Servings
Font
Back
Easy Shrimp Curry
4.9 from 63 votes

Easy Shrimp Curry

Easy Shrimp Curry simmers raw shrimp in a fragrant sauce made from coconut milk, avocado oil, onion, garlic, ginger, and curry powder. The dish finishes with fresh basil or cilantro, resulting in a creamy, mildly spiced curry with tender shrimp. This recipe provides a balanced and flavorful seafood curry suitable for serving over rice or alone for a quick meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 452 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 (13.5-ounce) can coconut milk full-fat
  • 2 tablespoons avocado oil or refined coconut oil
  • 1 onion finely chopped; 6 ounces, medium
  • 1 teaspoon kosher salt see notes below, Diamond Crystal brand
  • 1 tablespoon garlic minced, fresh
  • 1 tablespoon ginger root minced, fresh
  • 1 tablespoon curry powder
  • 1.5 pound Shrimp medium or large, peeled and deveined, raw
  • 2 tablespoons basil chopped; or cilantro, fresh leaves

Instructions

    Cup of Yum
  1. Shake the coconut milk well. Open the can and stir until smooth, or transfer the can's contents to a bowl and whisk until smooth. Set aside.
  2. In a large saucepan, heat the avocado oil over medium-high heat, for about 2 minutes.
  3. Add the onion and kosher salt and cook, stirring often, until the onion is soft, for about 5 minutes.
  4. Add the garlic, ginger, and curry powder. Cook, stirring, for 1 more minute.
  5. Stir in the coconut milk. Bring to a gentle boil over medium-high heat.
  6. Add the shrimp and cook, uncovered, occasionally stirring gently, until the shrimp is pink and opaque, for about 5 minutes.
  7. Garnish with basil or cilantro, and serve.

Notes

  • Use half the amount of salt if substituting Diamond Crystal Kosher Salt with Morton kosher salt or other salts.
  • Store fresh basil wrapped in a dry paper towel inside a plastic bag in the vegetable drawer to preserve freshness for up to two days.
  • Shake coconut milk well before opening and stir thoroughly to recombine separated fat for a smooth sauce.
  • Keep leftovers refrigerated in an airtight container for up to 3 days and reheat gently at half power to avoid overcooking.
  • Freezing the curry is not recommended as texture and flavor may be affected.

Nutrition Information

Serving 0.25recipe Calories 452kcal (23%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 17g (85%) Sodium 560mg (23%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 452

% Daily Value*

Serving 0.25recipe
Calories 452kcal 23%
Carbohydrates 11g 4%
Protein 36g 72%
Fat 28g 43%
Saturated Fat 17g 85%
Sodium 560mg 23%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.