Coconut Curry Shrimp

---

A simple meal with easy prep that is packed full of flavor! This Coconut Curry Shrimp Recipe is one that you won't forget. Made with juicy shrimp, tender vegetables, and a spiced coconut curry sauce, this recipe will become a household favorite!

CRAVING FOR CURRY

I have come to the conclusion that anything that involves curry powder or paste is delicious. You can debate with me on it if you want to. The amount of flavor that is packed into curry powders and pastes is insane to me! I’ve always liked spiced foods, so this was right up my alley. 

My Easy Coconut Curry Shrimp is just what I needed to satisfy my curry craving! The shrimp are coated in this creamy and spiced curry sauce. With some added vegetables and a side of white rice, I was in heaven! I know you will be too!

WHAT IS CURRY?

Having new recipes in my kitchen is essential in my house! It keeps my daily eating exciting and eventful. Plus, it allows my palette to develop even more. I’ve had so many different types of curries, but Caribbean Curries are definitely my favorite. They are bright, vibrant, and seasoned well!

Jamaican Curry Powder is a mixture of various spices such as allspice, cumin, ground ginger, fenugreek, ground mustard seeds, coriander, cayenne pepper, etc. It is very flavorful and fragrant. The whole seeds of each spice are ground together to create the powder.

For optimal flavor, I always suggest toasting the whole spices in a skillet first. It will definitely make a difference in the powder’s taste. 

There are also other types of curries in the world such as Thai Curries. You can try out my Thai Red Chicken Curry here!

Coconut Curry Shrimp Ingredients:

The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them. This recipe is dairy-free and will only take about 30 minutes to fully cook.

• Shrimp: I suggest using large or jumbo shrimp for this recipe. Make sure that they are all peeled and deveined. Shrimp cooks very fast, so make sure that the curry is between simmering and boiling. This will allow the shrimp to cook evenly. Mixing them occasionally will also help. 

• EVOO: I used extra virgin olive oil to saute the vegetables and fry the spices, but any cooking oil will work (i.e. grapeseed oil, vegetable oil, canola oil, etc.)

• Yellow Onion: I kept my onions sliced in this recipe to add some more texture to the curry. The large slices also look better presentation-wise. 

• Bell Peppers: I also sliced the bell peppers into strips. They add some extra texture and flavor to this dish as well. 

• Garlic: Minced garlic goes great in pretty much anything in my opinion. I used about a tablespoon of it for some added flavor. 

• Fresh Ginger: Fresh ginger is bright and fragrant. I love adding it to my more spiced recipes. I always suggest fresh, but ¼ tsp of ground ginger will work as well.

• Potatoes: I love putting potatoes in curries! But, if cooked too long, they will lose their shape. Add the potatoes closer to the end of the cooking process. You only want them tender.

• Curry Powder: You can’t have a curry without curry powder or paste! I used about 6 tablespoons total of Mild Jamaican Curry Powder. I allowed the curry powder to fry in the excess oil of the pan with the other spices before adding my liquids.  

• Ground Cumin: You can use whole cumin seeds, but I decided to use powder. I used about a teaspoon of it. Cumin is a very warm and earthy spice. If using whole seeds, I suggest toasting them. Toasting spices allows them to reach their optimal flavor. 

• Cayenne Pepper: I used cayenne pepper as a supplement for fresh scotch bonnet peppers. If using fresh, I suggest using 2 diced fresh scotch bonnet peppers. 

• Fresh Thyme Sprigs: Thyme is a common herb in Caribbean Cuisine. It has a delicate fragrance and a slightly spiced taste. I always suggest using fresh, but 1 tsp of dried thyme will work as well. 

• Coconut Milk: I suggest using full-fat coconut milk. It adds the perfect amount of creaminess to the curry sauce. 

• Stock or Water: I added some extra liquid to the curry as well. This helps to thin out the coconut milk just a bit. I suggest using seafood stock, chicken stock, or water. 

• Salt & Ground Black Pepper: The salt and ground black pepper help to enhance the spices in the recipe. Make sure to season the shrimp before adding them to the curry.

• Fresh Cilantro: I suggest using some roughly chopped cilantro for added color. You can also use fresh parsley as well.   

How to Make Coconut Curry Shrimp

Now that we have gotten the ingredients out of the way, we get into actually making these flavorful Coconut Curry Shrimp! At the end of the recipe’s instructions, there are a few other tips!

I can honestly tell y’all that this curry recipe has become one of my favorites! Plus, it is a one-pot meal which means clean-up is a breeze.

The full written recipe is below, but here’s an overview.

• Step 1: Season the Shrimp. In a small bowl, season the shrimp with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of curry powder. Mix and refrigerate for later use. 

• Step 2: Saute the Onions & Peppers. Heat 2 tbsp of EVOO in a large pot on medium-high heat. When the oil is hot, add the onions and peppers. Saute them both until soft making sure to mix occasionally (about 5 - 8 minutes).

• Step 3: Saute Garlic & Ginger. Add the minced garlic and ginger. Mix and cook until aroma (about 2 minutes). 

• Step 4: Fry the Spices. Add the remaining curry powder, cumin, and cayenne pepper. Turn the heat down to medium. Allow the spices to fry for 2 - 3 minutes. Mix occasionally. 

• Step 5: Add the Liquids & Potatoes. Add the coconut milk, stock or water, and thyme sprigs. Mix and allow the mixture to come to a boil. Add the potatoes and cover the pot. Allow the potatoes to cook until tender (about 5 - 7 minutes).

• Step 6: Taste for Seasoning & Add the Shrimp. When the potatoes are tender, taste for seasoning. Season to taste with salt and ground black pepper. When the sauce is seasoned to your liking, add the seasoned shrimp, mix, and cover.

• Step 7: Taste for Seasoning, Garnish, and Serve! When the shrimp are pink and fully cooked (about 5 minutes), turn off the heat. Taste again for seasoning. Add fresh cilantro and mix. Serve over rice and enjoy!

How to Store and Reheat Coconut Curry Shrimp

• To Store. Leftover coconut curry shrimp can be stored in an airtight storage container in the refrigerator for up to 4 days.

• To Reheat. Gently reheat leftovers in a microwave, or on the stove in a large pot. Make sure that the shrimp are fully reheated and cooked through.

I’d love to hear your feedback about this Easy Coconut Curry Shrimp Recipe. Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

Print

With ImageWithout Image

Coconut Curry Shrimp

Yield 6 - 8 Servings

Author Aaron Dodson

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

A simple meal with easy prep that is packed full of flavor! This Coconut Curry Shrimp Recipe is one that you won't forget. Made with juicy shrimp, tender vegetables, and a spiced coconut curry sauce, this recipe will become a household favorite!

Ingredients

• 2 lbs - large or jumbo shrimp, peeled and deveined
• 2 tbsp - extra virgin olive oil
• 1½ each - yellow onion, sliced into strips
• 2 each - bell peppers, sliced into strips
• 1 tbsp - garlic, minced
• 1 tsp - fresh ginger, minced (or ¼ tsp of ground ginger)
• 1 lb - Russet or Yukon Gold potatoes, peeled and diced
• 6 tbsp - curry powder
• 1 tsp - ground cumin
• ¼ tsp - cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
• 4 each - fresh thyme sprigs (or 1 tsp of dried thyme)
• 1 (14 oz) can - coconut milk
• 1½ cups - seafood stock (or chicken stock)
• 1 tbsp - salt (plus additional to taste)
• 1 tsp - ground black pepper (plus additional to taste)
• 1 tbsp - fresh cilantro, roughly chopped

Instructions

1. In a small bowl, season the shrimp with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of curry powder. Mix and refrigerate for later use.
2. Heat 2 tbsp of EVOO in a large pot on medium-high heat. When the oil is hot, add the onions and peppers. Saute them both until soft making sure to mix occasionally (about 5 - 8 minutes).
3. Add the minced garlic and ginger. Mix and cook until aroma (about 2 minutes). Add the remaining curry powder, cumin, and cayenne pepper. Turn the heat down to medium. Allow the spices to fry for 2 - 3 minutes. Mix occasionally.
4. Add the coconut milk, stock or water, and thyme sprigs. Mix and allow the mixture to come to a boil. Add the potatoes and cover the pot. Allow the potatoes to cook until tender (about 5 - 7 minutes).
5. When the potatoes are tender, taste for seasoning. Season to taste with salt and ground black pepper. When the sauce is seasoned to your liking, add the seasoned shrimp, mix, and cover.
6. When the shrimp are pink and fully cooked (about 5 minutes), turn off the heat. Taste again for seasoning. Add fresh cilantro and mix. Serve over rice and enjoy!

Nutrition Facts

Calories

522

Fat (grams)

24

Sat. Fat (grams)

15

Carbs (grams)

31

Fiber (grams)

6

Net carbs

25

Sugar (grams)

4

Protein (grams)

48

Sodium (milligrams)

2815

Cholesterol (grams)

348

This recipe is seasoned to taste with salt and ground black pepper. The nutritional information above is calculated from the various amounts of ingredients above.

Did you make this recipe?

Tag @begreedyeats on instagram and hashtag it # begreedyeats

YOU MIGHT ALSO LIKE