Creamy Coconut Curry Shrimp
Tender pan-seared shrimp in a rich, golden coconut curry sauce flavoured with garlic, ginger, turmeric and warm spices. Finished with fresh lime juice and served over fluffy rice, this vibrant dish is packed with flavour yet easy enough to prepare on a weeknight.
Prep time
15 min
Cook time
20 min
Serves
Ingredients
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- 1½ lbextra-large shrimp, peeled and deveined
- ¾ tspfine sea salt, divided
- ¼ tspfreshly ground black pepper
- 1 tbspolive oil
- 1 tbspbutter
- 1 smallyellow onion, finely chopped
- 3 clovesgarlic, minced
- 1½ tbspcurry powder
- 1 tspground ginger
- ¾ tspground turmeric
- ½ tspground cumin
- ¼ tspred pepper flakes, or more to taste
- 1 tbsptomato paste
- 1 canfull-fat unsweetened coconut milk (400 mL / 13.5 oz)
- ½ cupchicken broth
- 1 tspbrown sugar
- 2 tspfreshly squeezed lime juice, plus more to taste
- Chopped fresh cilantro or thinly sliced green onions, for serving
- Lime wedges, for serving
- Cooked basmati or jasmine rice, for serving
Ingredients
- 1½ lbextra-large shrimp, peeled and deveined
- ¾ tspfine sea salt, divided
- ¼ tspfreshly ground black pepper
- 1 tbspolive oil
- 1 tbspbutter
- 1 smallyellow onion, finely chopped
- 3 clovesgarlic, minced
- 1½ tbspcurry powder
- 1 tspground ginger
- ¾ tspground turmeric
- ½ tspground cumin
- ¼ tspred pepper flakes, or more to taste
- 1 tbsptomato paste
- 1 canfull-fat unsweetened coconut milk (400 mL / 13.5 oz)
- ½ cupchicken broth
- 1 tspbrown sugar
- 2 tspfreshly squeezed lime juice, plus more to taste
- Chopped fresh cilantro or thinly sliced green onions, for serving
- Lime wedges, for serving
- Cooked basmati or jasmine rice, for serving
Instructions
- 1
Pat the shrimp dry with paper towel. Season with ½ teaspoon of the salt and the black pepper. Set aside while you prepare the sauce.
- 2
Melt the butter in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- 3
Add the garlic and cook for 30 seconds, just until fragrant.
- 4
Add the curry powder, ground ginger, turmeric, cumin and red pepper flakes. Cook, stirring constantly, for 30–60 seconds to bloom the spices and deepen their flavour.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
Gradually stir in the coconut milk and chicken broth until combined. Add the brown sugar and the remaining ¼ teaspoon salt.
- 7
Bring the sauce to a gentle simmer. Cook uncovered for 5–7 minutes, stirring occasionally, until slightly reduced and creamy. Reduce the heat to very low to keep the sauce warm.
- 8
While the sauce simmers, heat the olive oil in a separate large skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary. Cook for approximately 1–2 minutes per side, just until lightly golden and opaque. Avoid overcooking them.
- 9
Add the cooked shrimp and any accumulated juices to the curry sauce. Stir gently to coat and warm everything together for approximately 1 minute.
- 10
Remove the skillet from the heat and stir in the lime juice. Taste and add another squeeze of lime or a pinch of salt, if needed.
- 11
Spoon the creamy coconut curry shrimp over warm basmati or jasmine rice. Finish with fresh cilantro or sliced green onions and serve with lime wedges.
Melissa's Notes
The shrimp can be cooked directly in the gently simmering curry sauce instead of pan-searing them separately. Add the raw seasoned shrimp once the sauce has thickened and simmer for approximately 3–5 minutes, stirring occasionally, until opaque and cooked through. Pan-searing will give the shrimp better colour and a slightly deeper flavour.
Boneless chicken or a firm white fish, such as halibut or cod, would also work beautifully in this curry. Adjust the cooking time as needed to ensure the protein is completely cooked.
Curry powders vary considerably in strength. The amount used here creates a boldly flavoured sauce. Taste after simmering and add a little more curry powder if you’d like an even stronger flavour.
For a fresh, lightly sweet addition, add sliced ripe pear with green beans or bok choy. Stir the vegetables into the sauce during the final few minutes of simmering, then fold in the pear just before serving so it stays delicate and bright.
Nutrition Information
Per serving (without rice)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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