This coconut shrimp curry is a quick one-pan dinner made with tender shrimp, creamy coconut milk, tomato sauce, garlic, ginger, and warm spices. It comes together in about 25 minutes and has just enough sauce to spoon over rice or scoop up with naan. Add the shrimp at the end so it stays juicy, then finish with lime juice and fresh cilantro.
Why I Make It This Way
The sauce is the best part of this coconut shrimp curry, so I give it a head start before adding the shrimp. Garlic, ginger, and spices need that first minute in oil to wake up, then the tomato sauce and coconut milk get a few minutes to simmer into something creamy, rich, and balanced.
Shrimp is the opposite. It does not want time; it wants attention. I add it right at the end, just long enough for it to turn pink and curl, so it stays plump instead of rubbery. That small timing detail makes the whole curry better.
Tip!
When cooking a tomato-based dish, avoid using a cast iron pan. Instead, use a stainless steel skillet.
Ingredients You’ll Need
Complete list of ingredients and amounts can be found in the recipe card below.
- Shrimp: Use raw, peeled, and deveined shrimp. I usually use large shrimp, about 31–35 count per pound. If you’re using frozen shrimp, thaw them completely and pat them dry first so the sauce does not turn watery.
- Coconut milk: Full-fat canned coconut milk makes the creamiest sauce. Light coconut milk works, but the curry will be thinner.
- Tomato sauce: Use plain canned tomato sauce or passata, not marinara. Crushed or diced tomatoes can also work, but the sauce will have more texture. If your tomatoes taste acidic, add a little brown sugar to balance them.
- Coconut oil: Adds subtle flavor, but any neutral oil works.
- Aromatics: White or yellow onion, fresh garlic, and fresh ginger.
- Spices: Turmeric, coriander, cumin, and chili powder give the sauce warmth and color. For a deeper Indian-inspired flavor, add ½ teaspoon of garam masala.
- Cilantro and lime: Add these at the end for freshness.
How to Make Shrimp Curry
- Sauté the aromatics and spices: Heat the coconut oil, then sauté the onion, garlic, and ginger. Add the spices and cook for 30 seconds, just until fragrant.
- Make the sauce: Add the tomato sauce, followed by the coconut milk, and bring to a gentle simmer. Cook for a few minutes until smooth and creamy. Add sugar if using, then season with salt and pepper.
- Add the shrimp: Add the shrimp to the simmering sauce and cook for 2–3 minutes, stirring once or twice, until pink, opaque, and curled into a loose C-shape. Remove from the heat right away.
- Finish the curry: Garnish with fresh cilantro and a squeeze of lime juice.
Recipe Tips
- Pat the shrimp dry before adding it to the pan, especially if using frozen shrimp. Extra moisture can thin the sauce.
- Keep the sauce at a gentle simmer after adding the coconut milk. A hard boil can make it reduce too quickly or separate.
- Use the visual cue, not just the timer. Shrimp can overcook quickly, so check it as soon as it turns pink and opaque.
- Taste before serving. A little extra salt or lime juice can make the creamy sauce taste brighter and more balanced.
Variations and Add-Ins
Peas, sliced bell peppers, cauliflower florets, zucchini, spinach, chickpeas, or potatoes all work well here. Add firm vegetables early enough to simmer until tender, and quick-cooking vegetables near the end.
You can also swap the shrimp for chicken or firm white fish, but adjust the cooking time. Chicken needs longer, while fish should be simmered gently so it does not fall apart.
What to Serve With
Serve coconut shrimp curry over basmati rice, jasmine rice, brown rice, coconut rice, or jeera rice. Naan is also great for scooping up the sauce.
For something fresh on the side, add cucumber salad, a simple green salad, or extra lime wedges.
Storing and Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in the microwave or on the stovetop just until heated through. Heat gently so the shrimp does not turn rubbery.
- Freezer: You can freeze the curry for up to 3 months, but shrimp has the best texture when freshly cooked. For the best result, freeze the sauce without the shrimp, then add cooked shrimp when reheating.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Coconut Shrimp Curry
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:
- When cooking a tomato-based dish, avoid using a cast iron pan. Instead, use a stainless steel skillet.
- For more Indian flavor, add half a teaspoon of garam masala.
- 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.
- 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.
- Nutrition: a rough estimate per serving without rice.
Nutrition Information
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
Gill Thomson says
the coconut prawn curry was absolutely lovely. We both had empty plates, I halved the recipe.
Little Sunny Kitchen says
Empty plates are always a good sign!
Junika says
This was simple and delicious! Do not leave out the lime juice. We doubled the lime juice!