Coconut shrimp curry.

Coconut shrimp curry is a quick shrimp 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 complement the sauteed tender shrimp.
The creamy and tangy flavours in the shrimp curry are exactly the kind of one-pot dinner to wind down your day.

Flavours in coconut shrimp curry.

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 flavour profiles in the dish.
When you add a little bit of citrus flavour and aroma from the lemon zest, you end up with a clean, creamy yet light seafood dish.
The key to cooking the best shrimp curry is balancing the creaminess, and tang with a little heat from both cumin and red chilli powder.
Adding turmeric to the shrimp dish is not only healthy but adds colour to the otherwise bland-looking dish.

Cooking method to cook coconut shrimp curry.

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.

What to serve with coconut shrimp curry.

• 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 any type of breads or flatbreads.
  • paratha roti or garlic naan made without yeast.
  • Easy flatbread.
• Other vegetarian curries to serve with coconut shrimp curry.
  • You can serve the shrimp with some noodles or spaghetti for a quick meal. add a little bit of chilli paste or chilli oil to spice it up.

Faqs: coconut shrimp curry.

• 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 thaw shrimp the correct way.

• How do I clean, devein and remove the shell of 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 curry.

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 shrimp curry recipes.

Prawn caldine curry(Goan shrimp curry)
Malai prawn curry
Indian prawn caldine(prawn in coconut milk curry)
Creamy Indian prawn curry
Sri Lankan prawn curry

Recipe overview for coconut shrimp curry

Ingredient to cook coconut shrimp curry.

To make this creamy shrimp curry, you will need two sets of ingredients.
The first set of ingredients is to marinate the shrimp and the second is to make the coconut milk sauce in which the shrimp can be cooked.

• Ingredients to marinate the shrimp
  • Shrimp cleaned and deveined(30 medium-sized shrimp).
  • Ginger garlic paste(you can add 1 teaspoon of garlic and 1 teaspoon of ginger paste separately as well).
  • Turmeric powder
  • Oil
  • Salt to season

• Ingredients to make the creamy coconut milk sauce.
  • Onion chopped
  • Ginger garlic paste
  • Red chilli powder
  • Cumin powder(optional)
  • Turmeric powder
  • lime or lemon juice
  • Lime or lemon zest
  • Salt to season(use cautiously)

How to cook shrimp in coconut milk curry.

Add the shrimp to a bowl, and make sure the shrimp is dry.
Add ginger-garlic paste, turmeric powder, oil, and salt to season the shrimp.
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.
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 it to a separate bowl to be used later.
To cook the coconut curry sauce, place the same pan over a low-medium fire.
Pour in the oil, add the ginger-garlic paste, turmeric, chopped onions, and cumin(optional).
Cook until onions turn soft, stir frequently and cook for 2-3 minutes.
Pour in the coconut milk and 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.
Taste and season with salt. if you need to increase the tang of the coconut milk then use more 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, and add a few teaspoons of fresh coconut milk.
Garnish with some chopped parsley and serve.