There’s something magical about a creamy, spiced coconut curry paired with succulent shrimp.

Every bite is a perfect balance of bold, aromatic flavors and subtle sweetness from the coconut milk.

Whenever I’m craving something comforting yet vibrant, Coconut Curry Shrimp is my go-to recipe—easy to make and absolutely mouthwatering!

Coconut Curry Shrimp is a quick and flavorful dish featuring tender shrimp simmered in a fragrant coconut curry sauce.

This recipe is perfect for weeknight dinners or special occasions, delivering a delightful blend of spices, heat, and creaminess that everyone will love.

Coconut Curry Shrimp
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Coconut Curry Shrimp

Recipe by JoanneCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

350

kcal

Ingredients

  • For the Shrimp:

  • 1 pound (450 g) shrimp, peeled and deveined

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon all-purpose seasoning (or your favorite seafood seasoning)

  • For the Curry:

  • 2 tablespoons cooking oil (vegetable or coconut oil)

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 1 bell pepper, sliced (any color)

  • 2 pimento peppers, chopped (or 1 jalapeño as a substitute)

  • 1 scotch bonnet pepper, finely chopped (optional, for heat)

  • 2 teaspoons curry powder

  • ½ teaspoon turmeric powder

  • 1 cup (240 ml) coconut milk

  • Fresh parsley and scallions, for garnish

Directions

  • Step 1: Season the Shrimp
  • Place the cleaned shrimp in a bowl. Add salt, black pepper, and all-purpose seasoning.
  • Toss to coat evenly and set aside.
  • Step 2: Prepare the Vegetables and Spices
  • Chop the onion, garlic, bell pepper, pimento peppers, and scotch bonnet pepper.
  • Measure out the curry powder and turmeric powder.
  • Step 3: Start the Curry Base
  • Heat the cooking oil in a large skillet or pot over medium-low heat.
  • Add the minced garlic and chopped onion. Sauté for 20–30 seconds until fragrant
  • Reduce the heat to low and add the curry powder and turmeric. Stir and toast the spices gently for about 1 minute, ensuring they don’t burn.
  • Step 4: Build the Curry Sauce
  • Slowly pour in the coconut milk while stirring to combine with the spices.
  • Let the mixture simmer for 3–4 minutes, allowing the curry flavors to develop.
  • Step 5: Add the Vegetables
  • Add the sliced bell pepper and chopped pimento peppers to the sauce.
  • Stir and cook for another 1–2 minutes to retain their texture and flavor.
  • Step 6: Cook the Shrimp
  • Add the seasoned shrimp to the curry sauce. Stir to coat them evenly in the sauce.
  • Cover the skillet and let the shrimp cook for 4–5 minutes, or until they turn pink and opaque.
  • Step 7: Garnish and Serve
  • Chop fresh parsley and scallions and sprinkle over the finished dish.
  • Taste and adjust seasoning if necessary.
  • Serve hot with steamed rice, roti, or crusty bread to soak up the sauce.

Recipe Video

Notes

  • Use fresh shrimp for the best flavor and texture, but frozen shrimp will work in a pinch—just ensure they’re fully thawed.
  • Scotch bonnet peppers add authentic Caribbean heat, but you can adjust the spice level by using less or substituting with milder peppers.
  • For a thicker sauce, simmer the coconut curry mixture longer before adding the shrimp.

Storage and Warming

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm gently in a skillet over low heat, adding a splash of coconut milk or water to prevent the sauce from thickening too much. Avoid overcooking the shrimp during reheating.