13 Delicious Coconut Shrimp Curry Recipes

Craving a taste of the tropics without leaving your kitchen? You’re in luck! Our roundup of 13 Delicious Coconut Shrimp Curry Recipes brings the vibrant flavors of coconut and succulent shrimp right to your dinner table. Whether you’re after a quick weeknight meal or a cozy weekend feast, these recipes promise to transport your senses. Dive in and discover your next favorite dish!

Spicy Thai Coconut Shrimp Curry

This Spicy Thai Coconut Shrimp Curry brings bold flavors to your table in under 30 minutes. Perfect for weeknight dinners that don’t skimp on taste.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tsp
• Lime – 1, juiced
• Vegetable oil – 1 tbsp
• Basil leaves – ¼ cup

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add red curry paste to the skillet. Cook, stirring constantly, for 1 minute to release flavors.
3. Pour in coconut milk, stirring to combine with the curry paste. Bring to a simmer.
4. Add shrimp to the skillet. Cook for 3 minutes, stirring occasionally, until shrimp start to turn pink.
5. Stir in fish sauce, brown sugar, and lime juice. Simmer for another 2 minutes until shrimp are fully cooked.
6. Remove from heat. Fold in basil leaves just before serving to retain their color and freshness.

Always serve this curry over steamed jasmine rice to soak up the creamy sauce. The dish balances spicy, sweet, and tangy flavors with a silky texture from the coconut milk. Garnish with extra basil and a lime wedge for a vibrant presentation.

Creamy Coconut Shrimp Curry with Lemongrass

Holiday flavors meet weeknight ease in this creamy coconut shrimp curry with lemongrass. It’s a vibrant, one-pan dish that’s ready in under 30 minutes.

Ingredients

– Shrimp – 1 lb
– Coconut milk – 1 can (13.5 oz)
– Lemongrass – 2 stalks
– Curry powder – 2 tbsp
– Garlic – 2 cloves
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add minced garlic and sliced lemongrass. Sauté for 1 minute until fragrant.
3. Stir in curry powder. Cook for 30 seconds to release flavors.
4. Pour in coconut milk. Bring to a simmer, stirring occasionally.
5. Add shrimp. Cook for 3-4 minutes until shrimp turn pink and opaque.
6. Season with salt. Remove from heat.

Tip: Bruise lemongrass stalks before slicing to enhance aroma.
Tip: Use full-fat coconut milk for a richer curry.
Tip: Do not overcook shrimp to keep them tender.

Delightfully creamy with a hint of citrusy lemongrass, this curry pairs perfectly with steamed rice or crusty bread. For a colorful twist, garnish with fresh cilantro and a squeeze of lime.

Easy Coconut Shrimp Curry with Basmati Rice

Every home cook needs a reliable coconut shrimp curry recipe. This version is straightforward and delivers big flavors with minimal effort.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Basmati rice – 1 cup
• Water – 2 cups
• Salt – 1 tsp

Instructions

1. Rinse 1 cup of basmati rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice, 2 cups of water, and ½ tsp salt. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure perfect steam.
4. While the rice cooks, heat a large skillet over medium heat. Add 2 tbsp curry powder and toast for 30 seconds until fragrant.
5. Pour in 1 can of coconut milk, stirring to combine with the curry powder. Bring to a gentle simmer.
6. Add 1 lb of shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 3-4 minutes until shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch closely.
7. Season the curry with remaining ½ tsp salt, adjusting if necessary. Tip: For a thicker sauce, let it simmer uncovered for an additional 2 minutes.
8. Fluff the cooked rice with a fork and serve alongside the curry.

Unbelievably creamy and aromatic, this curry pairs wonderfully with the fluffy basmati rice. For an extra touch, garnish with fresh cilantro or a squeeze of lime.

Slow Cooker Coconut Shrimp Curry

Here’s a straightforward recipe for a comforting slow cooker dish that’s perfect for busy weeknights.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Chicken broth – 1 cup
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped

Instructions

1. Peel and devein the shrimp. Pat dry with paper towels.
2. In the slow cooker, combine coconut milk, curry powder, garlic, ginger, and chicken broth. Stir well.
3. Cover and cook on low for 4 hours. Tip: For a thicker curry, leave the lid slightly ajar during the last 30 minutes.
4. Add the shrimp to the slow cooker. Stir to coat.
5. Cover and cook on high for 15-20 minutes, until shrimp are pink and opaque. Tip: Avoid overcooking the shrimp to keep them tender.
6. Stir in lime juice and cilantro. Tip: Fresh lime juice brightens the flavors, so don’t skip it.

Rich and creamy with a hint of spice, this curry pairs wonderfully with steamed rice or naan. The shrimp stay succulent, and the sauce is luxuriously smooth.

Vegan Coconut Shrimp Curry with Tofu

Just when you thought vegan cuisine couldn’t get any more comforting, this dish proves otherwise. It’s a bold, flavorful curry that’s surprisingly easy to make.

Ingredients

– Coconut oil – 2 tbsp
– Firm tofu – 14 oz, cubed
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Frozen shrimp – 1 lb, thawed
– Salt – 1 tsp

Instructions

1. Heat coconut oil in a large pan over medium heat (350°F).
2. Add cubed tofu to the pan. Cook for 5 minutes until golden. Flip halfway for even browning.
3. Sprinkle 1 tbsp curry powder over tofu. Stir to coat evenly. Tip: Toasting the curry powder enhances its flavor.
4. Pour in coconut milk. Stir well to combine with tofu and curry powder.
5. Add thawed shrimp to the pan. Cook for 3 minutes until shrimp turn pink.
6. Stir in remaining 1 tbsp curry powder and salt. Simmer for 2 minutes to blend flavors. Tip: Don’t overcook shrimp to keep them tender.
7. Remove from heat. Let sit for 2 minutes before serving. Tip: Resting allows flavors to meld.

Vibrant and creamy, this curry pairs perfectly with steamed rice or quinoa. The tofu absorbs the rich coconut and curry flavors, while the shrimp adds a satisfying bite.

Keto Coconut Shrimp Curry with Cauliflower Rice

Essential for a quick keto dinner, this dish combines succulent shrimp with rich coconut curry over light cauliflower rice. Easy to make, it’s packed with flavor and fits your macros perfectly.

Ingredients

– Shrimp – 1 lb
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Cauliflower rice – 4 cups
– Olive oil – 2 tbsp
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add shrimp to the pan, cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove shrimp from the pan, set aside.
4. In the same pan, add coconut milk and curry powder. Stir to combine.
5. Bring the mixture to a simmer, cook for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
6. Return shrimp to the pan, cook for another 2 minutes to heat through.
7. Meanwhile, microwave cauliflower rice for 3 minutes or until hot. Tip: Fluff with a fork for a better texture.
8. Serve the curry over cauliflower rice.
Unbelievably creamy and fragrant, this curry pairs wonderfully with a squeeze of lime for brightness. The cauliflower rice soaks up the sauce, making every bite satisfying.

One-Pot Coconut Shrimp Curry

One-pot coconut shrimp curry is a game-changer for weeknight dinners. Only 30 minutes from start to finish, this dish brings bold flavors with minimal cleanup.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic, sauté for 1 minute until fragrant.
3. Stir in curry powder, cook for 30 seconds to release flavors.
4. Pour in coconut milk, bring to a gentle simmer.
5. Add shrimp, cook for 5 minutes until pink and opaque.
6. Season with salt, stir well to combine.

Keep the heat medium to prevent coconut milk from separating. Fresh shrimp works best, but thawed frozen shrimp is a fine substitute. For a thicker curry, let it simmer uncovered for an extra 2 minutes. K This curry is creamy with a perfect spice kick. Serve over jasmine rice or with naan for scooping up the sauce.

Coconut Shrimp Curry with Mango Salsa

This Coconut Shrimp Curry with Mango Salsa brings tropical flavors to your table in under 30 minutes.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime – 1, juiced
• Salt – ½ tsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add shrimp to the pan, cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove shrimp from the pan, set aside.
4. In the same pan, add curry powder, toast for 30 seconds until fragrant.
5. Pour in coconut milk, bring to a simmer.
6. Return shrimp to the pan, simmer for 3 minutes. Tip: The sauce should thicken slightly.
7. While the curry simmers, combine mango, red onion, cilantro, lime juice, and salt in a bowl for the salsa.
8. Serve the curry hot, topped with mango salsa. Tip: For extra flavor, let the salsa sit for 10 minutes before serving.

Velvety coconut curry pairs perfectly with the fresh, tangy mango salsa. Serve over rice for a complete meal.

Gluten-Free Coconut Shrimp Curry

You won’t believe how easy it is to whip up this gluten-free coconut shrimp curry. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add minced garlic, sauté for 1 minute until fragrant.
3. Add shrimp, cook for 2 minutes per side until pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Sprinkle curry powder and salt over shrimp, stir to coat evenly.
5. Pour in coconut milk, bring to a simmer. Tip: Stir occasionally to prevent sticking.
6. Reduce heat to low, let simmer for 5 minutes. Tip: The curry is ready when the sauce thickens slightly.

This curry boasts a creamy texture with a bold, aromatic flavor. Serve over steamed rice or with gluten-free naan for dipping.

Coconut Shrimp Curry with Spinach and Chickpeas

Luscious and hearty, this curry blends tropical and earthy flavors in one pot. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• Coconut oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 1 cup
• Shrimp – 1 lb, peeled and deveined
• Chickpeas – 1 can (15 oz), drained and rinsed
• Spinach – 2 cups, fresh
• Salt – 1 tsp
• Lime – 1, juiced

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and ginger. Cook for 3 minutes until softened.
3. Stir in curry powder and cook for 1 minute to toast the spices.
4. Pour in coconut milk and chicken broth. Bring to a simmer.
5. Add shrimp and chickpeas. Cook for 5 minutes until shrimp are pink.
6. Fold in spinach and salt. Cook for 2 minutes until spinach wilts.
7. Remove from heat. Stir in lime juice.

Rich and creamy, the curry pairs well with steamed rice or naan. The lime adds a bright finish, balancing the coconut’s sweetness.

Instant Pot Coconut Shrimp Curry

Dive into a creamy, flavorful dish that’s ready in minutes. This Instant Pot Coconut Shrimp Curry combines simplicity with bold flavors.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Chicken broth – 1 cup
• Salt – 1 tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add shrimp, cook for 2 minutes until pink. Remove and set aside.
2. In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant.
3. Pour in chicken broth, scraping the bottom to deglaze. Tip: This prevents the ‘burn’ warning.
4. Stir in coconut milk and curry powder. Mix well.
5. Secure the lid. Set to ‘Manual’ high pressure for 5 minutes.
6. Once done, quick release the pressure. Tip: Cover the valve with a towel to avoid splatters.
7. Return shrimp to the pot. Stir gently to combine. Tip: Let it sit for 2 minutes to absorb flavors.
8. Season with salt. Stir once more.

This curry boasts a velvety texture with a hint of spice. Serve over steamed rice or with naan for a complete meal.

Coconut Shrimp Curry with Pineapple

Vibrant and flavorful, this dish combines sweet pineapple with rich coconut milk for a tropical twist on classic shrimp curry.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 can
• Pineapple chunks – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add shrimp to the pan, cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove shrimp from pan, set aside.
4. In the same pan, add curry powder, toast for 30 seconds until fragrant.
5. Pour in coconut milk, stir to combine with curry powder.
6. Add pineapple chunks, simmer for 5 minutes. Tip: Fresh pineapple adds a brighter flavor, but canned works in a pinch.
7. Return shrimp to the pan, cook for another 2 minutes to heat through.
8. Season with salt, stir well. Tip: Taste before adding salt, as pineapple can vary in sweetness.

Notably creamy with a hint of sweetness, this curry pairs wonderfully with jasmine rice or can be served over zucchini noodles for a low-carb option.

Low-Carb Coconut Shrimp Curry with Zucchini Noodles

Make this low-carb coconut shrimp curry with zucchini noodles for a quick, flavorful dinner. Must-try for anyone craving something light yet satisfying.

Ingredients

• Shrimp – 1 lb
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Zucchini – 2 medium
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Peel and devein the shrimp. Pat dry with paper towels.
2. Spiralize the zucchini into noodles. Set aside.
3. Heat olive oil in a large pan over medium heat.
4. Add shrimp to the pan. Cook for 2 minutes per side, until pink. Remove shrimp from pan.
5. In the same pan, add coconut milk and curry powder. Stir to combine.
6. Bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally.
7. Add zucchini noodles to the pan. Cook for 2 minutes, until just tender.
8. Return shrimp to the pan. Stir to coat with the sauce. Cook for 1 minute.
9. Season with salt. Stir well.

Best served immediately for the perfect texture. The zucchini noodles soak up the creamy coconut curry, complementing the tender shrimp. Try garnishing with fresh cilantro for an extra pop of flavor.

Conclusion

Mouthwatering and diverse, these 13 coconut shrimp curry recipes offer something for every palate. Whether you’re craving something spicy, sweet, or savory, you’ll find a dish to love. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!