Irresistible Coconut Curry Shrimp: Creamy & Spicy in 30 Min

The moment you step into the kitchen with the intention of making Coconut Curry Shrimp, an aroma so intoxicating fills the air that it feels like a mini tropical vacation. Imagine plump shrimp simmering in a creamy, spicy coconut sauce infused with fragrant spices that dance around your senses. It’s not just a meal; it’s an experience, perfect for when you want to impress guests or treat yourself after a long day.

Coconut Curry Shrimp is one of those dishes that brings back memories of hosting friends for dinner and hearing their delighted gasps as they take their first bite. It’s rich, comforting, and undeniably satisfying—ideal for cozy evenings or festive gatherings. Get ready to dive into this flavor-packed recipe that will have everyone asking for seconds.

Sharing this delightful dish with friends sparked enthusiastic applause and requests for the recipe—it was a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Use fresh or frozen shrimp; if frozen, ensure they are thawed before cooking.

• Coconut Milk: Full-fat coconut milk gives the best creamy texture and rich flavor.

• Curry Powder: Choose your favorite blend; I recommend a medium spice level for balanced heat.

• Fresh Ginger: Grate fresh ginger for a zesty kick that brightens up the dish.

• Garlic: Fresh garlic cloves add depth; use at least three cloves for maximum flavor.

• Vegetable Oil: A splash of oil helps sauté the aromatics without burning them.

• Chili Flakes: Adjust according to your heat preference; I like a good dash for extra spice.

• Cilantro: Fresh cilantro leaves bring freshness; sprinkle generously before serving.

• Lime Juice: A squeeze of lime brightens everything up and adds a tangy finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by peeling and deveining your shrimp if they aren’t prepped already. Chop garlic and ginger finely; this will ensure they meld beautifully into the sauce as it simmers.

Sauté Aromatics: In a large skillet, heat vegetable oil over medium heat. Add garlic and ginger, cooking until fragrant—about 1-2 minutes will do! You want them golden but not burnt.

Add Spices and Coconut Milk: Sprinkle in curry powder and chili flakes. Stir quickly for about 30 seconds before pouring in the coconut milk. Watch as it transforms into a velvety sauce that beckons you closer!

Cook the Shrimp: Toss in your shrimp now! Cook until they turn pink and opaque—approximately 5-7 minutes should suffice depending on their size. Give them a gentle stir every now and then to coat them well in that luscious sauce.

Finish with Lime and Cilantro: Just before serving, squeeze fresh lime juice over your creation. Toss in chopped cilantro for that refreshing touch that completes the dish perfectly!

Serving this Coconut Curry Shrimp can feel like unveiling your culinary masterpiece. Pair it with fluffy jasmine rice or warm naan bread to soak up all that creamy goodness—you won’t regret it!

Perfecting the Cooking Process

Start by sautéing the shrimp until pink, then add your coconut milk and spices for optimal flavor infusion. This sequence ensures perfectly cooked shrimp while developing a rich sauce.

Add Your Touch

Feel free to swap shrimp for chicken or tofu. You can also add vegetables like bell peppers or snap peas for extra crunch and nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to keep the shrimp tender and the sauce creamy.

I remember cooking this dish for my family one weekend, and their smiles said it all! They couldn’t believe something so delicious could come together in just 30 minutes.

FAQ

Can I make Coconut Curry Shrimp ahead of time?

Yes, you can prepare the sauce ahead but add shrimp just before serving.

What sides pair well with Coconut Curry Shrimp?

Serve with jasmine rice or quinoa to soak up the creamy sauce beautifully.

Can I freeze Coconut Curry Shrimp?

Freezing is possible; however, shrimp texture may change upon thawing and reheating.

Print

Coconut Curry Shrimp

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• Author: Ethan Brooks
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Indulge in a tropical escape with this Coconut Curry Shrimp recipe. Bursting with flavor, tender shrimp are simmered in a velvety coconut milk sauce infused with spices like ginger and garlic. Perfect for impressing guests or enjoying a cozy night in, this dish comes together in just 30 minutes, making it an ideal choice for busy weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp (fresh or frozen, thawed)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp curry powder
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp chili flakes (adjust to taste)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

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Instructions

1. Prep your ingredients by peeling and deveining the shrimp, and finely chopping the garlic and ginger.
2. In a large skillet, heat vegetable oil over medium heat. Sauté garlic and ginger until fragrant (about 1-2 minutes).
3. Add curry powder and chili flakes; stir for about 30 seconds. Pour in the coconut milk and mix until smooth.
4. Add shrimp to the skillet; cook until they turn pink and opaque (approximately 5-7 minutes). Stir occasionally to coat with sauce.
5. Before serving, squeeze fresh lime juice over the dish and sprinkle with cilantro.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Tropical

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 150mg

Keywords: - Serve over jasmine rice or with warm naan bread to soak up the creamy sauce. - For variations, substitute shrimp with chicken or tofu, and add vegetables like bell peppers or snap peas for extra nutrition.