coconut milk shrimp

Coconut milk shrimp, a quick shrimp curry recipe you can make with ease using minimum ingredients.

The shrimp are cooked in a coconut milk sauce infused with ginger, garlic, lemon juice, and zest to compliment sauteed tender shrimp.

The creamy and tangy flavors are exactly the kind of one-pot dinner to wind down your day.

Ingredients and flavors in coconut milk shrimp

To make coconut curry shrimp, you’ll be using a ginger-garlic paste to marinate as well as cook the coconut curry sauce.

This allows you to taste and smell the pungent aromas and warm flavor profiles in the dish.

When you add a little bit of citrus flavor and aroma from the lemon zest, you end up with a clean, creamy yet light seafood dish.

The key to cooking the best coconut lime shrimp is balancing the creaminess, tang with a little heat from both cumin and red chili powder.

Adding Turmeric to the shrimp dish is not only healthy but adds color to the otherwise bland-looking dish.

Cooking methods to make easy coconut shrimp.

Using the stovetop to make the shrimp coconut dish allows you to regulate how much heat you will use to cook the shrimp.

I cook them just long enough for the shrimp to turn pink and maintain a soft texture.

Serving ideas for coconut milk shrimp

• Serve the coconut milk shrimp over a bed of plain rice, ghee rice, or even mixed vegetable rice made with a pack of frozen mixed vegetables

• Serve with paratha roti or garlic naan made without yeast.

Frequently asked questions about coconut milk shrimp

• Can I make the coconut milk shrimp ahead of time?
  • Yes, you can make the creamy coconut shrimp a few hours ahead. You can also saute the shrimp and make the coconut curry sauce separately and refrigerate.
    Half an hour before serving time, heat the coconut curry sauce over low fire for a few minutes and add the shrimp.
    Cook for a minute or two and serve.
  • This method will allow you to keep the dish fresh.

• Can I use frozen shrimp?
  • Yes, use my guide on how to defrost shrimp the correct way.

• How do I clean, devein and remove the shell on shrimp to prepare this shrimp dish?
  • You can use my guide on how to clean and devein shrimp to learn how to do it.

• Can I use canned milk or powdered coconut milk to make this dish?
  • You can use canned milk. for powdered milk, follow the package instruction and remember to dissolve the powder in warm water before adding it to the curry.

How to store coconut shrimp the correct way

Store only when the dish is cooled down. use a glass container with a lid to store the shrimp dish.

Avoid freezing. refrigerate and consume within 2 days.

To reheat over the stovetop -simmer over low heat for 2-3 minutes.

To heat with a microwave -cover with a microwavable lid covering the dish to avoid splatter and heat for 3 minutes.

More coconut milk shrimp recipes to try

Malai prawn curry

Indian prawn caldine(prawn in coconut milk curry)

Creamy Indian prawn curry

Sri Lankan prawn curry

RECIPE AT A GLANCE

How to make coconut milk shrimp

Ingredients

To marinate the shrimp

500g of shrimp cleaned and deveined(30 medium-sized shrimp)

1 tablespoon of ginger garlic paste(you can add 1 teaspoon of garlic and 1 teaspoon of ginger paste separately as well)

1/2 teaspoon turmeric powder

1 tablespoon of oil

Salt to season

To make the coconut milk sauce

1 medium-sized onion chopped

1 teaspoon ginger garlic paste

1/4 teaspoon of chili powder

1/4 teaspoon cumin(optional)

1/4 teaspoon of turmeric powder

2 tablespoons of lime or lemon juice

1/4 teaspoon of lime or lemon zest

Salt to season(use cautiously)

Method

Add the shrimp to a bowl, make sure the shrimp is dry.

Add ginger-garlic paste(2 tbsp minced, you can add 2 teaspoons of garlic and 2 teaspoons of ginger paste separately as well), turmeric powder(1/2 tsp), oil(1 tbsp), salt to season.

Combine the shrimp with the ingredients and let it marinate for 30-45 minutes.

If you are living in a humid country. refrigerate for the period the shrimp needs to be marinated.

How to cook the coconut lime shrimp.

Place a flat pan over low medium fire, add the shrimp to the pan, toss and cook for 1 minute on each side.

Transfer the shrimp to a bowl.

If there is any liquid left in the pan transfer to a separate bowl to be used later.

Place the same pan over low medium fire.

Pour in the oil, add the ginger-garlic paste(1 tsp), turmeric(1/4 tsp), chopped onions(1 medium), cumin(1/2 tsp, optional).

Cook until onions(1 medium chopped) turn soft, stir frequently and cook for 2-3 minutes.

Pour in the coconut milk(1 cup) with the leftover juice from the cooked shrimp.

Simmer over low heat while stirring gently.

Cook for 5-7 minutes until thick.

To add a tang to the coconut milk, add a tablespoon of lemon juice(or lime juice)and lemon zest(1/4 tsp).

Taste and season with salt. if you need to increase the tang of the coconut milk then use more of the lemon juice.

Continue to cook for another 3-5 minutes. when you are satisfied with the thickness and creaminess of the coconut milk gravy.

Reduce heat to low and add the shrimp.

Cook for exactly 2 minutes and remove from the stove.

Stir and let the tangy coconut milk shrimp cool down for a few minutes.

Transfer to a bowl, add a few teaspoons of fresh coconut milk.

Garnish with some chopped parsley and serve.