Super Easy Coconut Curry Shrimp
User Reviews
5
-
Total Time
20 mins
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Servings
4
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Calories
334 kcal
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Course
Main Course
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Cuisine
Indian
Super Easy Coconut Curry Shrimp
Description
Super Easy Coconut Curry Shrimp features shrimp cooked gently in a coconut milk base infused with curry powder, garam masala, and aromatic aromatics like onion, garlic, and fresh ginger. The sauce, simmered until flavors meld, carries mild heat and a subtle umami note from fish sauce, though this is optional. The cooking method keeps shrimp tender while allowing it to release juices that enrich the sauce. Cilantro freshens the dish as a garnish.
The shrimp offers a firm but delicate texture, coated in a warm curry-spiced sauce that is creamy and not overly thick. The recipe suggests serving the dish immediately over rice, allowing the sauce to be soaked up while balancing the seafood's natural sweetness and spice.
For substitutions, frozen shrimp can be thawed safely before cooking through cold water soaking or rinsing. Full-fat coconut milk enriches the sauce more if preferred. Powdered ginger can replace fresh ginger at one-third the amount. The fish sauce can be omitted if desired, but it adds a depth of umami. Using curry powder alone gives a satisfactory spice base if garam masala is unavailable.
Ingredients
- 2 tablespoons peanut oil
- 1 1/2 cup onion 1 small to medium sized onion, minced
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 1 tablespoons fish sauce
- 1 teaspoon curry powder
- 1 tablespoon garam masala
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- pinch - 1/4 teaspoon crushed red pepper optional
- 1 cup coconut milk light
- 1 ½ pounds Shrimp deveined and peeled, medium-to-large
- ¼ cup cilantro fresh, minced
Instructions
- Heat the oil in a large skillet on medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onions are very tender, but not caramelized. About 2-3 minutes.
- Add the fish sauce and cook stir, and then add curry, garam masala, salt, and pepper and stir.
- Turn up heat to medium-high and add the coconut milk and simmer for 10 minutes.
- Add the shrimp and simmer for another 5 minutes, stirring frequently, until the shrimp turns pink (the shrimp will release liquid that will add to the sauce).
- Garnish with fresh cilantro and serve immediately over rice.
Notes
- Thaw frozen shrimp by soaking in cool water for 15 minutes or rinsing under cool running water for 5 minutes before cooking.
- Full-fat coconut milk can be used instead of light for a richer and creamier curry sauce.
- Powdered ginger can substitute fresh minced ginger at one teaspoon powdered for one tablespoon fresh.
- Fish sauce adds umami flavor but is optional in this recipe and can be omitted without major change.
- If garam masala is not available, using only curry powder still produces a flavorful coconut curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 274mg | 91% |
| Sodium | 606mg | 25% |
| Potassium | 853mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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