Creamy Coconut Curry Shrimp: A Quick & Delicious Weeknight Dinner

Craving a flavorful and satisfying meal without spending hours in the kitchen? Look no further than this creamy coconut curry shrimp recipe! This dish is incredibly easy to make, packed with vibrant spices, and ready in under 30 minutes. It’s the perfect weeknight dinner that the whole family will love.

This recipe combines succulent shrimp with a rich and creamy coconut milk-based curry sauce. The sweetness of the coconut milk is perfectly balanced by the warmth of the curry spices, creating a harmonious and unforgettable flavor profile. Whether you’re a seasoned cook or just starting out, this recipe is foolproof and adaptable to your preferences.

Why You’ll Love This Coconut Curry Shrimp

• Quick and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
• Flavorful and Delicious: The combination of coconut milk, curry spices, and shrimp creates a truly irresistible dish.
• Versatile: You can easily customize this recipe to your liking by adding different vegetables or adjusting the spice level.
• Healthy and Nutritious: Shrimp is a great source of protein, and coconut milk is rich in healthy fats.
• Impressive yet Simple: This dish is elegant enough to serve to guests, yet easy enough to make for a casual weeknight meal.

Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

• Shrimp: 1 pound of peeled and deveined shrimp (fresh or frozen, thawed). Medium to large shrimp work best.
• Coconut Milk: 1 can (13.5 ounces) of full-fat coconut milk. Full-fat coconut milk provides the best flavor and creaminess.
• Onion: 1 medium yellow onion, chopped.
• Garlic: 2-3 cloves of garlic, minced.
• Ginger: 1 tablespoon of fresh ginger, grated or minced.
• Curry Powder: 2 tablespoons of curry powder. Use your favorite brand or blend.
• Turmeric Powder: 1 teaspoon of turmeric powder.
• Chili Powder (Optional): 1/2 teaspoon of chili powder, for a touch of heat. Adjust to your preference.
• Red Pepper Flakes (Optional): 1/4 teaspoon of red pepper flakes, for extra heat.
• Lime Juice: 1 tablespoon of fresh lime juice.
• Fish Sauce (Optional): 1 teaspoon of fish sauce, for added umami.
• Sugar (Optional): 1/2 teaspoon of sugar, to balance the flavors.
• Vegetable Oil: 2 tablespoons of vegetable oil or coconut oil.
• Salt and Pepper: To taste.
• Fresh Cilantro: For garnish, chopped.
• Cooked Rice or Noodles: For serving.
• Optional Vegetables: Bell peppers, spinach, peas, broccoli, or any other vegetables you like.

Step-by-Step Instructions

Follow these simple steps to create your own creamy coconut curry shrimp:

Step 1: Prepare the Shrimp

If using frozen shrimp, thaw them completely under cold running water. Pat the shrimp dry with paper towels. This will help them brown nicely in the pan.

Season the shrimp with salt and pepper.

Step 2: Sauté the Aromatics

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.

Step 3: Add the Spices

Stir in the curry powder, turmeric powder, and chili powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This will help bloom the spices and release their flavors.

Step 4: Create the Curry Sauce

Pour in the coconut milk and bring to a simmer. Add the fish sauce (if using) and sugar (if using). Stir well to combine.

Reduce the heat to low and let the sauce simmer for 5-10 minutes, allowing the flavors to meld together. If you’re using vegetables, add them to the sauce at this point and cook until tender-crisp.

Step 5: Cook the Shrimp

Add the shrimp to the simmering curry sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook the shrimp, as they will become rubbery.

Step 6: Finish and Serve

Stir in the fresh lime juice. Taste and adjust the seasoning with salt and pepper, if needed.

Garnish with fresh cilantro.

Serve the creamy coconut curry shrimp hot over cooked rice, noodles, or quinoa.

Tips and Variations

• Spice Level: Adjust the amount of chili powder and red pepper flakes to your desired spice level. You can also add a chopped chili pepper for extra heat.
• Vegetables: Feel free to add any vegetables you like to this dish. Bell peppers, spinach, peas, broccoli, and mushrooms all work well. Add them to the sauce a few minutes before adding the shrimp.
• Shrimp Size: Use medium to large shrimp for the best results. Smaller shrimp may overcook quickly.
• Coconut Milk: Full-fat coconut milk provides the richest flavor and creamiest texture. You can use light coconut milk, but the sauce will be thinner.
• Sweet Potato: Add cubed sweet potato to the sauce for a hearty and slightly sweet addition.
• Spinach: Stir in a handful of fresh spinach at the end for added nutrients and a vibrant green color.
• Lemongrass: Add a stalk of lemongrass, bruised, to the sauce while simmering for an extra layer of flavor. Remove before serving.
• Kaffir Lime Leaves: Add a few kaffir lime leaves to the sauce while simmering for a citrusy aroma and flavor. Remove before serving.
• Peanut Butter: For a richer and more decadent sauce, stir in a tablespoon of peanut butter at the end.
• Cashews: Top with chopped cashews for added crunch and flavor.
• Serve with Naan Bread: Serve alongside warm naan bread for dipping into the delicious sauce.
• Make it Vegan: Substitute the shrimp with tofu or chickpeas for a vegan version.

Serving Suggestions

This creamy coconut curry shrimp is delicious served with:

• Cooked Rice: Basmati rice, jasmine rice, or brown rice.
• Noodles: Rice noodles, egg noodles, or udon noodles.
• Quinoa: A healthy and protein-packed alternative to rice.
• Naan Bread: For dipping into the delicious sauce.
• Side Salad: A simple green salad to balance the richness of the curry.
• Steamed Vegetables: Broccoli, green beans, or asparagus.

Storage Instructions

Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Be careful not to overcook the shrimp when reheating.

Freezing is not recommended, as the coconut milk may separate and the shrimp may become rubbery.

Nutrition Information (Approximate)

Per serving (based on 4 servings):

• Calories: Approximately 350-400
• Protein: 30-35g
• Fat: 20-25g
• Carbohydrates: 15-20g

Note: Nutrition information may vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp?

A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

Q: Can I use light coconut milk?

A: Yes, you can use light coconut milk, but the sauce will be thinner.

Q: Can I make this recipe ahead of time?

A: The curry sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Add the shrimp just before serving.

Q: Can I add more vegetables?

A: Absolutely! Feel free to add any vegetables you like.

Q: How do I adjust the spice level?

A: Adjust the amount of chili powder and red pepper flakes to your desired spice level.

Q: What if I don’t have fish sauce?

A: Fish sauce is optional. You can omit it or substitute it with a little soy sauce or tamari.

Variations in Detail

Let’s dive a little deeper into some exciting variations you can try to make this coconut curry shrimp truly your own:

Spicy Coconut Curry Shrimp with Scotch Bonnet Peppers

For those who crave intense heat, adding Scotch bonnet peppers is a game-changer. These peppers are notoriously spicy, so handle with care! Here’s how to incorporate them:

• Preparation: Wear gloves when handling Scotch bonnet peppers. Remove the seeds and membranes for a slightly milder heat, or leave them in for maximum intensity. Finely chop the pepper.
• Cooking: Add the chopped Scotch bonnet pepper along with the garlic and ginger. Start with a small amount (e.g., 1/4 of a pepper) and taste as you go, adding more if desired.
• Important Note: Be extremely cautious when cooking with Scotch bonnet peppers. Avoid touching your eyes or face after handling them.

Tropical Coconut Curry Shrimp with Pineapple and Mango

Add a touch of tropical sweetness and vibrancy to your curry with pineapple and mango. This variation is perfect for summer months.

• Ingredients: Add 1 cup of diced fresh pineapple and 1 cup of diced fresh mango to the curry.
• Cooking: Add the pineapple and mango to the sauce a few minutes before adding the shrimp, allowing them to soften slightly and release their juices.
• Flavor Profile: The sweetness of the pineapple and mango complements the savory curry spices beautifully, creating a balanced and refreshing dish.

Green Coconut Curry Shrimp with Thai Basil

Transform your curry into a green curry by using green curry paste and adding fresh Thai basil. This variation offers a unique and aromatic flavor profile.

• Ingredients: Substitute the curry powder and turmeric powder with 2-3 tablespoons of green curry paste. Add 1/4 cup of chopped fresh Thai basil at the end.
• Cooking: Sauté the green curry paste with the garlic and ginger. Stir in the coconut milk and simmer as usual. Add the Thai basil just before serving.
• Flavor Profile: Green curry paste typically contains ingredients like green chilies, lemongrass, galangal, and kaffir lime leaves, which provide a complex and vibrant flavor. Thai basil adds a sweet and slightly anise-like note.

Creamy Tomato Coconut Curry Shrimp with Chickpeas

Add tomatoes and chickpeas for a heartier and more filling curry.

• Ingredients: Add 1 can (14.5 ounces) of diced tomatoes (drained) and 1 can (15 ounces) of chickpeas (rinsed and drained) to the curry.
• Cooking: Add the diced tomatoes and chickpeas to the sauce along with the coconut milk. Simmer for 10-15 minutes to allow the flavors to meld. Then, add the shrimp.
• Flavor Profile: The tomatoes add a touch of acidity and sweetness, while the chickpeas provide a nutty and creamy texture.

Deconstructed Coconut Curry Shrimp Bowls

For a fun and interactive serving option, create deconstructed curry bowls. This allows everyone to customize their own meal.

• Components: Prepare the coconut curry shrimp as usual. Then, set out separate bowls of cooked rice or quinoa, various vegetables (steamed broccoli, sautéed bell peppers, shredded carrots), chopped nuts (cashews, peanuts), fresh herbs (cilantro, mint), and lime wedges.
• Assembly: Let each person build their own bowl by layering the rice or quinoa, adding the curry shrimp, vegetables, toppings, and a squeeze of lime juice.
• Presentation: This is a great way to present the dish for a casual gathering or family dinner.

Low-Carb Coconut Curry Shrimp with Zucchini Noodles

For a low-carb option, serve the curry shrimp over zucchini noodles (zoodles).

• Preparation: Use a spiralizer to create zucchini noodles.
• Cooking: Lightly sauté the zucchini noodles in a pan with a little olive oil or coconut oil until tender-crisp.
• Serving: Top the zucchini noodles with the coconut curry shrimp.
• Health Benefits: This variation is a great way to reduce your carbohydrate intake while still enjoying a flavorful and satisfying meal.

Using Different Types of Curry Powder

Experimenting with different types of curry powder can dramatically change the flavor profile of your dish.

• Madras Curry Powder: This type of curry powder is typically spicier than regular curry powder.
• Garam Masala: While not technically a curry powder, garam masala can be used to add warmth and complexity to the dish. It usually contains spices like cinnamon, cardamom, cloves, and cumin.
• Thai Red Curry Paste: This paste provides a deeper and richer flavor than curry powder. It usually contains red chilies, lemongrass, galangal, and other aromatic spices. Note that you will need less paste than curry powder – start with 1-2 tablespoons and adjust to taste.
• Japanese Curry Roux: For a sweeter and thicker curry, use Japanese curry roux. This comes in block form and melts into the sauce, thickening it considerably. Follow the package instructions.

Detailed Shrimp Preparation Techniques

The quality of your shrimp can significantly impact the final dish. Here are some tips for selecting and preparing shrimp:

• Buying Shrimp: Look for shrimp that are firm, translucent, and have a fresh, sea-like smell. Avoid shrimp that smell fishy or ammonia-like. Fresh or frozen shrimp are both fine; frozen shrimp is often flash-frozen at sea, which can preserve its quality well.
• Deveining Shrimp: Deveining is the process of removing the dark vein that runs along the back of the shrimp. While it’s not always necessary (the vein is edible), it can sometimes be gritty or unappetizing. To devein shrimp, use a small, sharp knife to make a shallow cut along the back of the shrimp. Lift out the vein with the tip of the knife or your fingers.
• Peeling Shrimp: You can peel shrimp before or after cooking. Peeling before cooking allows the shrimp to absorb more flavor from the curry sauce. To peel shrimp, start by removing the legs. Then, gently peel away the shell, starting at the head end. Leave the tail on for a more visually appealing presentation, or remove it completely if desired.
• Butterfly Shrimp: Butterflying shrimp creates a more even cooking surface and allows the shrimp to curl up beautifully. To butterfly shrimp, devein it as described above. Then, continue cutting along the back of the shrimp, but don’t cut all the way through. Open the shrimp up like a butterfly.
• Marinating Shrimp: Marinating shrimp before cooking can enhance its flavor and tenderness. A simple marinade can consist of olive oil, lemon juice, garlic, and herbs. Marinate the shrimp for 15-30 minutes before cooking. Avoid marinating for too long, as the acid in the marinade can start to break down the shrimp’s proteins and make it mushy.

Advanced Curry Techniques

Elevate your curry game with these advanced techniques:

• Tempering Spices: Tempering spices involves heating them in oil until they release their aroma. This technique intensifies the flavor of the spices and adds depth to the curry. To temper spices, heat the oil in a skillet over medium heat. Add the whole spices (such as cumin seeds, mustard seeds, and dried chilies) and cook until they start to sizzle and pop. Then, add the chopped onion and continue with the recipe.
• Using a Spice Grinder: Grinding your own spices fresh can significantly enhance their flavor. Use a spice grinder to grind whole spices just before cooking.
• Layering Flavors: Build the curry’s flavor in layers. Start by sautéing the aromatics (onion, garlic, ginger) until they are fragrant. Then, add the spices and cook until they are fragrant. Next, add the base (coconut milk, tomatoes) and simmer until the flavors meld. Finally, add the protein (shrimp) and vegetables.
• Balancing Flavors: A good curry should have a balance of flavors: sweet, sour, salty, and spicy. Adjust the flavors by adding sugar, lime juice, fish sauce, and chili powder to taste.
• Using Homemade Coconut Milk: Making your own coconut milk is surprisingly easy and results in a richer and more flavorful curry. To make coconut milk, shred fresh coconut meat and blend it with hot water. Strain the mixture through a cheesecloth to separate the milk from the coconut pulp.

Final Thoughts

This creamy coconut curry shrimp recipe is a fantastic starting point for exploring the world of curries. Don’t be afraid to experiment with different spices, vegetables, and techniques to create your own signature dish. The possibilities are endless! With a little practice, you’ll be whipping up delicious and satisfying curries in no time.

Enjoy this quick, easy, and flavorful meal – and let us know in the comments below how you personalized it! Happy cooking!