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

Description

A flavorful and aromatic dish, Coconut Curry Shrimp is a delightful combination of tender shrimp cooked in a creamy coconut curry sauce with bell peppers and shallots. This comforting meal pairs perfectly with steamed rice for a satisfying experience.

Ingredients

Units Scale

Shrimp

12 ounces extra-large raw shrimp, peeled and deveined, tail-on or off (1 bag)
1 tablespoon curry powder

Sauce

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)

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Instructions

Prepare the Shrimp
Thaw the shrimp according to the package directions and blot dry with a paper towel. In a shallow bowl, toss the shrimp with 1 tablespoon of the curry powder until evenly coated. Cover and refrigerate while preparing the sauce.
Sauté the Aromatics
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the diced shallots, chopped red bell pepper, and minced garlic. Sauté for 2-3 minutes, or until the shallots are translucent and the garlic is fragrant.
Add the Spices and Coconut Cream
Sprinkle in the remaining 2 tablespoons of curry powder and salt. Cook for 1 minute, stirring continuously, until the spices release their aroma. Then pour in the coconut cream, stirring until the mixture is fully combined.
Simmer the Sauce
Bring the sauce to a boil, then reduce the heat to a simmer. Cook for 7-10 minutes, allowing the sauce to thicken to your preferred consistency.
Cook the Shrimp
Add the shrimp to the skillet and cook for 2-4 minutes, or until the shrimp turn opaque, curl up, and the tails turn pink. Be careful not to overcook!
Serve and Enjoy
Remove the skillet from the heat. Serve the coconut curry shrimp over a bed of steamed rice, garnished with minced parsley and lime wedges if desired.

Notes

You can substitute shrimp of a different size, but adjust the cooking time accordingly—larger shrimp will need more time while smaller shrimp will cook faster.
Properly cooked shrimp will appear opaque white with pink and bright red accents, and the internal temperature should reach 120°F.
This recipe’s nutritional information does not include optional ingredients like parsley, lime wedges, or rice.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 3g
Sodium: 800mg
Fat: 32g
Saturated Fat: 22g
Unsaturated Fat: 10g
Trans Fat: 0
Carbohydrates: 10
Fiber: 2g
Protein: 23g
Cholesterol: 190