Coconut Shrimp Curry

Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: ½ ½ teaspoon kosher salt; ¼ ¼ teaspoon ground black pepper; ⅛ ⅛ teaspoon cayenne pepper; 2 2 tablespoons freshly squeezed lemon juice; 1-2 1-2 pounds large or extra-large shrimp; 1 1 tablespoon canola oil; 1 1 medium red or yellow onion; 1 1 teaspoon ground pepper; 1 1 tablespoon minced fresh ginger; 1 1 tablespoon kosher salt; 2 2 cloves garlic; 2 2 teaspoons ground coriander; ½ ½ teaspoon Turmeric; 1 1 teaspoon curry powder; 1 (14.5-ounce) 1 (14.5-ounce) can diced tomatoes; 1 1 can coconut milk; 1 1 cup chopped fresh cilantro; Hot cooked rice for serving

User Reviews

4.7

207 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Course
Main Course
Cuisine
Indian

Coconut Shrimp Curry

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

For the shrimp marinade:

½ ½ teaspoon kosher salt
¼ ¼ teaspoon ground black pepper
⅛ ⅛ teaspoon cayenne pepper
2 2 tablespoons freshly squeezed lemon juice from about 1 lemon
1-2 1-2 pounds large or extra-large shrimp peeled and deveined

For the sauce:

1 1 tablespoon canola oil
1 1 medium red or yellow onion finely chopped
1 1 teaspoon ground pepper
1 1 tablespoon minced fresh ginger from about a 1-inch peeled piece of ginger
1 1 tablespoon kosher salt
2 2 cloves garlic peeled and finely minced
2 2 teaspoons ground coriander
½ ½ teaspoon Turmeric
1 1 teaspoon curry powder
1 (14.5-ounce) 1 (14.5-ounce) can diced tomatoes undrained
1 1 can coconut milk light or regular
1 1 cup chopped fresh cilantro
Hot cooked rice for serving if desired

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Instructions

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade.
Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Notes

Salt: the recipe calls for 1 tablespoon kosher salt which is how I make it and love it, however, several commenters have indicated the salt factor was too much for them so if you are worried about saltiness, start with half as much and work up from there.

Nutrition Information

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Serving 1 Serving Calories 303kcal (15%) Carbohydrates 8g (3%) Protein 33g (66%) Fat 17g (26%) Saturated Fat 12g (60%) Cholesterol 243mg (81%) Sodium 1646mg (69%) Fiber 2g (8%) Sugar 3g (6%)