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–+ servings
Coconut curry shrimp with rice in a white bowl.

Coconut Shrimp Curry

This 30-minute coconut curry shrimp recipe is so good! It's creamy and cozy and bursting with flavor.
5 from 10 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 2 tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced or grated
  • 1 inch fresh ginger minced or grated
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt divided
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 14.5 ounces coconut milk 1 can
  • 14.5 ounces canned diced tomatoes 1 can
  • 1 pound shrimp peeled and deveined
  • Optional - top with chopped fresh herbs, slices of lime, slices of red chilis or jalapeños

Instructions

  • Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat. 
  • Add the onion to the pan and cook for 3 to 4 minutes or until translucent. Then add the diced bell pepper and cook for 3 more minutes. Add the garlic and ginger, and cook, stirring constantly, for 30 seconds. 
    Diced bell pepper and onions cooking in a pot.
  • Add the curry powder, salt, red pepper flakes, and black pepper. Stir for 30 seconds. 
    Vegetables and onions with spices in a pot.
  • Pour in the coconut milk and diced tomatoes. Stir till combined and all coconut milk is combined.
    Vegetables, coconut milk, and tomatoes in a pot.
  • Add the shrimp into the pot. Stir gently to coat all the shrimp. Increase the heat and bring the mixture to a low boil, reduce the heat and allow to simmer for 10 minutes. Stir occasionally.
    Shrimp added to the curry sauce in a pot.
  • Turn off the heat and top with optional herbs.
    Coconut shrimp curry in a red pot.
  • Optional - serve with white or brown rice and top with sliced chiles and slices of lime.

Video

Notes

Storage - leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container.
Cooking Tips - watch the sauce and shrimp while it's simmering. If it's cooking too quickly or the shrimp turn pink almost immediately after you add them to the sauce, reduce the heat.
Recommended Tools - I like using a heavy Dutch oven or heavy-bottomed skillet for this recipe. It helps the sauce cook more gently as the heat is more distributed.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 13g | Protein: 27g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 888mg | Potassium: 864mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1212IU | Vitamin C: 51mg | Calcium: 142mg | Iron: 6mg