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Easy Coconut Shrimp Curry Recipe

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4.3 from 52 reviews

A quick and flavorful Easy Coconut Shrimp Curry recipe bursting with aromatic spices, tender shrimp, and rich coconut milk, perfect for a satisfying meal ready in just 22 minutes.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Spices and Seasonings for Shrimp

  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric (or curry powder)
  • 3/4 teaspoon salt
  • 1/4 teaspoon red chili powder
  • 1 tablespoon cooking oil

Shrimp

  • 1 pound jumbo shrimp (peeled, tails on or off)

Sauce Ingredients

  • 1 1/2 tablespoons oil (divided, includes butter)
  • 1 tablespoon butter
  • 1 onion (finely chopped)
  • 5 cloves garlic (minced)
  • 2 teaspoons minced ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder (or curry powder)
  • 14 ounces can crushed tomatoes (or Passata for a smoother sauce)
  • 1/2-1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon salt
  • 1 1/2 teaspoons brown sugar
  • 13.5 ounces coconut milk (or coconut cream, can)
  • 2 tablespoons fresh cilantro (chopped to garnish)

Instructions

  1. Prepare the shrimp spices: In a bowl, combine garam masala, ground cumin, turmeric, salt, and red chili powder. Toss the peeled shrimp with this spice mixture and 1 tablespoon of oil, ensuring they are well-coated. Set aside to marinate briefly.
  2. Sear the shrimp: Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear the shrimp for about 1 minute on each side until just cooked but not fully done. Transfer shrimp to a plate and set aside.
  3. Cook the onion and aromatics: In the same skillet, heat the remaining oil and butter over medium-high heat. Add the finely chopped onion and sauté until soft and translucent, about 3 minutes, scraping up any browned bits left from the shrimp for added flavor.
  4. Add garlic, ginger, and spices: Stir in minced garlic and ginger, cooking for about 1 minute until fragrant. Add garam masala, cumin, ground coriander, and turmeric powder, stirring occasionally for about 20 seconds to release the spices’ aromas.
  5. Add tomatoes and seasonings: Pour in crushed tomatoes or Passata, add red chili powder, salt, and brown sugar. Stir to combine all ingredients well.
  6. Simmer with coconut milk: Pour in the coconut milk or cream and let the sauce simmer gently on medium heat, stirring occasionally until it slightly thickens, approximately 4 minutes.
  7. Finish cooking shrimp: Return the seared shrimp to the sauce. Cook together for about 1 more minute, allowing the shrimp to fully cook through and warm evenly with the sauce.
  8. Serve and garnish: Remove from heat immediately. Garnish the curry with freshly chopped cilantro. Serve hot with fresh garlic butter rice and homemade naan bread for a complete, delicious meal.

Notes

  • Adjust red chili powder to your preferred spice level, starting with less and adding more if desired.
  • Using Passata instead of crushed tomatoes will result in a smoother sauce texture.
  • Serving suggestion: pair with garlic butter rice and homemade naan for an authentic experience.
  • You can substitute jumbo shrimp with smaller shrimp but adjust cooking time accordingly to avoid overcooking.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on stovetop.
  • Author: Madelynn
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Halal

Find it online: https://allyumcooks.com/easy-coconut-shrimp-curry-recipe/