Shrimp Curry Recipe

Overhead shot of coconut shrimp bowl served with rice in round white bowl.

No ratings yet

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 coconut Curry Shrimp is a one pan dinner the whole family will love. Perfect served over rice with a squeeze of lime! A wonderfully delicious shrimp recipe that is sure to be on repeat.

Course Main Dish

Cuisine Asian, Indian

Keyword coconut curry shrimp, curry shrimp, shrimp curry, shrimp curry recipe

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 414kcal

Author Trish - Mom On Timeout

Ingredients

12 ounces shrimp raw, extra large or jumbo, peeled, deveined, tail on or off
3 tablespoons curry powder divided
2 tablespoons extra virgin olive oil or any cooking oil
2 medium shallots diced
1 large red bell pepper chopped
2 teaspoons minced garlic
1 teaspoon fine sea salt
13.5 ounces coconut cream 1 can, full fat, I used Thai Kitchen

Serve With (Optional)

steamed white rice

Garnish (Optional)

parsley
lime slices or wedges

Instructions

Thaw shrimp according to the package directions (preferably overnight in the refrigerator). Blot shrimp dry with a paper towel.
12 ounces shrimp
In a medium bowl or large ziploc bag, toss the shrimp with one tablespoon of curry powder until coated. Cover and place in the refrigerator.
3 tablespoons curry powder
In a large skillet, heat the oil over medium high heat. Add the shallots and red bell pepper and saute for 2 to 3 minutes or until the shallots begin to get translucent.
2 tablespoons extra virgin olive oil, 2 medium shallots, 1 large red bell pepper
Add the garlic, remaining two tablespoons of curry powder, and salt and cook for an additional minute or until the spices and garlic are very fragrant.
3 tablespoons curry powder, 2 teaspoons minced garlic, 1 teaspoon fine sea salt
Stir in the coconut cream until combined. Bring to a boil and then reduce the heat to low and. Let simmer for 8 to 10 minutes or until the mixture has thickened to your desired consistency.
13.5 ounces coconut cream
Add in the shrimp and cook for 2 to 4 minutes (depending on the size of the shrimp). The shrimp should be opaque, tails should be pink and curled. Do not over cook.
Serve with rice and garnish with fresh parsley and lime if desired.
steamed white rice, parsley, lime

Notes

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.

Tools and Equipment (affiliate links): Garlic Press

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition