This quick and easy coconut shrimp curry recipe is perfect for a weeknight meal. Takes only one pot and only 30 minutes, and that starts with frozen shrimp!
Coconut Shrimp Curry is one of those quick and easy weeknight dishes. Unvarnished, but so satisfying. This shrimp curry also comes in handy if, like me, you happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can make this whole coconut shrimp curry dish in 30 minutes or less, and it starts with frozen shrimp!
Choose coconut milk for this shrimp curry recipe
While working on this recipe, I made a momentous discovery. The first batch we made ended up being too thick, so we figured why not use light coconut milk instead? catastrophe. It tasted awful.
We then did a taste test comparing regular coconut milk to the light variety in their cans. The regular coconut milk was lovely, rich and coconut-y. The light coconut milk? Coconut flavored milk of magnesia.
Therefore, if you’re even considering using light coconut milk for this recipe, I recommend that you do a taste test before preparing the sauce. Simply pull out half a spoonful from an opened can. Compare it to regular coconut milk. You want the best tasting coconut milk for that shrimp curry recipe, or any recipe that calls for it!
What to do with leftover coconut milk?
This recipe calls for 1 cup of coconut milk so you have some left over in the can. We have suggestions on how to keep the rest from going to waste.
CONTINUE READING:
More quick and easy shrimp recipes
- Shrimp, scampi
- Grilled shrimp with lemon and pepper couscous
- Grilled garlic shrimp skewers
- Sheet Pan Shrimp and Asparagus
- Shrimp Pasta Salad
From the editors of Simply Recipes
Easy Coconut Shrimp Curry
To thaw frozen shrimp, place shrimp in a large bowl and cover with cold, lightly salted water. Add a few ice cubes. Let sit for 15 minutes until thawed.
This is an easy shrimp curry recipe. Please feel free to dress it up. Add chopped celery or bell pepper to the onions and/or fresh ginger or diced tomatoes. Experiment with the curry spices you use.
ingredients
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1 tablespoon olive oil
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1 Cup finely chopped Onion
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1/2 teaspoon easy yellow curry powder
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prize ground cardamom or the seeds of 1 cardamom pod, crushed
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1/2 teaspoon kosher salt
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1 Cup well shaken can coconut milk (use normally, not light)
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1/4 Cup water
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1 lb raw, peeled, deveined shrimp (with or without tail)
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Coriander, for garnish
method
If you’re using frozen shrimp and haven’t thawed them yet, do so while you prepare the sauce. The shrimp will be thawed and ready to cook when the sauce is ready.
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Sauté onion and spices:
Heat olive oil in a medium-sized skillet over medium-high heat. Add the chopped onion. Cook until translucent, about 5 minutes. Add curry powder, cardamom and salt. Cook for 2 more minutes.
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Add coconut milk and water:
Add coconut milk and water, simmer for 5 to 10 minutes.
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Add shrimp:
Add the shrimp to the curry sauce and spread evenly in the pan. Simmer for 5 minutes, stirring occasionally, until the shrimp have gone from gray to pink in color and are just cooked through. Do not overcook or the shrimp will become rubbery.
Serve with coriander for garnish. Serve with basmati rice or even better coconut basmati rice.
| nutritional information (per serving) | |
|---|---|
| 302 | calories |
| 18g | Fat |
| 9g | carbohydrates |
| 28g | protein |
