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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 Harris

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

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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