Coconut Curry Shrimp Recipe

Catch the scent of coconut wafting through your kitchen while you prepare a bowl of Coconut Curry Shrimp that will make you feel like a culinary genius. Picture plump shrimp glistening in a creamy, aromatic curry sauce that dances on your taste buds and transports you to tropical shores.

Every time I whip up this dish, I’m reminded of that one unforgettable beach vacation where I devoured more shrimp than my body should have allowed. This recipe is perfect for cozy family dinners or when you want to impress your friends without breaking a sweat. Get ready for a flavor explosion that’ll have everyone asking for seconds!

I once served this dish at a dinner party, and let’s just say it was met with applause—I think I might have found my calling as a master chef!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Fresh or frozen shrimp works well; just ensure they are peeled and deveined for ease.
• Coconut Milk: Use full-fat coconut milk for creaminess; light versions can be too watery.
• Curry Powder: Choose your favorite blend; it adds depth and warmth to the sauce.
• Fresh Ginger: Grate fresh ginger for an aromatic kick that brightens the dish.
• Garlic: Fresh garlic cloves add flavor; don’t skimp on this aromatic staple.
• Bell Peppers: Colorful bell peppers not only add crunch but also enhance visual appeal.
• Spinach: Fresh spinach wilts beautifully into the sauce, adding nutrition and color.
• Lime Juice: A squeeze of lime juice brightens up the dish nicely.
• Salt and Pepper: Essential seasoning to bring all the flavors together.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Gather all ingredients and chop vegetables into bite-sized pieces. This ensures even cooking and makes the cooking process smoother.

Sauté Aromatics: Heat a large skillet over medium heat with a splash of oil. Add minced garlic and grated ginger until fragrant—about 1 minute should do.

Add Bell Peppers: Toss in chopped bell peppers and sauté until they soften slightly. Their vibrant colors will brighten your kitchen!

Add Shrimp: Add peeled shrimp to the skillet. Cook until they turn pink—this should take about 3-4 minutes depending on size.

Create the Sauce: Pour in coconut milk and sprinkle in curry powder. Stir until combined and let simmer for 5-7 minutes until thickened slightly.

Add Spinach: Stir in fresh spinach until wilted—this adds great nutrition and looks beautiful against the creamy backdrop of the sauce.

Serve hot over rice or noodles to soak up all that deliciousness! Enjoy your culinary creation while basking in compliments from family or friends.

This Coconut Curry Shrimp recipe is designed to be simple yet flavorful, so get cooking! Your taste buds will thank you later!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add spices. Next, toss in the shrimp until they turn pink and finally stir in the coconut milk for a creamy finish.

Add Your Touch

Feel free to swap the shrimp for chicken or tofu for a vegetarian option. Adding vegetables like bell peppers or spinach can boost nutrition and color in your dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve texture; avoid microwaving if possible.

The first time I made coconut curry shrimp, my friends couldn’t stop raving about it! One even asked if I’d opened a restaurant—if only they knew my secret was just following my heart (and this recipe).

FAQ

Can I use frozen shrimp for coconut curry shrimp?

Yes, you can use frozen shrimp. Just ensure you thaw them completely before cooking to achieve optimal texture.

What can I serve with coconut curry shrimp?

Coconut curry shrimp pairs beautifully with jasmine rice or quinoa, absorbing all those delicious flavors while adding a nutritious element to your meal.

Is coconut milk necessary for this recipe?

Coconut milk is key for creaminess, but you can substitute it with almond milk or vegetable broth if you want a lighter version.

Print

Coconut Curry Shrimp

Save Recipe Recipe Saved

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Curry Shrimp is a vibrant and creamy dish that brings tropical flavors to your table in just 30 minutes. This quick recipe is perfect for busy weeknights or special gatherings.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Tropical/Asian

Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp curry powder
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 bell peppers, chopped
• 2 cups fresh spinach
• Juice of 1 lime
• Salt and pepper to taste
• 1 tbsp oil for sautéing

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare your ingredients by chopping the bell peppers and mincing the garlic.
2. In a large skillet, heat oil over medium heat. Sauté garlic and ginger for about 1 minute until fragrant.
3. Add chopped bell peppers and cook until slightly softened.
4. Incorporate the shrimp, cooking until they turn pink (about 3-4 minutes).
5. Stir in coconut milk and curry powder; simmer for 5-7 minutes until slightly thickened.
6. Add spinach and cook until wilted. Squeeze lime juice over the dish before serving.

Notes

• For extra flavor, consider marinating shrimp in lime juice before cooking.
•  Substitute shrimp with chicken or tofu for a different protein option.
• Serve with jasmine rice or quinoa to complete the meal.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 160mg