shrimp curry

Coconut Curry Shrimp Recipe

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!

Prep: 10Cook: 20Total: 30 minutes
Yield 8 servings 1x


  • 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


  1. In a large bowl, mix together shrimp, curry, cumin, salt and pepper. Toss to coat and set aside.
  2. In a large skillet, heat avocado oil. Add in diced onion and pepper and cook for about 5 minutes or until beginning to soften.
  3. Mix in garlic and ginger, and then add in curry, cumin, salt, and pepper. Stir it all up.
  4. 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.
  5. 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.
  6. Serve over a bed of rice and garnish with cilantro. I like to use the coconut rice from this recipe.
Author: ErinCategory: meal prep, dinner, shrimp, curryMethod: Stove topCuisine: ThaiDiet: Gluten Free