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.
In a hurry? Click here to jump straight to the 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!
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 this 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!
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.
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Easy 20-Minute Coconut Curry Shrimp
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: Serves 4-6 1x
Description
An easy 20 minute shrimp curry recipe – perfect for busy weeknights!
Ingredients
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:
- 1/2 large yellow onion, diced
- 1 clove garlic, minced
- salt and pepper to taste
- 2 Tbsp. curry paste
- 2 tsp. curry powder
- 1/2 tsp. cumin
- 15 oz. (1 can) coconut milk
- 1 lime, cut into wedges
- 1/2 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:
- Melt butter in a large skillet over medium-high heat.
- Add shrimp, salt, and pepper and sauté, stirring occasionally, until shrimp have cooked through – about 4 minutes.
- Remove shrimp from pan and set aside, leaving as much of the butter in the pan as possible.
FOR THE COCONUT CURRY SAUCE:
- 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!)
- 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.
- 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.
- Add coconut milk to saucepan and stir to combine. Bring sauce to a simmer over medium heat.
- 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.
- 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.
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 🙂
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Turned out very good for me, a novice. I will cook it again. Thanks.
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This is my new favorite food. Made it for dinner tonight, will make more in the morning for lunch :):):) THANK YOU!
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You are SO welcome Kate!
Can you tell me what to do if you put too much curry powder in, as I did.
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!
Awsome recipe helped me on my date tonight all 10’s and love hearts from me cheers thanks 💕
Hi Rendy, woohoo! Happy to help out 😉
The only issue we had is that we did not make enough of it 🙂
Great one. Thank you
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Hi Tonka, what a problem! 😉 So glad you loved it!
What if you don’t have curry paste?
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!
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Hi Zayna, you’re welcome! Love hearing it turned out great!
Delicious, quick meal! I did increase the seasoning though…. Yummy!
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So glad to hear it turned out great Desiree!
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
I love it with crispy tofu, chicken, or a bunch of chick peas in place of the shrimp!
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 !!!
I’m so happy you liked it, Bill! LOVE the brown sugar addition!
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,
Interesting! I’ll have to check that study out!
I made this with frozen cauliflower rice instead of regular as a low-carb option and lovedddddd it.
★★★★★
Wahoo! I’m totally going to have to try this with cauliflower rice!
OMG, SO easy! And so delicious! This is a perfect dinner recipe to shake things up during the week!
Thank you so much, Karly!