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Shrimp Curry is my go to when I want maximum flavor in minimum time. Tender shrimp are simmered in a silky coconut cream sauce with just the right punch of curry spice. A comforting dish that comes together quickly all in one pan and always delivers on big bold taste. There is nothing like the aroma of curry cooking on a busy weeknight and everyone in my house perks up when they know it is shrimp curry on the menu.
What Makes It Special
- Family favorite and ready in just about half an hour
- Uses one pan for easy clean up
- Super customizable with your choice of vegetables or heat level
- The creamy coconut base is both dairy free and rich
Every time I serve this for dinner it disappears from the pan before I have a chance to sit down. The flavors remind me of my travels through coastal Asia where coconut curries fill the streets with their tempting scent.
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What You’ll Need
- Shrimp: Get extra large or jumbo for the juiciest bite Look for wild caught and peeled deveined for convenience
- Curry powder: This brings the main flavor so choose a fresh blend for vibrant color and aroma I like Madras style for extra punch
- Coconut cream: The full fat canned version gives the curry its lush texture Thai Kitchen is my favorite for consistency
- Shallots: These add subtle sweetness and break down beautifully in the sauce Pick ones that are taut and glossy
- Red bell pepper: For color and crunch Always firm with shiny skin
- Garlic: Freshly minced is key to big flavor Avoid pre chopped if possible
- Extra virgin olive oil: Smooths out the spices Any neutral oil works if that is what you have
- Sea salt: Fine texture dissolves easily and seasons the sauce throughout
- Parsley: Adds a fresh finishing touch
- Lime: Brightens the dish and cuts the richness
Let’s Cook This Together
- Prep the Shrimp:
- Pat thawed shrimp dry with a paper towel to remove excess moisture This step helps them sear properly and not become watery
- Marinate with Curry Powder:
- Toss shrimp with a measure of the curry powder until coated Pop them in the fridge while you prep the rest It infuses the shrimp with flavor right from the start
- Sauté the Aromatics:
- Heat oil in a large skillet over medium high Add diced shallots and chopped bell pepper Cook for about three minutes until the shallots soften and turn translucent This is where the flavor starts to build
- Bloom the Spices:
- Add the minced garlic remaining curry powder and salt Stir constantly for about one minute until everything is fragrant The toasting brings out deep complexity in the curry
- Simmer with Coconut Cream:
- Pour in the coconut cream and stir well Raise the heat briefly to bring it to a boil then reduce to low Let it gently simmer for about eight to ten minutes so the sauce thickens and all the flavors meld
- Finish with Shrimp:
- Add the marinated shrimp into the simmering sauce Cook just until the shrimp are opaque and pink They curl up and plump in two to four minutes Do not walk away so you do not overcook
- Serve It Up:
- Spoon the curry over fresh rice Garnish with parsley and a few lime wedges for brightness
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Good to Know
- High protein and dairy free
- Freezes well for make ahead meals
- Easily made gluten free with your choice of rice
I love using Madras curry powder here The warmth and color make this dish comforting and nostalgic for me and my family always asks for extra sauce to soak up with their rice.
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Keeping It Fresh
This curry tastes best freshly made but you can store leftovers in an airtight container in the fridge for up to three days. The coconut cream may thicken a bit when chilled but a splash of water or coconut milk when reheating smooths it right out. Try to reheat gently over low heat so the shrimp stay tender and juicy.
Easy Ingredient Swaps
You can swap out the shrimp for chunks of firm fish or chicken if that is what you have on hand. Bell peppers could be changed for snap peas or baby spinach. If you do not have coconut cream full fat coconut milk works though the sauce will be a bit lighter. Shallots can be replaced with a small red onion in a pinch.
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How to Serve It Right
This shrimp curry is perfect ladled over fluffy jasmine or basmati rice. If you are looking to cut back on carbs serve it with steamed cauliflower rice or a pile of wilted greens. I always put plenty of lime wedges on the table so everyone can add a fresh squeeze right at the end. For a heartier meal top with roasted cashews for crunch or a sprinkle of fresh chili for heat lovers.
Behind the Dish
This recipe was inspired by my love of street food and market curries throughout Asia and India. The combination of coconut and curry powder is a classic for a reason and brings a sense of comfort and celebration to any weeknight. It is one of those dishes that reminds me of how simple ingredients can create something really memorable.
Kitchen Wisdom
- If your curry powder is older than a year the dish will lack depth so buy small amounts and replace often
- Always dry your shrimp before cooking for the best sear
- Do not walk away while simmering shrimp as they cook fast and can turn rubbery quickly
Recipe FAQs
- → What type of shrimp is best for this dish?
Choose extra large or jumbo shrimp, peeled and deveined, for best texture and flavor. Tail on or off based on preference.
- → Can I use a different curry powder?
Absolutely! Use your favorite curry powder blend to adjust the flavor profile to your liking—mild or hot works well.
- → How do I prevent overcooking the shrimp?
Cook the shrimp just until opaque and pink, 2–4 minutes. Remove from heat promptly to ensure they stay tender.
- → What can I serve with this coconut curry dish?
Fluffy steamed rice is a great pairing. Try jasmine rice, basmati rice, or even quinoa for a fun twist. Garnish with fresh parsley and lime wedges for brightness.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on low heat to preserve texture.
- → Can I make it dairy-free or gluten-free?
Yes, this dish uses coconut cream and does not contain gluten, making it naturally dairy-free and gluten-free.