Description
Coconut Curry Shrimp is a flavorful and aromatic dish that combines the tropical richness of coconut milk with the vibrant spices of curry. Tender shrimp are simmered in a fragrant curry sauce made with coconut milk, curry powder, garlic, ginger, and a blend of other spices like turmeric and cumin, creating a mildly spiced yet creamy sauce that perfectly complements the sweetness of the shrimp. The dish is typically served over steamed rice or with naan bread to soak up the delicious sauce. Coconut Curry Shrimp strikes a wonderful balance between savory, spicy, and slightly sweet, making it an incredibly comforting and satisfying meal that’s perfect for a cozy dinner or for entertaining guests with bold, exotic flavors.
Ingredients
Scale
For the Coconut Curry Sauce:
- 1 tablespoon coconut oil: For sautéing the aromatics and creating a rich base for the curry.
- 1 small onion: Finely chopped. Adds sweetness and depth to the curry.
- 3 cloves garlic: Minced. Garlic enhances the flavor profile and adds richness to the dish.
- 1 tablespoon fresh ginger: Minced. Provides a zesty, spicy undertone that complements the curry.
- 1 tablespoon curry powder: A blend of spices that gives the dish its warm, earthy flavor. You can use yellow curry powder or red curry paste depending on your preference.
- 1 can (14 oz) full-fat coconut milk: This creamy coconut milk is the key ingredient for the sauce and provides the dish’s luscious, smooth texture.
- 1 cup chicken or vegetable broth: Adds depth to the sauce and helps create the perfect consistency for the curry.
- 1 tablespoon soy sauce: For a touch of umami that balances the sweetness of the coconut milk.
- 1 tablespoon lime juice: Adds a bright, tangy note to balance the richness of the curry sauce.
- 1–2 teaspoons brown sugar: To enhance the sweetness and balance the heat in the curry.
- Salt and pepper: To taste.
For the Shrimp:
- 1 ½ pounds large shrimp: Peeled and deveined. You can use fresh or frozen shrimp, but make sure to thaw frozen shrimp completely before cooking.
- 1 tablespoon olive oil: For searing the shrimp and adding a bit of crispness.
- Salt and pepper: To season the shrimp before cooking.
Optional Garnishes:
- Fresh cilantro: Chopped, for garnish. Adds freshness and color to the dish.
- Chopped red chili or chili flakes: For extra heat, if desired.
- Lime wedges: For squeezing over the shrimp just before serving.
- Toasted coconut flakes: For a crunchier texture and added coconut flavor.
Instructions
First Step: PREPARE THE SHRIMP
- Season the Shrimp: Start by seasoning the shrimp with a pinch of salt and pepper. This will ensure that the shrimp are flavorful from the inside out, making them perfect for absorbing the curry sauce.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they will become tough and rubbery. Once cooked, remove the shrimp from the pan and set aside.
Second Step: MAKE THE COCONUT CURRY SAUCE
- Sauté the Aromatics: In the same pan you used to cook the shrimp, add 1 tablespoon of coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 2-3 minutes, or until the onion becomes soft and translucent.
- Add the Garlic and Ginger: Add the minced garlic and ginger to the pan and cook for another 1-2 minutes, stirring frequently, until fragrant.
- Spice It Up: Stir in the curry powder and cook for another 30 seconds to bloom the spices and release their oils. If you’re using curry paste, add it at this point and sauté for about 1 minute until it’s fully incorporated with the garlic, ginger, and onions.
- Add the Coconut Milk and Broth: Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Season the Sauce: Add the soy sauce, lime juice, brown sugar, and a pinch of salt and pepper. Stir well and taste the sauce, adjusting the seasoning as necessary. If you want more heat, you can also add a pinch of red pepper flakes or a chopped fresh chili at this point.
Third Step: COMBINE THE SHRIMP AND THE CURRY SAUCE
- Add the Shrimp Back: Once the sauce has reached the desired consistency, return the cooked shrimp to the pan. Stir to coat the shrimp with the curry sauce. Let the shrimp simmer in the sauce for another 2-3 minutes to reheat and allow them to absorb the flavors.
- Check for Doneness: Ensure that the shrimp are cooked through and coated in the creamy curry sauce. If the sauce seems too thick, you can add a splash more broth or water to thin it out.
Fourth Step: GARNISH AND SERVE
- Garnish: Sprinkle fresh chopped cilantro over the shrimp for a burst of color and freshness. If you like extra heat, add some chopped red chili or chili flakes. You can also sprinkle toasted coconut flakes on top for a delightful crunch.
- Serve: Serve the Coconut Curry Shrimp over a bed of fluffy jasmine rice, basmati rice, or quinoa to soak up all the flavorful sauce. For a lighter option, you could serve it with steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 380 kcal
- Fat: 24g
- Carbohydrates: 25g
- Protein: 28g