Easy Coconut Curry Shrimp
Easy Coconut Curry Shrimp is a quick dinner that delivers big flavor. After making this many times, I know the secret to a rich, creamy sauce. The sauce is creamy and golden. Try this with my Easy Roasted Peaches Recipe Perfect for Baby Led Weaning. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Roasted Peaches Recipe Perfect for Baby Led Weaning and Easy Pineapple Chicken Rice Stir Fry Recipe.
Why This Easy Coconut Curry Shrimp Is Pure Comfort
- Fast to make
- Tangy and spicy taste
- Perfect for any meal
- Uses simple ingredients
What You'll Need for Easy Coconut Curry Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tbsp lime juice
- Salt to taste
- Curry powder for depth
- Lime juice for brightness
- Garlic and ginger for aroma
- Coconut milk for creaminess
- Salt to balance flavors
- Optional: Fresh cilantro
- Optional: Sliced green onions
- Optional: Cooked jasmine rice
đź“ť Ingredient Notes
- Shrimp: Use large shrimp for best texture
- Coconut milk: Full-fat coconut milk gives the best flavor
đź›’ Tools & Equipment I Recommend
- Stainless Steel Pan — Ensures even cooking and prevents sticking → See on Amazon
- High-Powered Blender — Makes blending curry paste easier → See on Amazon
How to Make Easy Coconut Curry Shrimp
- Heat oil: Heat 1 tbsp oil in a large pan over medium heat.
- Cook onion: Add chopped onion and sauté until soft, about 3 minutes.
- Add garlic and ginger: Stir in minced garlic and grated ginger. Cook for 1 minute.
- Add curry powder: Mix in curry powder. Cook for 1 minute to release aroma.
- Cook shrimp: Add shrimp. Cook until pink and just done, about 3-4 minutes.
- Add coconut milk: Stir in coconut milk, lime juice, and salt. Simmer for 5 minutes.
Cook's Tips for Perfect Easy Coconut Curry Shrimp
- Best technique: Cook shrimp only until they turn pink to avoid toughness
- Common mistake and fix: If sauce is too thin, simmer longer to reduce
- Storage: Store in airtight container in the fridge for up to 3 days
- Serving: Serve with jasmine rice or naan for best results
Storing & Reheating Easy Coconut Curry Shrimp
Short-Term Storage
Store in an airtight container in the fridge. 3 days Make-ahead tip: Prepare up to 24 hours in advance
Freezing Easy Coconut Curry Shrimp
1 month
How to Reheat Without Drying It Out
Oven: Preheat to 350°F. Reheat in a covered dish Microwave: Heat in 30-second intervals until warm
Recipe Notes
- Chef tip: Use fresh ginger for the best flavor
- Best substitution: Use red pepper flakes for extra heat if desired
- Make-ahead: Make the sauce ahead and add shrimp before serving
- Scaling: Double the recipe for a larger crowd
- Troubleshooting: If sauce is too thick, add a splash of water or broth
Want to level up this recipe?
Non-Stick Skillet — Ensures even heat distribution and prevents sticking → Check price on Amazon
Easy Coconut Curry Shrimp
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tbsp lime juice
- Salt to taste
Seasonings
- Curry powder for depth
- Lime juice for brightness
- Garlic and ginger for aroma
- Coconut milk for creaminess
- Salt to balance flavors
Optional Toppings
- Fresh cilantro
- Sliced green onions
- Cooked jasmine rice
Instructions
- Heat oil: Heat 1 tbsp oil in a large pan over medium heat.
- Cook onion: Add chopped onion and sauté until soft, about 3 minutes.
- Add garlic and ginger: Stir in minced garlic and grated ginger. Cook for 1 minute.
- Add curry powder: Mix in curry powder. Cook for 1 minute to release aroma.
- Cook shrimp: Add shrimp. Cook until pink and just done, about 3-4 minutes.
- Add coconut milk: Stir in coconut milk, lime juice, and salt. Simmer for 5 minutes.
Notes
- Chef tip: Use fresh ginger for the best flavor
- Best substitution: Use red pepper flakes for extra heat if desired
- Make-ahead: Make the sauce ahead and add shrimp before serving
- Scaling: Double the recipe for a larger crowd
- Troubleshooting: If sauce is too thick, add a splash of water or broth
Storage
- Fridge: 3 days
- Freezer: 1 month
- Oven reheat: Preheat to 350°F. Reheat in a covered dish
- Microwave reheat: Heat in 30-second intervals until warm
- Make ahead: Prepare up to 24 hours in advance
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 1g
- Sodium: 800mg
- Cholesterol: 150mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Curry Shrimp FAQs
Yes, this recipe takes about 20 minutes to make. Cook shrimp and sauté base quickly for best results.
Simmer the sauce longer to reduce it. If it's still too thin, add a slurry of cornstarch and water to thicken.
Yes, canned coconut milk works well. Use full-fat for best flavor and texture.
No, this recipe is best made on the stovetop. Air fryer is not ideal for making curry sauces.
You can substitute chicken, tofu, or scallops. Adjust cooking time accordingly.
A Warm Final Note
I can’t wait for you to try Easy Coconut Curry Shrimp and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
