Coconut Shrimp Curry is one of my favorite quick dinners when I want something easy and full of flavor. The coconut milk makes the sauce creamy and slightly sweet, while the spices give it a little warmth. I love that it sounds fancy, but it’s really simple to make at home.

Why You’ll Love Coconut Shrimp Curry

• Creamy, flavorful, and comforting
• Ready in about 30 minutes
• Perfect over rice or with naan
• Feels restaurant-quality but easy to make
• Can adjust spice to your taste

I especially love making Coconut Shrimp Curry when I want a dish that’s hearty but still light enough for a weeknight dinner just like this Tuscan Chicken Soup.

What You Will Need for Coconut Shrimp Curry

Shrimp: Large peeled and deveined shrimp work best. You can use frozen shrimp if you thaw them first.

Coconut Milk: Full-fat coconut milk gives the curry a creamy, rich texture. Light coconut milk works too, but it will be less thick.

Onion, Garlic, and Ginger: These form the flavor base for the curry.

Spices: Curry powder and turmeric bring warmth and color. Chili flakes add a little kick if you like heat.

Vegetables (Optional): Bell peppers, peas, or spinach can be added for extra color and nutrition.

Olive Oil or Coconut Oil: For sautéing the aromatics and shrimp.

Tip: Don’t overcook the shrimp, they only need a few minutes in the sauce and will stay tender.

Ingredients for Coconut Shrimp Curry

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil or coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon curry powder
• ½ teaspoon turmeric
• ¼ teaspoon chili flakes (optional)
• 1 can (14 oz / 400 ml) coconut cream
• 1 bell pepper, sliced (optional)
• 1 cup spinach or peas (optional)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)
• Cooked rice or naan, for serving

How to Make Coconut Shrimp Curry

To make Coconut Shrimp Curry, start by heating the olive or coconut oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until soft. Add the garlic and ginger and sauté for another 30 seconds until fragrant.

Stir in the curry powder, turmeric, and chili flakes. Cook for about 30 seconds to release the spices’ aroma.

Pour in the coconut milk and stir well. Bring to a gentle simmer. Add the bell pepper or other vegetables if using and cook for 3–4 minutes until slightly tender.

Add the shrimp to the skillet and cook for 3–5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Season with salt and black pepper to taste.

Serve the Coconut Shrimp Curry over rice or with naan, and sprinkle fresh cilantro on top if you like.