• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!
  • About
  • Videos
  • Learn to Cook
  • Visit my other site: Fun Cookie Recipes

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Sides
    • Dinner
    • Casseroles
    • Salads
    • Sandwiches
    • Pasta
    • Soups & Chilis
    • Desserts
    • Snacks
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Easter
    • Summer
    • Fall
    • Halloween
    • Thanksgiving
    • Christmas
    • Valentine’s
    • Game Day
    • Ramadan
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Casseroles
    • Stovetop
    • Grill
    • Bread Machine
  • Easy Meals
  • Slow Cooker
  • Air Fryer
  • Breakfast
  • Snacks
  • Copycat Recipes
  • Beef
  • Low Carb
  • Chicken
Home Recipes By Type Dinner

Coconut Shrimp Curry

One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!
5
/5 –
Rate Recipe 9 Comments
Jump to Recipe
  • Share
By: Diana Last updated on May 15, 2021

This post may contain affiliate links. Please read my disclosure policy.

Coconut Shrimp Curry pinnable image

One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time! Serve over steamy rice, homemade naan bread, and wedges of fresh lime.

Coconut shrimp curry served in a white bowl with white rice


This recipe is one of the easiest dinners that you can make at home in under 30 minutes! Forget take-outs, ditch jarred sauces, and make this simple curry instead. This is a very easy and tasty curry sauce that has the right balance of flavors and spices.

What is Curry?

Curry originally comes from India but can be found in other cuisines as well such as Thai, Filipino, Sri Lankan, Bengali, and the Caribbean. A curry sauce is made with a combination of spices, with the main spice being turmeric which is used to give color to the curry and to flavor it.

The most common type of curries that you’ll find served in the West is a mild tomato-based curry often mixed with coconut milk. Here are a few good examples: Indian Rajma kidney bean curry, Indian butter chicken, sweet potato curry, eggplant and chickpea curry, vegan coconut curry, and coconut chicken curry.

Tip!

When cooking a tomato-based dish, avoid using a cast iron pan. Instead, use a stainless steel skillet.

The Ingredients

Here’s what you need to make coconut shrimp curry:

Ingredients needed to make coconut shrimp curry: raw shrimp, coconut milk, tomato sauce, onion, garlic, ginger, lime, brown sugar, coconut oil, salt and pepper, turmeric, coriander, cumin, and chili powder.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Shrimp – use thawed jumbo raw shrimp that is deveined and peeled. You can leave the tail on just for aesthetics, or remove it for easy eating. I used 31-35 shrimp count (7-8 shrimps per portion).
  • Coconut milk – I recommend using full fat and creamy coconut milk for a rich and flavorful curry sauce.
  • Tomato sauce – I like to use tomato sauce or passata for a smoother sauce, but it can be substituted with a can of diced/crushed tomatoes. If the tomatoes are acidic, add some type of sweetener (I used brown sugar in this recipe).
  • Coconut oil – can be substituted with any neutral-tasting oil but coconut oil works best here.
  • Aromatics – white or yellow onion, fresh garlic, and fresh ginger.
  • Spices – ground turmeric, coriander, cumin, and chili powder. For more of an Indian flavor, add half a teaspoon of garam masala that you can either make yourself or buy online.
  • Cilantro and lime to finish off the curry.

How to Make Shrimp Curry

A collage with 6 images on how to make coconut shrimp curry, from sauteing the aromatics to making the sauce, and cooking the shrimp.
  1. Saute the aromatics and spices: Heat the coconut oil, saute the onion, garlic, and ginger then add the spices and cook for 30 seconds.
  2. Form the sauce base: To the aromatics and spices, add the tomato sauce followed by the coconut milk and bring to a gentle simmer. Cook for a couple of minutes until you get a smooth homogenous sauce. Add sugar if using, and season with salt and pepper.
  3. Add the shrimp: Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque but not overcooked.
  4. Finish off the curry! Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice.

What Else Can I Add To My Shrimp Curry?

Feel free to add some vegetables such as peas, sliced bell peppers, cauliflower florets, chickpeas, zucchini, or potato.

You can also change it up and swap the shrimp for chicken or fish.

What to Serve With

Serve with any type of rice. I like to serve coconut shrimp curry with fluffy basmati rice (make it in the Instant Pot) or jasmine rice, but Brown Rice works very well here too. If feeling adventurous, try it with Coconut Rice or Jeera Cumin Rice.

With homemade naan, I have a great Naan eecipe that you can try.

Over mashed potatoes, unusual but tastes great! Make Mashed Potatoes in in the Crockpot, or try my Boursin Mashed Potatoes.

With a Simple Side Salad, or French fries.

Storing Tips

  • Fridge: Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave until just warmed through, stir well before serving.
  • Freezer: To freeze, make sure that the curry has cooled down completely, then freeze in an airtight container for up to 3 months.
  • Thaw and reheat: Thaw the curry in the fridge overnight, then reheat in the microwave until just warmed through. Stir well before serving.

More Delicious Shrimp Recipes

Baked Shrimp

Shrimp Ceviche

Creamy Garlic Shrimp Pasta

Cocktail Sauce

Let me know in the comments if you’ve made this recipe. What did you think? Don’t forget to share it with others so they can have a delicious shrimp curry too!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 11 votes
(Click stars to rate!)

Coconut Shrimp Curry

Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!
4 servings
One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!

Recipe Video

Ingredients 

  • 2 tablespoons coconut oil
  • ½ yellow onion finely diced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic grated
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala optional, Note 2
  • ½ teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 cup tomato sauce or plain passata
  • 1 cup coconut milk fresh or canned
  • 1 teaspoon brown sugar
  • Salt and pepper
  • 1 pound (450 g) shrimp peeled and deveined, I used 31-35 count
  • 1 teaspoon lime juice

For serving

  • A few mint leaves and cilantro leaves for garnish
  • Lime wedges for garnish
  • Cooked rice
  • Naan bread

Instructions 

  • In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
  • Add the spices, and cook for 30 seconds.
  • Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
  • To the sauce, add the brown sugar and season with salt and pepper.
  • Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
  • Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.

Notes:

  1. When cooking a tomato-based dish, avoid using a cast iron pan. Instead, use a stainless steel skillet.
  2. For more Indian flavor, add half a teaspoon of garam masala.
  3. Feel free to add some vegetables such as peas, sliced bell peppers, cauliflower florets, chickpeas, zucchini, or potato. You can also change it up and swap the shrimp for chicken or fish.
  4. Store the leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave until just warmed through, stir well before serving.
  5. Nutrition: a rough estimate per serving without rice.

Nutrition Information

Calories: 230kcal, Carbohydrates: 9g, Protein: 26g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 286mg, Sodium: 1237mg, Potassium: 429mg, Fiber: 2g, Sugar: 6g, Vitamin A: 577IU, Vitamin C: 15mg, Calcium: 265mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

You may also like...

  • Close up shot of chicken jalfrezi served over rice
    Chicken Jalfrezi
  • Close up shot of baked shrimp with lemon wedges and garnished with parsley and red pepper flakes
    Baked Shrimp
  • Butter Chicken
  • A bowl of chicken korma over rice with torn pita bread on the side.
    Chicken Korma
Teriyaki Chicken Stir Fry in a skillet
Previous Post
Teriyaki Chicken Stir Fry
Baked oats in white ramekins with chocolate chips and a drizzle of peanut butter
Next Post
Baked Oats

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




  1. Gill Thomson says

    Posted on 10/19/24 at 18:05

    5 stars
    the coconut prawn curry was absolutely lovely. We both had empty plates, I halved the recipe.

    Reply
    • Little Sunny Kitchen says

      Posted on 10/20/24 at 23:35

      Empty plates are always a good sign!

      Reply
  2. Junika says

    Posted on 1/8/24 at 01:46

    5 stars
    This was simple and delicious! Do not leave out the lime juice. We doubled the lime juice!

    Reply
Older Comments 1 2

Primary Sidebar

Diana, author of Little Sunny Kitchen.
Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Popular Recipes

Marry Me Chicken

Creamy Garlic Shrimp Pasta

Garlic Butter Chicken Tenders

Air Fryer Chicken Breast

Rasta Pasta Recipe

Shredded Chicken Tacos

Reader Favorites

a light green plate of spaghetti and meat sauce with hidden vegetables.

Meat Sauce with Hidden Vegetables

top down view of cheesy beef enchiladas in a casserole pan.

Ground Beef Enchiladas

Oven Baked Chicken and Rice

three mahi mahi tacos on a wooden board.

Mahi Mahi Fish Tacos

Cheesy Chicken Fajita Casserole

two white bowls of lasagna soup with a dollop of ricotta cheese and other cheeses, garnished with fresh herbs.

Lasagna Soup

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Get My Free Dinner eBook!

Join us and receive new recipes every week! Receive our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Cooking Guides

Follow Along on Social:

Join My Free Cookie Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2025 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required