Can I use coconut milk instead of coconut cream?

Yes, you can substitute coconut milk, but your sauce won't be as rich and thick. To compensate, simmer the sauce a bit longer to reduce it, or add 1-2 teaspoons of cornstarch mixed with cold water to help thicken it.

What if I don't have curry powder on hand?

You can make your own simplified curry powder by mixing 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric, and 1/2 teaspoon each of ground ginger and cinnamon. Alternatively, Thai red curry paste works wonderfully as a substitute—use about 2-3 tablespoons.

Can I make this dish with frozen shrimp without thawing?

I don't recommend it. Cooking frozen shrimp directly in the sauce will release too much water, diluting your flavors and potentially making the shrimp tough. The quick thaw in cold water only takes about 5-10 minutes and makes a huge difference in the final dish.

Is this recipe spicy?

Standard curry powder provides aromatic flavor but generally isn't very spicy. If you prefer heat, add a pinch of cayenne pepper or a diced hot chili with your vegetables. For a milder version, look specifically for "mild" curry powder or reduce the amount.

Coconut Curry Shrimp Recipe

Name: Coconut Curry Shrimp Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Asian-inspired
Ingredients: 12 ounces extra-large raw shrimp, peeled and deveined, tail-on or off (1 bag); 1 tablespoon curry powder; 2 tablespoons avocado oil; 3 ounces shallots, diced (about 2 medium shallots); 1 red bell pepper, chopped; 2 teaspoons minced garlic; 1 teaspoon kosher salt; 2 tablespoons curry powder; 13.5 ounces coconut cream (1 can)

This mouthwatering Coconut Curry Shrimp is a flavor explosion that comes together in just 17 minutes! Plump shrimp bathed in a rich, aromatic curry sauce made with coconut cream creates a restaurant-quality dish right in your own kitchen. The vibrant colors and bold flavors make this the perfect weeknight dinner when you want something impressive without spending hours at the stove.

Why You’ll Love This Recipe

Lightning Fast: From start to finish in under 20 minutes, making it perfect for those nights when you need something delicious without the wait.
Flavor Packed: The combination of curry powder and coconut cream creates an incredibly rich sauce that tastes like it took hours to develop.
Impressive Yet Simple: Looks and tastes like something from a high-end restaurant, but requires minimal cooking skills and everyday techniques.
Versatile Base: Once you master this recipe, you can customize it with different proteins or vegetables based on what you have on hand.

Ingredients You’ll Need

Shrimp: The star of the show, providing a sweet, tender protein that cooks in minutes. Extra-large shrimp work best as they stand up nicely to the bold flavors.
Curry Powder: The backbone of flavor in this dish. Using part of it to marinate the shrimp and the rest in the sauce creates layers of flavor.
Avocado Oil: Has a high smoke point, perfect for sautéing at higher temperatures without burning. You can substitute with other neutral oils like vegetable or grapeseed.
Shallots: Offer a milder, sweeter flavor than regular onions, adding complexity without overwhelming.
Red Bell Pepper: Provides a sweet crunch and beautiful color contrast to the golden curry sauce.
Garlic: Because what great sauce doesn’t start with garlic? It adds that essential savory note.
Salt: Enhances all the other flavors and brings balance to the dish.
Coconut Cream: The luxurious base for our curry sauce. Richer and thicker than coconut milk, it creates a velvety texture that clings perfectly to the shrimp.
Fresh Parsley: Optional but adds a pop of fresh color and herbal note that cuts through the richness.
Lime Wedges: A squeeze brightens everything up and balances the rich coconut cream.
Steamed White Rice: The perfect canvas to soak up that gorgeous curry sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the shrimp with chunks of chicken breast, firm white fish like cod, or even pan-fried tofu cubes for a vegetarian version.

Vegetable Additions

Add a handful of spinach at the end, snow peas for crunch, or sliced mushrooms sautéed with the shallots for an earthy dimension.

Spice Level

Adjust the heat by adding a minced jalapeño or serrano pepper with the garlic, or stir in a spoonful of sambal oelek or sriracha at the end.

Alternative Serving Options

Instead of rice, serve over cauliflower rice for a low-carb option, or with warm naan bread for scooping up the sauce.

How to Make Coconut Curry Shrimp

Step 1: Prepare the Shrimp

Thaw your shrimp according to package directions, then pat them dry thoroughly with paper towels. In a shallow bowl, toss the shrimp with 1 tablespoon of curry powder until evenly coated. Cover and refrigerate while you prepare the sauce.

Step 2: Create the Flavor Base

Heat avocado oil in a large skillet over medium-high heat. Add the diced shallots, chopped red bell pepper, and minced garlic. Sauté for 2-3 minutes until the shallots become translucent and the garlic releases its amazing aroma.

Step 3: Develop the Curry Sauce

Sprinkle the remaining 2 tablespoons of curry powder and salt over the sautéed vegetables. Cook for another minute, allowing the spices to bloom and become intensely fragrant. This is where the magic happens!

Step 4: Add the Coconut Cream

Pour in the coconut cream and stir until completely incorporated. Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 7-10 minutes, allowing the sauce to thicken to your desired consistency.

Step 5: Cook the Shrimp

Add the curry-coated shrimp to the simmering sauce. Cook just until the shrimp curl into a C-shape, turn opaque, and reach an internal temperature of 120°F, about 2-4 minutes depending on their size. Be careful not to overcook!

Step 6: Serve and Garnish

Remove from heat and serve immediately over steamed white rice. Garnish with fresh minced parsley and lime wedges for an extra pop of flavor and color.

Pro Tips for Making the Recipe

Don’t Skip Drying the Shrimp: Excess moisture prevents proper browning and can dilute your sauce.
Bloom Your Spices: Cooking the curry powder briefly in oil releases its essential oils, creating a much more complex flavor than simply adding it to the liquid.
Watch the Shrimp Closely: They cook incredibly quickly, and there’s a fine line between perfectly cooked and rubbery overcooked shrimp. They’re done when they form a loose “C” shape – if they curl into a tight “O,” they’ve gone too far.
Adjust the Thickness: If your sauce is too thick, add a splash of water or chicken broth. Too thin? Simmer a bit longer uncovered.
Taste Before Serving: Curry powder varies greatly between brands, so always taste and adjust seasonings before serving.

How to Serve

This Coconut Curry Shrimp truly shines when served over a bed of fluffy white jasmine rice, which provides the perfect neutral backdrop for the bold curry flavors.

Perfect Pairings

Serve with warm naan bread on the side for scooping up that delicious sauce
A simple cucumber salad dressed with rice vinegar makes a refreshing contrast
Steamed broccoli or green beans work beautifully as a side vegetable

Presentation Ideas

For an impressive dinner party presentation, serve in shallow bowls with the rice molded in the center, curry and shrimp pooled around it, and garnish artfully with parsley sprigs and lime wedges.

Make Ahead and Storage

Storing Leftovers

Store leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and improve overnight, making leftovers particularly delicious.

Freezing

While the sauce freezes beautifully for up to 3 months, cooked shrimp tends to become tough when frozen and reheated. If planning to freeze, consider making just the sauce, then adding fresh shrimp when reheating.

Reheating

Gently reheat leftovers in a covered skillet over medium-low heat, adding a splash of water if needed to thin the sauce. Be careful not to boil, as this can make the shrimp tough. Alternatively, microwave at 50% power in short intervals, stirring between each.

Note: The coconut cream may separate when chilled, but will recombine when gently heated and stirred.

FAQs

Can I use coconut milk instead of coconut cream?

Yes, you can substitute coconut milk, but your sauce won’t be as rich and thick. To compensate, simmer the sauce a bit longer to reduce it, or add 1-2 teaspoons of cornstarch mixed with cold water to help thicken it.
What if I don’t have curry powder on hand?

You can make your own simplified curry powder by mixing 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric, and 1/2 teaspoon each of ground ginger and cinnamon. Alternatively, Thai red curry paste works wonderfully as a substitute—use about 2-3 tablespoons.
Can I make this dish with frozen shrimp without thawing?

I don’t recommend it. Cooking frozen shrimp directly in the sauce will release too much water, diluting your flavors and potentially making the shrimp tough. The quick thaw in cold water only takes about 5-10 minutes and makes a huge difference in the final dish.
Is this recipe spicy?

Standard curry powder provides aromatic flavor but generally isn’t very spicy. If you prefer heat, add a pinch of cayenne pepper or a diced hot chili with your vegetables. For a milder version, look specifically for “mild” curry powder or reduce the amount.

Final Thoughts

This Coconut Curry Shrimp strikes that perfect balance between impressive and effortless. In less time than it takes to order takeout, you’ve created a restaurant-worthy meal that bursts with flavor in every bite. The creamy sauce with its complex spices, tender shrimp, and colorful vegetables creates a dish that feels special enough for company yet simple enough for a weeknight. Give yourself permission to take this culinary shortcut—I promise no one will guess how quickly it came together!