5 from 84 votes
Super Easy Coconut Curry Shrimp
This recipe combines peeled and deveined shrimp simmered in a lightly spiced coconut curry sauce made with onion, garlic, fresh ginger, curry powder, garam masala, fish sauce, and coconut milk. The sauce develops on the stove to a balanced savory and creamy consistency, while the shrimp adds tenderness and a mild seafood flavor. Fresh cilantro adds herbaceous brightness as a final garnish. It is served best over rice to complement the curry sauce and provide a filling meal component.
Total Time
20 mins
Servings:
4
Calories:
334 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 334
% 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.