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–+ servings
Overhead focus. Black platter filled with Coconut Curry Shrimp served over brown rice.
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Quick And Easy Coconut Curry Shrimp Recipe

A fast and easy shrimp recipe you'll enjoy again and again.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 3 servings
Calories: 420kcal

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.
    Curry sauce ingredients in a pot.
  • Let the sauce simmer gently for about 5 minutes to deepen the flavor.
    Curry sauce whisked together.
  • Add thawed shrimp to the skillet. Stir to coat. Cook for 4–5 minutes, or until shrimp turn pink and are cooked through.
    Shrimp added to curry sauce in a pot.
  • Taste, adjust seasoning if needed, and serve.
    Overhead focus. A black pan filled with brown rice and topped with Coconut Curry Shrimp.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include rice or quinoa.

Nutrition

Serving: 0.33the recipe | Calories: 420kcal | Carbohydrates: 6g | Protein: 34g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 591mg | Potassium: 764mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 6mg