Name: Creamy Coconut Shrimp Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon neutral oil (like avocado or vegetable oil); 1 small yellow onion, diced; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 tablespoon curry powder; ½ teaspoon turmeric; ¼ teaspoon cayenne (optional); 1 (13.5-ounce) can full-fat coconut milk; 1 pound raw shrimp, peeled and deveined; ½ teaspoon kosher salt; Freshly ground black pepper, to taste; Juice from ½ lime; Chopped cilantro, for garnish; Cooked rice, for serving

Why You’ll Love Creamy Coconut Shrimp Curry Recipe

This dish combines rich coconut creaminess with bold aromatics and perfectly cooked shrimp for a satisfying meal. The unique addition of blended nuts gives the sauce an extra layer of smooth, velvety texture, while lime juice adds bright acidity to balance the richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup coconut milk (from a can)
½ cup roasted unsalted macadamia nuts or cashews
2‑inch piece fresh ginger, peeled and roughly chopped
2 teaspoons ground turmeric
1 tablespoon mild curry powder
1 tablespoon soy sauce
2 teaspoons packed light brown sugar or agave
Salt and freshly cracked black pepper
1 ½ pounds shrimp, peeled and deveined, patted dry
2 tablespoons coconut oil (preferably virgin or unrefined)
Kosher salt and black pepper
½ cup parsley or cilantro, whole leaves
1 lime, zested and juiced (about 2 tablespoons juice)

Directions

In a blender, combine the coconut milk, 1 cup water, nuts, ginger, turmeric, curry powder, soy sauce, and brown sugar. Blend until smooth, about 1 minute. Season with salt to taste.
Season the shrimp with salt and pepper. Heat 1 tablespoon coconut oil in a large skillet over medium‑high heat. Add half the shrimp in a single layer and cook without stirring until golden on one side (about 1 minute). Transfer to a bowl. Repeat with remaining oil and shrimp.
Pour the blended coconut mixture into the now‑empty skillet and simmer until thickened, about 4–6 minutes.
Reduce heat to low, stir in the shrimp, cover and cook until shrimp are opaque (about 4 minutes). Stir in parsley or cilantro, lime zest, and lime juice. Adjust seasoning to taste.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add vegetables: Bell peppers, zucchini, spinach, or snow peas can be added to bulk up the dish with extra nutrients and color.
Spice it up: Include red pepper flakes, diced chilies, or a spoon of chili paste for heat.
Use other proteins: Try chicken, scallops, or tofu in place of shrimp for a different twist.
Nut-free option: Substitute nuts with sunflower seeds or skip entirely and thicken with a bit of cornstarch slurry if needed.
Herb choices: Swap cilantro with Thai basil or mint for a fresh herbal finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if needed to loosen the sauce. Avoid overheating to keep the shrimp tender.

FAQs

What type of shrimp is best for this curry?

Use raw, peeled, and deveined shrimp. Medium to large sizes are ideal because they stay juicy and don’t overcook quickly.

Can I make this dish gluten-free?

Yes, simply replace the soy sauce with tamari or a certified gluten-free soy sauce.

Can I use another nut instead of macadamia nuts?

Absolutely. Cashews are a great alternative and blend smoothly into the sauce.

What can I serve with this shrimp curry?

It pairs perfectly with steamed jasmine or basmati rice, or even naan for scooping up the sauce.

Is it possible to add vegetables?

Yes, feel free to add bell peppers, spinach, or zucchini. Cook them before adding the shrimp.

Can I make this spicy?

Definitely. Add red pepper flakes or fresh chilies to the blender or sauté some with the shrimp for extra heat.

Can this recipe be made dairy-free?

Yes, it’s naturally dairy-free thanks to the coconut milk base.

Can I prepare parts of this recipe ahead of time?

You can make the coconut sauce in advance and store it in the fridge for up to 24 hours before cooking.

How do I reheat leftovers without overcooking the shrimp?

Gently warm the curry on low heat with a splash of water or coconut milk to prevent the shrimp from getting rubbery.

Can I freeze this shrimp curry?

It’s best to freeze just the sauce. Shrimp can become rubbery after freezing and reheating, so cook them fresh when ready to serve.

Conclusion

This Creamy Coconut Shrimp Curry offers a luxurious yet simple way to enjoy bold flavors and comforting textures in just 30 minutes. With its rich sauce, bright citrus finish, and versatility, it’s a go-to recipe for busy nights or dinner guests alike.