A quick, creamy shrimp dish with warm spices.
introduction
This Coconut Curry Shrimp is easy and bright. It cooks fast and uses simple pantry items. Try it with a side like coconut curry mashed sweet potatoes for a full meal.
why make this recipe
Make this recipe when you want a fast, tasty dinner. It needs little time and few steps. The sauce is rich from coconut milk and warm from curry. Kids and adults often like it.
how to make Coconut Curry Shrimp
Follow these steps in order and keep the heat medium so the shrimp stay tender.
Ingredients :
1 lb shrimp, peeled and deveined, 1 can (13.5 oz) coconut milk, 2 tbsp curry powder, 1 onion, diced, 2 cloves garlic, minced, 1 tbsp ginger, grated, 1 tbsp vegetable oil, Salt and pepper to taste, Fresh cilantro for garnish
Directions :
- Heat vegetable oil in a pan over medium heat. Add diced onion, garlic, and ginger; sauté until onion is translucent.
- Stir in curry powder and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add shrimp and cook until they turn pink, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
how to serve Coconut Curry Shrimp
Serve this shrimp over rice, noodles, or a fresh salad. You can spoon the sauce over steamed rice for a simple plate. For a light start, serve with a bowl of quick coconut curry soup with dumplings on the side.
how to store Coconut Curry Shrimp
Cool the shrimp and sauce to room temperature, then put them in a covered container. Store in the fridge for up to 2 days. Reheat gently on low heat so the shrimp do not get tough.
tips to make Coconut Curry Shrimp
- Use medium heat. High heat can overcook the shrimp.
- Do not cook shrimp too long; stop when they turn pink.
- Taste the sauce and add salt little by little.
- For extra flavor, finish with fresh lime juice and cilantro.
- For a different shrimp style, see a baked option like black garlic butter shrimp bake for inspiration.
variation (if any)
- Add vegetables: bell peppers, spinach, or peas.
- Use different curry: mild, medium, or hot to change heat.
- Make it thicker: simmer longer or add a spoon of tomato paste.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw and pat dry before cooking.
Q: Is coconut milk the same as coconut cream?
A: No. Coconut cream is thicker and richer. You can use it for a thicker sauce.
Q: Can I make this spicy?
A: Yes. Add chili flakes or a chopped chili when you add curry powder.
Q: Can I freeze this dish?
A: You can freeze, but texture may change. Freeze for up to one month and thaw in fridge before reheating.
Conclusion
For a full written recipe and extra tips, you can view Coconut Shrimp Curry Recipe – How to Make Shrimp Curry.
Print
Coconut Curry Shrimp
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick, creamy shrimp dish with warm spices, using coconut milk and curry for a rich flavor.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a pan over medium heat. Add diced onion, garlic, and ginger; sauté until onion is translucent.
- Stir in curry powder and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add shrimp and cook until they turn pink, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Use medium heat to avoid overcooking the shrimp. For extra flavor, finish with fresh lime juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
Keywords: shrimp, coconut curry, quick dinner, Thai cuisine, creamy dish