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"Love Your Life" Easy Coconut Shrimp Curry Recipe

Coconut Shrimp Curry is a delicious, easy-to-make dish that the whole family will love. It's perfect for a busy weeknight dinner. Best of all, it's cooked in one pot and takes only 30 minutes to prepare! This dish is sure to become a new family favorite. Give it a try tonight!

The shrimp are cooked in a curry sauce made with coconut milk, ginger, garlic, and a few select spices. The secret ingredient in this version is pineapple juice which provides a bit of sweetness as well as acidity to cut through the fatty coconut milk.

Curries are a staple in many Asian cuisines, and Shrimp Curry is a delicious and easy way to enjoy this classic dish. The key to making a good shrimp curry is to use fresh shrimp that have been properly cleaned and deveined. If you're using frozen shrimp, be sure to thaw them completely before cooking.

Caribbean Curries vs. Indian and Thai Curries

Curries vary by region so it's hard to put all curries in the same bucket. Caribbean curries are different than Thai curries which are different from Indian curries. Thai versions are known for their curry pastes (thai red curry or green curry paste). Indian curries utilize the actual curry leaves typically. Caribbean curries go a little heavier on the turmeric and includes other spices like allspice. This version I'd describe as a mixture of Caribbean and Indian plus a Western vibe withe smoked paprika and pineappe juice.

Beats and Eats (music to pair with Shrimp Curry)

The Average White Band's under the radar great song "Love Your Life" is the perfect pairing to this fun positive energy giving curry dish.

Ingredients Needed To Make This Easy Shrimp Curry Recipe

  • Raw Shrimp
  • Olive Oil or Coconut Oil
  • Yellow Onion
  • Garlic Cloves
  • Fresh Ginger
  • Scotch Bonnet Chili Peppers (Habanero can be substituted)
  • Yellow Curry Powder
  • Ground Turmeric
  • Smoked Paprika
  • Ground Cumin
  • Ground Coriander Seed
  • Kosher Salt
  • Black Pepper
  • Fire Roasted Tomatoes
  • Full-fat Coconut Milk (don't confuse with Coconut Cream which is something altogether different)
  • Pineapple Juice
  • Fresh Thyme
  • Bay Leaf
  • Fresh Chopped Cilantro for garnishing
  • White Rice

How To Make Homemade Shrimp Curry (step by step)

Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well seasoned dish.

Heat large skillet or sauce pan over medium-high heat then saute onions 3-4 minutes in olive or coconut oil using a large skillet or sauce pan. 

Add diced garlic and ginger, plus a ¼ of the spice mix and the chili cooking for about 30 seconds or so.

Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.

Simmer for 15 minutes stirring occasionally.

Add the can of coconut milk, mix well, and cook for another 5 minutes. 

Remove the bay leaf, chili, and thyme. Using an immersion stand blender or regular blender and puree until smooth liquid consistency.

Add the juicy shrimp plus the remaining seasoning, cover and cook for about 5 minutes.

Serve over jasmine rice topped with the fresh cilantro.

Cooking Tips and Considerations When Making This Coconut Curry Shrimp Recipe

Go with larger type jumbo shrimp. You want juicy, succulent shrimp and extra-large shrimp is harder to overcook. Plus it takes a little longer to cook which means some of that shrimp flavor will help season the curry.

Use a whole scotch bonnet pepper uncut to keep the heat levels down. I like spicy foods, but prefer my curries on the milder sidemto allow all the complex flavors to shine through.

For my low calorie diet peeps feel free to go with a light coconut milk, otherwise, stick to the full fat ones for more flavor.

I prefer to go without any extra vegetables. It's really just the rice plus the aromatics (garlic, ginger, onions) used to flavor the curry for me. Green peas, snap peas and potatoes are veggie options if you want to add more heft to the dish.

Place leftover shrimp curry in an airtight container and refrigerate.

Serve over plain white rice or coconut ginger rice. Rustic bread or even naan bread are great accompaniments and are great tools for sopping up the delicious curry sauce.

Frequently Asked Questions (FAQs) About Making Shrimp Curry

Can You Make This In An Instant Pot?

Yes this recipe is easily adaptable for instant pot cooking. Just use the saute step until it's time for the shrimp. Add the shrimp and pressure cook for 2 minutes than do quick release of the pressure. To thicken the sauce remove the shrimp and use saute setting again until the sauce reduces.

What's The Best Type of Shrimp To Use?

Large shrimps work best for this recipe. Just make sure they are well cleaned and de-veined before cooking.

For other curry-type recipes try these:

Curry Carrots

Curry Collard Greens

Cauliflower Curry

Coconut Curry Chicken

Blackeyed Peas and Collards Curry

Instant Pot Meatballs with Curry Sauce

Curried Oatmeal

Make This Recipe

Now that you know how to make a delicious coconut shrimp curry, there's no excuse not to try it out for yourself! This recipe is perfect for a date night in, or even a casual dinner party. So what are you waiting for? Get cooking!

If you make this easy shrimp curry recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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Coconut Shrimp Curry

Love seafood? Then you'll love this easy and delicious shrimp curry recipe. It is perfect for a quick and easy weeknight meal.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Caribbean
Calories: 1352kcal
Author: Marwin Brown

Ingredients

  • 1 pound shrimp peeled and de-veined
  • 1 Yellow Onion
  • 4 cloves Garlic minced
  • 1 teaspoon Fresh Ginger minced
  • 1 whole Scotch Bonnet Chili Habanero can be substituted
  • 1 tablespoon Curry Powder
  • 1 teaspoon Turmeric
  • ½ tablespoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 2 teaspoon Kosher Salt
  • 2 teaspoon Black Pepper
  • 13.5 oz Fire Roasted Tomatoes
  • 13.5 oz Coconut Milk
  • ½ cup Pineapple Juice
  • 3 sprigs Fresh Thyme
  • 1 whole Bay Leaf

Instructions

  • Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well-seasoned dish.
  • Saute onions for 3-4 minutes in olive oil using a large skillet or saucepan.
  • Add diced garlic and ginger, plus ¼ of the spice mix and the chili cooking for about 30 seconds or so.
  • Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.
  • Simmer for 15 minutes stirring occasionally.
  • Add the coconut milk, mix well, and cook for another 5 minutes.
  • Remove the bay leaf, chili, and thyme. Using an immersion stand blender or regular blender and puree until smooth liquid consistency.
  • Add the shrimp plus the remaining seasoning, cover, and cook for 5 minutes.

Notes

Go with larger type jumbo shrimp. You want juicy, succulent shrimp and extra-large shrimp is harder to overcook. Plus it takes a little longer to cook which means some of that shrimp flavor will help season the curry.
Use a whole scotch bonnet pepper uncut to keep the heat levels down. I like spicy foods, but prefer my curries on the milder sidemto allow all the complex flavors to shine through.
For my low calorie diet peeps feel free to go with a light coconut milk, otherwise, stick to the full fat ones for more flavor.
I prefer to go without any extra vegetables. It's really just the rice plus the aromatics (garlic, ginger, onions) used to flavor the curry for me. Green peas, snap peas and potatoes are veggie options if you want to add more heft to the dish.
Place leftover shrimp curry in an airtight container and refrigerate.
Serve over plain white rice or coconut ginger rice. Rustic bread or even naan bread are great accompaniments and are great tools for sopping up the delicious curry sauce.

Nutrition

Calories: 1352kcal | Carbohydrates: 74g | Protein: 77g | Fat: 89g | Saturated Fat: 73g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 572mg | Sodium: 7878mg | Potassium: 2093mg | Fiber: 11g | Sugar: 27g | Vitamin A: 4437IU | Vitamin C: 56mg | Calcium: 587mg | Iron: 22mg
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The post "Love Your Life" Easy Coconut Shrimp Curry Recipe appeared first on Food Fidelity.



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