Coconut shrimp curry is one of those dishes that feels special but is easy enough for any weeknight. Tender shrimp cook in minutes, nestled in a creamy coconut milk sauce infused with curry spices. The result is a golden, fragrant dish you can serve over rice or with warm flatbread. It's faster and better than takeout.
When I need dinner on the table quickly, shrimp are always a go-to - they cook in minutes and take on bold flavors beautifully. In this Thai-inspired coconut shrimp curry with coconut milk creates a rich, dairy-free sauce that's golden from curry powder and fragrant with ginger and garlic. A squeeze of lime juice at the end brightens everything up, balancing the creamy, spiced coconut sauce.
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Why You'll Love This Coconut Shrimp Curry
- Quick-cooking shrimp - Shrimp cook fast, making this curry a true weeknight win.
- Creamy coconut milk sauce - Rich and velvety, with no dairy required.
- Golden spice blend - Curry powder, ginger, and garlic give it warm flavor and a beautiful golden color.
- Skip takeout - This dish is simple to make in minutes!
Ingredients You'll Need
- Coconut milk - Use canned full-fat coconut milk for the richest, creamiest sauce.
- Curry powder - A blend of spices giving the dish its golden color and warm flavor.
- Onion - Adds sweetness and depth as the base of the sauce.
- Coconut oil - Complements the coconut milk and adds a subtle layer of flavor.
- Garlic - Fresh cloves bring bold, savory notes to the sauce.
- Ginger - Finely grated fresh ginger or a spoonful of ginger paste adds zing and warmth.
- Shrimp - Large raw shrimp, preferably wild.
- Cilantro (optional) - A sprinkle of chopped fresh cilantro adds color and a bright, herbal finish.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip: Why Choose Wild Shrimp
Shrimp is the most popular seafood in the U.S., but about 90% is imported and only a tiny fraction is inspected. Farmed shrimp often raise concerns over antibiotics, pesticides, and environmental impact. Wild-caught shrimp, on the other hand, are cleaner, more sustainable, and far better in flavor. When possible, choose wild shrimp.
Substitutions and Variations
- Spice it up - If you like more heat, add a pinch of cayenne, a sprinkle of red chili flakes
- Curry paste swap - Use 1½-2 tablespoons red Thai curry paste instead of curry powder for a bolder, spicier flavor.
- Milder flavor - Use leeks instead of onion for a milder, sweeter flavor
Chef's Tip: Understanding Shrimp Sizes
Shrimp are sold by count per pound. Jumbo sizes like 16-20 or 13-15 mean there are that many shrimp in a pound. Smaller shrimp (21-25) cook faster and are less expensive. Buy shell-on when possible - the shell protects the meat. Peel and devein yourself for best results. Short on time? Pre-peeled and deveined shrimp are a fine shortcut.
Thawing Shrimp the Right Way
Most shrimp are flash frozen at harvest, often sold IQF (individually quick frozen). Fresh-looking shrimp at the market are usually thawed from frozen.
- Quick thaw method: Place shrimp in a sealed bag and submerge in cold water, changing the water every 30 minutes until thawed (about 45 minutes depending on size).
- Best thaw method: Thaw overnight in the refrigerator on a rimmed baking sheet to catch liquid.
How to Make Coconut Shrimp Curry
Shrimp cook quickly and turn tender when simmered in spiced coconut milk, so have everything prepped before you start. Make ahead: You can whisk the sauce ingredients together and chop the onion, garlic, and ginger ahead of time. When ready to cook, dinner comes together in minutes.
- Mix the sauce - Whisk together the coconut milk, curry powder, and salt until smooth. (You can also shake it in a jar with a lid.)
- Prep the aromatics - Chop the onion. Mince or grate the garlic and ginger.
- Cook the base - In a large skillet, warm coconut oil over medium heat. Cook the onion until softened, then stir in the garlic and ginger for the last minute.
- Simmer the shrimp - Add the shrimp and the coconut milk mixture. Simmer just a few minutes until the shrimp are opaque and cooked through.
- Finish and serve - Taste and adjust seasoning, then garnish with cilantro if desired.
Chef's Tip: If your prep is done in advance, the cooking itself takes only a few minutes.
Chef's Tip: How to Cook Shrimp Perfectly
Shrimp cook in just a few minutes, and the smaller they are the faster they cook. The biggest mistake is leaving them in too long. They're done when they turn pink, opaque, and the grayish, translucent areas are gone. At that point, pull them off the heat right away - even a minute too long can make them rubbery.
Serving Suggestions
Serve the shrimp and creamy coconut curry sauce over white jasmine rice, nutty brown rice, quinoa, or a lighter base like cauliflower rice. Garnish with chopped cilantro or green onion, and add a squeeze of fresh lime juice to brighten the flavors. For balance, pair it with a simple tossed green salad or a quick vegetable side like simple blanched green beans.
Storage & Freezing
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through - avoid overcooking the shrimp.
- Freezing: Not recommended. Shrimp tend to become rubbery when frozen and reheated, and the coconut sauce can separate. This dish is best enjoyed fresh.
Recipe FAQs
Use canned full-fat coconut milk for the richest, creamiest sauce. Light coconut milk works, but the sauce won't be as velvety. Avoid cartons of coconut beverage, they're too thin.
Yes. Boneless chicken breast or thighs work well. Cut chicken into bite-sized pieces and simmer longer until fully cooked before adding the sauce.
Yes. Most shrimp are sold frozen and thawed at the market. Buy frozen shrimp to keep on hand, then thaw in the refrigerator overnight or in a sealed bag under cold water for about 45 minutes.
More Recipes With Shrimp
Quick cooking shrimp make a fast dinner for buys weeks! Here are other shrimp recipes to try.
Did You Make This Recipe?
If you make coconut shrimp curry, please leave a comment. I love to hear from you. Comments also help other readers.
📖 Recipe
Coconut Shrimp Curry
Ingredients
- 2 cups canned coconut milk
- 2 ½ teaspoons curry powder mild or hot
- 1 tablespoon extra virgin coconut oil
- ⅓ cup onion, finely chopped yellow, or white
- 2 garlic cloves finely chopped or zested
- 1 ½ teaspoons ginger finely grated or ginger paste
- 1 ½ pounds raw peeled deveined shrimp 21-25 size
- 1-2 tablespoons chopped fresh cilantro optional
Optional swap for curry powder
- 1 ½-2 tablespoons red Thai curry paste
Instructions
- Whisk together the coconut milk and curry powder (or curry paste) until smooth. You can also put it in a blender on low speed or shake well in a large jar.
- Warm the coconut oil over medium heat in a large saute or fry pan large enough to hold all of the shrimp in one layer. Add the onion and cook, stirring until softened, about 2 minutes. Add the garlic and ginger, cook about 30 seconds longer.
- Add the shrimp to the pan, laying them flat in a single layer. Cook until pink on one side, 1-2 minutes, then turn shrimp over and pour in the spiced coconut curry milk. Bring the pan to a simmer, place a lid on top and turn heat to low. Cook until shrimp are firm and pink on both sides, another 5 minutes depending on the size of the shrimp. Serve sprinkled with chopped cilantro if desired and a squeeze of lime juice.
Notes
Nutrition
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Lanae Baker says
Ohh my gosh this was Super easy and crazy delicious!! I’m loving the flavor in the curry sauce♥️
Sally Cameron says
Great Lanae! Thanks for reporting back!
Porsche guy says
This was easy and fast ! Tasty too. Served over white rice with salad. I can’t stand cilantro so i used parsley.
Madonna says
I have everything but the shrimp. I know what I am having for next week's menu.