The aroma of spices dances through my kitchen as I whip up this Coconut Shrimp Curry, a vibrant dish that transports me straight to the sun-kissed shores of Sri Lanka. In just under 30 minutes, this flavor-packed recipe pulls together the boldness of turmeric and a hint of spice for a truly delightful experience. Perfect for weeknight dinners or impressing guests, it promises to be a crowd-pleaser with its rich, creamy coconut sauce enveloping tender shrimp. Plus, it’s an easy and quick meal that pairs beautifully with fluffy white rice, creating a warm and comforting feast. Are you ready to explore your new favorite curry recipe? Let’s dive in!
Why Is This Shrimp Curry So Special?
Unforgettable Aroma: The moment you start cooking, your kitchen fills with the enchanting scent of spices that will make your mouth water in anticipation.
Easy to Prepare: In just under 30 minutes, you can whip up this delightful dish, making it perfect for busy weeknights or last-minute gatherings.
Rich, Creamy Texture: The creamy coconut milk beautifully envelops the plump shrimp, creating a luscious sauce that’s hard to resist.
Crowd-Pleasing Flavor: With a harmonious balance of spices, this Coconut Shrimp Curry is sure to delight both family and friends alike. Don’t forget to serve it alongside fluffy white rice for a complete experience!
Versatile Options: Customize this recipe by swapping shrimp for chicken or tofu, allowing it to fit your taste preferences or dietary needs. If you’re looking for more easy meals, check out my other quick weeknight dinner recipes.
Shrimp Curry Ingredients
• Dive deeper into the flavors with this easy Coconut Shrimp Curry!
For the Curry
- Raw Shrimp (500g) – Main protein source; ensure they are shelled and cleaned for the best texture.
- Turmeric (2 tsp) – Adds warm color and flavor; fresh turmeric can be substituted for a more robust taste.
- Salt – Enhances the overall flavor; adjust to taste.
- Vegetable Oil (2 tbsp) – Cooking fat for sautéing spices; can substitute with canola or grapeseed oil for a neutral taste.
- Stick Cinnamon (1) – Infuses warm notes into the dish; whole cinnamon is recommended for depth of flavor.
- Red Onion (½, finely diced) – Provides sweetness and aroma when cooked; yellow onion can be a substitute.
- Garlic (3 cloves, minced) – Essential for base flavor; substituting with garlic powder will alter flavor subtly.
- Red Chili Flakes (½ tsp, adjust to taste) – Adds heat; use less or omit for a milder dish.
- Curry Powder (3 tsp) – Key aromatic blend giving complexity; a specific blend or homemade mix can be used based on preference.
- Ground Coriander Seeds (1 tsp) – Adds citrusy notes; enhancing the curry’s profile. Whole seeds can be toasted and ground for freshness.
- Ground Chili or Spicy Paprika (2 tsp) – Adds color and heat; mild paprika can be used for less spice.
- Tomatoes (2, peeled and finely diced) – Provides acidity and body to the sauce; canned tomatoes can be used if fresh are not available.
- Water (200 ml) – Helps to cook the tomato down and create a sauce; adjust based on desired thickness.
- Coconut Milk (150 ml, canned, unsweetened) – Introduces creaminess and sweetness; full-fat coconut milk is recommended for richness.
- Basil Leaves (8, small ones preferred) – For garnish, offering freshness and color; can be replaced with cilantro or mint.
- Additional Vegetable Oil (4 tbsp) – For frying basil leaves prior to garnishing.
This Coconut Shrimp Curry promises to be a delicious and easy dish, combining rich, creamy flavors that will leave everyone asking for seconds!
Step‑by‑Step Instructions for Coconut Shrimp Curry
Step 1: Prepare the Shrimp
Begin by cleaning the raw shrimp, ensuring they are shelled and deveined. Rinse them thoroughly under cold water and pat dry with a paper towel. In a medium bowl, combine the shrimp with turmeric and salt, mixing well to ensure each piece is coated evenly. Set aside for 10 minutes to let the flavors meld.
Step 2: Sauté the Spices
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. As the oil shimmers, add the stick of cinnamon and red chili flakes, stirring for about 1 minute until fragrant and aromatic. This step helps infuse the oil with rich flavors, creating a flavorful base for your Coconut Shrimp Curry.
Step 3: Cook the Onion
Next, add the finely diced red onion to the skillet, cooking for around 4-5 minutes until it turns golden and soft. Stir frequently to prevent burning, allowing the onion to release its natural sweetness and develop a lovely golden color. This will add depth to the coconut curry sauce.
Step 4: Incorporate Garlic and Spices
Add the minced garlic to the skillet, stirring for 1 minute until it becomes fragrant but not browned. Then, mix in the curry powder, ground coriander, and ground chili. Cook for another minute, stirring continuously to toast the spices gently and enhance their aromatic flavors. This creates a savory foundation for your Coconut Shrimp Curry.
Step 5: Add Tomatoes and Water
Stir in the peeled and finely diced tomatoes, allowing them to cook for about 2-3 minutes until they soften. Pour in 200 ml of water, stirring well to combine all ingredients. Reduce the heat to low and let the mixture simmer gently, thickening into a rich sauce over the next 5-7 minutes as the flavors meld beautifully.
Step 6: Combine Shrimp and Coconut Milk
Once the sauce has thickened, add the seasoned shrimp along with 150 ml of coconut milk. Stir everything together, ensuring the shrimp are fully submerged in the sauce. Allow it to simmer for about 3 minutes, or until the shrimp are cooked through and opaque, taking care not to overcook them for optimum tenderness.
Step 7: Prepare the Basil Garnish
While the curry simmers, heat an additional 4 tablespoons of vegetable oil in a small skillet over medium heat. Once hot, fry the basil leaves for about 30 seconds or until they become crispy. Carefully remove them and place them on a paper towel to absorb excess oil, keeping them ready for garnishing the Coconut Shrimp Curry.
Step 8: Serve and Enjoy
Once the shrimp are cooked, immediately remove the skillet from heat. Serve the Coconut Shrimp Curry hot, garnished with the crispy basil leaves for both a pop of color and added crunch. This dish is perfect to enjoy over fluffy white rice, allowing the rich and creamy sauce to coat each delightful bite, bringing warmth to your cozy dinner.
What to Serve with Coconut Shrimp Curry
Enhance your dining experience with delightful sides that complement every vibrant bite of this creamy, flavor-packed dish.
- Fluffy White Rice: Acts as the perfect base for this curry, soaking up all the rich and spicy coconut sauce. It balances the heat beautifully!
- Naan Bread: A warm, soft bread that is ideal for scooping up the shrimp and sauce, adding a lovely texture to every delicious bite.
- Crispy Salads: A refreshing cucumber and mint salad can bring a cool, crisp contrast that lightens the meal while enhancing the flavors of the curry.
- Roasted Vegetables: Caramelized carrots and bell peppers introduce earthy sweetness and vibrant colors to your plate, beautifully rounding out the meal.
- Chilled Cucumber Raita: This cooling yogurt dip is perfect to temper the spice. It adds a creamy element that enhances the tropical vibe!
- Sparkling Coconut Water: Refreshing and subtly sweet, this drink complements the curry’s coconut flavors, making it a relaxing addition to your meal.
- Mango Chutney: A touch of sweetness from this tropical accompaniment balances the spices in the curry, adding another delicious layer of flavor.
- Lemon Sorbet: For dessert, this light and refreshing sorbet can cleanse the palate, offering a delightful finish after the rich curry.
- Mint Lemonade: A refreshing drink that not only quenches your thirst but also adds a zesty flavor that works harmoniously with the curry.
Shrimp Curry: Exciting Variations Await!
Feel free to let your creativity shine as you explore different twists for this delightful dish!
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Protein Swap: Try using chicken, tofu, or even firm white fish for a twist on the classic. This opens up a whole new flavor profile!
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Heat Adjustment: Increase or decrease chili flakes based on your spice tolerance. Consider adding a pinch of cayenne for an extra kick!
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Coconut Alternatives: Substitute coconut milk with almond or soy milk for a lighter version. Just be aware of the different flavor outcomes!
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Veggie Boost: Mix in bell peppers, snap peas, or spinach to amp up the nutrition and add a pop of color to your curry!
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Exotic Flavors: Incorporate saffron or lemongrass for a unique aromatic experience. These ingredients can transport you to far-off places with their delightful fragrances.
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Herb Variations: Instead of basil, try garnishing with fresh cilantro or mint for a refreshing twist that brightens up the dish. These herbs can enhance the overall experience.
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Rice Alternatives: Serve your curry over quinoa, couscous, or even spiralized zucchini for a low-carb experience. Each option brings a different texture to your dish!
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Crusty Bread: Pair it with warm naan or a hearty baguette for dipping. Don’t miss out on soaking up that creamy sauce—it’s a must!
Explore these variations and find the perfect version that fits your taste and occasion. And if you’re looking for more delightful ideas, don’t forget to check out my collection of weeknight dinner recipes!
Make Ahead Options
This Coconut Shrimp Curry is perfect for busy cooks looking to meal prep! You can clean and marinate the shrimp with turmeric and salt up to 24 hours in advance; just refrigerate them in an airtight container to keep them fresh. Additionally, you can sauté the spices and prepare the sauce (up to the point of adding shrimp) 3 days ahead. Simply refrigerate the sauce and reheat it on the stove before adding the shrimp and coconut milk; this keeps the flavors vibrant and avoids any loss of quality. When you’re ready to serve, just simmer until the shrimp are fully cooked, and enjoy a comforting and flavorful meal with minimal effort!
How to Store and Freeze Coconut Shrimp Curry
Fridge: Store leftovers in an airtight container for up to 5 days. Ensure the dish has cooled before sealing to retain flavor and texture.
Freezer: Coconut Shrimp Curry can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container or bag.
Thawing: When ready to enjoy, thaw in the fridge overnight. Reheat on the stove over low heat, stirring gently until warmed through.
Reheating: For the best results, add a splash of water or coconut milk during reheating to maintain the creamy consistency of the shrimp curry.
Tips for the Best Shrimp Curry
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Fresh Ingredients Matter: Use fresh shrimp and spices to elevate the flavor of your shrimp curry. Stale spices can lead to a dull taste and diminished aroma.
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Mind the Heat: Avoid overcooking the shrimp, as they can become rubbery. They only need about 3 minutes in the curry to be perfectly tender.
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Adjust to Your Taste: Feel free to tweak the level of chili flakes based on your heat preference. Start with less; you can always add more if desired!
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Perfect Sauce Consistency: If the sauce is too thick, add a splash of water or more coconut milk to achieve your desired creaminess in the shrimp curry.
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Garnish for Flavor: Don’t skip the crispy basil garnish. It adds a wonderful texture and bright flavor that enhances the overall dish.
Coconut Shrimp Curry Recipe FAQs
How do I choose the right shrimp for the curry?
Absolutely! Choose raw shrimp that are firm and translucent. Avoid shrimp with dark spots or a strong fishy smell as these indicate they may not be fresh. If possible, go for shrimp that are wild-caught for a better flavor!
How do I store leftovers of this shrimp curry?
You can store leftovers in an airtight container in the refrigerator for up to 5 days. Make sure to allow the curry to cool down to room temperature before sealing it; this will help maintain the flavor and texture of the dish.
Can I freeze Coconut Shrimp Curry? How?
Yes, you can freeze Coconut Shrimp Curry for up to 3 months! Allow it to cool completely, then transfer it to a freezer-safe container. I recommend labeling it with the date on the container for easy tracking. When you’re ready to enjoy, thaw it in the fridge overnight and gently reheat on the stove, adding a splash of coconut milk to restore its creaminess.
What should I do if my curry is too spicy?
Very! If your curry ends up too spicy, try adding a little more coconut milk or cream to balance the heat. You can also add a pinch of sugar or honey to mellow the spice. Another option is to add more diced tomatoes, which can help dilute the heat a bit.
Are there any dietary considerations I should be aware of?
Of course! This Coconut Shrimp Curry contains shellfish, so it is not suitable for those with shellfish allergies. If you want to make it dietary-friendly for others, consider substituting the shrimp with chicken, tofu, or another protein that suits their needs. Additionally, check your curry powder for potential allergens!
How can I ensure my shrimp turns out tender?
To achieve tender shrimp, avoid overcooking them! Simply simmer them in the curry for about 3 minutes until they are fully opaque. Keep an eye on the shrimp as they cook; they can become rubbery if left too long. Using fresh shrimp will also help maintain their delightful texture!
Flavorful Shrimp Curry for a Cozy Night In
Ingredients
Equipment
Method
- Begin by cleaning the raw shrimp, ensuring they are shelled and deveined. Rinse them thoroughly under cold water and pat dry with a paper towel. In a medium bowl, combine the shrimp with turmeric and salt, mixing well to ensure each piece is coated evenly. Set aside for 10 minutes to let the flavors meld.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. As the oil shimmers, add the stick of cinnamon and red chili flakes, stirring for about 1 minute until fragrant and aromatic.
- Add the finely diced red onion to the skillet, cooking for around 4-5 minutes until it turns golden and soft. Stir frequently to prevent burning.
- Add the minced garlic to the skillet, stirring for 1 minute until it becomes fragrant. Mix in the curry powder, ground coriander, and ground chili. Cook for another minute while stirring continuously to toast the spices.
- Stir in the peeled and finely diced tomatoes, allowing them to cook for about 2-3 minutes until they soften. Pour in 200 ml of water and stir well. Reduce heat to low and let simmer for 5-7 minutes.
- Once the sauce has thickened, add the seasoned shrimp and coconut milk. Stir everything together, allowing it to simmer for about 3 minutes.
- While the curry simmers, heat an additional 4 tablespoons of vegetable oil in a small skillet over medium heat. Fry the basil leaves for about 30 seconds or until crispy.
- Immediately remove the skillet from heat when shrimp are cooked. Serve the Coconut Shrimp Curry hot, garnished with crispy basil leaves.
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