Coconut Shrimp Curry
This rich and aromatic coconut shrimp curry features plump shrimp, red curry paste, garlic, ginger, and creamy coconut milk—ready in just 30 minutes.
4 Servings
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
To ensure this recipe is fully gluten-free, replace the soy sauce with a certified gluten-free alternative such as tamari or coconut aminos. Additionally, double-check that your red curry paste and fish sauce are labeled gluten-free, as ingredients may vary by brand. The remaining ingredients are naturally gluten-free.