an alternative to cilantro for those who prefer its milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 4 g
- Sodium: 598 mg
- Fat: 24 g
- Saturated Fat: 21 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 170 mg
