Print

Creamy Coconut Shrimp Curry

creamy-coconut-shrimp-curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy coconut shrimp curry is a flavorful and cozy dish made with shrimp, coconut milk, tomatoes, and warming spices. It’s a quick and satisfying dinner inspired by Jamaican flavors.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, minced or grated
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 14.5 ounces coconut milk (1 can)
  • 14.5 ounces canned diced tomatoes (1 can)
  • 1 pound shrimp, peeled and deveined
  • Optional – chopped fresh herbs (cilantro or parsley), lime wedges, sliced chili peppers
  • To serve – cooked rice or cauliflower rice

Instructions

1. Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat.

2. Add the onion to the pan and cook for 3 to 4 minutes or until translucent.

3. Add the diced bell pepper and cook for 3 more minutes.

4. Add the garlic and ginger, and cook, stirring constantly, for 30 seconds.

5. Add the curry powder, salt, red pepper flakes, and black pepper. Stir for 30 seconds.

6. Pour in the coconut milk and diced tomatoes. Stir till fully combined.

7. Add the shrimp into the pot and gently stir to coat all the shrimp.

8. Increase the heat and bring the mixture to a low boil, then reduce the heat and allow to simmer for 10 minutes, stirring occasionally.

9. Turn off the heat and top with optional herbs.

10. Serve with rice and garnish with lime slices or sliced chilies, if desired.

Notes

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Use a heavy-bottomed skillet or Dutch oven for even heat distribution.

If using frozen shrimp, thaw fully before cooking.

Watch shrimp closely while simmering to avoid overcooking — they turn pink quickly.

Full-fat or light coconut milk both work well for this recipe.

Nutrition

Find it online: https://paulakitchen.com/creamy-coconut-shrimp-curry-a-30-minute-tropical-dinner/