Fill your kitchen with the tantalizing aromas of cumin, ginger, curry, and coconut milk. Coconut curry shrimp is a popular and healthy recipe from Thailand that you can make right at home!
Easy coconut curry shrimp
If you feel like cooking foreign cuisine intimidates you, then this is the perfect place for you to start. It is absolutely brimming with fresh ingredients that all add something unique to the dish. It’s easy to see this huge list of ingredients and wrongfully fear that the recipe is complicated.
That couldn’t be further from the truth.
This coconut curry shrimp recipe might have a lot of ingredients in it, but it’s still a very simple skillet recipe. If you know how to do a simple stir fry or simmer ingredients in a skillet, then you can make this aromatic dish.
Shrimp cooks so quickly that this entire meal is ready in less than 15 minutes. Then, all you have to do is serve it with cauliflower rice, and dinner is served.
This is a healthy recipe! Coconut milk is full of hearty, healthy fats, and fresh ginger is beneficial for gut health. Not only does this recipe taste good, but it’s good for you too.
The ingredients in this healthy coconut curry shrimp curry recipe are the best because they are simple and most likely ones that you already have on hand in your pantry.
Cooking it can be really easy if you allow it to be! I love to use recipes that don’t require fancy ingredients or anything that you wouldn’t already have at home.
All you really need for this curry is:
- Raw shrimp: You need a pound of raw shrimp. Peel, devein them, and remove the tails.
- Curry Powder: This is an essential spice! Use your favorite kind of curry, at least 1/2 a teaspoon for the shrimp and another 2 teaspoons for the curry broth, so 2 1/2 teaspoons total.
- Cumin: This is another ingredient that is essential in Thai cuisine; add 1/2 a teaspoon of it for the shrimp and 1 teaspoon in the broth – so 1 1/2 teaspoons total.
- Salt: This enhances all the other flavors in the shrimp curry, so mix in 1/2 a teaspoon.
- Pepper: Mix in the same amount of pepper, so about 1/2 a teaspoon.
- Avocado Oil: Use your favorite type of healthy cooking oil for the aromatics, about two tablespoons.
- Onion: Either yellow or white onion will work, dice up one medium onion.
- Red Pepper: Slice red pepper into strips. You can use green pepper in its place.
- Grated Ginger: It’s best to use fresh ginger if you can – a tablespoon (or 1/2 a teaspoon if you use dried ginger).
- Garlic: Add 4 cloves of garlic that you mince up.
- Tomatoes: Save time and add 14 ounces of diced tomatoes to the curry.
- Coconut Milk: This is another essential ingredient for shrimp curry. Add an entire 14-ounce can.
- Honey: Sweeten the curry naturally with two tablespoons of honey.
- Cilantro: This is optional, but cilantro is the perfect garnish.
Kitchen tools required
You don’t need any fancy kitchen gadgets to make this simple coconut curry recipe. Grab the following tools before you begin.
- Large Skillet
- Large Bowl
- Wooden Spoon
For measuring, you will need 1 tablespoon, 1 teaspoon, and 1/2 teaspoon.
How to make the best coconut curry shrimp
This flavorful coconut curry shrimp is so easy to make!
Start out by cooking the shrimp. In a large bowl, mix together shrimp, curry, cumin, salt, and pepper. Toss to coat the shrimp and set it aside.
In a large skillet, heat the avocado oil. Add in the diced onion and pepper and cook them for about 5 minutes or until beginning to soften.
Next, mix in the garlic and ginger, and then add in curry, cumin, salt, and pepper.
Stir it all up. Then, add a can of diced tomatoes and a can of coconut milk, then drizzle in honey.
Stir this until it is well combined and then bring to a boil. Let it simmer for 5 minutes over medium heat.
Pour in the shrimp with all the seasonings included. Let this cook for about 2 minutes or until shrimp are cooked through. The shrimp cook very fast and will continue to cook once the heat is turned off.
Serve over a bed of rice and garnish with cilantro. I like to use the coconut rice from this recipe!
Here are some questions people often ask about making coconut curry shrimp. If you don’t see your question in this list, please leave it in the comments.
Can you taste the coconut in coconut curry shrimp?
Coconut milk is used more for its texture than its taste. You can’t really taste the coconut in this curry recipe. In fact, the cumin, ginger, and curry all stand out as the main flavors that your tastebuds will notice when you eat them.
How many people will this recipe serve?
This easy coconut curry shrimp makes enough to serve 8 people. You will probably have some leftovers.
Is coconut curry shrimp healthy?
Yes, this recipe is very healthy for you!
Shrimp is a lean source of protein and packed with essential amino acids. Coconut milk is a great source of healthy fats. Even the spices are good for you! Garlic is good for heart health, and cumin has anti-inflammatory properties.
The best way to store leftover coconut curry shrimp is to place it in an airtight container and refrigerate it. Only keep it in the refrigerator for up to three days. Reheat leftovers on the stove for the best results.
Try these shrimp recipes next!
If you liked this coconut curry shrimp, you’re going to love my other popular shrimp recipes! Here are some of my favorites. Which will you make for your family?
- Grilled Veggie and Shrimp Orzo Salad
- Grilled BBQ Shrimp Salad
- Healthy Garlic Shrimp Stir Fry
- Healthy Air Fryer Coconut Shrimp
- Cilantro Lime Shrimp with Coconut Cauliflower Rice
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 1lb raw shrimp, peeled, deveined, and tails off
- 1/2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp avocado oil
- 1 medium yellow onion, diced
- 1 red pepper, diced into strips
- 1 tbsp fresh grated ginger (or 1/2 tsp dried)
- 4 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 14oz can diced tomatoes
- 14oz can of coconut milk
- 2 tbsp honey
- cilantro for topping
- Rice for serving
- In a large bowl, mix together shrimp, curry, cumin, salt and pepper. Toss to coat and set aside.
- In a large skillet, heat avocado oil. Add in diced onion and pepper and cook for about 5 minutes or until beginning to soften.
- Mix in garlic and ginger, and then add in curry, cumin, salt, and pepper. Stir it all up.
- Add in can of diced tomatoes and can of coconut milk, then drizzle in honey. Stir until well combined and then bring to a boil. Let simmer for 5 minutes over medium heat.
- Pour in the shrimp with all the seasonings included. Let cook for about 2 minutes or until shrimp are cooked through. They cook very fast and will continue to cook once heat is turned off.
- Serve over a bed of rice and garnish with cilantro. I like to use the coconut rice from this recipe.
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