Description
A creamy and flavorful Coconut Shrimp Curry featuring plump shrimp simmered in a rich coconut milk sauce infused with warm spices like turmeric, coriander, and curry powder. Ready in just 25 minutes, this quick and easy skillet dish makes a perfect weeknight meal served over hot rice and garnished with fresh cilantro.
Ingredients
Scale
Shrimp and Marinade
- 1 pound extra-large shrimp (peeled and deveined)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice
Curry Sauce
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon salt (or to taste)
- ½ teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 14½ ounces diced tomatoes
- 13½ ounces coconut milk
To Serve
- 2 tablespoons cilantro (for garnish, or parsley)
- cooked rice
Instructions
- Marinate the Shrimp: In a small bowl, toss the shrimp with ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 tablespoons lemon juice. Cover with plastic wrap and refrigerate for 10 minutes to let the flavors penetrate.
- Sauté Aromatics: While the shrimp marinates, heat 1 tablespoon coconut oil in a medium skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic, fresh ginger, ½ teaspoon black pepper, ½ teaspoon salt (or to taste), turmeric, ground coriander, and curry powder. Cook for an additional minute to release their aromas.
- Simmer Sauce: Add the 14½ ounces diced tomatoes with their juices and 13½ ounces coconut milk to the skillet. Stir to combine and bring the mixture to a boil. Let it cook for about 5 minutes, stirring occasionally, so the sauce thickens slightly and the flavors meld.
- Cook Shrimp: Add the marinated shrimp along with any accumulated juices into the simmering sauce. Cook for about 2 minutes or until the shrimp turns pink and is cooked through, stirring gently to coat the shrimp in the curry sauce.
- Serve: Spoon the coconut shrimp curry over hot cooked rice. Garnish with fresh cilantro or parsley before serving for a bright herbal finish.
Notes
- This Coconut Shrimp Curry is creamy, bold, and ready in just 25 minutes, making it ideal for busy weeknights.
- The shrimp are tender and flavorful from a quick marinade with lemon juice and spices.
- Be careful not to overcook the shrimp; they only need about 2 minutes in the sauce once added.
- Serve immediately over rice to soak up the rich coconut sauce.
- Fresh cilantro or parsley adds a fresh, vibrant contrast to the dish’s warm spices.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 4 g
- Sodium: 598 mg
- Fat: 24 g
- Saturated Fat: 21 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 145 mg
