Are you looking for a protein-rich, flavour-packed meal and don’t have much time? This coconut shrimp curry can be on your table in literally 15 minutes. It’s elegantly spiced and insanely desi-licious. What can be faster, easier and more tasty than seafood?!
This coconut shrimp curry is the go-to recipe of choice when we’re strapped for time. Despite the fact I prefer white fish, this had me wanting more. The creamy coconut cream infused with curry powder and turmeric adds the perfect amount of spiciness. Although, if you’re like me and want an added oomph – you’ll want to add that red chilli!
This shrimp curry demonstrates that you don’t need to go overboard with a lot of ingredients. Less is more!
A few ingredients give this shrimp curry a burst of flavour while allowing the shrimp to shine.
Ingredients for Making Coconut Shrimp Curry
- shrimp – MSC certified, cold water, pre-cooked, frozen
- sunflower oil
- sesame seeds
- garlic – fresh cloves, crushed
- coconut cream
- turmeric powder
- curry powder
- sea salt
- coriander (cilantro), finely chopped
- lime juice – fresh
- red chilli – finely chopped
- A serving provides a good amount of protein: 22 g
- Shrimp tends to be naturally low in calories. One serving of this curry provides approximately 250 calories
- This shrimp curry is low in carb
- A 3-oz serving of shrimp provides almost 50% of your daily selenium requirement
- Compared to other seafood, shrimp is higher in dietary cholesterol. However, it also contains antioxidants and healthy omega-3 fatty acids
How to Make Thai Coconut Shrimp Curry in 5 Easy Steps
- Heat oil in pan over medium heat. Fry sesame seeds and garlic until lightly brown (Image 1).
- Add thick coconut cream (Image 2), turmeric, curry powder, salt and simmer for 2 mins (Image 3-4).
- Add defrosted shrimp (Image 5) and warm through for 2 minutes.
- Garnish curry with cilantro (Image 6), and chilli (if using).
- Add lime juice and serve with rice (Image 7-8).
Choosing The Best Shrimp
Do pay attention to the label when purchasing shrimp. You want to avoid the ones that have been treated with salt or sodium.
These varieties hold more water and thus increase the weight of the shrimp. Why would we want to pay for that extra water? What’s more, is this type of treatment does impact the taste and texture of the shrimp.
Shrimp cooks fast, and you can shave off more time by choosing cooked shrimp. We usually have frozen shrimp in the freezer, cooked or uncooked – whichever is on sale.
It becomes convenient when the kiddos want something fast on a busy weeknight!
Top Tips for Making Coconut Shrimp Curry
- Choose good quality ‘sustainable’ shrimp – to keep our oceans healthy and full of life
- Thaw the shrimp in the fridge the day before, and dry thoroughly with paper towels, otherwise your curry will be too runny
- Always use fresh garlic because pre-made crushed will not give you the fresh flavour
- Opt for the thickest coconut cream/milk you can find. Otherwise, your curry will be too runny.
- Before adding shrimp, make sure your base is nice and thick. Once you add shrimp, the curry will become runny anyway. You want to avoid thickening the curry once the shrimp is in the pan because excess heat will dry out the already cooked shrimp.
- You can adjust the heat of the curry by adding more or less chilli
- Fresh fragrant herbs make ALL the difference. If you don’t like coriander (cilantro), you can use fresh parsley.
- Leftover curry will keep well in the fridge for 2-3 days
More Desi~licious Dinner Recipes You Might Like:
What’s your go-to meal on busy weeknights? Have you tried my Coconut Shrimp Curry before?
If you do try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Coconut Shrimp Curry
- 340 g shrimp MSC certified, cold water, pre cooked, frozen
- 1 tsp sunflower oil
- 2 tsp sesame seeds
- 2 cloves garlic crushed (1 tsp)
- 1 cup coconut cream thick
- 1/8 tsp turmeric powder
- 1 tsp curry powder
- 3/4 tsp sea salt
- 1/2 cup coriander fresh, washed, finely chopped
- 1-2 tsp lime juice fresh
- 1 red chili finely chopped, if desired
- Thaw, drain and dry shrimp
- Heat oil in pan over medium heat
- Fry sesame seeds and garlic until lightly brown
- Add coconut cream, turmeric, curry powder, salt and simmer for 2 mins
- Add shrimp and warm through for 2 minutes
- Garnish curry with cilantro, and chilli (if using)
- Add lime juice and serve with rice
- Choose good quality shrimp
- Always use fresh garlic because ground will not give you fresh flavor
- You can adjust the heat of the curry by adding more or less chili
- If you don’t like coriander (cilantro) you can use fresh parsley
- Leftover curry will keep well in the fridge for 2-3 days or can be frozen in suitable containers