Name: Coconut Shrimp Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 2 tablespoons olive oil (divided); 1 medium yellow onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced or grated; 1 inch fresh ginger, minced or grated; 2 teaspoons curry powder; 1 teaspoon kosher salt (divided); 1 teaspoon red pepper flakes; ½ teaspoon ground black pepper; 14.5 ounces coconut milk (1 can); 14.5 ounces canned diced tomatoes (1 can); 1 pound shrimp, peeled and deveined; Chopped fresh herbs (such as cilantro or parsley); Slices of lime; Slices of red chilis or jalapeños

Print Recipe· 4.1 from 13 reviews

There is nothing quite like a warm, fragrant bowl of curry to hit the spot, and this Coconut Shrimp Curry Recipe is a true star among them. The rich creaminess of coconut milk blends beautifully with bright, aromatic spices and tender shrimp, creating a dish that feels both comforting and exotic. Whether you’re treating yourself on a cozy night in or impressing friends at a casual dinner, this recipe is delightfully simple to prepare yet impressive in every bite. It’s the perfect balance of sweet, spicy, and savory that will have you craving it again and again.

Ingredients You’ll Need

The image shows seven bowls with different ingredients placed on a white marbled surface. There is a large white bowl at the top left filled with raw gray shrimp with tails on. To the right of it, a small clear bowl contains finely chopped light yellow garlic. Below that, a medium clear bowl holds bright red chopped bell peppers. Below the shrimp bowl, a medium clear bowl is filled with white, bubbly coconut milk. Next to that, a medium clear bowl contains finely chopped white onions. At the bottom left, a small clear measuring cup holds light golden oil. Next to it, a small white bowl has a mix of spices including black and white pepper, crushed red pepper, salt, and yellow curry powder. To the bottom right, a medium clear bowl contains red diced tomatoes in juice. photo taken with an iphone --ar 4:5 --v 7

The magic of this Coconut Shrimp Curry Recipe lies in its straightforward, fresh ingredients. Each one is crucial for layering flavors that taste as vibrant as they look. From the mellow sweetness of the onion and bell pepper to the zing of fresh ginger and warming spices, everything works harmoniously to give this dish its unforgettable character.

2 tablespoons olive oil (divided): Helps sauté the aromatics and build the curry’s base with subtle richness.
1 medium yellow onion (diced): Adds a mild sweetness and lovely texture to the sauce.
1 red bell pepper (diced): Provides vibrant color and a gentle crunch for contrast.
2 cloves garlic (minced or grated): Infuses the curry with depth and warmth.
1 inch fresh ginger (minced or grated): Gives a zesty, refreshing bite that brightens the dish.
2 teaspoons curry powder: The heart of the flavor profile, delivering spice and earthiness.
1 teaspoon kosher salt (divided): Enhances all the flavors, balanced throughout cooking.
1 teaspoon red pepper flakes: Adds just the right amount of heat without overwhelming.
½ teaspoon ground black pepper: Brings a subtle sharpness to the curry.
14.5 ounces coconut milk (1 can): Creates a luxuriously creamy texture that mellows the spices.
14.5 ounces canned diced tomatoes (1 can): Offers acidity and a fresh tomato brightness to balance the coconut.
1 pound shrimp (peeled and deveined): The star protein, succulent and quick to cook.
Optional fresh herbs, lime slices, and red chilis or jalapeños: For topping, adding extra freshness, zing, and heat.

How to Make Coconut Shrimp Curry Recipe

Step 1: Sauté the Aromatics

Begin by heating one tablespoon of olive oil over medium heat in a large skillet. Toss in the diced onion and cook until translucent, about 3 to 4 minutes—a foundational step that softens the onion’s sharpness and starts building your flavor base. Next, add the diced red bell pepper and continue cooking for another 3 minutes to slightly tenderize it while preserving its lovely red color. Finally, stir in the minced garlic and fresh ginger, cooking and stirring continuously for 30 seconds to release their enticing aromas.

Step 2: Spice It Up

Sprinkle in the curry powder, kosher salt, red pepper flakes, and ground black pepper. Stir everything together for about 30 seconds to toast the spices gently. This awakens their essential oils and ensures your curry will be fragrant and full-bodied without overpowering the delicate shrimp.

Step 3: Create the Sauce

Pour in the coconut milk and canned diced tomatoes, stirring thoroughly to combine into a smooth, creamy sauce with bold color and flavor. The coconut milk gives the dish its signature richness, while the tomatoes add a subtle tang that cuts through the creaminess perfectly.

Step 4: Cook the Shrimp

Gently nestle the peeled and deveined shrimp into the sauce, stirring carefully to coat each piece. Then, turn up the heat slightly to bring the mixture to a low boil. Reduce the heat and let it simmer for 10 minutes, allowing the shrimp to cook through and the flavors to marry beautifully. Give it an occasional stir to keep everything well mixed and prevent sticking.

Step 5: Finish and Garnish

Once your shrimp are perfectly cooked and tender, turn off the heat. If you like, sprinkle freshly chopped herbs, such as cilantro or parsley, and add lime slices or thinly sliced red chilis or jalapeños for an extra pop of color and flavor. These final touches add brightness, freshness, and a little heat customization to your Coconut Shrimp Curry Recipe.

How to Serve Coconut Shrimp Curry Recipe

A round white pot with red handles holds a creamy orange soup filled with plump shrimp and chunks of red bell pepper. Small bits of green herbs are scattered throughout the soup, and two thin lime slices float on the surface near the edge of the pot. A shiny silver spoon rests inside the pot, partially submerged in the soup on the right side. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping your Coconut Shrimp Curry Recipe with freshly chopped herbs like cilantro, fragrant mint, or basil elevates the dish’s aroma and flavor. Lime slices lend a tangy brightness, while thin slices of chili or jalapeño deliver a lively kick. These garnishes not only beautify your meal but also allow each bite to burst with layered complexity.

Side Dishes

This curry pairs wonderfully with steamed white or brown rice, providing a simple, neutral bed that soaks up every bit of the luscious sauce. For added texture and nutrition, consider serving alongside a light cucumber salad or naan bread. These sides balance the rich, spicy elements and complete the meal perfectly.

Creative Ways to Present

Feel like shaking things up? Try serving this Coconut Shrimp Curry Recipe in individual coconut shells for an island-inspired presentation that will wow your guests. You can also spoon the curry over roasted cauliflower steaks for a low-carb option or tuck it into warm pita pockets topped with fresh greens for a handheld curry experience. The possibilities are as fun as they are delicious.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Coconut Shrimp Curry Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen with time, making for even tastier next-day meals. Just be sure to cool the curry completely before refrigerating to maintain freshness and safety.

Freezing

You can freeze this shrimp curry, but it’s best to do so before adding the shrimp. Coconut milk sometimes separates when frozen and reheated, and shrimp can become rubbery. To freeze, store the sauce separately in a freezer-safe container for up to one month. When ready to eat, thaw and add freshly cooked shrimp for the best texture.

Reheating

To reheat, warm the curry gently in a saucepan over medium-low heat, stirring frequently to keep it smooth and creamy. If the sauce looks too thick, add a splash of water or coconut milk to loosen it up. Avoid reheating shrimp for too long to prevent toughness—add them fresh or warm leftovers just until heated through.

FAQs

Can I use frozen shrimp for this Coconut Shrimp Curry Recipe?

Absolutely! Just thaw the shrimp completely before cooking to ensure they cook evenly and maintain their tender texture. Frozen shrimp are a convenient option and work just as well.

Is it possible to make this curry vegan or vegetarian?

Yes, you can substitute the shrimp for firm tofu, chickpeas, or your favorite vegetables like cauliflower or sweet potato. These alternatives absorb the curry flavors beautifully.

How spicy is this Coconut Shrimp Curry Recipe?

The recipe has a mild to medium heat from the red pepper flakes and optional chilis, but you can adjust the spice level up or down based on your preference by changing the amount of chili or omitting it altogether.

Can I use fresh tomatoes instead of canned diced tomatoes?

Certainly! Use about two medium ripe tomatoes, diced, but keep in mind canned tomatoes provide consistent acidity and juiciness which help balance the curry’s richness. If using fresh, simmer a bit longer to let them break down.

What can I serve alongside the curry for a complete meal?

Steamed rice or warm naan bread is traditional, but roasted vegetables, a crisp salad, or even simple quinoa can all complement the curry and create a well-rounded dinner.

Final Thoughts

This Coconut Shrimp Curry Recipe is one of those delightful dishes that feels both effortlessly elegant and thoroughly comforting. Its vibrant colors, heavenly aromas, and balanced mix of creamy, spicy, and fresh flavors will make it a beloved addition to your recipe collection. I wholeheartedly encourage you to dive in and make this dish your own—it’s a guaranteed winner whether for a weeknight dinner or a special occasion. Enjoy every luscious bite!