Coconut Shrimp Curry Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - extra-large shrimp, peeled, deveined
  • - cooked rice, for serving with
  • Marinade
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 2 tablespoons - lemon juice
  • Sauce
  • 1 tablespoons - coconut oil
  • 1 - medium onion, chopped
  • 3 cloves - garlic, minced
  • 1/2 teaspoons - freshly ground black pepper
  • 1 teaspoons - salt, to taste
  • 1/2 teaspoons - turmeric
  • 2 teaspoons - ground coriander
  • 1 teaspoons - curry powder
  • 14 1/2 ounces - diced tomatoes
  • 13 1/2 ounces - coconut milk
  • 2 tablespoons - cilantro (or parsley), for garnish
  • Directions:

    In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes

    While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 to 3 minutes until the onion softens and becomes translucent. Stir in the garlic, turmeric and curry powder. Cook for another minute.

    Add the diced tomatoes with juices and all of the coconut milk; stir and bring to a boil. Cook for about 5 minutes, stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.

    Serve over hot rice and garnish with cilantro or parsley.

    Brief Description

    Shrimp cooked in a coconut curry sauce and served over hot rice.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Indian

    Prep Time: 30 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    March 12, 2019

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