Coconut Curry Shrimp

5 from 6 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: Indian

Servings: people

Author: Brianna May

Equipment

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