Quick & Easy Coconut Curry Shrimp Recipe
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This quick and easy coconut curry shrimp recipe was a last-minute meal I threw together before I had to be somewhere. Despite being in a hurry, I really had to slow down to enjoy this. It might be fast and easy, but wow, was it good, and it took less than 30 minutes to make!
Love shrimp recipes? Give one of these a try too! These Chimichurri Shrimp are fantastic, as is this Shrimp Saganaki and these Shrimp Tacos.
Pro Recipe Tips
To make this a truly fast meal, make your rice or quinoa ahead of time. You don’t even have to warm it up. The sauce will do that for you.
How To Quickly Thaw Frozen Shrimp
This works for any size shrimp you choose to use in this recipe.
- Place the frozen shrimp in a colander.
- Run them under lukewarm water, tossing or stirring them until they are thawed. This will only take a few minutes.
What You’ll Need To Make Coconut Curry Shrimp
Frozen shrimp – Peeled, and deveined, thawed. See the instructions above.
Full-fat coconut milk – This is the stuff in the can. Not in the refrigerated cartons.
Curry powder
Garlic powder – Not garlic salt!
Onion powder
Salt
Chili flakes – These are optional. The small amount adds negligible heat, but good flavor.
How To Make Coconut Curry Shrimp
In a pot over medium heat, add the coconut milk, curry powder, garlic powder, onion powder, and salt. Stir well.
Let the sauce simmer gently for about 5 minutes to deepen the flavor.
Add thawed shrimp to the skillet. Stir to coat. Cook for 4–5 minutes, or until shrimp turn pink and are cooked through.
Taste, adjust seasoning if needed, and serve.
Serving ideas: Serve over quinoa, rice, or sautéed greens for a clean, satisfying meal.
Great with: Steamed veggies or quinoa.
Storage
Store leftovers in an airtight container, in the fridge, for up to three days.
Freezing
Freezing is not recommended for this recipe.
Reheating
Reheat in a microwave or in a pot on the stovetop.
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Quick And Easy Coconut Curry Shrimp Recipe
Ingredients
- 1 lb. frozen shrimp (peeled, deveined, and thawed – Any size)
- 15 oz. can full-fat coconut milk
- 1 tbsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. salt (or to taste)
- ¼ tsp. red chili flakes (optional but tasty)
Instructions
- In a pot over medium heat, add the coconut milk, curry powder, garlic powder, onion powder, and salt. Whisk well.
- Let the sauce simmer gently for about 5 minutes to deepen the flavor.
- Add thawed shrimp to the skillet. Stir to coat. Cook for 4–5 minutes, or until shrimp turn pink and are cooked through.
- Taste, adjust seasoning if needed, and serve.
Notes
Nutrition
