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Let me introduce you to your new weeknight obsession: this Easy Coconut Shrimp Curry. We’re talking plump, juicy shrimp swimming in the most unbelievably silky, aromatic coconut milk sauce you can imagine. This isn’t just any quick shrimp curry; it’s the one that will have you cancelling your takeout order for good. Trust me, you’ll be licking your plate clean!
Ready to fall completely in love with a 20-minute meal?
Why You’ll Fall For This Curry
This Easy Coconut Shrimp Curry delivers restaurant-quality flavour in record time. The secret lies in blooming aromatics from scratch for a taste no jar can match, then using rich, full-fat coconut milk for that unbelievably creamy finish. It’s a one-pan wonder ready in under 20 minutes, with shrimp added at the very end to guarantee they turn out perfectly plump and tender every single time.
Everything You Need For Curry Perfection
You only need a few pantry staples to make these perfectly crispy Coconut. This is where the magic begins! We’re building layers of deep, aromatic flavour using a powerhouse blend of spices you likely already have in your pantry.
- Garam Masala: This aromatic spice blend is the heart of our curry. Using it on both the shrimp and in the sauce builds layers of incredible warmth and flavour.
- Full-Fat Coconut Milk: This is non-negotiable for a truly creamy, luscious sauce. Use canned, full-fat coconut milk—the lighter carton versions just won’t deliver that same restaurant-quality richness.
- Crushed Tomatoes vs. Passata: Your choice for texture! Use crushed tomatoes for a more rustic sauce, or go with Passata (tomato purée) if you’re craving something incredibly smooth and silky.
- Brown Sugar: Don’t skip this! A touch of brown sugar is the secret to balancing the tomato’s acidity with the warm spices, rounding out the flavour of the entire dish.
Note: Go to the Recipe Note to see a full list of ingredients and measurements.
The Secret To The Best Shrimp Curry
- Season Shrimp: In a bowl, toss the shrimp with all of its designated spices and 1 tablespoon of oil until evenly coated
- Sear Shrimp: Heat the oil in a large skillet over medium-high heat. Sear the shrimp for just 1 minute per side to get a beautiful colour—don’t cook them all the way through! Transfer them to a plate and set aside.
- Sauté Onion: In the same skillet, heat the remaining oil and butter. Fry the onion until soft and translucent (about 3 minutes), scraping up any delicious browned bits from the bottom of the pan.
- Bloom Aromatics: Stir in the garlic and ginger and sauté for 1 minute until fragrant. Add all the sauce spices and cook for another 20 seconds, stirring constantly, until they’re beautifully fragrant.
- Simmer Sauce: Pour in the crushed tomatoes, coconut milk, chili powder, salt, and sugar. Stir well and bring to a simmer. Let it cook for about 4 minutes, allowing the sauce to thicken slightly.
- Add Shrimp: Reduce the heat and stir the seared shrimp back into the sauce. Let them simmer gently for 1-2 more minutes, just until they are pink, plump, and cooked through.
- Garnish: Take the pan off the heat immediately to ensure the shrimp stay perfectly tender. Garnish generously with fresh, chopped cilantro.
- Serve & Enjoy! Plate it up with fluffy rice or warm naan bread, and prepare to fall completely in love with your new favorite curry.
Tip: Serve with garlic butter rice and super soft Naan bread to mop up the curry sauce!
Fallen hard for this curry and now riding a full-on shrimp kick? I get it. Keep the love going with my bright, zesty Shrimp in a Piccata Cream Sauce or the rich, romantic Creamy Sun Dried Tomato Tuscan Shrimp. For pure indulgence, try Shrimp Alfredo with Bacon. Still hungry? Dive into a garlicky Seafood Boil or savor the fresh, herby kick of Chimichurri Lobster Tails. Get ready to fall in love all over again.
FAQs
Absolutely! Frozen shrimp work beautifully here. The most important step is to make sure they are completely thawed before you start. Pat them very dry with a paper towel to get that perfect, beautiful sear.
Yes, this sauce is incredible with chicken! Simply use bite-sized pieces of boneless, skinless chicken breast or thighs. Season and sear the chicken until it’s cooked all the way through, set it aside, and then proceed with the sauce as written.
Leftovers are just as delicious the next day! Store the curry in an airtight container in the refrigerator for up to 3 days. For the best results, reheat it gently on the stovetop over low heat to avoid making the shrimp tough.
Coconut Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined, tails intact
- 1 pinch salt
- 1/2 cup all-purpose flour plain flour
BATTER:
- 1/2 cup all-purpose flour plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1 egg
- 1/2 cup beer substitute with mineral water or soda water – you may need a little extra
COATING:
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup Panko bread crumbs
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp’s back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don’t need to be flat. Season with salt and pepper, set aside.
- In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
- Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
- Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
- In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
- Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
- Serve immediately with sweet chili sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made as written. B est ever was the comment from guests.
Excellent when using a deep fryer.
This sounds like such a delicious recipe! Can these coconut shrimp be baked, like in the oven-fried beer batter recipe, instead of fried?
Hi, can you share the recipe for the sweet chili sauce
Ive made this recipe before and it’s spot on. As for the Sweet Chili Sauce Recipe, I just buy May Ploy at my local greengrocer.
Sweet chili sauce is a product. Find it in the Asian food section; it’s usually in a tall thin bottle (like a stretched out ketchup bottle), but there are some American versions in conventional sauce bottles. HTH
ABSOLUTELY THE BEST! WONDERING IF FRYING IN COCONUT OIL WITH FULL FLAVOR IS BETTER FOR MORE COCONUTY FLAVOR INSTEAD OF EXPELLER (NO COCONUT FLAVOR) …WILL TRY THAT MEXT TIME. ALSO NEXT TIME WILL DO ALL SHRIMP at each step of coating together, meaning dredge all shrimp in flour before drinking all in batter, etc. Otherwise fingers get very gumky.
Tried it. Loved it. I also would like more coconut flavor. Also large shrimp cooked better than jumbo. Best crunch ever!! Used Perrier water. Worked fine. I under slated flour for dredging. Amount of suggested salt would be helpful. Cant wait to make for friends and family. Did freeze shrimp overnight
I never comment on a recipe before but always read the notes. In this case I wanted to say they were delicious. My husband is from Hawaii and this is a treat we have several times each year when we visit. This year we can’t visit and my daughter said they were better than what we get at the Marriott. High praise from her. She is more than picky! Thank you.
Made these yesterday for my mother-in-law’s birthday party — coconut shrimp are one of her favorite appetizers. They were delicious!
Can I baked them instead
Have made many recipes off of this site. This lovely lady is a class act. Made the coconut shrimp tonight. Absolutely fantastic. Make sure you freeze these!! It really is the extra step that makes the difference. I did search other recipes with 5 star ratings but this is the one you need to go with if you have any “cooking sense”. I used frozen raw shrimp already de veined and butterflied. Thawed them out and started the process. Once i had them in the coating i used a little extra pressure to get the coconut and panko to really stick. I buried them in the topping and pressed down then pulled them out and onto a sheet pan. Then into the freezer for about 2 hours. This is a flawless recipe for the best coconut shrimp you didnt even know you were capable of making. 5 stars!!!
I have frozen shrimp can I defrost them and prepare then refeeze and cook them a few days later?
I understand that one should not refreeze defrosted food, especially raw. I saw a similar recipe that said fried shrimp can be cooked and frozen for up to 2 months, then reheated in the oven at 350 for 10 minutes, until thawed and warm. I’m going to try this for New Years Eve and hope they will be crunchy and not overcooked.
I made these tonight using thawed frozen shrimp and they turned out great.
This recipe is fantastic. I made it before as coconut shrimp using perrier. This time I omitted the coconut and used just seasoned 4c panko but used beer this time following same steps. Crispy every time. Really a great recipe.
wowww, I just prepare them as a “gift” to my grandma… no words would make justice to this, soooo good! Thank you!