Are you looking for a flavour-packed healthy dinner option 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 tastier than seafood?!
I am a big fish-eater, so I had to try this; it tasted divine with rice. The coconut cream added the savoury taste to the dish. It has become my family’s Sunday go-to dish! Thank you so much for sharing! Deblina
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 many ingredients. Less is more!
A few ingredients give this shrimp curry a burst of flavour while allowing the shrimp to shine.
Here’s what you need to make it
- 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 it in 5 easy steps
- Heat oil in a 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 the 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, 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!
Tips for success
- 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 a 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, I 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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- 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
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.