Coconut Curry Shrimp Recipe

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Tender shrimp in a creamy coconut curry makes a flavorful and easy meal!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time12

Total Time17

Course: Dinner

Cuisine: Indian

Servings: people

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

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.