Coconut Shrimp Curry Creamy Spiced (Printable Version)

Juicy shrimp in coconut milk with spices and herbs, perfect for a flavorful, warming meal.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium tomato, diced
06 - 1 green chili, finely sliced (optional)

→ Spices

07 - 1 teaspoon ground turmeric
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon cayenne pepper (adjust to taste)
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt, or to taste

→ Liquids

13 - 1 can (14 ounces) coconut milk
14 - 1/2 cup water or seafood stock

→ Oils & Herbs

15 - 2 tablespoons vegetable oil or coconut oil
16 - 1/4 cup fresh cilantro, chopped
17 - Juice of 1/2 lime

# How to Make It:

01 - Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes.
02 - Stir in garlic, ginger, and green chili; cook for 1 minute until aromatic.
03 - Add diced tomato and cook until softened, 2 to 3 minutes.
04 - Add turmeric, coriander, cumin, cayenne, black pepper, and salt. Stir well and cook for 1 minute to toast spices.
05 - Pour in coconut milk and water (or seafood stock), mixing to combine. Bring mixture to a gentle simmer.
06 - Add shrimp to the pan and simmer gently for 4 to 6 minutes, or until shrimp are pink and cooked through.
07 - Squeeze in lime juice and fold in most of the cilantro, reserving some for garnish.
08 - Taste and adjust seasoning if necessary. Serve hot, garnished with remaining cilantro.

# Expert Tips:

01 -
  • Uses easy-to-find pantry and fresh staples
  • Naturally dairy free and gluten free perfect for sharing with most guests
  • Cooks in about thirty five minutes from start to finish
  • Balances richness and freshness with every bite the coconut milk is soothing while lime and cilantro keep it bright
02 -
  • High protein and rich in healthy fats from coconut
  • Comes together with just one pan and a handful of ingredients
  • Keeps well for up to two days refrigerated flavors develop overnight and it reheats beautifully
03 -
  • I learned the hard way not to rush the simmering stage coconut milk thickens and flavors deepen if you let it bubble gently for a few minutes before adding the shrimp.
  • Always taste for salt and lime just before serving as the flavor should sing bright and creamy. Toasting the spices for that extra minute truly makes the dish taste more vibrant and authentic.

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