This Coconut Curry Shrimp is so good you’ll feel like you ordered it from a restaurant. It’s creamy, spicy, packed with complex flavors, and utterly addicting! If your family enjoys curry dishes, you’ll want to recreate this coconut curry shrimp recipe at home for your loved ones. Serve this curry over rice for a more filling meal.
Coconut curry shrimp is a delicious dish with complex flavors from spices like garam masala, cumin, and curry powder. I’ve created my own version of this Indian dish which still includes the delightful savory, sweet, spicy taste of traditional curry yet is beginner-friendly.
I consider this the best curry shrimp recipe, especially since it’s quite easy to make. It’s also versatile, as you can adjust the heat to your liking. Plus, you can add vegetables, change the protein, etc., to make the recipe fit your and your family’s needs. Bonus – you can store leftover coconut curry shrimp in the fridge for up to four days.
If you feel like creating an Indian-inspired meal with multiple dishes, consider making my Healthy Chicken Tikka Masala, Butter Chicken Pasta, and Instant Pot Basmati Rice.
I use avocado oil in this recipe, but if you’re allergic or not a fan, I have found The 10 Best Substitutes for Avocado Oil!
Table of Contents
Why You’ll Love This Recipe
- Creamy – Full-fat coconut milk helps create a rich consistency in this coconut curry shrimp dish without making it too heavy.
- Spicy – The cayenne pepper in this dish helps create a deliciously fiery flavor.
- Loaded with Flavor – Like most curries, you can expect a bold, complex flavor from the mix of spices in this shrimp curry recipe.
- Restaurant–worthy – A few steps, like pan-frying the spices, help create a restaurant-quality recipe that you can use to impress loved ones.
- Savory – This curry recipe is perfectly balanced with a slightly sweet, spicy, and savory taste.
- A little sweet – The combination of coconut milk and garam masala offers a subtle sweetness in this dish.
- I’m Great for gloomy weather – With the warming seasonings, spicy flavor, and comforting creamy sauce, this curry shrimp recipe is an excellent choice for rainy, cold, or gloomy days.
Ingredients & Substitutions
- Garam Masala: This seasoning is essential to the dish and can usually be found near the Indian food section at the grocery store. It is a warming, aromatic spice that typically tastes like cinnamon and cloves (depending on the brand/mix you purchase).
- Cayenne: If you are sensitive to heat, you can reduce the amount of cayenne in this coconut curry shrimp. Likewise, if you prefer spicier dishes, you can increase the cayenne powder for more heat in this shrimp curry recipe (Indian-style). You can also use curry paste (which has chilies) instead of curry powder for a spicier flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Coconut Milk: For this curried shrimp and rice dish, it’s necessary to use full-fat coconut milk from a can. Using coconut milk from a carton or a non-fat version will make the curry overly watery and thin.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Coconut Curry Shrimp
Quick Overview
- Stir together seasoning.
- Toss shrimp in seasoning.
- Heat oil.
- Sear shrimp.
- Remove shrimp from pan.
- Sauté remaining spice mixture.
- Add honey and onions.
- Add tomatoes/coconut milk.
- Boil until thickened.
- Add shrimp and cilantro.
- Cook for 3-4 minutes.
Step by Step Instructions
Pat dry shrimp before seasoning to remove excess moisture.
Step 1: In a small bowl, stir together the garam masala, curry powder, cumin, salt, turmeric, coriander, and cayenne pepper. Toss together 1 Tablespoon of the spice mixture and the shrimp until they are well coated.
Step 2: Heat the avocado oil in a large skillet over medium-high heat. Sear the shrimp on both sides for about 2-3 minutes.
Step 3: Remove the shrimp from the skillet and transfer to a clean plate. Set aside. Reduce the heat to medium-low and melt the butter in the skillet. Do not wipe out the pan. Add the garlic and ginger. Sauté for 4-5 minutes.
Step 4: Add the remaining spice mixture. Sauté for 1-2 minutes or until fragrant.
Do not overcook the shrimp; you’ll have rubbery protein.
Step 5: Add the onion and honey. Sauté for 8-9 minutes or until softened.
Step 6: Pour in the tomatoes and coconut milk. Bring to a boil.
Step 7: Cook for 10-12 minutes or thickened, stirring continuously.
Step 8: Add the shrimp and the cilantro back into the sauce. Cook for an additional 3-4 minutes or until the shrimp are heated through again.
Recipe Serving Suggestions
Garnish the coconut curry shrimp with fresh cilantro, green onions, and a sprinkle of cayenne powder (for extra heat).
I love serving this authentic shrimp curry with naan or basmati rice. If you can’t get your hands on either, bread works well to soak up the delicious curry sauce. Here are a few ideas for side dishes:
Expert Tips
- Add seasoning to the shrimp. Seasoning the shrimp before cooking helps bring out the natural flavors of the shrimp. Avoid tossing the shrimp directly into the pan sans seasoning when making this easy coconut curry shrimp.
- Fry the spices. When making this recipe, frying the spices is essential for creating a flavorful coconut curry shrimp. This step helps accentuate the taste of the seasoning for the shrimp curry. It also brightens the spices and helps create a delicious aroma.
- Pan-fry any extra veggies. If you plan to add extra veggies to this easy shrimp curry recipe, it’s best to sauté them first. Otherwise, you’ll be left with undercooked/crunchy vegetables.
Additions & Variations
- Add veggies – Boost the nutrients of this dish by incorporating additional vegetables. Many veggies work with this recipe, including cauliflower, onions, chickpeas, peas, and bell pepper. Add whichever vegetables you enjoy for a more filling recipe.
- Use chicken – If you can’t eat seafood or don’t enjoy the flavor, you can use chicken as a replacement for shrimp in this coconut curry shrimp dish. Or, you can include chicken with shrimp to boost the protein.
- Vegan – Instead of shrimp, you can use pan-fried tofu to create a vegan version of this recipe. You’ll also need maple or agave syrup instead of honey for a vegan-friendly dish. All the remaining ingredients are already vegan.
Recipe FAQs
Many Thai curry recipes use coconut milk as a base ingredient to help create a creamy curry. Coconut milk helps create a delicious dish that is not too heavy (unlike cream).
Most coconut milk curry recipes have a slightly sweet, spicy flavor. You’ll also find coconut milk curry has a complex taste due to the seasoning mixture.
Coconut curry recipes (like my coconut curry shrimp) use coconut milk to help create a creamy curry sauce. It also adds a slight sweetness and nutty taste that complements the seasoning well. Additionally, coconut milk helps calm the heat from the seasoning in coconut shrimp curry.
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Coconut Curry Shrimp
Ingredients
- 2 teaspoons EACH garam masala, curry powder, & cumin*
- 1 1/2 teaspoons Morton kosher salt*
- 1 teaspoon ground turmeric
- 1/2 teaspoon EACH ground coriander & cayenne pepper*
- 1 pound shrimp, peeled & deveined, pat dry
- 1 Tablespoon avocado oil
- 2 Tablespoons unsalted butter
- 7-8 cloves garlic, finely minced
- 1 Tablespoon minced fresh ginger
- 1 yellow onion, finely diced
- 2 teaspoons honey
- 1 15-ounce can crushed tomatoes
- 1 13.5-ounce can full-fat coconut milk*
- 1/4 cup chopped cilantro, plus more for serving
Instructions
- In a small bowl, stir together the garam masala, curry powder, cumin, salt, turmeric, coriander, and cayenne pepper. Toss together 1 Tablespoon of the spice mixture and the shrimp until they are well coated.2 teaspoons EACH garam masala, curry powder, & cumin*, 1 1/2 teaspoons Morton kosher salt*, 1 teaspoon ground turmeric, 1/2 teaspoon EACH ground coriander & cayenne pepper*, 1 pound shrimp, peeled & deveined, pat dry
- Heat the avocado oil in a large skillet over medium-high heat. Sear the shrimp on both sides for about 2-3 minutes.1 Tablespoon avocado oil
- Remove the shrimp from the skillet and transfer to a clean plate. Set aside. Reduce the heat to medium-low and melt the butter in the skillet. Do not wipe out the pan. Add the garlic and ginger. Sauté for 4-5 minutes.2 Tablespoons unsalted butter, 7-8 cloves garlic, finely minced, 1 Tablespoon minced fresh ginger
- Add the remaining spice mixture. Sauté for 1-2 minutes or until fragrant.
- Add the onion and honey. Sauté for 8-9 minutes or until softened.1 yellow onion, finely diced, 2 teaspoons honey
- Pour in the tomatoes and coconut milk. Bring to a boil.1 15-ounce can crushed tomatoes, 1 13.5-ounce can full-fat coconut milk*
- Cook for 10-12 minutes or thickened, stirring continuously.
- Add the shrimp and the cilantro back into the sauce. Cook for an additional 3-4 minutes or until the shrimp are heated through again.1/4 cup chopped cilantro, plus more for serving
Notes
- Garam Masala: This seasoning is essential to the dish and can usually be found near the Indian food section at the grocery store. It is a warming, aromatic spice that typically tastes like cinnamon and cloves (depending on the brand/mix you purchase).
- Cayenne: If you are sensitive to heat, you can reduce the amount of cayenne in this coconut curry shrimp. Likewise, if you prefer spicier dishes, you can increase the cayenne powder for more heat in this shrimp curry recipe (Indian-style). You can also use curry paste (which has chilies) instead of curry powder for a spicier flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Coconut Milk: For this curried shrimp and rice dish, it’s necessary to use full-fat coconut milk from a can. Using coconut milk from a carton or a non-fat version will make the curry overly watery and thin.
- Add seasoning to the shrimp. Seasoning the shrimp before cooking helps bring out the natural flavors of the shrimp. Avoid tossing the shrimp directly into the pan sans seasoning when making this easy coconut curry shrimp.
- Fry the spices. When making this recipe, frying the spices is essential for creating a flavorful coconut curry shrimp. This step helps accentuate the taste of the seasoning for the shrimp curry. It also brightens the spices and helps create a delicious aroma.
- Pan-fry any extra veggies. If you plan to add extra veggies to this easy shrimp curry recipe, it’s best to sauté them first. Otherwise, you’ll be left with undercooked/crunchy vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
AMAZING! This recipe was a massive hit at my house. The flavours are incredible and it came together so fast. We were blown away by how delicious it was. This will definitely be a new staple.