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Creamy Coconut Curry Shrimp

creamy coconut curry shrimp - featured image
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A quick and easy tropical dinner featuring tender shrimp in a rich, creamy coconut curry sauce served over fluffy jasmine rice. This flavorful dish balances warming spices with fresh lime for a comforting yet bright meal.

Ingredients

Scale
  • 1 pound medium or large shrimp, peeled and deveined
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small yellow or white onion, finely chopped
  • 1 tablespoon tomato paste
  • Zest and juice of 1 fresh lime
  • A handful fresh cilantro, chopped (optional)
  • 2 tablespoons vegetable oil or coconut oil
  • Salt and pepper to taste
  • 1 ½ cups jasmine or basmati rice

Instructions

  1. Prep your ingredients: peel and devein shrimp if needed, mince garlic, grate ginger, finely chop onion, zest and juice lime, and rinse rice under cold water until clear.
  2. Cook the rice: combine 1 ½ cups jasmine rice with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Toast spices and sauté aromatics: heat 2 tablespoons oil in a large skillet over medium heat. Add curry powder and stir constantly for about 1 minute until fragrant. Add onion, garlic, and ginger; sauté until onion is translucent and soft, about 3-4 minutes.
  4. Add tomato paste and coconut milk: stir in tomato paste and cook for 1 minute. Slowly pour in coconut milk, stirring to combine, and bring to a gentle simmer.
  5. Cook the shrimp: add shrimp in a single layer. Cook without stirring for 2 minutes, then gently flip each shrimp. Cook another 2-3 minutes until shrimp are opaque and pink. Avoid overcooking.
  6. Finish with lime and season: remove skillet from heat. Stir in lime zest and juice, then season with salt and pepper to taste. Add a splash of water or broth if sauce is too thick.
  7. Serve: spoon creamy coconut curry shrimp over jasmine rice and garnish with chopped cilantro.

Notes

Toast the curry powder in oil before adding coconut milk to deepen flavor. Avoid overcrowding the pan when cooking shrimp to prevent steaming. Cook shrimp just until opaque and pink to avoid rubbery texture. Add fresh lime zest and juice at the end to brighten the dish. Leftovers keep well refrigerated for 2 days and freeze up to 2 months (without rice).

Nutrition

Keywords: coconut curry shrimp, creamy shrimp curry, tropical dinner, easy shrimp recipe, coconut milk curry, quick dinner, weeknight meal

Find it online: https://yumnode.com/creamy-coconut-curry-shrimp-recipe-easy-flavorful-tropical-dinner-idea/