COCONUT CURRY SHRIMP

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There are meals that bring comfort, warmth, and joy with every bite. Coconut Curry Shrimp is one of those dishes. It’s quick, flavorful, and elegant enough for dinner guests, yet easy enough to make on a busy weeknight. The silky coconut milk, fragrant curry spices, and tender shrimp come together to create a dish that is both exotic and homey.

This recipe takes inspiration from Southeast Asian flavors while keeping the process approachable for any home cook. The balance of spice, creaminess, and citrus makes it a complete and satisfying meal when paired with rice or naan bread. Whether you’re new to cooking curries or a seasoned curry-lover, this Coconut Curry Shrimp will become a dish you return to again and again.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in about 25 minutes from start to finish.
  • Restaurant Quality: Creamy, aromatic curry that tastes like it came from a fine restaurant.
  • Customizable: You can adjust the heat, add veggies, or swap proteins.
  • Balanced Flavors: Creamy coconut milk, earthy spices, zesty lime, and fresh herbs work in harmony.

Ingredients You’ll Need

Here’s what you’ll need to create this flavorful shrimp curry.

For the Shrimp Curry

  • 500g large shrimp, peeled and deveined – fresh or frozen (thawed). Large shrimp hold their shape and soak up the curry flavors.
  • 1 medium onion, chopped – creates a flavorful base.
  • 2 cloves garlic, minced – enhances the savory depth.
  • 1 tbsp fresh ginger, grated – adds warmth and zing.
  • 1 can (14 oz) coconut milk – the creamy backbone of the dish. Use full-fat for richness.
  • 2 tbsp curry powder – aromatic spice blend. Use mild or hot depending on preference.
  • 1 tsp ground turmeric – gives color and earthy notes.
  • ½ tsp ground cumin – adds smoky depth.
  • 1 tbsp fish sauce – umami boost (optional but recommended).
  • 1 tbsp lime juice – balances the creaminess with citrus brightness.
  • 1 tbsp coconut oil + 1 tbsp olive oil – for sautéing.
  • Salt and pepper, to taste.

For Serving & Garnish

  • Fresh cilantro – adds freshness and color.
  • Lime wedges – for extra tang.
  • Cooked rice or naan bread – the perfect accompaniment.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

  • If using frozen shrimp, thaw under cold running water.
  • Pat dry with paper towels to avoid excess moisture.
  • Keep aside while you prepare the curry base.

Step 2: Build the Aromatic Base

  • Heat coconut oil and olive oil in a large skillet or wok over medium heat.
  • Add the chopped onion, sautéing until soft and translucent (about 4–5 minutes).
  • Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

Step 3: Bloom the Spices

  • Add curry powder, turmeric, and cumin to the pan.
  • Stir for about 1 minute to allow the spices to release their essential oils.
  • The kitchen will immediately smell incredible.

Step 4: Create the Curry Sauce

  • Pour in the coconut milk and stir until smooth.
  • Add fish sauce and lime juice.
  • Bring the mixture to a gentle simmer, letting the flavors meld for 5–7 minutes.

Step 5: Cook the Shrimp

  • Add shrimp to the pan, stirring gently to coat them in the curry sauce.
  • Simmer for 4–5 minutes, or until the shrimp turn pink and opaque.
  • Be careful not to overcook, as shrimp cook quickly.

Step 6: Final Touches

  • Taste and adjust with salt, pepper, or more lime juice if desired.
  • Garnish with fresh cilantro.

Step 7: Serve

  • Spoon over fluffy rice or serve with warm naan bread.
  • Offer lime wedges on the side for extra brightness.

Tips & Variations

  • Vegetable Boost: Add spinach, bell peppers, or zucchini for extra nutrition.
  • Make it Spicy: Add chili flakes or a sliced fresh chili with the onions.
  • Protein Swap: Try chicken, scallops, or tofu instead of shrimp.
  • Extra Creamy: Stir in 2 tbsp of cashew cream or Greek yogurt at the end.
  • Nutty Twist: Garnish with toasted cashews or peanuts for crunch.

What to Serve with Coconut Curry Shrimp

This curry is versatile and pairs well with:

  • Basmati rice or jasmine rice for soaking up the sauce.
  • Garlic naan bread for dipping.
  • Steamed vegetables like broccoli or green beans.
  • Simple cucumber salad to add a refreshing contrast.

Make Ahead & Storage

  • Make Ahead: You can prepare the sauce base (without shrimp) a day ahead. Add shrimp just before serving for best texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Warm gently over low heat to avoid overcooking shrimp.

Nutrition (Per Serving – Approximate)

  • Calories: 340
  • Protein: 24g
  • Fat: 22g
  • Carbs: 9g
  • Fiber: 2g

Final Thoughts

Coconut Curry Shrimp is a dish that never disappoints. With bold flavors, creamy textures, and a balance of spice and freshness, it’s the kind of meal that makes you feel like you’re dining in a cozy, aromatic kitchen halfway across the world.

Whether you enjoy it with rice, naan, or simply a spoon, this dish is proof that you don’t need complicated steps or hard-to-find ingredients to make something extraordinary.

Make it once, and it might just become part of your regular dinner rotation.

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