Shrimp Curry with Creamy Coconut Milk is a rich, aromatic dish that brings together tender shrimp, warming spices, and silky coconut milk in perfect harmony. This curry is inspired by coastal cuisines where seafood and coconut are everyday staples, creating meals that are both comforting and vibrant.

The natural sweetness of shrimp pairs beautifully with the creaminess of coconut milk, while spices like cumin, coriander, turmeric, and chili add depth without overpowering the dish.

Why I Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. Shrimp cooks quickly, coconut milk creates instant richness, and the spices bloom beautifully in the pan. It’s one of those recipes that tastes like it simmered for hours, even though it comes together in under 40 minutes.

Why This Is a Must-Try Dish

• Creamy, comforting, and deeply flavorful
• Quick-cooking and perfect for busy days
• Naturally gluten-free and dairy-free
• Easily customizable with vegetables or spice level
• Pairs beautifully with rice or flatbreads

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: ~40 minutes
• Servings: 4 servings
• Calories: ~380 calories per serving
• Course: Main Course
• Cuisine: Indian-Inspired / Coastal Curry

Ingredients

For the Shrimp Curry

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons oil (coconut or vegetable)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1½ teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder or paprika (adjust to taste)
• 1 tablespoon tomato paste
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• ½ cup water or seafood stock
• Salt, to taste
• 1 tablespoon lime or lemon juice

For Garnish (Optional)

• Fresh cilantro, chopped
• Sliced green chilies
• Toasted coconut flakes

Cooking Directions

1. Sauté onion, garlic, and ginger until fragrant.
2. Bloom spices in oil for maximum flavor.
3. Add tomato paste and coconut milk to form curry base.
4. Simmer briefly until thick and aromatic.
5. Add shrimp and cook until just tender.
6. Finish with citrus and garnish.

Step-by-Step Preparation Method

1. Prepare shrimp: Rinse, pat dry, and lightly season with salt.
2. Heat oil: In a wide pan, heat oil over medium heat.
3. Sauté aromatics: Cook onion until soft and golden, about 5 minutes.
4. Add garlic & ginger: Stir for 30–60 seconds until fragrant.
5. Add spices: Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook 1 minute.
6. Tomato base: Add tomato paste and cook until oil separates slightly.
7. Coconut milk: Pour in coconut milk and water. Simmer 8–10 minutes.
8. Cook shrimp: Add shrimp and simmer 4–5 minutes until pink and opaque.
9. Finish: Stir in lime juice, adjust salt, and remove from heat.

How to Serve

• Serve hot with steamed basmati or jasmine rice
• Pair with naan, roti, or paratha
• Garnish with fresh cilantro and chilies
• Add a side of cucumber raita or simple salad

Recipe Tips

• Use full-fat coconut milk for best texture
• Don’t overcook shrimp—they cook very fast
• Toast spices briefly to enhance aroma
• Adjust spice level to taste
• Add vegetables early so they cook through

Variations

• Vegetable Coconut Curry: Add bell peppers, spinach, or zucchini
• Thai-Style: Add lemongrass and Thai red curry paste
• Spicy Version: Add fresh green chilies or chili oil
• Tomato-Rich: Add diced tomatoes for tanginess
• Protein Swap: Use fish, scallops, or tofu

Freezing and Storage

• Refrigerator: Store in airtight container up to 3 days
• Freezer: Freeze curry base (without shrimp) up to 2 months
• Reheating: Reheat gently on stovetop; add fresh shrimp if frozen separately

Special Equipment Needed

• Wide sauté pan or deep skillet
• Wooden spoon or spatula
• Knife and cutting board

Frequently Asked Questions

Q: Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.

Q: Is this curry very spicy?
It’s mild to medium; adjust chili to preference.

Q: Can I use light coconut milk?
Yes, but the curry will be thinner and less rich.

Q: Can I make it ahead?
Yes, make the sauce ahead and add shrimp just before serving.

Conclusion

Shrimp Curry with Creamy Coconut Milk is a comforting, flavor-packed dish that showcases how simple ingredients can create something truly special. Creamy, aromatic, and perfectly balanced, this curry is a guaranteed crowd-pleaser that fits beautifully into both weeknight dinners and special occasions. One spoonful, and it’s sure to become a favorite in your kitchen.