This easy shrimp curry recipe can make it to the dinner table in under 30 minutes. Serve it with cauliflower rice for a quick and healthy Paleo and Whole30 weeknight meal.
Fact: I have never encountered a curry that I didn’t like.
Coconut shrimp curry, however, is a curry that I simply love.
Juicy shrimp, arguably the most delectable critters of the sea, combined with a creamy coconut milk base just hits home for me every time.
This coconut curry shrimp recipe also happens to be an easy, one-pan meal that involves simple, fresh ingredients ingredients that can be found at any grocery store.
The best part is that it can be prepared in less time than it takes your local Thai restaurant to deliver something to your door.
Ingredients
For this recipe you’ll need:
- raw shrimp: I like to use large shrimp (25-30 count), but any size will work
- yellow onion
- red bell pepper
- carrots
- curry powder: I’m a big fan of Simply Organic’s
- garlic
- fresh ginger
- fresh lime juice
- lime wedges
- fresh basil: cilantro also makes a great addition or substitution
- coconut milk: coconut cream is also a good option
- ghee: I love the richness ghee adds to this dish, but coconut oil or olive oil work just as well
- sea salt
- black pepper
For serving, rice cauliflower makes the ideal option for Whole30 and Paleo diets, but white rice or brown rice are great too.
How to Make Coconut Shrimp Curry
In a small bowl, toss the shrimp with 1/2 teaspoon salt and some black pepper.
Heat the ghee in a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they’re pink and just cooked through.
Be careful not to overcook the shrimp as they’ll be going back in the pan later.
Transfer the shrimp to a plate, then add another tablespoon of ghee to the skillet. Add the sliced veggies and 1 tbsp of curry powder.
Sautéing the curry powder with the vegetables will really open it up and have a major impact on flavor.
Once the vegetables start to get tender, add the minced garlic cloves and grated ginger to the skillet and cook until they are fragrant, about 30 seconds.
Pour in one can of coconut milk and some fresh lime juice. Once everything starts to boil, reduce to low heat and simmer until the sauce starts to get thick and bubbly.
Finally toss those shrimp back into the skillet along with some fresh basil leaves.
Simmer everything for another few minutes until the shrimp are heated through. Give the curry a taste test and add more sea salt if desired.
Plate the coconut shrimp curry with some riced cauliflower and dig in. You deserve it!
Storage
Store any leftover shrimp curry in an airtight container in the refrigerator for up to 3 days.
Like a lot of things, the curry tastes even better the next day!
More Shrimp Recipes
- Shrimp Tostones with Sun-dried Tomato Guacamole
- Shrimp Stir-Fry with Cabbage and Parsnips
- Hawaiian Shrimp Salad
Coconut Shrimp Curry
Ingredients
- 1 pound large shrimp peeled and deveined
- 1/2 tsp sea salt plus more to taste
- 1/4 tsp black pepper
- 2 tablespoons ghee divided
- 1 yellow onion thinly sliced
- 1 red bell pepper julienned
- 2 carrots julienned
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 1/2 cups full-fat coconut milk
- 1 tablespoon fresh lime juice
- 1/2 cup fresh basil leaves roughly torn
For Serving
- 4 lime wedges
- 4 cups cooked cauliflower rice
Instructions
- In a small mixing bowl, toss the shrimp together with the salt and pepper.
- Melt 1 tablespoon of ghee in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and just cooked through. Transfer the shrimp to a plate and set aside.
- Add the remaining tablespoon of ghee to the pan and return it to medium-high heat. Add the carrots, onion, pepper, and curry powder and sauté until the vegetables are tender, about 6-7 minutes.
- Add the garlic and ginger to the skillet and cook until fragrant, approximately thirty seconds.
- Pour in the coconut milk and lime juice. Reduce to heat to low and simmer until sauce begins to thicken, approximately 10 minutes.
- Add the shrimp back to the pan along with the fresh basil. Simmer for a few more minutes, adding more salt and pepper to taste.
- Serve over riced cauliflower with the lime wedges.
Nutrition
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!