Let me introduce you to your new weeknight obsession : this Easy Coconut Shrimp Curry . We’re talking plump, juicy shrimp swimming in the most unbelievably silky, aromatic coconut milk sauce you can imagine. This isn’t just any quick shrimp curry; it’s the one that will have you cancelling your takeout order for good. Trust me, you’ll be licking your plate clean!
Ready to fall completely in love with a 20-minute meal ?
- Why You’ll Fall For This Curry
- Everything You Need For Curry Perfection
- The Secret To The Best Shrimp Curry
- FAQs
- Easy Coconut Shrimp Curry Recipe
Why You’ll Fall For This Curry
This Easy Coconut Shrimp Curry delivers restaurant-quality flavour in record time. The secret lies in blooming aromatics from scratch for a taste no jar can match, then using rich, full-fat coconut milk for that unbelievably creamy finish. It’s a one-pan wonder ready in under 20 minutes, with shrimp added at the very end to guarantee they turn out perfectly plump and tender every single time.
Everything You Need For Curry Perfection
You only need a few pantry staples to make these perfectly crispy Coconut. This is where the magic begins! We’re building layers of deep, aromatic flavour using a powerhouse blend of spices you likely already have in your pantry.
- Garam Masala: This aromatic spice blend is the heart of our curry. Using it on both the shrimp and in the sauce builds layers of incredible warmth and flavour.
- Full-Fat Coconut Milk: This is non-negotiable for a truly creamy, luscious sauce. Use canned, full-fat coconut milk—the lighter carton versions just won’t deliver that same restaurant-quality richness.
- Crushed Tomatoes vs. Passata: Your choice for texture! Use crushed tomatoes for a more rustic sauce, or go with Passata (tomato purée) if you’re craving something incredibly smooth and silky.
- Brown Sugar: Don’t skip this! A touch of brown sugar is the secret to balancing the tomato’s acidity with the warm spices, rounding out the flavour of the entire dish.
Note: Go to the Recipe Note to see a full list of ingredients and measurements.
The Secret To The Best Shrimp Curry
- Season Shrimp: In a bowl, toss the shrimp with all of its designated spices and 1 tablespoon of oil until evenly coated
- Sear Shrimp: Heat the oil in a large skillet over medium-high heat. Sear the shrimp for just 1 minute per side to get a beautiful colour—don’t cook them all the way through! Transfer them to a plate and set aside.
- Sauté Onion: In the same skillet, heat the remaining oil and butter. Fry the onion until soft and translucent (about 3 minutes), scraping up any delicious browned bits from the bottom of the pan.
- Bloom Aromatics: Stir in the garlic and ginger and sauté for 1 minute until fragrant. Add all the sauce spices and cook for another 20 seconds, stirring constantly, until they’re beautifully fragrant.
- Simmer Sauce: Pour in the crushed tomatoes, coconut milk, chili powder, salt, and sugar. Stir well and bring to a simmer. Let it cook for about 4 minutes, allowing the sauce to thicken slightly.
- Add Shrimp: Reduce the heat and stir the seared shrimp back into the sauce. Let them simmer gently for 1-2 more minutes, just until they are pink, plump, and cooked through.
- Garnish: Take the pan off the heat immediately to ensure the shrimp stay perfectly tender. Garnish generously with fresh, chopped cilantro.
- Serve & Enjoy! Plate it up with fluffy rice or warm naan bread, and prepare to fall completely in love with your new favorite curry.
Tip: Serve with garlic butter rice and super soft Naan bread to mop up the curry sauce!
Fallen hard for this curry and now riding a full-on shrimp kick? I get it. Keep the love going with my bright, zesty Shrimp in a Piccata Cream Sauce or the rich, romantic Creamy Sun Dried Tomato Tuscan Shrimp . For pure indulgence, try Shrimp Alfredo with Bacon . Still hungry? Dive into a garlicky Seafood Boil or savor the fresh, herby kick of Chimichurri Lobster Tails . Get ready to fall in love all over again.
Absolutely! Frozen shrimp work beautifully here. The most important step is to make sure they are completely thawed before you start. Pat them very dry with a paper towel to get that perfect, beautiful sear.
Yes, this sauce is incredible with chicken! Simply use bite-sized pieces of boneless, skinless chicken breast or thighs. Season and sear the chicken until it’s cooked all the way through, set it aside, and then proceed with the sauce as written.
Leftovers are just as delicious the next day! Store the curry in an airtight container in the refrigerator for up to 3 days. For the best results, reheat it gently on the stovetop over low heat to avoid making the shrimp tough.
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IngredientsUSMetric1x2x3x
SHRIMP:
- ▢ 1 teaspoon garam masala
- ▢ 1/2 teaspoon ground cumin
- ▢ 1/2 teaspoon turmeric or curry powder
- ▢ 3/4 teaspoon salt
- ▢ 1/4 teaspoon red chili powder
- ▢ 1 1/2 tablespoons oil divided
- ▢ 1 pound jumbo shrimp peeled, tails on or off
SAUCE:
- ▢ 1 tablespoon cooking oil
- ▢ 1 tablespoon butter
- ▢ 1 onion finely chopped
- ▢ 5 cloves garlic minced
- ▢ 2 teaspoons minced ginger
- ▢ 1 1/2 teaspoons garam masala
- ▢ 1 1/2 teaspoons ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ 1 teaspoon turmeric powder or curry powder
- ▢ 14 ounces can crushed tomatoes or Passata for a smoother sauce
- ▢ 1/2-1 teaspoon red chilli powder adjust to your taste preference
- ▢ 1 teaspoon salt
- ▢ 1 1/2 teaspoons brown sugar
- ▢ 13.5 ounces coconut milk or coconut cream, can
- ▢ 2 tablespoons fresh cilantro chopped to garnish
Instructions
For the shirmp:
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
For the sauce:
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
- Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
- Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
- Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.
Notes
- The Secret to Perfect Shrimp: This is SO important! To get that beautiful sear, make sure your shrimp are completely dry and your pan is hot. Cook them in a single layer (work in batches if you need to!) for just a minute per side. Remember, they will cook more in the sauce later, and overcooked shrimp are our number one enemy!
- Wake Up Your Spices: Don’t just dump the ground spices into the sauce! Frying them in the oil for those crucial 20-30 seconds is a step called “blooming,” and it’s where the real magic happens. It unlocks their deepest, most aromatic flavour and makes your curry taste like it came from a top-tier restaurant.
- Full-Fat for Full Flavour: I know I’ve said it before, but it’s worth repeating! Please, please use canned, full-fat coconut milk . It is the non-negotiable secret to getting that unbelievably rich, creamy, and luscious sauce that you’ll be dreaming about later.
- Make It Your Own: You are the chef here! If you love a good kick of heat, add a little extra chili powder. If you prefer things milder, start with less. You can always add more at the end until it’s just right for you.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Coconut Shrimp Curry
Ingredients
SHRIMP:
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric or curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1 1/2 tablespoons oil divided
- 1 pound jumbo shrimp peeled, tails on or off
SAUCE:
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion finely chopped
- 5 cloves garlic minced
- 2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder or curry powder
- 14 ounces can crushed tomatoes or Passata for a smoother sauce
- 1/2-1 teaspoon red chilli powder adjust to your taste preference
- 1 teaspoon salt
- 1 1/2 teaspoons brown sugar
- 13.5 ounces coconut milk or coconut cream, can
- 2 tablespoons fresh cilantro chopped to garnish
Instructions
For the shirmp:
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
For the sauce:
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
- Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
- Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
- Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.
Notes
- The Secret to Perfect Shrimp: This is SO important! To get that beautiful sear, make sure your shrimp are completely dry and your pan is hot. Cook them in a single layer (work in batches if you need to!) for just a minute per side. Remember, they will cook more in the sauce later, and overcooked shrimp are our number one enemy!
- Wake Up Your Spices: Don’t just dump the ground spices into the sauce! Frying them in the oil for those crucial 20-30 seconds is a step called “blooming,” and it’s where the real magic happens. It unlocks their deepest, most aromatic flavour and makes your curry taste like it came from a top-tier restaurant.
- Full-Fat for Full Flavour: I know I’ve said it before, but it’s worth repeating! Please, please use canned, full-fat coconut milk . It is the non-negotiable secret to getting that unbelievably rich, creamy, and luscious sauce that you’ll be dreaming about later.
- Make It Your Own: You are the chef here! If you love a good kick of heat, add a little extra chili powder. If you prefer things milder, start with less. You can always add more at the end until it’s just right for you.
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
