Let me tell you—this dish is pure comfort in a bowl. The creamy coconut milk, the warm kick of Indian spices, and the sweet tenderness of shrimp all come together to create something magical. It’s a symphony of flavor: creamy, spicy, tangy, and oh-so-satisfying.
Coconut shrimp curry has been a favorite in coastal Indian regions for centuries (if you’ve been to Kerala, you know what I mean!). But here’s the best part: you don’t need to be a pro chef or hunt for fancy ingredients to whip this up at home. My recipe takes the authentic flavors and makes them simple enough for anyone to tackle. Ready? Let’s do this.
Quick Recipe Snapshot
Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: Feeds 4 (or 2 really hungry people)
- Skill Level: Easy, even if you’ve never made curry before
What You’ll Need in the Kitchen
- A sharp knife (chopping = happiness)
- A blender or food processor (or your trusty hands if you like rustic textures)
- A big skillet or pan
- A wooden spoon (because, why not?)
Shortcut Alert: Don’t have a blender? Just smash the garlic, ginger, and tomatoes with a mortar and pestle—or finely chop everything. It still works!
The Ingredients
The Essentials
- 20 large shrimp (peeled and deveined)
- 1 onion, finely diced
- 1 tomato, quartered
- 2–3 garlic cloves
- ½ inch of fresh ginger (peeled)
- 1 jalapeño (ditch the seeds if you’re spice-shy)
- 1 tbsp tomato paste (optional, but ups the color game)
- 1 tsp garam masala (key to that warm, earthy flavor)
- ½ tbsp oil (coconut oil or whatever you’ve got)
- 1 cup light coconut milk
- 1 cup water
- Salt to taste
- A handful of fresh cilantro (chopped)
Switch It Up
- No shrimp? Try scallops or even chickpeas for a veggie twist.
- Out of coconut milk? Use heavy cream for richness (don’t tell anyone I said that!).
- Love heat? Toss in an extra chili or two.
How to Make It—Step by Step
Step 1: Get That Puree Ready
Blend together the tomato, garlic, ginger, and jalapeño until smooth. If you like a chunkier texture, just pulse it lightly.
Pro Tip: Want to save time? Make this puree a day ahead—it keeps beautifully in the fridge.
Step 2: Sauté the Onions
Heat oil in your skillet over medium heat. Toss in the diced onions and cook until they’re golden brown (this takes about 5–6 minutes, so don’t rush it).
The Secret: This step sets the foundation for your curry. Keep stirring to avoid burnt bits—they’re not cute.
Step 3: Cook the Tomato Mixture
Pour the puree into the skillet and add the tomato paste (if you’re using it). Cook for another 5 minutes. You’ll know it’s ready when the mixture thickens and smells irresistible.
Step 4: Build the Flavor Base
Time for the magic to happen. Stir in the garam masala, salt, coconut milk, and half a cup of water. Bring it to a gentle boil, then reduce the heat. Let it simmer for a few minutes—it’s all about that flavor development.
Step 5: Add Your Shrimp
Drop the shrimp into the curry and cook for 2–3 minutes on each side. Watch closely—they cook fast! Once they’re pink and opaque, you’re good to go.
Overcooking Warning: Nobody likes rubbery shrimp, so keep an eye on the clock.
Step 6: Garnish and Serve
Turn off the heat, sprinkle on the chopped cilantro, and boom—you’re done. Serve it hot with your favorite rice or some fluffy naan bread.
Final Touch: A squeeze of lime juice just before serving takes this dish to the next level.
Make It Your Way
Simple Swaps
- Gluten-Free? You’re in luck—this recipe already is!
- Vegan? Use tofu or chickpeas instead of shrimp.
Adjust the Spice
- Mild lover? Skip the jalapeño.
- Heat seeker? Add chili powder or unseeded chilies.
Serving & Leftovers
How to Serve
This curry pairs perfectly with:
- Steamed basmati rice (classic and comforting)
- Garlic naan (because carbs are life)
- A cool cucumber raita
Want to get fancy? Garnish with toasted coconut flakes or extra chopped cilantro.
Storing Leftovers
Store any leftovers in the fridge for up to 2 days. Just reheat gently so the shrimp stays tender.
Freezing Tip: The curry base freezes well on its own, but cooked shrimp doesn’t—it gets weird and rubbery. So, freeze the sauce and add fresh shrimp when you’re ready to eat.
This Indian Coconut Shrimp Curry is the perfect mix of simple and special—a dish you can whip up for a weeknight dinner or serve to guests and feel like a total superstar. The best part? It’s ridiculously flexible, so you can tweak it to fit your cravings. Now go grab those ingredients and get cooking! You’ve got this.
PrintIndian Coconut Shrimp Curry Recipe
Indian Coconut Shrimp Curry is a quick and delicious dish combining tender shrimp, creamy coconut milk, and bold Indian spices. Perfect for weeknight dinners or small gatherings, this recipe is easy to make, packed with flavor, and pairs beautifully with rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
For the Curry:
- 20 large shrimp, peeled and deveined
- 1 medium onion, finely diced
- 1 medium tomato, quartered
- 2–3 garlic cloves
- ½ inch fresh ginger, peeled
- 1 jalapeño, seeded (optional for less heat)
- 1 tbsp tomato paste (optional, for color)
- 1 tsp garam masala
- ½ tbsp oil (vegetable or coconut oil)
- 1 cup light coconut milk
- 1 cup water
- Salt to taste
For Garnish:
- 2 tbsp cilantro, finely chopped
- Lime wedges (optional, for serving)
Instructions
Step 1: Blend the Puree
- In a blender or food processor, combine the tomato, garlic, ginger, and jalapeño. Blend until smooth.
Visual Cue: The puree should be thick and slightly grainy.
Pro Tip: For a chunkier sauce, pulse instead of blending completely.
Step 2: Sauté the Onions
- Heat oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until golden brown.
Visual Cue: Onions should be soft and golden with caramelized edges.
Common Mistake: Don’t rush! Under-sauteed onions can leave the curry bland.
Step 3: Cook the Tomato Mixture
- Add the blended puree and tomato paste (if using) to the skillet. Sauté for 5–6 minutes until thickened and aromatic.
What to Look For: The mixture should darken in color and no longer appear watery.
Step 4: Build the Curry Base
- Stir in garam masala, salt, coconut milk, and water. Mix well, then bring the curry to a gentle boil. Simmer for 3–5 minutes to deepen the flavors.
Pro Tip: Let the curry base cook longer for a richer taste.
Step 5: Cook the Shrimp
- Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque.
Important: Keep an eye on the shrimp—they cook fast and can overcook easily.
Step 6: Garnish and Serve
- Turn off the heat and sprinkle chopped cilantro on top. Serve with lime wedges for brightness.
Serving Idea: Pair with basmati rice or warm naan for the ultimate comfort meal.
Notes
Serving Suggestions:
- Add a side of cucumber raita to balance the heat.
- For a heartier meal, serve with roasted vegetables or a simple green salad.
Tips & Tricks:
- No blender? Finely chop the tomato, garlic, ginger, and jalapeño, or mash them with a mortar and pestle.
- Use fresh shrimp if possible for the best flavor. Thawed frozen shrimp works too, but make sure to pat them dry.
Storage & Reheating:
- Refrigerator: Store in an airtight container for up to 2 days.
- Reheating Tip: Warm gently on low heat to avoid overcooking the shrimp.
- Freezing: The curry base (without shrimp) can be frozen for up to 1 month. Add fresh shrimp after reheating.
