Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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))

Published August 31, 2020 by Lauren Vavala Harris

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.

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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

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!

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!

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!

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:

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