Go Back
–+ servings
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.
Print Recipe
5 from 71 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 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner
Cuisine: Indian
Keyword: coconut shrimp curry, curry, shrimp curry
Servings: 4 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

SHRIMP:

  • 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.

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

Tip: Serve with garlic butter rice and super soft Naan bread to mop up the curry sauce!

Nutrition

Calories: 440kcal | Carbohydrates: 18g | Protein: 20g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 1.837mg | Potassium: 743mg | Fiber: 3g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 6mg