Coconut Curry Shrimp: A Flavorful 20-Minute Dinner Recipe
A weeknight dinner bringing exotic flair and tender seafood into one effortless skillet.
Coconut Curry Shrimp: Fast, Flavorful, and Totally Satisfying
If you’re craving something exotic yet incredibly easy for dinner, Coconut Curry Shrimp delivers bold flavor, silky sauce, and tender shrimp in just 20 minutes. Shimmering with golden curry and fragrant coconut milk, this dish draws inspiration from Southeast Asian curries—and makes for an irresistible, crowd-pleasing meal perfect for busy nights, celebrations, or any time you want to wow without stress.
Why Coconut Curry Shrimp?
- Quick & Easy: Dinner on the table in about 20 minutes.
- Complex Flavor: Bold yellow curry melds with sweet honey, zesty lime, fresh basil, and creamy coconut for a perfect balance of sweet, spicy, and savory.
- Impressively Simple: A few staple ingredients, one skillet, and almost no prep—ideal for weeknights or casual entertaining.
- Customizable: Adjust spice, herbs, or veggies for your taste or what’s in your kitchen.
Ingredients You Need
This curry comes together with accessible supermarket ingredients, but each component plays a starring role in creating its lush, layered flavor.
- 2 Tbsp. butter: For richness and sautéing vegetables and shrimp.
- 1 1/2 lbs. jumbo shrimp: Peeled and deveined for easy eating. (Fresh or thawed from frozen both work well.)
- 1 medium onion, diced: Adds sweetness and body to the sauce.
- 4 garlic cloves, chopped: Essential for depth and fragrance.
- 1 Tbsp. yellow curry powder: The heart of this curry’s vibrant color and flavor. (Use your favorite mild or medium blend.)
- 1 (13.5 oz.) can coconut milk: Provides that signature creamy, tropical backbone.
- 2 Tbsp. honey: Adds touch of sweetness to balance the spice.
- 1/4 tsp. kosher salt (plus more to taste): Essential for rounding out flavors.
- 1 lime, juiced: Brings a burst of acidity and brightness.
- 12 basil leaves, chopped: For lively freshness (plus more to garnish).
- Hot sauce (optional): Add heat to taste.
- Cooked Basmati rice, to serve: Light, fluffy, and perfect for soaking up curry.
Step-by-Step Directions
Ready to dive in? Here’s exactly how to make your own Coconut Curry Shrimp:
- Start with the Rice:
Cook basmati rice according to package instructions. Basmati is the preferred pairing for its lightly aromatic, fluffy texture, but jasmine or plain long-grain rice also work well.
- Sauté the Shrimp:
Heat butter in a large non-stick skillet over medium-high heat. Add the shrimp in a single layer. Cook 2–3 minutes, flipping halfway through, until opaque and just cooked through. Remove shrimp to a plate and set aside.
- Build the Aromatics:
Add diced onion and chopped garlic to the same skillet. Sauté, stirring, for 2 minutes until softened and fragrant. Sprinkle in the curry powder and cook another 2–3 minutes, stirring occasionally, to bloom the spices and coat the onions. (Your kitchen will start to smell amazing!)
- Make the Curry Sauce:
Reduce heat to medium-low. Pour in the coconut milk, stirring until smooth. Add the honey, kosher salt, and lime juice. Simmer the sauce gently, letting the flavors meld for 3–4 minutes.
- Simmer Everything Together:
Return the cooked shrimp to the skillet. Toss to coat thoroughly in the curry sauce, and simmer just until the sauce slightly thickens and the shrimp are hot (about 2–3 minutes).
- Finish with Fresh Herbs and Spice:
Stir in chopped basil leaves and add a few dashes of hot sauce if you like a bit of heat. Taste, and add more salt, lime, or honey if desired.
- Serve:
Spoon the shrimp and curry sauce over fluffy rice. Top with extra basil for color and freshness.
Expert Tips & Customization Options
- Choose Your Shrimp: While jumbo or colossal shrimp add elegance, medium or large shrimp are just as tasty. Peeled and deveined saves time, but leaving tails on can add visual appeal (just be sure to remind diners!).
- Curry Powder: There are many curry powder varieties—try using a hot blend or adding ground cayenne for extra spice. For deeper flavor, toast the curry powder in the skillet before adding coconut milk.
- Add Veggies: Stir-fry red bell peppers, snap peas, or baby spinach with the onions for a more substantial meal.
- Dairy-Free Version: Replace butter with coconut or vegetable oil for a completely dairy-free curry.
- Rice Alternatives: Serve over cauliflower rice, quinoa, or even noodles for a twist.
- Low-Carb Option: Skip the rice and serve over sautéed greens or zucchini noodles.
Frequently Asked Questions (FAQs)
Q: Can I use frozen shrimp?
A: Yes. Just thaw the shrimp completely and pat dry before cooking to avoid excess water in the pan.
Q: How do I make this dish vegetarian?
A: Substitute firm tofu or cauliflower florets for shrimp. Pan-sear tofu cubes first for crispiness before adding to the curry sauce.
Q: Is coconut curry shrimp spicy?
A: The base recipe is mild-medium. For more heat, add hot curry powder, red pepper flakes, or your favorite hot sauce.
Q: Can I prep ahead?
A: Yes! Dice onions and peel shrimp in advance, or make the sauce ahead and reheat gently with the shrimp just before serving.
Q: What sides go best with coconut curry shrimp?
A: Basmati or jasmine rice is classic, but naan, roasted potatoes, or a fresh cucumber salad also complement the flavors.
What Makes This Shrimp Curry Stand Out?
Coconut curry shrimp balances creamy, tangy, and aromatic notes in a way that feels both comforting and a little luxurious. The combination of coconut milk and honey tames the heat and bitterness of the curry powder, while lime juice and basil infuse the finished dish with freshness and complexity. Best of all, you can whip up this curry anytime with basic pantry items and a quick sauté—no special skills or tools required!
| Ingredient | Role | Possible Substitution |
|---|---|---|
| Butter | Sautéing & richness | Coconut oil, ghee |
| Shrimp | Protein centerpiece | Tofu, scallops, chicken |
| Yellow curry powder | Spicy warmth | Red curry, Madras, DIY spice blend |
| Coconut milk | Creamy, sweet base | Cashew or almond cream |
| Honey | Sweetness, balance | Maple syrup, brown sugar |
| Lime juice | Bright acid | Lemon juice, rice vinegar |
| Basil | Herbal freshness | Cilantro, mint, parsley |
What others are reading
Serving Suggestions: What Complements Coconut Curry Shrimp?
This dish is traditionally served over rice, but it’s easy to expand into a sumptuous meal:
- With Basmati or Jasmine Rice: Absorbs the creamy sauce and adds subtle fragrance.
- With Warm Naan Bread: Scoop up the sauce and shrimp for an Indian-inspired twist.
- Over Roasted Potatoes and Kale: For a heartier plate, roast small red potatoes and crispy kale as sides.
- With Light Salads: Pair with cucumber, tomato, or mango salads for a fresh, tangy counterpoint.
Storage and Leftovers
- Store leftover curry and rice in an airtight container in the fridge for up to 2 days. The flavors often deepen overnight!
- Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water to loosen the sauce if needed.
- Do not freeze shrimp curry—the coconut sauce may split and shrimp can become rubbery.
More Seafood Inspiration
- Sheet Pan Paella: A shortcut take on classic Spanish flavors.
- Shrimp Pesto Pasta with Asparagus: Combines bright herby sauce with juicy shrimp.
- Grilled Swordfish with Pineapple Salsa: Sweet, smoky, and made for summer feasts.
- Classic Tuna Salad: Makes easy, satisfyingly familiar lunches.
- Salmon Tacos with Slaw: Perfect balance of creamy and crunchy in one bite.
Cook’s Notes & Variations
- For extra depth: Swirl in a little fish sauce or soy sauce when adding the coconut milk.
- Squeeze of citrus: Lemon works in a pinch if you’re out of limes.
- More veggies? Baby zucchini, snow peas, or sweet corn kernels can be added with the onions.
- Make it creamier: Add a couple of spoonfuls of plain yogurt or a splash of cream for an even richer curry.
Frequently Asked Questions (FAQs)
Q: Can I make coconut curry shrimp ahead of time?
A: The curry sauce can be made ahead and refrigerated for up to two days. Add cooked shrimp and basil just before serving for best texture.
Q: Is this recipe gluten-free?
A: Yes, as long as your curry powder and other pantry ingredients are certified gluten-free.
Q: Can I use light coconut milk?
A: Absolutely, though the sauce will be thinner and lighter in flavor. Full-fat coconut milk gives the richest, silkiest result.
Q: How do I prevent overcooking shrimp?
A: Cook shrimp only until opaque—about 2–3 minutes per side. Overcooked shrimp become tough and rubbery.
Ready for a Fresh, Bold, and Effortless Meal?
In under 30 minutes—including prep—this coconut curry shrimp recipe lets you bring bright, craveable flavor to your table any night of the week. Serve over rice with fresh herbs and enjoy a weeknight dinner that feels like a vacation.
References
Similar Articles
Read full bio of medha deb
