Coconut Shrimp Curry is an easy one-pot dinner that’s packed with flavor. Enjoy tender, juicy shrimp in a coconut curry sauce over rice.
Shrimp Dishes are excellent when you’re eating healthy because they’re a light and easy protein option. If you like this shrimp recipe be sure to try Garlic Herb Shrimp, Chili Honey Lime Shrimp, and Skinny Teriyaki Shrimp as well!
COCONUT SHRIMP CURRY
Shrimp Curry is an easy and creamy dish with traditional Indian flavors. It gets its classic taste from ingredients like bell pepper, ginger, garlic, curry paste, bok choy, and coconut milk. All these ingredients are low-carb, gluten-free, and dairy-free.
Flavorful Indian Shrimp Curry is best served over warm rice. Use regular sticky white rice, or try making Cauliflower Rice. Riced cauliflower is a great option if you’re trying to eat less carbohydrates.
To plate servings of Coconut Curry Shrimp put a scoop of rice, then put the shrimp and curry sauce over the top. For a beautiful presentation garnish the shrimp with a little extra fresh cilantro. It’s a beautifully colored dish that looks impressive even though it only takes a few minutes.
TIPS FOR PREPARING SHRIMP CURRY
It’s surprisingly easy to cook Coconut and Shrimp Curry. The whole recipe is made in under a half hour, in one extra-large sauce pan. Because this recipe goes so fast once you start, it’s a good idea to get the ingredients prepped ahead. Here are just a few tips.
- To start you’ll need to devein and peel the shrimp. Pull off the head and legs if they are still attached to the shrimp. Peel off the outer shell, starting at the head. Use a pairing knife to cut ¼ an inch deep along the outer edge of the shrimps back. Remove the vein the runs under the surface of the shrimp’s back with the tip of your knife. Once they’re deveined set them aside until it’s time to add them in to the skillet.
- Make sure to cut your vegetables ahead of time, so you can toss them in the mixture as soon as it’s time. It’s especially easy if you put the vegetables that are added together all in one bowl, so you can grab it and pour them in all at once.
- Be careful not to use too much ginger, as it can be overpowering. About a 1 inch piece of fresh ginger will do nicely. Peel and mince it, before measuring a tablespoon.
MORE SHRIMP RECIPES
Create a free account to Save Recipes
- VARIATIONS ON COCONUT SHRIMP CURRY
Spicy curry: The coconut milk does a good job of making this recipe creamy and more mild, but you can always stir in a bit of extra spice. Try adding a teaspoon or two of red pepper flakes. Just a little red pepper will add a lot of kick to the sauce.
- Add-ins: There are a lots of ingredients common in Indian cuisine you can try the next time you make this dish. Try adding turmeric, peppercorns, cumin or cloves. You can also add some onion. Add chopped onion to the skillet with the bell pepper and garlic, and let it cook until fragrant. If you don’t have onion, you could also just add onion powder along with the other spices.
- Homemade Curry Paste: You can make red curry paste from scratch. There are many variations you could try, but here’s one recipe for the curry sauce. Combine ¼ cup sliced red onion, 1 stock minced lemongrass, 1 red Chile, ½ tablespoon minced ginger, 2 tablespoons tomato sauce, 1 teaspoon cumin, 1 teaspoon coriander, 2 tablespoons fish sauce, 2 tablespoons coconut milk, 2 tablespoons lime juice. Store the paste in a jar in the fridge or freezer and use as much as you need in each in curry recipe.
INSTANT POT CURRY
You can easily cook this Coconut Curry Shrimp recipe in an Instant Pot. Here are the step-by-step instructions:
- Set your instant pot to sauté mode. Add your choice of vegetable oil, olive oil, or coconut oil.
- Once the pot is heated, add pepper slices, ginger and garlic. Let them simmer for 1-2 minutes stirring occasionally.
- Add curry paste, coconut milk, water, salt, and pepper. Stir them in and let them simmer for another few minutes.
- Add the shrimp and bok choy to the coconut milk and vegetable mixture.
- Close the instant pot and set it to pressure cook for 3 minutes.
- Quick release the instant pot once its cooked.
- Mix in the lime juice and cilantro garnish, then serve over cooked rice.
MORE ONE-POT RECIPES
HOW TO STORE COCONUT SHRIMP CURRY
- Serve: After you cook this creamy shrimp recipe, don’t leave it out for more than 2 hours.
- Store: Let the Coconut Milk and Shrimp Curry cool to room temperature. Let it cool, then seal the shrimp in an airtight container, and store it in the fridge. Shrimp Curry will be good in the fridge for 1-2 days.
- Freeze: You can freeze this curry recipe for up to 3 months. The coconut milk may become slightly grainy after freezing, but it should still be fine to eat. Try freezing the curry in individual servings for easy made-ahead meals.
- 1 tablespoon vegetable oil
- 1 large red bell pepper , stem, seeds and membranes removed and sliced thinly
- 1 tablespoon ginger , peeled and minced (about a 1-inch piece)
- 2 cloves garlic , minced
- 3 tablespoons Thai red curry paste
- 1 pound shrimp , 16-20 count, peeled and deveined
- 2 head baby bok choy , root removed, roughly chopped
- 13.5 ounces coconut milk , (1 can)
- 1/2 cup water
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro leaves , chopped
- Add the oil to a large saucepan over medium heat.
- Add the bell pepper, ginger, and garlic and cook for 1 minute, stirring occasionally.
- Stir in the curry paste and sauté for 1 minute. Add the coconut milk, water, salt, and pepper and stir to combine.
- Bring the mixture to a simmer over medium-high heat then add the shrimp and bok choy. Cook for 3-4 minutes, stirring occasionally.
- Remove from heat and mix in the lime juice and cilantro.
- Serve over rice.