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You are here: Home / Recipes / Main Dish / Seafood / Coconut Curry Shrimp

Coconut Curry Shrimp

Published August 31, 2020 by Lauren Vavala

Thanks for sharing!

Coconut Curry Shrimp is an easy-to-make, sweet and spicy meal filled with juicy shrimp, chunks of sweet bell peppers, and delicious seasonings. You can serve it over rice or noodles, or keep it low carb by serving it over cauliflower rice or zoodles. 

Overhead view of coconut curry shrimp in a white bowl with a bit of cilantro above the bowl and part of a fork showing in the bowl

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Whenever I ask my fiancé what he wants for dinner each week, I always get two requests, Gluten Free Coconut Shrimp and Blackened Fish Tacos. They are both family favorites, but making coconut shrimp is a bit more work, especially for a weeknight meal.

I often make Coconut Curry Chicken (or this unique Vadouvan Curry version that is so, so good!). I finally decided to make this quick and easy Coconut Curry Shrimp as a compromise of sorts, but it turned out so amazing that it is now on regular rotation for dinner.

Why This Recipe Works

This recipe is super simple to make. It looks and tastes just like something you’d order in a fancy restaurant, but you can throw it together in no time in your own home. This also makes it less expensive.

It takes less than 30 minutes from start to finish. It is the perfect meal for those busy weeknights, but impressive enough to serve guests when entertaining, as well.

There is so much flavor in this shrimp curry recipe. The sauce is the best combination of warm curry spices and sweet coconut milk. If you use a basic curry powder, the results will be just slightly spicy. If you like it hotter, use a Madras curry powder or one labeled as hot curry.

This recipe is naturally low in carbs and gluten free.

How To Make Coconut Curry Shrimp

What You Need To Make This Recipe

Ingredients needed to make coconut curry shrimp laying on a white background

To make this recipe, you will need:

  • 1.5 pounds of raw shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 cloves garlic, minced
  • 1 shallot, sliced thin
  • 2 bell peppers, cut into 1/2-inch thin strips (red, orange and/or yellow)
  • 2 tablespoons tomato paste
  • 1 13.66 ounce can coconut milk
  • fresh cilantro, optional garnish

Chef’s Tip: use full fat coconut milk for the best results. You won’t get as much coconut flavor from the reduced fat varieties as you will with full fat. Any brand works. I usually prefer Thai Kitchen’s or Taste of Thai, but the Goya brand in the photo was really good, as well.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Peel and devein your shrimp, if needed. Mince the garlic, finely chop the shallot, and cut the peppers into 1/2-inch thick strips.

Create!

Garlic, shallot, and peppers in cooking in curry powder in a Dutch oven over a white background

Season the shrimp with salt and pepper and set aside.

Heat the olive oil and curry powder in a large skillet or Dutch oven over medium heat. Cook, stirring frequently, for about a minute.

Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute.

Toss in the pepper strips and cook until just starting to softened, about 3-4 minutes. It doesn’t look the prettiest at this point, but it gets better!

Shrimp in a coconut curry sauce with peppers in a Dutch oven over a white background

Stir in the tomato paste, then add the coconut milk and bring to a boil.

Add the shrimp and cook until they turn pink and are no longer translucent, about 2-4 minutes, depending on the size of the shrimp.

Present!

Close up of Coconut Curry Shrimp in a white bowl with a lime and cilantro blurred in the background

Serve as is, or over rice or noodles (gluten free, if needed). Garnish with fresh cilantro, if desired.

Chef’s Tip: you can serve this dish over cauliflower rice or zoodles to keep it low carb and more keto friendly.

Tips and Techniques

  • Use full fat coconut milk for the strongest coconut flavor.
  • Serve this dish over cauliflower rice or zoodles to keep it low carb and more keto friendly.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

What Do You Serve With Coconut Curry Shrimp?

You can prepare Coconut Curry Shrimp with a variety of vegetables cooked right in the sauce. Some vegetables that are delicious with this recipe include any type of bell peppers, broccoli, cauliflower, mushrooms, and tomatoes.

Serve curry as it is, or over rice, noodles, pasta, or quinoa. Low carb and keto options like cauliflower rice and zucchini noodles work great, as well.

Can You Freeze Coconut Curry?

While you can freeze coconut milk-based curries, the sauce may become a bit grainy after thawing and reheating.

Is Coconut Curry Spicy?

The spice level of any curry depends mostly on what type of curry powder is being used and the brand. A standard curry powder will typically give you a curry with only slight spiciness to it. Madras curry power is spicier. Be sure to read the labels, as some curry powders are actually labeled as “hot.”

The coconut milk adds a nice creamy balance to the spiciness of any type of curry powder.

More Curry Recipes

Here are a few more curry recipes that you might like:

  • Coconut Curry Chicken
  • Vadouvan Curry Chicken
  • Curry Chicken Salad
  • Instant Pot Coconut Curry Meatballs & Cauliflower

More Shrimp Recipes

And, here are a few more shrimp recipes to try:

  • Lemon Garlic Shrimp Cakes
  • Creamy Garlic Parmesan Shrimp Pasta
  • Sweet Chili Lime Shrimp Skewers
  • Gluten Free Coconut Shrimp

Love this Coconut Curry Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Close up of Coconut Curry Shrimp in a white bowl with a lime and cilantro blurred in the background
Print

Coconut Curry Shrimp

Coconut Curry Shrimp is an easy-to-make sweet and spicy meal filled with juicy shrimp, chunks of sweet bell peppers, and delicious seasonings. You can serve it over rice or noodles, or keep it low carb by serving it over cauliflower rice or zoodles. 
Course Main Dish
Cuisine Gluten Free, Indian, Low Carb, Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 293kcal
Author Lauren Vavala

Ingredients

  • 1.5 pounds raw shrimp (peeled and deveined)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 cloves garlic (minced)
  • 1 shallot (sliced thin - can use a small onion instead)
  • 2 bell peppers (cut into 1/2-inch strips - red, orange, and/or yellow)
  • 2 tablespoons tomato paste
  • 1 13.66 ounce can coconut milk (full fat)
  • fresh cilantro (optional garnish)

Instructions

  • Season the shrimp with salt and pepper and set aside.
  • Heat the olive oil and curry powder in a large skillet over medium heat. Cook, stirring frequently, for about a minute.
  • Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute.
  • Toss in the pepper strips and cook until just starting to softened, about 3-4 minutes.
  • Stir in the tomato paste, then add the coconut milk and bring to a boil.
  • Add the shrimp and cook until they turn pink and are no longer translucent, about 2-4 minutes, depending on the size of the shrimp.
  • Serve as is, or over rice or noodles. Garnish with fresh cilantro, if desired.

Notes

Tips and Techniques

  • Use full fat coconut milk for the strongest coconut flavor.
  • Serve this dish over cauliflower rice or zoodles to keep it low carb and keto friendly.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
 
** Nutritional information is an estimate and may vary. 
 

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 8g | Protein: 26g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 286mg | Sodium: 1129mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1343IU | Vitamin C: 58mg | Calcium: 196mg | Iron: 6mg

This recipe was originally posted on April 24, 2018. It was updated with an improved recipe and more thorough instructions, new images, tips, techniques, and FAQ’s in August 2020.

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Filed Under: Gluten Free, Low Carb, Main Dish, Recipes, Seafood

Comments

  1. Tara L says

    October 14, 2020 at 4:06 pm

    Coconut Curry Shrimp looks beyond delicious. I love the kick and spiciness it gives. Me and my mom love curry food.

    Reply
  2. Helen of Fuss Free Flavours says

    October 11, 2018 at 5:11 pm

    Coconut shrimp sounds delicious, and so good to have with the quinoa. An easy to make and very tasty meal, ideal for the weekend and good enough for dinner guests.

    Reply
    • Lauren says

      October 12, 2018 at 6:03 pm

      Thanks Helen 🙂

      Reply
  3. Adrianne says

    October 11, 2018 at 4:02 pm

    I am not sure if my comment went through the 1st time, so I just wanted to say YUM and I am having this for dinner tonight!

    Reply
    • Lauren says

      October 12, 2018 at 6:03 pm

      Hope you love it!

      Reply
  4. Adrianne says

    October 11, 2018 at 4:00 pm

    Yum Lauren, I want this for dinner tonight!!
    We Aussies call them prawns, so this was a good read for me, cause it sounds so unique! I love the pairing of the shrimp and quinoa and the shots along the way so I know how to make it perfectly. Thanks for sharing!

    Reply
    • Lauren says

      October 12, 2018 at 6:04 pm

      Thanks Adrianne – some call them prawns here too 🙂

      Reply
  5. Pam Greer says

    October 11, 2018 at 3:42 pm

    It took away my ratings! Came back to give it 5 stars!

    Reply
    • Lauren says

      October 12, 2018 at 7:20 pm

      Thank you!

      Reply
  6. Pam Greer says

    October 11, 2018 at 3:41 pm

    I love coconut shrimp too, but hate the mess! This sounds easy and delicious!

    Reply
    • Lauren says

      October 12, 2018 at 7:20 pm

      🙂

      Reply
  7. Sarah Newman says

    October 11, 2018 at 3:25 pm

    What is it about the combo of curry, coconut and shrimp?! It’s just so delicious, and your recipe looks really easy yet still flavorful!

    Reply
    • Lauren says

      October 12, 2018 at 7:22 pm

      Thanks Sarah!

      Reply
  8. Caitlyn Erhardt says

    October 11, 2018 at 3:01 pm

    MHMMMM! Love the addition of coconut! Wonderful recipe, can’t wait to try!

    Reply
    • Lauren says

      October 12, 2018 at 7:22 pm

      Thanks Caitlyn!

      Reply
  9. Yvette says

    August 11, 2016 at 7:31 am

    yummmm. i have saved this recipe. i am a massive coconut curry fan!

    Reply
    • ourlittleeverything says

      August 11, 2016 at 12:43 pm

      yay! Hope you like this one!

      Reply
  10. Amanda says

    August 9, 2016 at 2:59 am

    YUM this looks so delicious. Great recipe!!

    Reply
    • ourlittleeverything says

      August 9, 2016 at 7:51 pm

      Thanks Amanda!

      Reply
  11. Kari says

    August 8, 2016 at 6:27 pm

    This looks absolutely amazing. I’ve really been craving curry recently.

    Reply
    • ourlittleeverything says

      August 8, 2016 at 6:28 pm

      Thank you Kari! I know what you mean about craving curry!

      Reply
  12. Renee Russell says

    August 7, 2016 at 2:20 pm

    Great recipe! I just made a shrimp dish 2 nights ago and was thinking it would be great as a quinoa bowl!

    Reply
    • ourlittleeverything says

      August 7, 2016 at 9:45 pm

      They definitely works great together!

      Reply
  13. Jessica Kromer says

    August 7, 2016 at 1:59 pm

    This dish looks delicious, and I’m definitely going to try this in the future. My husband and I love quinoa as an alternative protein rather than chicken. Thanks!

    Reply
    • ourlittleeverything says

      August 7, 2016 at 9:45 pm

      Thank you Jessica!

      Reply
  14. Agnes says

    August 7, 2016 at 1:51 pm

    I love both quinoa and coconut shrimp so this recipe definitely grabbed my attention. Looks yummy!

    Reply
    • ourlittleeverything says

      August 7, 2016 at 9:45 pm

      Thanks 🙂

      Reply
  15. andrea says

    August 7, 2016 at 12:18 pm

    OMG, this looks incredible! I love curry and use it as much as I can in weekly cooking. I need to add this to my monthly meal plan.

    Reply
    • ourlittleeverything says

      August 7, 2016 at 9:46 pm

      Thank you Andrea!

      Reply
  16. kali says

    August 7, 2016 at 5:15 am

    omg this sounds soo good. too bad my husband is allergic to shrimp….
    you don’t have a way to share this on Yummly that I saw. you may want to add that to your “social share icons”!
    Xx
    Kali
    http://www.lovelaughexplore.com
    @love_laugh_explore
    https://www.facebook.com/lovelaughexplore/

    Reply
    • ourlittleeverything says

      August 7, 2016 at 9:04 am

      Thank you! There is actually a way to share on Yummly on the recipe card. I’ll have to look into adding it to my share buttons as well 🙂

      Reply
  17. Abby says

    August 6, 2016 at 11:06 pm

    This looks so delicious. I love quinoa but never know what to do with it. Thanks!

    Reply
    • ourlittleeverything says

      August 7, 2016 at 9:06 am

      That’s how I felt at first, but you can use it in so many ways – kind of similar to rice!

      Reply
  18. Maggie Unzueta says

    August 6, 2016 at 4:58 pm

    I’m all about quinoa right now. Shrimp too. Love this!

    Reply
    • ourlittleeverything says

      August 6, 2016 at 9:15 pm

      Thanks Maggie!

      Reply
  19. Leah says

    August 6, 2016 at 11:10 am

    Looks delicious! Quinoa is so good for you, so I’ve been using it more in recipes! I’ll have to make this with chicken since I’m allergic to shrimp. But I know some friends who love shrimp and I’ll pass this along to them.

    Reply
    • ourlittleeverything says

      August 6, 2016 at 9:16 pm

      Thanks!

      Reply
  20. Muffi says

    July 17, 2016 at 6:20 pm

    My husband won’t eat curry. But that’s ok! More of this genes for me! Yummy

    Reply
    • ourlittleeverything says

      July 17, 2016 at 8:54 pm

      Haha! Thanks!

      Reply
  21. Ribbn says

    July 17, 2016 at 11:29 am

    Really good, gonna try it….

    Reply
    • ourlittleeverything says

      July 17, 2016 at 8:56 pm

      Thank you!

      Reply
  22. Lane & Holly @ With Two Spoons says

    July 17, 2016 at 8:48 am

    This looks delicious! Where did you find this recipe? Were there more like it there? I’m really starting to like bowls of exotic flavors!

    Reply
    • ourlittleeverything says

      July 17, 2016 at 10:34 am

      This is actually my own recipe on my For Dinner Pinterest board I think there are a few recent bowls I posted and tried that were really good!

      Reply
  23. candy says

    July 16, 2016 at 1:58 pm

    I love a great quinoa bowl and adding the shrimp and curry sounds really filling and satisfying.

    Reply
    • ourlittleeverything says

      July 17, 2016 at 10:35 am

      Thanks Candy!

      Reply
  24. Debbie says

    July 16, 2016 at 1:46 pm

    This sounds absolutely delicious. I love shrimp. It is one of my favorite foods and so quick cooking. I will be trying this soon!

    Reply
    • ourlittleeverything says

      July 17, 2016 at 10:35 am

      Hope you enjoy it Debbie!

      Reply
  25. chaza says

    July 16, 2016 at 12:37 pm

    I love shrimps. Never tried this recipe. Looks so yummy. Going try soon. Thank you for sharing.

    http://www.hugshomemade.com

    Reply
    • ourlittleeverything says

      July 17, 2016 at 10:35 am

      Thanks for stopping by Chaza 🙂

      Reply
  26. Mandy Mizell says

    July 16, 2016 at 11:14 am

    Wow! Gluten free too! Love coconut so want to try this:)

    Reply
    • ourlittleeverything says

      July 17, 2016 at 10:36 am

      Hopeyou enjoy it!

      Reply
  27. Emma Francis says

    July 16, 2016 at 10:22 am

    we are having friends over for dinner tomorrow night and I am going to make this. I am so glad I found it. I pinned it so that I dont lose it!

    Reply
    • ourlittleeverything says

      July 17, 2016 at 10:38 am

      Hope you all enjoy it!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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