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    Home » Recipes » Seafood

    Easy 20-Minute Coconut Curry Shrimp

    Published: Aug 31, 2017 · Modified: Mar 8, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    A quick and simple curry shrimp recipe - perfect for busy weeknights and with just a few ingredients!

    This post is sponsored by my friends at Wild American Shrimp. 

    Shrimp, white rice, and a lime wedge on a small plate. this recipe

    I'm going to keep this niiiiiice and short today, because the theme of this recipe is LOOK HOW QUICK AND EASY IT IS!

    Curry shrimp on a grey plate next to a lime wedge.

    The other theme is YAY SUSTAINABLE SEAFOOD, because we're working with some Wild American Shrimp today for maximum deliciousness + eco-friendliness.

    You can read more about why I choose to buy Wild American Shrimp in my hoisin shrimp lettuce wrap post, but the short version is that 1) Wild American Shrimp fisheries are managed with sustainability in mind (woo!) 2) my purchase supports some wonderful family fishermen and 3) buying American shrimp helps me avoid purchasing shrimp that may have been processed with slave labor overseas.

    Most grocery stores (especially places like Whole Foods and Wegmans) will tell you on the label if a product is Wild American Shrimp - if you don't see a clear label, just ask!

    Curry shrimp topped with fresh cilantro on a grey plate with white rice.

    Alsooooo, let's talk about this curry shrimp recipe.

    It's is one of my go-to meals on busy weeknights, AND it's ready in under 30 minutes (#WINNING).

    PLUS, the ingredient list is the easiest-peasiest thing everrrrrrr, because 10 times out of 10 I have everything in my pantry already.

    Toss it together with some Wild American Shrimp from the freezer and any veggies I've got lying around, and BAM! Dinner is served.

    Grey plate with white rice and curry shrimp.

    Hungry for more? Try our 20 minute tomato basil shrimp dinner →

    Print
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    Shrimp on a grey plate with rice and a lime wedge.

    Easy 20-Minute Coconut Curry Shrimp

    ★★★★★ 5 from 7 reviews
    • Author: Jessie
    • Prep Time: 5 min
    • Cook Time: 15 min
    • Total Time: 20 minutes
    • Yield: Serves 4-6 1x
    • Category: Seafood
    • Cuisine: Indian Inspired
    Print Recipe
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    Description

    An easy 20 minute shrimp curry recipe - perfect for busy weeknights!


    Ingredients

    Scale

    FOR THE SHRIMP: 

    • 2 Tbsp. unsalted butter
    • 1.5 lbs. Wild American Shrimp, peeled and deveined
    • Salt and pepper to taste

    FOR THE COCONUT CURRY SAUCE:

    • ½ large yellow onion, diced
    • 1 clove garlic, minced
    • salt and pepper to taste
    • 2 Tbsp. curry paste
    • 2 tsp. curry powder
    • ½ tsp. cumin
    • 15 oz. (1 can) coconut milk
    • 1 lime, cut into wedges
    • ½ cup fresh cilantro, chopped, for garnish
    • Cooked rice, for serving (optional - I usually cook 1 cup of rice for this recipe)

    Instructions

    FOR THE SHRIMP:

    1. Melt butter in a large skillet over medium-high heat.
    2. Add shrimp, salt, and pepper and sauté, stirring occasionally, until shrimp have cooked through - about 4 minutes.
    3. Remove shrimp from pan and set aside, leaving as much of the butter in the pan as possible.

    FOR THE COCONUT CURRY SAUCE:

    1. Return your skillet to the stove over medium-high heat (use the pan you just cooked the shrimp in, and keep all that tasty butter in there!)
    2. Add onions, garlic, salt, and pepper to saucepan and sauté, stirring occasionally, for 4-5 minutes or until onions are translucent. If your onions look too dry, you can always add a bit more butter.
    3. Add curry paste, curry powder, and cumin to saucepan and stir to combine. Let it cook for thirty seconds or so, stirring occasionally, until spices are fragrant.
    4. Add coconut milk to saucepan and stir to combine. Bring sauce to a simmer over medium heat.
    5. Add cooked shrimp to sauce and stir to combine. Cook an additional 2-3 minutes to let the flavors come together, then remove the pan from the heat.
    6. Top curry with chopped cilantro and serve immediately with cooked white rice and a lime wedge to squeeze over each serving.

    Notes

    Add any veggies you like to this curry - I love adding roasted potatoes, carrots, or summer squash for a heartier meal! This recipe gives you plenty of curry sauce, so if you like a thicker curry, I'd definitely recommend adding some extra veggies (plus, then you can stretch it to feed more people if you like!)

    This is a fairly mild curry recipe - feel free to add some spice if you like, or to play with the amounts of curry paste and curry powder to find a blend that suits your taste buds!

    I always choose Wild American Shrimp when I'm cooking, because I love supporting a vibrant community of family fishermen who prioritize sustainability.

    Nutrition

    • Serving Size: 1 heaping spoonful
    • Calories: 564
    • Sugar: 2.4 g
    • Sodium: 985.9 mg
    • Fat: 29.8 g
    • Carbohydrates: 38.9 g
    • Protein: 39.8 g
    • Cholesterol: 289 mg

    Keywords: seafood, dinner, healthy

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    More Easy Seafood Recipes

    • Smoked Salmon Corn Chowder
    • Smoked Salmon Scrambled Eggs
    • Easy Balsamic Salmon with Strawberry Salsa
    • Easy Homemade Crab Cakes

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Terry

      August 26, 2021 at 8:52 pm

      Did you use yellow, green or red curry paste?

      Reply
      • Team Life As A Strawberry

        August 28, 2021 at 7:32 am

        We most often use red curry paste for this recipe, but you can use any curry paste you like! Red is typically rich and spicy, green is the mildest, and yellow can have a sweet and spicy flavor.

        Reply
    2. Allison Gatch

      June 12, 2020 at 10:52 am

      My boyfriend and I have made this twice! We made your shrimp version and then also did a chicken version. So so good! Thank you for sharing this recipe. It's a new staple at our house 🙂

      ★★★★★

      Reply
    3. Beth Robinson

      June 07, 2020 at 7:08 pm

      Turned out very good for me, a novice. I will cook it again. Thanks.

      ★★★★★

      Reply
    4. Kate

      January 21, 2020 at 12:56 am

      This is my new favorite food. Made it for dinner tonight, will make more in the morning for lunch :):):) THANK YOU!

      ★★★★★

      Reply
      • Jackie @ Life As A Strawberry

        January 27, 2020 at 4:04 pm

        You are SO welcome Kate!

        Reply
    5. Brigid

      May 22, 2019 at 7:47 pm

      Can you tell me what to do if you put too much curry powder in, as I did.

      Reply
      • Jessie @ Life As A Strawberry

        May 30, 2019 at 4:44 pm

        Oh no! You can dilute the curry flavor by adding extra coconut milk or some additional lime juice - you might end up with extra sauce, but it saves well! You could also add some stock or even water and add extra veggies (potatoes, carrots, bell peppers, broccoli - anything you have on hand!) I hope that helps - happy cooking!

        Reply
    6. Rendy

      April 03, 2019 at 6:45 am

      Awsome recipe helped me on my date tonight all 10's and love hearts from me cheers thanks 💕

      Reply
      • Jackie @ Life As A Strawberry

        April 11, 2019 at 12:16 pm

        Hi Rendy, woohoo! Happy to help out 😉

        Reply
    7. Tonka

      March 22, 2019 at 2:28 pm

      The only issue we had is that we did not make enough of it 🙂
      Great one. Thank you

      ★★★★★

      Reply
      • Jackie @ Life As A Strawberry

        April 11, 2019 at 11:47 am

        Hi Tonka, what a problem! 😉 So glad you loved it!

        Reply
        • Maria

          December 22, 2019 at 8:52 pm

          What if you don't have curry paste?

          Reply
    8. Zayna S.

      March 20, 2019 at 2:14 am

      Wow, I did not think it would come out this good because it looked so simple! Usually quick recipes don't work out too well with me! DELICIOUS! Will definitely make again! Thanks for sharing!

      ★★★★★

      Reply
      • Jackie @ Life As A Strawberry

        April 11, 2019 at 11:45 am

        Hi Zayna, you're welcome! Love hearing it turned out great!

        Reply
    9. Desiree

      April 17, 2018 at 10:12 pm

      Delicious, quick meal! I did increase the seasoning though.... Yummy!

      ★★★★★

      Reply
      • Jackie @ Life As A Strawberry

        April 26, 2018 at 6:47 pm

        So glad to hear it turned out great Desiree!

        Reply
    10. anna

      March 20, 2018 at 8:42 pm

      Any ideas on a different substitute for the meat? I'm looking to make this for my lunches for the week but do not want to reheat shrimp

      Reply
      • Jessie

        March 24, 2018 at 10:52 am

        I love it with crispy tofu, chicken, or a bunch of chick peas in place of the shrimp!

        Reply
    11. Bill Holcombe

      March 11, 2018 at 11:09 pm

      I made this tonight, 3/11/2018...The only things I changed were Trader Joe's coconut creme instead of coconut milk, and I added 2 tsps. of brown sugar to the curry before I put the shrimp back in....man, it was good...what a great, simple recipe...I killed it! There's just enough left over for a small lunch tomorrow. Thanks a lot for this one !!!

      Reply
      • Jessie

        March 16, 2018 at 11:08 am

        I'm so happy you liked it, Bill! LOVE the brown sugar addition!

        Reply
    12. john

      January 30, 2018 at 10:04 am

      Consumer Reports did a study several years ago in which they analyzed shrimp from many nations for noxious substances (pesticides, fertilizers, hormones, etc.). Shrimp caught in American and Argentinean waters were the best hands down! Enjoy,

      Reply
      • Jessie

        January 31, 2018 at 5:40 pm

        Interesting! I'll have to check that study out!

        Reply
    13. Ariel

      October 30, 2017 at 8:30 pm

      I made this with frozen cauliflower rice instead of regular as a low-carb option and lovedddddd it.

      ★★★★★

      Reply
      • Jessie

        November 07, 2017 at 12:45 pm

        Wahoo! I'm totally going to have to try this with cauliflower rice!

        Reply
    14. Karly

      October 06, 2017 at 10:59 am

      OMG, SO easy! And so delicious! This is a perfect dinner recipe to shake things up during the week!

      Reply
      • Jessie

        October 06, 2017 at 3:51 pm

        Thank you so much, Karly!

        Reply

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