Description
A quick and flavorful Coconut Curry Shrimp recipe featuring juicy shrimp simmered in a rich, spiced coconut sauce. Ready in 30 minutes, this dish is perfect over rice or with warm naan.
Ingredients
Scale
- 2 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil or coconut oil
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp curry powder (Jamaican-style or Madras)
- 1 tsp ground cumin
- ½ tsp cayenne pepper (optional)
- 1 can (14 oz) full-fat coconut milk
- 1 cup seafood or chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp lime juice
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Season the Shrimp: Toss shrimp with salt, black pepper, turmeric, and 1 tbsp curry powder. Let it sit while you prep the ingredients.
- Sauté Vegetables: Heat olive oil in a pan, then sauté onions and bell peppers until softened.
- Add Aromatics & Spices: Stir in garlic, ginger, curry powder, cumin, and cayenne, cooking for 1 minute.
- Pour in Liquids: Add coconut milk, broth, thyme, and lime juice, bringing it to a simmer for 5 minutes.
- Cook Shrimp: Add shrimp, stirring well, and cook for about 5 minutes until pink and fully cooked.
- Finish & Serve: Stir in cilantro and serve hot over rice, naan, or roasted vegetables.
Notes
- Adjust spice level by adding or omitting cayenne pepper.
- Substitute shrimp with chicken, tofu, or chickpeas for variations.
- Use full-fat coconut milk for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean, Asian