Coconut Curry Shrimp Recipe – Quick & Creamy One-Pot Meal

If you’re looking for a simple yet incredibly flavorful dish, this Coconut Curry Shrimp recipe is about to become your new go-to meal. It’s rich, creamy, slightly spicy, and packed with tender shrimp that soak up all the delicious curry sauce. The best part? It’s a one-pot meal that comes together in just about 30 minutes, making it perfect for busy weeknights.

Shrimp curry has roots in various cuisines, including Caribbean, Thai, and Indian cooking, but this version leans toward a Caribbean-inspired flavor profile. The coconut milk creates a silky-smooth texture, while the warm spices like curry powder, cumin, and cayenne pepper add depth and a touch of heat. Fresh thyme and garlic bring an aromatic lift, making every bite full of complexity and comfort.

I first fell in love with coconut curry shrimp during a trip to a Caribbean restaurant where the flavors were bold, the shrimp perfectly cooked, and the sauce so good I wanted to drink it. Since then, I’ve been on a mission to recreate that dish at home, and after many attempts, this recipe nails it. It has just the right balance of creaminess, spice, and freshness. Plus, it’s incredibly easy to customize, so you can adjust the spice level, add your favorite vegetables, or even swap the shrimp for chicken or tofu.

So, whether you’re looking to impress guests or just want a cozy, satisfying meal after a long day, this Coconut Curry Shrimp is a fantastic choice. Serve it over fluffy rice, with warm naan, or even spooned over mashed potatoes for an ultra-comforting dish.

Why You’ll Love This Recipe

This coconut curry shrimp dish is the perfect combination of convenience and flavor. Here’s why you’ll fall in love with it:

• Quick & Easy: With a total cook time of just 30 minutes, this dish is ideal for busy nights when you want something homemade without spending hours in the kitchen.
• One-Pot Wonder: Fewer dishes mean less cleanup, which is always a win.
• Bold & Creamy Flavor: The richness of coconut milk combined with aromatic spices creates a silky, deeply flavorful sauce that’s irresistible.
• Protein-Packed: Shrimp is not only delicious but also a great source of lean protein, making this a nutritious meal.
• Customizable: Adjust the heat level, swap in your favorite vegetables, or even substitute the shrimp for another protein like chicken, tofu, or fish.
• Dairy-Free & Gluten-Free: This dish is naturally dairy-free and can easily be made gluten-free by ensuring your curry powder and stock are free from any additives.

The best part? Even if you’ve never cooked shrimp before, this recipe is foolproof. With a few simple steps, you’ll have a restaurant-quality dish right at home.

Health Benefits of Coconut Curry Shrimp

Beyond its amazing taste, this dish offers several health benefits. Let’s break it down:

• Rich in Healthy Fats: Coconut milk is a great source of medium-chain triglycerides (MCTs), which can provide quick energy and may support brain function. Unlike heavy cream, coconut milk is dairy-free and contains beneficial antioxidants.
• High in Protein: Shrimp is an excellent source of lean protein, which helps with muscle repair, keeps you full longer, and supports overall health.
• Loaded with Antioxidants: The spices used in this dish, such as turmeric (found in curry powder), cumin, and cayenne pepper, are rich in antioxidants that can help fight inflammation.
• Supports Heart Health: Shrimp contains omega-3 fatty acids and important minerals like selenium and zinc, which contribute to cardiovascular health.
• Low in Carbs: This dish is naturally low in carbohydrates, making it suitable for those following a low-carb or keto lifestyle when served with cauliflower rice or zucchini noodles.

With all these benefits, you can enjoy this coconut curry shrimp guilt-free, knowing that it’s as nutritious as it is delicious.

Preparation Time, Servings, and Nutritional Information

• Total Prep & Cook Time: 30 minutes
• Servings: 4
• Calories per Serving: ~350
• Protein: ~30g
• Carbohydrates: ~10g
• Fats: ~20g

These numbers will vary slightly based on the specific ingredients you use, but overall, this is a balanced, wholesome meal.

Ingredients List

For this recipe, you’ll need simple, easy-to-find ingredients that come together to create an incredibly flavorful dish.

The Shrimp:

• 1 pound large shrimp, peeled and deveined
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon curry powder

The Curry Sauce:

• 2 tablespoons olive oil
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 teaspoons mild Jamaican curry powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 cup full-fat coconut milk
• ½ cup vegetable or chicken stock
• 2 sprigs fresh thyme
• 1 small potato, diced (optional, for extra heartiness)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon sugar (optional, helps balance flavors)
• Juice of ½ lime
• Fresh cilantro for garnish

Step-By-Step Cooking Instructions

Season the Shrimp

Start by patting the shrimp dry with paper towels. In a bowl, toss the shrimp with salt, black pepper, and ½ teaspoon of curry powder. Let this sit while you prepare the sauce so the shrimp can absorb the flavors.

Sauté the Vegetables

Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the sliced onions and bell peppers. Sauté for about 3-4 minutes until they start to soften.

Add Garlic and Ginger

Next, add the minced garlic and grated ginger to the pan. Stir and cook for about 30 seconds until fragrant.

Toast the Spices

Sprinkle in the remaining curry powder, ground cumin, and cayenne pepper. Stir well and let the spices toast for about 1 minute to release their full flavors.

Add the Liquids and Simmer

Pour in the coconut milk and chicken or vegetable stock. Add the fresh thyme sprigs and diced potatoes (if using). Stir everything together and bring the sauce to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.

Cook the Shrimp

Once the sauce has thickened slightly and the potatoes are tender, add the seasoned shrimp to the pan. Stir to coat them in the sauce, then cover and cook for 4-5 minutes until the shrimp turn pink and opaque.

Adjust the Seasoning and Finish

Taste the sauce and adjust the seasoning with more salt, black pepper, or a pinch of sugar if needed. Squeeze fresh lime juice over the dish for brightness.

Garnish and Serve

Turn off the heat, remove the thyme sprigs, and sprinkle fresh cilantro on top. Your coconut curry shrimp is now ready to be served!

How to Serve

This dish pairs beautifully with:

• Steamed white rice or coconut rice
• Warm naan or roti
• Cauliflower rice for a low-carb option
• Mashed potatoes for extra comfort

Pairing Suggestions

Pair this dish with a refreshing side like:

• A crisp cucumber salad
• Roasted vegetables
• A light tropical fruit salad

Storage, Freezing & Reheating Instructions

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat to prevent the shrimp from becoming rubbery.

Common Mistakes to Avoid

• Overcooking the shrimp – they only need a few minutes.
• Using low-fat coconut milk – full-fat is key for creaminess.
• Not toasting the spices – this step deepens the flavors.

Serving Variations for Different Diets

One of the best things about this coconut curry shrimp recipe is how adaptable it is to different dietary needs. Whether you’re following a low-carb, gluten-free, or plant-based diet, there are easy modifications to make this dish work for you.

For a low-carb/keto version, swap the potatoes for cauliflower florets or zucchini. Serve the curry over cauliflower rice or spiralized zucchini noodles for a delicious low-carb meal.

For a gluten-free meal, double-check that your curry powder and stock are gluten-free. Most natural ingredients in this recipe are already gluten-free, but some store-bought spice blends and stocks may contain additives.

If you want a vegetarian or vegan option, replace the shrimp with tofu, chickpeas, or mushrooms. Tofu soaks up the coconut curry sauce beautifully, and chickpeas add plant-based protein. Increase the vegetables, such as adding spinach or carrots, for even more texture and flavor.

To make this kid-friendly, reduce or omit the cayenne pepper for a milder curry. You can also serve it with buttered rice or noodles to make it more appealing to younger eaters.

How to Make This Recipe Ahead of Time

If you’re short on time, you can prep parts of this dish in advance to make cooking even faster.

Start by chopping all the vegetables ahead of time. Slice the onions, bell peppers, and ginger and store them in airtight containers in the fridge for up to 2 days. Mince the garlic and keep it in a small container or a sealed bag.

You can also mix the shrimp with its seasoning and keep it covered in the refrigerator for up to a day. This allows the flavors to develop even more, making the dish even tastier.

For the curry sauce, prepare it up to two days in advance without adding the shrimp. Store it in the fridge in an airtight container. When ready to eat, simply reheat the sauce on the stovetop and add the shrimp in the last few minutes.

Another option is to freeze the sauce separately. Let it cool completely before transferring it to a freezer-safe container. When you’re ready to use it, thaw overnight in the fridge and reheat gently on the stove before adding fresh shrimp.

How to Adjust Spice Levels to Your Preference

This coconut curry shrimp has a mild to medium spice level, but it’s easy to adjust the heat to match your preference.

If you love spicy food, add extra cayenne pepper or a chopped Scotch bonnet pepper for authentic Caribbean heat. Be careful—Scotch bonnet peppers are extremely spicy, so start with a small amount and increase as needed. You can also add a drizzle of chili oil before serving for an extra kick.

If you prefer a milder curry, reduce the cayenne pepper or omit it entirely. The dish will still have depth from the other warm spices without being too hot. You can also add a bit more coconut milk to mellow out any strong spice flavors.

For a balanced heat, add just a pinch of cayenne and let each person adjust their own spice level with a dash of hot sauce on their plate.

To make this dish extra flavorful without extra heat, focus on the aromatics. Adding more garlic, ginger, and a squeeze of lime at the end enhances the depth of flavor without making it spicy.

Creative Ways to Use Leftovers

If you have leftovers, there are plenty of delicious ways to repurpose them into a new meal.

One of the easiest ways to enjoy leftovers is to serve the shrimp curry over a baked potato or roasted sweet potatoes. The creamy curry sauce soaks into the potato, creating a comforting and filling dish.

For a different take, turn the curry into a shrimp curry soup by adding extra broth or coconut milk. Let it simmer for a few minutes, then serve it with crusty bread or a side of rice.

Another idea is to use the curry as a flavorful filling for wraps or tacos. Simply warm up the leftovers and serve them inside soft tortillas with a handful of fresh greens and a squeeze of lime.

You can also mix the shrimp curry with cooked pasta for a quick and flavorful curried shrimp pasta dish. Add a splash of coconut milk or cream to thin out the sauce if needed.

If you’re a fan of meal prepping, freeze individual portions in airtight containers for a grab-and-go lunch. Reheat in the microwave or on the stovetop for a fast and satisfying meal.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp for this recipe?
Yes! If using frozen shrimp, thaw them in the fridge overnight or place them in a bowl of cold water for about 15 minutes before cooking.

What type of curry powder should I use?
Use a mild Jamaican curry powder for the best flavor. If you prefer more heat, opt for a spicier blend or add extra cayenne pepper.

Can I make this recipe without coconut milk?
Coconut milk is key to the creamy texture, but if you need a substitute, try using cashew cream or a mix of heavy cream and broth. The flavor will be slightly different, but still delicious.

How can I thicken the curry sauce?
If you want a thicker sauce, let it simmer for a few extra minutes before adding the shrimp. You can also mix in a small cornstarch slurry (1 teaspoon cornstarch with 2 teaspoons water) to thicken the sauce.

Can I substitute chicken for the shrimp?
Yes! You can replace the shrimp with diced chicken breast or thighs. Cook the chicken first, then add it back into the sauce to absorb the flavors.

Conclusion & Call to Action

Now that you have everything you need to make this incredible coconut curry shrimp, it’s time to get cooking! Give this recipe a try, and let me know how it turns out. I’d love to hear your thoughts in the comments. If you make it, snap a photo and tag me on social media so I can see your delicious creations. Enjoy!

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