📋Coconut Shrimp Curry

rich shrimp curry served over jasmine rice.

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📋Coconut Shrimp Curry

Coconut shrimp curry is packed with a perfect blend of warm aromatic spices, succulent shrimp in rich coconut curry sauce. The creaminess of the coconut milk perfectly balances the heat from the spices, making it a flavourful yet comforting dish. There is nothing more comforting than a bowl of rice with hearty, filling curry.

Prep Time10

Cook Time25

Total Time35

Course: curry, Dinner, Main

Cuisine: Indian

Servings: servings

Calories: 258kcal

Author: Jyothi Rajesh

Ingredients

To marinade

1- pound large shrimp cleaned and deveined
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cayenne pepper
2 tablespoons lemon juice freshly squeezed

For curry

1 tablespoon coconut oil
¼ cup shallots or yellow onion, diced
1 serrano pepper optional
1 tablespoon garlic minced
1 tablespoon ginger minced
¼ teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
¼ teaspoon pepper
⅛ teaspoon salt adjust to taste
14.5 ounces canned crushed or diced tomatoes
13.5 ounces canned full-fat coconut milk
½ teaspoon lemon juice freshly squeezed
Fresh cilantro for garnish

Instructions

Marinade cleaned, deveined shrimp with salt, pepper, cayenne, and lemon juice. Mix well, let it rest for 10-15 minutes.
In a large deep pan, heat the coconut oil.
Add marinated shrimp to the oil, sear shrimp for not more than 30 seconds on each side.
Remove shrimp and set aside.
Into the same pan, add the remaining coconut oil.
Sauté the onion (I used shallots) and cook until the onions turn soft and translucent.
Sauté serrano peppers, minced garlic, and minced ginger for a minute until garlic and ginger are fragrant.
Add all the spice powders, sauté, and cook for 20 seconds on low heat.
Mix in diced canned tomatoes along with their juices. Cook for 1-2 minutes until the tomatoes blend with the curry. Cook tomatoes until you see oil separating from the sides of the pan.
Pour full-fat coconut milk, add cooked shrimp, and mix well. Reduce the heat to low. Allow it to simmer for 2 minutes, stirring constantly.
Turn off the heat, check for seasoning. Adjust salt and pepper as required.
Squeeze fresh lemon juice into the curry, and garnish with fresh cilantro.
Serve hot with jasmine rice.

Video

Notes

Don’t rush the steps. You’ll need little patience while cooking curry. Particularly, this recipe is not a dump-everything-at-once.
A good curry begins with a good onion-tomato curry base. Sautéing onion-ginger-garlic in oil on a low flame until the raw smell disappears is crucial. When cooked correctly, the curry will be fragrant and taste better. Cooking well does not mean browning/burn onion-garlic-ginger.
Same process while cooking canned or fresh tomatoes. Cook tomatoes until you see oil separating on the sides of the pan.
Don’t overcook shrimp.
Using the right curry powder is important. If you want to make spicy curry, choose HOT curry powder. Cook curry powder and other spices in the onion-tomato base sauce for 20-30 seconds.
Do not add too much liquid. Curry should be saucy, creamy, and not runny and thin.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition