Coconut Shrimp Curry
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Coconut Shrimp Curry
Description
The Coconut Shrimp Curry starts by marinating peeled and deveined shrimp with lemon juice and spices including cayenne and black pepper, which infuse slight heat and acidity. The sauce is made by sautéing onions, garlic, and fresh ginger with turmeric, curry powder, ground coriander, black pepper, and salt, creating a warm and earthy base. Adding diced tomatoes and coconut milk builds a creamy texture and mild sweetness, balancing the spices. The shrimp cook quickly in the simmering sauce until pink and tender.
This curry is served hot over cooked rice, which helps soak up the flavorful sauce. It works well as a main dish for dinner or lunch, with fresh cilantro or parsley adding brightness and herbal notes at serving.
For storage, cool the curry completely before sealing it in an airtight container. It keeps refrigerated for up to three days, or can be frozen for up to three months. When reheating, stir well for even warmth. The curry should be reheated gently to maintain the shrimp’s tender texture.
Ingredients
For Shrimp Marinade
- 1 pound Shrimp peeled and deveined, extra-large
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 2 tablespoon lemon juice
For the sauce
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- ½ teaspoon black pepper freshly ground
- ½ teaspoon salt or to taste
- ½ teaspoon Turmeric
- 2 teaspoon ground coriander
- 1 teaspoon curry powder
- 14½ ounce diced tomatoes
- 13½ ounce coconut milk
- 2 tablespoon cilantro for garnish (or parsley)
- rice cooked, for serving
Instructions
- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Notes
- Refrigerate curry in an airtight container for up to 3 days.
- Freeze fully cooled curry in a shallow container for up to 3 months for longer storage.
- Stir well when reheating to ensure even temperature and prevent separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 258kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 598mg | 25% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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