This quick and easy coconut shrimp curry is so flavorful and takes under 30 minutes to make. The succulent shrimps in creamy tomato coconut curry pairs great with rice or naan, or if you’re watching your carb intake, cauliflower rice.
Avg 4.6 stars (82)
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Ingredients (2 servings)
400g peeled, deveined shrimps
1 small onion
3 cloves garlic
400ml coconut milk
400g canned crushed tomatoes
1/4 tsp coconut oil
1 tsp ground coriander
1 tsp curry powder
1/4 tsp turmeric
1/4 tsp black pepper
-Salt, to taste
-Handful of coriander, chopped (for garnish)
Finely chop onion and mince garlic.
Heat up coconut oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until fragrant and onion is softened.
Add ground coriander, curry powder, turmeric and black pepper and sauté for 1 minute.
Add tinned tomatoes and coconut milk and stir. Cover and let simmer for 10 minutes.
Stir in shrimps and cook for 2-3 more minutes or until shrimps change color and are no longer translucent.
Serve immediately with rice and lime wedges. Garnish with chopped coriander. Enjoy!
Leftovers may be kept in an airtight container in the fridge for up to 3 days.
If using frozen shrimps, defrost them first.
Feel free to add a pinch of chili powder if you want a spicy kick.
I served this curry with some cauliflower “rice” but feel free to have it with cooked brown rice, white rice, or bread with a side of vegetables for a balanced meal!