Here’s a flavorful, tropical-inspired recipe for Coconut Curry Shrimp—creamy, spicy, and perfect over rice or with naan.
Coconut Curry Shrimp
Servings: 4
Prep Time: 10 min
Cook Time: 15–20 min
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (mild or hot, to taste)
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste (optional, for depth and color)
- Salt and pepper, to taste
- 1 teaspoon lime juice
- Fresh cilantro, chopped, for garnish
- Optional: sliced chili for extra heat
Instructions
- Prepare the shrimp:
Pat shrimp dry and season lightly with salt and pepper. - Sauté aromatics:
In a large skillet, heat oil over medium heat. Add onion, garlic, and ginger. Sauté 3–4 minutes until onion is soft and fragrant. - Add curry flavor:
Stir in curry powder (and tomato paste if using) and cook 1 minute until fragrant. - Make the coconut sauce:
Pour in coconut milk and bring to a gentle simmer. Cook 3–5 minutes until slightly thickened. - Cook the shrimp:
Add shrimp to the sauce and simmer 3–5 minutes until pink and cooked through. Do not overcook. - Finish:
Stir in lime juice and adjust seasoning with salt and pepper. - Serve:
Garnish with fresh cilantro and sliced chili if desired. Serve over rice, quinoa, or with naan bread.
Tips:
- For extra veggies, add bell peppers, spinach, or peas to the sauce.
- Coconut milk can be full-fat for richness or light for a lower-calorie version.
- Curry powder can be substituted with a combination of turmeric, cumin, coriander, and paprika if you prefer homemade spice blend.
I can also give a quick 15-minute skillet version that’s perfect for weeknight dinners. Do you want me to do that?
