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My shrimp curry recipe combines tender shrimp with a creamy, coconut sauce. Ready in just 10 minutes, it’s dairy-free AND low-carb!
Love curry recipes? Try my eggplant curry, chicken curry with coconut milk, pumpkin curry soup, and vegetable korma next.
My family loves it when I bring the flavors of Indian takeout to our home. Everyone has their favorite, but when it’s my turn to decide what’s for dinner, I love making my coconut curry shrimp recipe.
Table of Contents
Why I love this recipe
- Naturally dairy-free. Traditional curries contain quite a bit of cream, but I swap it for coconut cream, and I think it tastes even better.
- Fast and easy. From start to finish, this entire recipe comes together in under 10 minutes.
- Kid-friendly. I know kids (and some adults) who are quite picky eaters. If you’re looking for a new recipe to expand their pallets, you will want to make this curry. You can also adjust the spice!
- The leftovers are incredible. Those flavors mesh overnight, making for an ultra-flavorful dish that reheats like a dream.
Ingredients needed
- Canned diced tomatoes. Look for cans with no added sugar. Since they will be blended, you can also use unseasoned tomato sauce.
- Olive oil. To sauté the vegetables.
- Onion, ginger, and garlic cloves. Essential aromatics.
- Curry powder. Use a store-bought ‘curry powder’ blend, or make your own spice blend with turmeric, coriander, fenugreek, cinnamon, cumin, and black pepper.
- Fish broth. I find fish broth adds a depth of flavor that isn’t found in most curry recipes. If you can’t find it, chicken broth works.
- Coconut cream. Gives the curry a luxurious richness and creaminess without the heavy cream or dairy.
- Shrimp. Large, raw shrimp with their tails removed. Frozen shrimp are okay, but they’ll need to be thawed.
- Salt and black pepper. To taste.
How to make shrimp curry
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the tomatoes. Add the canned diced tomatoes to a blender and blend until smooth.
Step 2- Cook the aromatics. Add olive oil to a large skillet on the stove over medium heat. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, curry powder, and pan-fry for 30 seconds.
Step 3- Build the sauce. Add the broth and blended tomatoes and bring to a boil. Once boiling, reduce to low heat, cover, and simmer for 5 minutes.
Step 4- Add the shrimp. Stir in the coconut cream, add the shrimp, and simmer until the shrimp are fully cooked.
Arman’s recipe tips
- Make a thinner curry sauce. Use coconut milk instead of coconut cream.
- Garnish the curry with fresh cilantro and a squeeze of fresh lemon juice or lime juice.
- Add extra veggies. Sauté sliced red bell pepper, cauliflower florets, broccoli, and carrots, or fold in spinach when you add the shrimp.
- Make it spicy. Add a dash of cayenne pepper for a little heat.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to five days.
To freeze: Place the cooled curry in an airtight container and store it in the freezer for up to six months.
Reheating: Microwave the curry for 30-40 seconds or in a small saucepan on the stovetop until warm.
Frequently asked questions
Full-fat coconut milk thickens curries, as it contains the cream in it. However, it is not as thick as heavy cream.
The coconut milk used in curries MUST be from a can, not a carton. Regular coconut milk will yield a very thin curry.
More Indian dishes you’ll enjoy
Easy Shrimp Curry
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons curry powder
- 1 cup fish broth
- 3/4 cup canned diced tomatoes blended
- 1/3 cup coconut cream
- 1 1/2 pounds shrimp tails removed
Instructions
- Add the canned diced tomatoes into a blender and blend until silky smooth.
- In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
- Add the fish broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
- Stir through the coconut cream then Add the shrimp and simmer until fully cooked through.
- Remove the curry off the heat and serve immediately.
Notes
Nutrition
Originally published January 2022, updated and republished July 2024
Wow I never believed curry and shrimps fo well together.
I tried it.