Easy Coconut Shrimp Curry

A flavor-filled shrimp curry with an aromatic coconut curry sauce cooks in no time from scratch! Shrimp curry in a black skillet with a metal serving spoon.

5 from 73 votes

Easy Coconut Shrimp Curry

A flavour-filled shrimp curry with an aromatic coconut cream sauce cooks in no time from scratch! Forget jarred sauces....this sauce will have you licking your plates clean! Make an incredible dinner with minimal ingredients. You'll be surprised at how GOOD this curry is!

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: Indian

Keyword: coconut shrimp curry, curry, shrimp curry

Servings: serves

Author: Karina

Ingredients

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 1/2 tablespoons oil divided
1 pound jumbo shrimp peeled, tails on or off

SAUCE:

1 tablespoon cooking oil
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 chilli powder adjust to your taste preference
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

US - Metric

Instructions

For the shirmp:

For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.

For the sauce:

Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.

Notes

My Tips for Curry Perfection

The Secret to Perfect Shrimp: This is SO important! To get that beautiful sear, make sure your shrimp are completely dry and your pan is hot. Cook them in a single layer (work in batches if you need to!) for just a minute per side. Remember, they will cook more in the sauce later, and overcooked shrimp are our number one enemy!
Wake Up Your Spices: Don't just dump the ground spices into the sauce! Frying them in the oil for those crucial 20-30 seconds is a step called "blooming," and it's where the real magic happens. It unlocks their deepest, most aromatic flavour and makes your curry taste like it came from a top-tier restaurant.
Full-Fat for Full Flavour: I know I’ve said it before, but it’s worth repeating! Please, please use canned, full-fat coconut milk. It is the non-negotiable secret to getting that unbelievably rich, creamy, and luscious sauce that you’ll be dreaming about later.
Make It Your Own: You are the chef here! If you love a good kick of heat, add a little extra chili powder. If you prefer things milder, start with less. You can always add more at the end until it's just right for you.

Nutrition