Coconut Shrimp Curry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy shrimp simmered in a fragrant, creamy coconut curry sauce. A cozy, restaurant-style dinner that is ready in about 30 minutes and tastes far more involved.
By Mia HartwellUpdated September 5, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Fragrant, creamy coconut shrimp curry
- 30g of protein per serving
- Restaurant-style in about 30 minutes
- Naturally gluten-free over rice
Coconut Shrimp Curry
30 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 400kcal
- Protein
- 30g
- Carbs
- 14g
- Fat
- 24g
- Fiber
- 3g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Heat the olive oil in a large skillet over medium. Cook the onion 4 to 5 minutes, then add the garlic and ginger for 1 minute.
- 2
Stir in the curry powder and cumin and toast for 1 minute.
- 3
Add the crushed tomatoes and coconut milk, bring to a simmer, and cook 8 minutes until slightly thickened.
- 4
Add the shrimp and simmer 3 to 4 minutes, just until pink and opaque.
- 5
Stir in the spinach until wilted, then season with salt and pepper.
- 6
Finish with cilantro and a squeeze of lime, and serve over rice.
Pro Tips for the Best Results
- Add the shrimp near the end so they do not overcook in the simmering sauce.
- Toast the curry powder and cumin to bloom their flavor before adding liquid.
- Use full-fat coconut milk for the creamiest sauce.
- A squeeze of lime at the end brightens the rich curry.
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How to Cook Coconut Shrimp Curry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Bloom the spices
Soften the onion, garlic, and ginger, then toast the curry powder and cumin in the oil. This releases their oils and builds the deep, layered flavor of the curry.
Simmer the sauce
Add the tomatoes and coconut milk and simmer until slightly thickened, so the sauce is rich and cohesive before the shrimp go in.
Add shrimp at the end
Shrimp cook in just a few minutes, so add them near the end and simmer just until pink. Wilt in spinach, then brighten with lime and cilantro and serve over rice.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently. Shrimp are best within a couple of days.
Serving Suggestions
This coconut shrimp curry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I make it spicier?+
Add cayenne, fresh chili, or a spoonful of curry paste with the dry spices.
Can I use frozen shrimp?+
Yes. Thaw and pat dry first, then add them to the sauce near the end.
Can I add vegetables?+
Yes. Bell pepper, peas, or potatoes all work. Add quick-cooking ones later.
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