Coconut curry shrimp features flavor-packed coconut curry with tender jumbo shrimp served over fluffy white rice. I love this easy-to-make entrée because it comes together in one skillet in just under 30 minutes! It’s one of my favorite summertime meals. The fusion of deep spices combined with shrimp, shallots, peppers, garlic, and coconut cream makes this dish so flavorful!
Recreating my favorite takeout dishes has been a fun hobby of mine for some time now. This coconut curry shrimp took quite a bit of experimenting, but I’m so happy with how it turned out. It’s rich, creamy, and chock full of spice!
Tips for Beginners
- The quality of your curry powder will be very important in this dish. I used Morton & Basset and it worked well. I also recommend using a yellow curry powder instead of a red one if you have the option.
- I recommend using Thai Kitchen for the coconut cream in this recipe. If you use another brand be sure that it is full-fat coconut cream.
- If you’d like your curry thicker, dissolve 2 teaspoons of cornstarch in 1 tablespoon of cold water, then add the slurry to your sauce. Let simmer for a minute or two until thickened.
Coconut Curry Shrimp Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 12 ounces extra-large raw shrimp peeled and deveined, tail-on or off (1 bag)
- 3 tablespoons curry powder divided
- 2 tablespoons avocado oil
- 3 ounces shallots diced (about 2 medium shallots)
- 1 red bell pepper chopped
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 13.5 ounces coconut cream (1 can)
- Fresh minced parsley optional, for garnish
- Lime wedges optional, for garnish
- Steamed white rice optional, for serving
Instructions
- Thaw the shrimp according to the package directions and then blot dry with a paper towel.12 ounces extra-large raw shrimp
- In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now.3 tablespoons curry powder
- In a large skillet, heat up the avocado oil over medium-high heat.2 tablespoons avocado oil
- Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.3 ounces shallots, 1 red bell pepper, 2 teaspoons minced garlic
- Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant.1 teaspoon kosher salt
- Pour in the coconut cream and stir until completely combined.13.5 ounces coconut cream
- Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
- Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
- Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.Fresh minced parsley, Lime wedges, Steamed white rice
Becky’s Tips
- You can substitute another size of raw shrimp, but be aware that the cooking time may vary. Increase the cooking time for larger shrimp and decrease it for smaller shrimp. You can also use shrimp with the tail removed if you prefer.
- Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally. More than likely if you aren’t sure, the shrimp is finished cooking.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Coconut Curry Shrimp Step-by-Step
Thaw the Shrimp: Thaw 12 ounces of extra-large raw shrimp according to the package directions and then blot dry with a paper towel.
Season the Shrimp: In a shallow bowl, toss together the shrimp and 1 tablespoon of curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
Sauté the Veggies: In a large skillet, heat up 2 tablespoons of avocado oil over medium-high heat. Once hot, add in 3 ounces of diced shallots, 1 chopped red bell pepper, and 2 teaspoons of minced garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
Season the Veggies: Sprinkle in the remaining 2 tablespoons of curry powder and 1 teaspoon of kosher salt and cook for an additional 1 minute or until the spices are very fragrant.
Add the Coconut Cream: Pour in 13.5 ounces (1 can) of coconut cream and stir until completely combined.
Simmer the Curry: Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
Cook the Shrimp: Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
Serve with Rice: Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.
How to Store and Reheat
Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.
Freeze shrimp in coconut curry in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
When I serve this coconut curry shrimp, I don’t want to waste a single drop of the delicious sauce! I usually soak it up with some steamed white rice. I also like to make some fresh naan to help scoop up anything the rice doesn’t catch!
