Name: Coconut Curry Shrimp: Simple, Creamy Delight in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tablespoons extra virgin olive oil (or grapeseed/canola oil); 1 can coconut milk (full-fat for creaminess); 1 medium yellow onion, sliced; 2 cups bell peppers, sliced (mix colors for vibrancy); 3 cloves garlic, minced (can substitute with garlic powder); 1 tablespoon fresh ginger, minced (can substitute with ground ginger); 1 cup potatoes, diced (add towards the end); 2 tablespoons curry powder (adjust to preference); 1 teaspoon ground cumin (can toast whole seeds); 1/4 teaspoon cayenne pepper (for heat); 3 sprigs fresh thyme (or 1 tsp dried thyme); to taste salt; to taste ground black pepper; 1/4 cup fresh cilantro, chopped (for garnishing); 1 cup stock or water (seafood or chicken stock)

As I stirred the pot, the warm aroma of coconut and spices filled my kitchen, instantly transporting me to a vibrant night market. This Easy Coconut Curry Shrimp recipe is my go-to for those evenings when I crave something rich in flavor yet quick to whip up. In just 30 minutes, you’ll have a delicious one-pot meal that’s not only dairy-free but full of succulent shrimp and fresh veggies. It’s perfect for those busy weeks when you want to skip the fast food and bring something nourishing and comforting to the table. Trust me, this dish will become a family favorite in no time. Ready to dive into a bowl of creamy, spiced delight? Let’s get cooking!

Why is Coconut Curry Shrimp So Special?

Quick Preparation: In just 30 minutes, you can serve a delightful one-pot meal, perfect for busy weeknights or unexpected guests.

Rich, Creamy Flavor: The creamy coconut milk beautifully melds with fragrant spices, bringing a warmth that envelops the palate.

Dairy-Free Delight: This recipe is a great option for those avoiding dairy, yet still craving something luxurious and satisfying.

Versatile Ingredients: With the option to swap in various proteins like chicken or tofu, or seasonal veggies like zucchini, it’s adaptable to your taste buds.

Crowd-Pleasing Appeal: Perfect for family dinners, this dish is sure to impress everyone. Pair it with jasmine or basmati rice for a complete meal.

If you’re looking for more delicious seafood recipes, check out my Baked Cod in Creamy Coconut Lemon Sauce or Seafood Lasagna with Shrimp and Crab for variety in your dinner rotation!

Coconut Curry Shrimp Ingredients

For the Shrimp

Shrimp – ensure you use large or jumbo, peeled and deveined for the best texture.

For the Sauce

Extra Virgin Olive Oil (EVOO) – ideal for sautéing veggies and spices; grapeseed or canola oil work too.
Coconut Milk – choose full-fat for a rich and creamy consistency in your Coconut Curry Shrimp.

For the Vegetables

Yellow Onion – adds sweetness, sliced for better presentation.
Bell Peppers – sliced into strips for crunch; feel free to mix colors for added vibrancy.
Garlic – minced for a flavor boost; can substitute with garlic powder (1/4 tsp per clove).
Fresh Ginger – provides warmth and fragrance; ground ginger (1/4 tsp) can replace fresh.
Potatoes – cut into chunks; add them towards the end to avoid overcooking.

For the Spices

Curry Powder – use Mild Jamaican Curry Powder, adjusting to your spice preference.
Ground Cumin – earthy flavor; consider toasting whole seeds for enhanced aroma.
Cayenne Pepper – adds heat; substitute with diced scotch bonnet for extra kick.
Fresh Thyme Sprigs – for aromatic depth; 1 tsp dried thyme can be a good substitute.

For the Finish

Salt & Ground Black Pepper – essential for seasoning; adjust according to taste.
Fresh Cilantro – for garnishing and flavor vibrancy; parsley can be used if preferred.
Stock or Water – seafood or chicken stock enhances the overall flavor blend.

Step‑by‑Step Instructions for Coconut Curry Shrimp

Step 1: Season Shrimp
In a mixing bowl, combine the peeled and deveined shrimp with salt, black pepper, and 2 tablespoons of curry powder. Mix thoroughly to ensure the shrimp are evenly coated. Cover the bowl with plastic wrap and refrigerate for about 10 minutes to allow the flavors to meld while you prepare the other ingredients.

Step 2: Sauté Onions & Peppers
Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the sliced yellow onion and bell peppers, stirring regularly. Sauté for 5–8 minutes, or until the vegetables are soft and slightly caramelized, filling your kitchen with a wonderful aroma.

Step 3: Cook Garlic & Ginger
Add the minced garlic and fresh ginger to the pot, stirring continuously for about 2 minutes. You want to cook them just until they become fragrant but not browned, allowing their flavors to release into the sautéed onions and peppers, forming a delicious base for your Coconut Curry Shrimp.

Step 4: Fry Spices
Lower the heat to medium and add the remaining curry powder, ground cumin, and cayenne pepper to the pot. Cook for an additional 2–3 minutes, stirring constantly, until the spices are well combined and fragrant. This step enhances the spice flavors and brings warmth to your coconut curry.

Step 5: Add Liquids & Potatoes
Pour in the creamy coconut milk and your choice of stock or water, stirring to combine. Add the fresh thyme sprigs at this point. Bring the mixture to a gentle boil, then add the diced potatoes. Cover the pot and let it simmer for 5–7 minutes or until the potatoes are tender but still hold their shape.

Step 6: Incorporate Shrimp
Once the potatoes are tender, add the seasoned shrimp to the curry mixture. Gently stir to incorporate the shrimp, ensuring they’re submerged in the sauce. Cover the pot again and cook for about 5 minutes or until the shrimp turn pink and opaque, signifying they are fully cooked.

Step 7: Final Touches
Remove the pot from the heat and taste the Coconut Curry Shrimp, adjusting seasoning with more salt and black pepper if desired. Garnish with freshly chopped cilantro before serving. This dish is perfect over jasmine or basmati rice, allowing you to fully enjoy the rich flavors of the curry.

What to Serve with Easy Coconut Curry Shrimp

Bring your meal to life with enticing flavors and textures that perfectly complement this delightful dish.

Jasmine Rice: Soft and fragrant, it absorbs the creamy coconut sauce beautifully, creating a satisfying base for every bite.
Crispy Vegetable Spring Rolls: These crunchy bites add a delightful contrast to the rich shrimp curry and make for a fun finger food option.
Mango Chutney: Sweet and tangy, this bright condiment brings a refreshing balance that enhances the warmth of the curry.
Steamed Broccoli: Its vibrant color and tender crunch bring nutrition and a fresh diversion to the richness of the coconut sauce.
Cucumber Salad: A cool, crisp salad tossed with lime dressing serves as a light, refreshing side that cuts through the curry’s creaminess beautifully.
Roti or Naan Bread: Ideal for scooping up the shrimp and sauce, these warm, buttery flatbreads bring an authentic touch to your meal.
Cold Coconut Water: A hydrating drink that echoes the flavors of the dish while keeping your meal light and refreshing.
Lime Wedges: A squeeze of fresh lime boosts acidity, enhancing the overall flavor profile and providing a zesty finish to each bite.
Coconut Sorbet: For dessert, this creamy, tropical treat echoes the dish’s flavors and leaves your palate refreshed.

Expert Tips for Coconut Curry Shrimp

Choose Fresh Shrimp: Using fresh or properly thawed shrimp ensures the best texture; avoid previously frozen shrimp that hasn’t been thawed correctly.
Monitor Cooking Time: Overcooking shrimp can make them rubbery; aim for just 5 minutes until they turn pink and opaque for a perfect bite.
Perfectly Balance Spices: If you’re unsure about spice levels, start with less cayenne and add more later for heat; you can always adjust the flavor in your Coconut Curry Shrimp.
Enhance with Herbs: Fresh herbs like cilantro add brightness; consider adding them at the end of cooking for a burst of freshness.
Store Smartly: Allow leftovers to cool before storing in an airtight container; consume within 4 days for the best taste and quality.
Experiment Freely: Don’t hesitate to swap ingredients or try different vegetables; versatility is key to making this Coconut Curry Shrimp your own!

Coconut Curry Shrimp Variations

Feel free to tailor this recipe to suit your taste buds and dietary needs for an even more delightful experience!

Chicken or Tofu: Swap shrimp with diced chicken breast or tofu for a hearty alternative—both options hold up beautifully in the sauce.
Seasonal Vegetables: Add in some colorful zucchini, snap peas, or even eggplant to vary the texture and still keep things fresh and vibrant.
Spicy Kick: Want more heat? Toss in a couple of sliced scotch bonnet peppers, and let their fiery essence elevate your dish!
Curry Powder Variations: Experiment with different types of curry powders, like Thai red or green, for a unique twist on flavors that wow every bite.
Coconut Milk Alternative: For a lighter version, try using a mixture of coconut milk and vegetable broth—keeping the rich flavor while cutting some calories.
Shrimp Types: If you’re feeling adventurous, use scallops or white fish instead of shrimp; these options offer a delightful change while maintaining deliciousness.
Quicker Prep: Use precooked shrimp for an even more rapid meal—simply add them in towards the end to warm through.
Fresh Herbs: Enhance the freshness with mint or basil alongside cilantro for a bright aroma that dances on your palate.

And if you’re inspired to dive deeper into innovative shrimp dishes, give my Bang Bang Shrimp Salad or Baked Stuffed Shrimp Casserole a try!

How to Store and Freeze Coconut Curry Shrimp

Fridge: Store leftover Coconut Curry Shrimp in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave to maintain its creamy texture.

Freezer: For longer storage, freeze the Coconut Curry Shrimp in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: When reheating, add a splash of coconut milk or water to restore creaminess, and heat on low until warmed through.

Make-Ahead Tip: Prepare the shrimp mixture without the coconut milk up to a day in advance; add coconut milk before serving for freshness.

Make Ahead Options

These Coconut Curry Shrimp are perfect for meal prep enthusiasts and can save you valuable time on busy nights! You can season the shrimp and refrigerate them for up to 24 hours in advance, allowing the flavors to deepen. Additionally, you can chop the vegetables and store them in an airtight container for up to 3 days. When you’re ready to serve, just sauté the veggies, add the coconut milk, and incorporate the prepped shrimp, cooking until pink and opaque—this step takes just about 5 minutes. By preparing these components ahead, you’ll achieve the same delicious result with minimal effort, giving you more time to enjoy your meal and relax!

Coconut Curry Shrimp Recipe FAQs

How do I select the best shrimp for this recipe?
Absolutely! When choosing shrimp, look for fresh shrimp that is large or jumbo, peeled, and deveined. They should be firm and slightly translucent. If buying frozen, ensure they’re completely thawed before using, as improperly thawed shrimp can become rubbery during cooking.

What’s the best way to store leftover Coconut Curry Shrimp?
Very! Store any leftover Coconut Curry Shrimp in an airtight container in the refrigerator for up to 4 days. For reheating, gently warm on the stovetop or microwave. If you notice the sauce has thickened, add a splash of water or coconut milk to restore its creamy consistency.

Can I freeze Coconut Curry Shrimp?
Of course! To freeze, place the cooled Coconut Curry Shrimp in a freezer-safe container and it will last up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge. To reheat, adding a little coconut milk or water can help regain its creaminess.

What can I do if my shrimp come out rubbery?
Great question! Rubberiness in shrimp usually comes from overcooking. To avoid this, cook shrimp until they are just pink and opaque, which should take about 5 minutes after adding them to the curry. If you’ve already overcooked them, try to monitor them closely next time!

Can I make this dish if I have food allergies?
Certainly! This Coconut Curry Shrimp recipe is dairy-free, making it suitable for those with lactose intolerance. However, if you have shellfish allergies, consider substituting the shrimp with chicken or tofu. Always check the labels of curry powder and stock for any allergens specific to your diet.

How should I adjust the spice levels for kids or guests who prefer less heat?
Very easy! You can reduce the cayenne pepper to a pinch or eliminate it altogether to cater to those with lower spice tolerance. Start with mild curry powder as well, and allow guests to add their own heat at the table if desired. The more the merrier!