Shrimp Curry

This flavorful Shrimp Curry recipe is a weeknight dinner dream! Juicy shrimp simmered in a rich, coconut cream curry sauce that is creamy, comforting and full of bold flavor. Ready in about 30 minutes, this curry shrimp is perfect served over rice with a squeeze of lime!

Love shrimp recipes? You’ll want to try my Honey Walnut Shrimp, Shrimp Nachos and Shrimp Foil Packets next!

Shrimp Curry Recipe

This easy Curry Shrimp has quickly become a family favorite in our house. The shrimp are perfectly tender and the coconut cream sauce is so creamy and rich – it’s hard to resist. The sweetness of the red bell pepper and the mild spiciness of the curry powder create a delicious balance of flavors that everyone loves. The rice soaks up all that flavorful sauce, making it the ideal complement to the curry.

This curry and shrimp recipe is the kind of dish that brings the whole family to the table and ends with everyone asking for seconds. There’s something so satisfying about seeing everyone enjoy a meal that’s both delicious and nutritious. This Coconut Shrimp Curry has become a regular in our dinner rotation, as it’s quick and easy to make on those busy weeknights!

Why You’ll Love This Recipe

This creamy Shrimp Curry is the perfect mix of rich, savory flavors that are both satisfying and indulgent. Whether you’re preparing it for a busy weeknight or a special dinner, this curry is always a crowd-pleaser. Here’s why you’ll love it:

• Quick & Simple: With just a few ingredients and easy steps, this dish comes together in under 30 minutes! It’s ideal for those busy nights.
• Rich & Flavorful: The combination of curry powder, coconut cream and garlic creates a beautiful flavor that your tastebuds will love.
• Family-Friendly: The mild heat and creamy texture make this curry a dish that even the pickiest eaters will enjoy, especially when you pair it with fluffy rice.

How to Make Shrimp Curry

Quick and flavorful, this shrimp curry is loaded with the perfect combination of tender shrimp, sautéed shallots, red bell pepper, and a creamy coconut sauce. Serve it over fluffy rice for a meal that’s simple to prepare yet full of comforting, vibrant flavors!

As always, you can find the full printable recipe card at the end of this post.

1. Blot shrimp dry with a paper towel.
2. Toss the shrimp with curry powder and place in the refrigerator.
3. Saute shallots and red bell pepper with oil for 2 to 3 minutes.
4. Add garlic, curry powder and salt, and cook for an additional minute.
5. Stir in the coconut cream until combined.
6. Bring to a boil, reduce the heat to low, simmer for 8 to 10 minutes.
7. Add in the shrimp.
8. Cook for 2 to 4 minutes (depending on the size of the shrimp).
9. Serve with rice and garnish with fresh parsley and lime if desired.

Storage Information

Store leftover shrimp curry in an airtight container in the refrigerator for up to 2-3 days. Reheat the curry gently over low heat on the stove or in the microwave until it is warmed through.

Variations to Try

• Add a chopped chili pepper or a dash of cayenne pepper for an extra kick of heat.
• Add extra vegetables like spinach, peas, carrots, or zucchini for more texture and nutrition. You can toss them in along with the red bell pepper and shallots.
• Stir in a can of crushed tomatoes along with the coconut cream for a slightly tangy twist.
• Combine shrimp and chicken for a mixed protein option. Cook the chicken first, then add the shrimp for the last few minutes of cooking.
• Increase the lime flavor by adding lime zest to the sauce.
• For a lighter version, use coconut milk instead of coconut cream for a thinner, less rich sauce.

Can I use frozen shrimp?

Yes! Just make sure to thaw the shrimp according to the package instructions before cooking. The best method is to thaw them overnight in the refrigerator or quickly under cold running water.

How can I make this curry spicier?

For extra heat, add a chopped chili pepper, a pinch of cayenne, or extra curry powder. You can also drizzle some sriracha or chili oil on top before serving.

Trish’s Tips

• If possible, use fresh or frozen shrimp instead of pre-cooked shrimp. Fresh shrimp will absorb the flavors better and have a more tender texture.
• Shrimp cook quickly! Once they turn opaque and pink, they’re done. Overcooking will make them tough and rubbery.
• If you prefer a milder curry, use less curry powder or add a bit of extra coconut cream. If you love spice, add a chopped chili pepper or a dash of cayenne.
• Simmer the coconut cream long enough for the sauce to develop a rich, thick texture. If it’s too thin, let it reduce a little longer.
• A squeeze of lime at the end brightens the dish and balances the richness of the coconut cream. Don’t skip it!