Coconut shrimp curry made with juicy shrimp, creamy coconut milk, red curry paste, garlic, and tomatoes—fast, rich, and full of flavor.
I didn’t plan this recipe. Honestly, it came out of mild panic and a very unglamorous freezer dive. I’d had one of those days—emails piling up, coffee gone cold three times (seriously, what kind of betrayal is that?), and I couldn’t be bothered to cook something elaborate. I almost ordered pad Thai. Again.
But then I remembered the shrimp I tossed in the freezer two weeks ago. And I found a dusty can of coconut milk in the pantry. I had a hunch—what if I mashed together a kind of creamy coconut shrimp curry? Not traditional, not fancy. Just warm, comforting, and spicy enough to clear out the mental cobwebs.
Anyway. I tossed things in a pan and hoped for the best. And I kid you not, by the time I took the first bite, I was literally doing a little happy dance in the kitchen. It was that good. My husband wandered in, took one bite, and gave me that look like, “Are you hiding a second family in Thailand? Because this is restaurant-level.”
Why You’ll Love This Coconut Shrimp Curry Recipe?
Here’s the thing about this coconut shrimp curry: it somehow manages to feel both cozy and exciting at the same time. It’s creamy, but not heavy. Spicy, but not knock-your-socks-off hot (unless you want it to be). It feels indulgent but comes together in under 30 minutes, which—let’s be real—is the best kind of sorcery.
Also, the shrimp? They’re like tiny sponges, soaking up all the garlicky, gingery, coconutty goodness. And when they’re nestled in that rich sauce with a little rice on the side? Yeah. That’s the moment you stop talking at dinner.
Would it be overly dramatic to say this recipe saved my week? Maybe. But you know what? Maybe not.
Ingredient Notes:
I won’t lie. There’s a decent ingredient list here—but don’t panic. Most of it’s pantry stuff or things you probably already have hiding in your fridge. And I’ll tell you what each one actually does, so you can decide what’s worth keeping and what’s skippable on a busy night.
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Shrimp – Get the big ones if you can. Peeled, deveined, ready to party. If you’re not a shrimp person, feel free to scroll—this curry doesn’t discriminate.
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Coconut oil – I use it for flavor, but olive oil works in a pinch. Not the hill I’ll die on.
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Garam masala, curry powder, garlic powder, red pepper flakes – These give the shrimp a head start in the flavor game. Trust me, it’s worth the 60 seconds to mix this in.
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Onion, garlic, ginger – You know the drill. These are the aromatics. They’re like the background music in a movie—you only notice when they’re missing.
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Red curry paste – The hero. If you skip this, you’ll basically end up with tomato coconut soup. Still good, but not what we’re going for.
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Diced tomatoes – A little acid to cut through the creaminess. It’s subtle, but important.
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Soy sauce, brown sugar, fish sauce – Umami squad. Balances the sweet-spicy thing going on.
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Ground turmeric, cumin, coriander, cayenne – I add these mostly because I like the warmth and depth. Not essential, but they do round things out beautifully.
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Coconut milk – Full-fat. Period. This is not the place for light coconut milk. Don’t dull the magic.
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Lime juice – Adds that final zing, like a hi-five from a citrusy friend.
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Fresh cilantro – It’s polarizing. I love it. If you don’t, toss on some basil or skip the green entirely.
How To Make Coconut Shrimp Curry?
Let’s be real: I’m not measuring perfectly or garnishing with tweezers. Here’s how it goes down in my kitchen.
Step 1: Throw shrimp in a bowl
I mix coconut oil, spices, and the shrimp in a bowl. No fancy marinating. I just want the shrimp to pick up some flavor while I start cooking. It’s low-key prep.
Step 2: Sear, but don’t stress
Heat a little coconut oil and ghee. Toss in the shrimp for a minute per side. Just enough to get some color. Don’t overthink it. I once burned half a batch and still ate it. Still good.
Step 3: Build the flavor base
Sauté onion till it’s soft and see-through-ish. Add garlic, ginger, and curry paste. Let them sizzle. The smell at this point is chef’s kiss. I usually have someone walk in and ask, “What’s cooking?”
Step 4: Bring in the sauce
Dump in the tomatoes, soy sauce, sugar, fish sauce, turmeric, cumin, coriander, and cayenne if you like a little kick. Stir. Pour in that lush coconut milk. Let it simmer while you do something else for 10 minutes—maybe dance, maybe sip wine, maybe scroll aimlessly.
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Step 5: Shrimp reunion
Toss the shrimp back into the pan. Let them simmer in the sauce for two minutes. Finish with lime juice. Taste it. If something feels off, add salt or a pinch of sugar. Trust your gut.
Step 6: Plate and pretend you’re in Bali
Spoon it over rice, top with cilantro, and enjoy the fact that dinner tastes like something that took way more effort than it actually did.
Storage Options:
Okay, let’s not lie—we sometimes eat this entire thing in one sitting. But if you do have leftovers, store them in a container in the fridge. It holds up for about 2–3 days. The flavors actually deepen a bit overnight. Win. Reheat gently. Don’t freeze it though—shrimp get weird and rubbery and just… sad.
Variations and Substitutions:
I’ve made this five different ways, sometimes out of curiosity, sometimes out of desperation. A few swaps that actually work:
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No shrimp? Chicken, tofu, or even canned chickpeas work great. I’ve done all three and lived to tell the tale.
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Can’t handle spice? Leave out the cayenne and red pepper flakes. Add a splash more lime to brighten it up.
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Want it spicier? Add fresh chili slices or up the curry paste.
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Veggie version? Toss in spinach, bell peppers, peas, or whatever looks tired in your crisper drawer.
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No fish sauce? Use a splash of soy and a little lime juice. Different vibe, but still delicious.
What to Serve with Coconut Shrimp Curry?
Because honestly, this coconut shrimp curry sauce is liquid gold and wasting a drop should be illegal. Here’s what I serve it with:
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Rice – Basmati or jasmine. You can’t go wrong.
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Naan or flatbread – Highly recommend tearing off chunks and dipping directly into the pan.
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Coconut rice – Yes, coconut on coconut. And it works.
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Quinoa – If you’re in that phase. No shade. I’ve been there.
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Simple cucumber salad – Because crunchy + cool balances creamy + spicy.
Frequently Asked Questions:
Can I prep this ahead?
Yes, kind of. You can make the sauce earlier in the day and just warm it up when you’re ready. Add the shrimp last-minute so they don’t go all rubbery on you.
Is it super spicy?
Not unless you make it that way. It’s got warmth, not burn-your-mouth-off heat. But if you’re nervous, leave out the cayenne and taste as you go.
Frozen shrimp—okay or no?
Totally okay. That’s what I used when I first made it. Just thaw, pat dry, and keep it moving.
This coconut shrimp curry isn’t perfect—and that’s the point. It’s forgiving, flavorful, and always hits the spot. I’ve made it on rainy Tuesdays, sunny Sundays, and nights when everything else went wrong. It always turns out, even if I forget the lime or eyeball the curry paste.
Give it a try. Make it your own. And hey, if you end up licking the spoon straight from the pan—I won’t judge. I’ll probably just ask you for a bite.
What would you add to it? Let me know—I’m always curious how others make it their own.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Shrimp Curry
Ingredients
For the Shrimp:
- 1 tablespoon coconut oil
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ pounds large shrimp peeled and deveined
For the Coconut Curry:
- 1 tablespoon coconut oil
- 2 tablespoons ghee or unsalted butter
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional
- 1 can 14 oz full-fat coconut milk
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Prepare and Season the Shrimp
- In a medium mixing bowl, combine the coconut oil, garam masala, garlic powder, curry powder, red pepper flakes, salt, and pepper. Add the peeled and deveined shrimp, then toss gently to ensure they are evenly coated in the spice mixture. Set aside to marinate briefly while preparing the remaining ingredients.
Sear the Shrimp
- In a large skillet or sauté pan, heat the coconut oil and ghee over medium heat. Once hot, sear the shrimp for approximately 1 minute per side, until lightly golden but not fully cooked through. Remove the shrimp from the skillet and set aside.
Sauté Aromatics
- In the same skillet, add the chopped onion. Sauté for 3 to 5 minutes until softened and translucent. Stir in the minced garlic, grated ginger, and red curry paste. Cook, stirring constantly, for an additional 1 to 2 minutes until fragrant.
Develop the Curry Base
- Add the diced tomatoes, soy sauce, brown sugar, fish sauce, turmeric, coriander, cumin, and cayenne pepper (if using) to the skillet. Stir well to incorporate all ingredients. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to medium-low and allow it to simmer for 5 to 10 minutes, stirring occasionally, until the sauce begins to thicken.
Finish the Dish
- Return the seared shrimp to the skillet, stirring gently to coat them in the curry sauce. Add the lime juice and adjust seasoning with additional salt or pepper as needed. Allow the shrimp to simmer for 2 more minutes, or until fully cooked through and opaque.
Serve
- Serve the coconut shrimp curry hot, garnished with fresh cilantro if desired. Pair with steamed rice, naan, or your preferred side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
