Description
This creamy coconut shrimp curry is a flavorful and comforting dish made with tender shrimp simmered in a rich coconut milk sauce with warm spices and fresh herbs. It’s quick to prepare, making it perfect for a weeknight dinner.
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
Instructions
- Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add the garlic and ginger and cook for 1–2 minutes until fragrant.
- Stir in the curry powder, turmeric, and cayenne (if using), and cook for another minute to toast the spices.
- Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer.
- Add the shrimp to the skillet and season with salt and pepper. Simmer for 5–7 minutes, or until the shrimp are cooked through and pink.
- Stir in the lime juice and adjust seasoning if needed.
- Serve over rice and garnish with chopped cilantro.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Adjust cayenne to your spice preference.
- Frozen shrimp can be used—just thaw before cooking.
- Serve with rice, naan, or a side of vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
