This coconut shrimp curry recipe is easy to make, and so SO full of flavor. It’s perfect for meal prep and is the kind of dinner that’ll warm you from the inside out. Serve it over rice or keep it low carb. Here’s everything you need to know about making the best shrimp curry with coconut.
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Ingredients in Coconut Shrimp Curry
- Best shrimp to use: Opt for large shrimp as they’re the hardest to overcook. Tail-off shrimp makes eating significantly easier. Wild caught comes in contact with fewer contaminants, so we always opt for it.
- Best spices: A combination of curry powder, turmeric, cayenne, coriander, and cumin.
- Best sauce: Our sauce is thickened with caramelized onions (grated first), tomato sauce, and coconut milk. This combination prevents the need to blend the sauce while keeping it thick and delicious. You can also take a note from my butter chicken, and instead saute chopped onions, then blend them into a sauce.
What Else Can I Add to Curry?
We absolutely love this shrimp curry recipe as is–the sauce is thick and coats the shrimp well. That said, veggies are a great addition to any curry recipe. If adding vegetables to this coconut shrimp curry, you’ll want to cook them first and add them during the final stages so their liquid doesn’t water down the sauce.
What veggies are good in curry you ask? Thick and sturdy vegetables, such as:
- Bell Peppers
How To Make Coconut Shrimp Curry
The trick to all Indian cuisine is to not skip steps like toasting spices, allowing the sauce to thicken, and grating the onions. They take only a few extra minutes and make all the difference in this shrimp curry with coconut sauce. Here’s your step-by-step guide:
- Toss the shrimp in salt, pepper, and a bit of cumin.
- Saute the onions until brown and liquid has evaporated.
- Add the spices and toast.
- Add the coconut milk and tomato sauce, and simmer until thick.
- Add the shrimp and shrimp marinade, and continue to cook until the shrimp are cooked through.
What Do You Serve With Curry?
Curry is classically served over a bed of rice, with chopped cilantro on top. It’s also delicious in a bowl with naan to sop up extra sauce–for a low carb version, check out my keto naan.
How do you eat curry without carbs? Skip the rice and naan! This coconut shrimp curry certainly doesn’t need it. You can serve it over a bed of cauliflower rice if you’re looking for a similar experience.
How About Leftovers?
Shrimp curry with coconut is one of my favorite recipes for meal prep–the shrimp stay succulent when reheated, and this recipe is super easy to make a double batch of. Here’s how to make the most of your food:
- Store leftovers in the fridge in an airtight container. Be sure to stash rice and extra cilantro separately.
- Reheat in the microwave with a damp paper towel on top to prevent splatter.
- Freeze curry in a large resealable bag with as much air removed as possible.
More Shrimp Recipes
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- 1 Lb Shrimp peeled + deveined
- 1 Teaspoon Kosher Salt divided
- 1/2 teaspoon black pepper
- 3 Teaspoons Curry Powder divided
- 2 tablespoons lime juice
- 2 tablespoons avocado oil or vegetable oil divided
- 1 1/2 cups Yellow onion grated with a box grater (1-2 medium onions)
- 3 Garlic Cloves minced
- 2 Teaspoons Ginger freshly grated
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Ground Coriander
- 1/4 – 1/2 Teaspoon Cayenne Pepper
- 1 13.5 Oz can Full Fat Coconut Milk
- 12 ounces Tomato Sauce
- 2 Tablespoon Fresh Cilantro
- Place shrimp, lime juice, 1/2 teaspoon of salt, 1/2 teaspoon pepper, and 1 teaspoon of curry powder together in a bowl and toss to coat evenly. Set aside as you prep everything else.
- In a large pot over medium heat, add the grated onion and 1/4 teaspoon of salt. Saute until the liquid begins to evaporate, and before the onion starts sticking add the oil. Saute until the onion begins to brown.
- Add the garlic and ginger, the remaining 2 teaspoons of curry powder, cumin, turmeric, coriander, and cayenne pepper. Toast until fragrant, about 2 minutes.
- Add the coconut milk and tomato sauce and continue to stir. Bring to a simmer, and maintain a simmer until the sauce thickens, about 10-12 minutes.
- Add the shrimp and all marinade ingredients, and cook in simmering broth for about 2 minutes, until the shrimp are opaque and cooked through.