Coconut Shrimp Curry Recipe
This Indian-style Coconut Shrimp Curry is one of the easiest shrimp curries, featuring plump shrimp cooked in a rich, coconut milk-based curry. Make this flavor-packed curry from scratch in under 30 minutes with this easy recipe.
Here are a few more shrimp recipes that you will love – Kerala Prawn Curry, Shrimp Moilee, Goan Prawn Curry, Paprika Shrimp, Shrimp Masala, and Hibachi Shrimp.
★★★★★
“Just so good. I can’t believe this simple recipe gives you such a an amazing result. Thank you sooo much!”
– Andrew
A Quick Look At This Coconut Shrimp Curry Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Cuisine: Coastal Indian / Goan-Inspired
Course: Main Course
Diet: Non-Vegetarian, Gluten-Free
Skill Level: Beginner
Equipment: Heavy-Bottom Pan, Spatula
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Why You’ll Love This Family Favorite Recipe!
- Quick & Easy: Ready in under 30 minutes, no marination, perfect for busy weeknights.
- Balanced Flavors: Creamy coconut, tender shrimp, and warming spices in every bite.
- Light yet Satisfying: Feels indulgent without being heavy.
- Versatile: Pairs beautifully with steamed rice, jasmine rice, or butter naan.
- Better Than Takeout: Fresh, homemade curry with clean, wholesome ingredients.
Table of Contents
Mohit and I started eating seafood very late in our lives. Both of us were born and brought up in North India, where seafood was not readily accessible, and our share of non-vegetarian food was restricted to mutton, chicken, and river fish. But once we tasted shrimp at one of the restaurants in LA, there was no going back.
I now make a variety of dishes using prawns, including many curries, and this coconut curry shrimp recipe, made with coconut milk, is one of our favorites. Do try!
Ingredients
All ingredients are easily available at Indian grocery stores. Check the one near you.
Shrimp (Prawns) – You can use fresh or frozen shrimp in any size—small, medium, or jumbo—all work. I used medium-sized shrimp. The cooking time will slightly differ depending on the size of the prawns.
If using fresh shrimp, make sure to devein them. Frozen shrimp are mostly deveined and cleaned. Thaw them before using them in the curry.
Coconut Milk makes this easy coconut curry shrimp recipe very creamy and flavorful. I used a can of coconut milk. You can use the leftover coconut milk to make this Coconut Milk Rasam or any fruit smoothie, such as Blueberry Strawberry Smoothie.
Oil – You can use any cooking oil of your choice. For an authentic and traditional taste, use coconut oil.
Spice Powders – You will need some aromatic spices, such as coriander powder, turmeric powder, Kashmiri red chili powder, and ground black pepper.
Tamarind Paste (Tamarind Pulp) gives a lovely tang to the curry. Replace it with lime juice if tamarind paste is not available.
Curry Leaves – Use fresh, green curry leaves for a South Indian touch.
Others – You will also need onion, dry red chilies, green chilies, ginger-garlic paste, fresh tomatoes, and salt to make this shrimp curry recipe.
Adjust the green chilies as per your liking.
You can add ½ teaspoon of garam masala at the end of cooking for a nice flavor.
How To Make Indian Style Coconut Curry Shrimp
Step 1: Heat 3 tablespoon coconut oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add 15-20 curry leaves and 1 cup of finely chopped onions. Cook until the onions turn translucent (6-8 minutes), stirring frequently.
Step 3: Add 2-3 dry red chilies (broken) and 2-3 green chilies (slit in half). Cook for a minute.
Step 4: Now add 2 teaspoon ginger garlic paste and cook until the raw smell is gone (2-3 minutes).
Step 5: Add ½ cup finely chopped tomatoes and ½ cup water. Cook for 2-3 minutes.
Note: If you prefer a creamy curry, you can blend the ingredients at this stage to create a fine paste. Return the paste to the pan and follow the rest of the recipe.
Step 6: Add the following ingredients to the pan and cook for 10-15 seconds.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Step 7: Now add ½ cup of water and 1 tablespoon of tamarind paste, and cook for 3-4 minutes, stirring occasionally.
Step 8: Add 1 cup of coconut milk and bring to a boil. Reduce the heat to low and cook for 2-3 minutes.
Step 9: Add 14 oz (400 g) of cleaned and deveined medium shrimp and cook for another 4-5 minutes.
Note: If using small shrimp, cook them for 3-4 minutes; if using jumbo shrimp, cook them for 6-7 minutes.
Step 10: You can add ½ teaspoon brown sugar to balance the spicy and tangy taste of the curry, but it is optional.
Check for salt and add more if needed.
Step 11: Garnish coconut curry shrimp with chopped cilantro and serve hot.
Coconut Shrimp Curry FAQs
Making coconut milk at home using fresh coconut is very easy, and homemade coconut milk is free of additives and much more economical.
To make it, break open a fresh coconut and take out the flesh.
Cut the flesh into small pieces and add it to a blender with 2 cups of water.
Tip – You can also buy already sliced coconut from an Indian grocery store to save time.
Blend for 2 minutes.
Pass this mixture through a fine-mesh strainer. Press from the back of a ladle to extract as much milk as possible. Discard the leftover coconut or compost it.
Transfer the milk to a glass bottle and refrigerate for up to 2 days. Stir well before use.
Serve this delicious shrimp curry with your favorite rice. Basmati Rice, Brown Rice, my Instant Pot White Jasmine Rice, or any lightly spiced pulao, such as Ghee Rice or Jeera Rice, works well. You can also serve it with cauliflower rice for a low-carb meal.
You can also serve it with Butter Naan bread or Lachha Paratha. Do not forget to serve Sirka Pyaz and Kachumber Salad on the side.
This creamy coconut shrimp curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or a microwave before serving. Add some hot water if the curry has thickened.
It is not freezer-friendly! While thawing, coconut milk can split and alter the texture of the curry, so it is best not to freeze it.
Other Indian Non-Vegetarian Curry Recipes We Recommend
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Coconut Shrimp Curry Recipe (Coconut Curry Shrimp)
Ingredients
- 14 ounces medium shrimp (400 g, cleaned and deveined)
- 3 tablespoons coconut oil (or any other cooking oil)
- 15-20 curry leaves
- 1 cup finely chopped onions
- 2-3 dry red chilies (broken)
- 2-3 green chilies (slit into half)
- 2 teaspoons ginger garlic paste
- ½ cup finely chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- ¼ teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon tamarind paste (pulp)
- 1 cup coconut milk
Instructions
- Heat coconut oil in a pan over medium-high heat.
- Once the oil is hot, add curry leaves and onions and cook until onions turn translucent (6-8 minutes), stirring frequently.
- Add dry red chilies and green chilies. Cook for a minute.
- Now add ginger garlic paste and cook until the raw smell is gone (2-3 minutes).
- Add tomatoes and ½ cup water. Cook for 2-3 minutes.
- Note: If you prefer a creamy curry, you can blend the ingredients at this stage to create a fine paste. Return the paste to the pan and follow the rest of the recipe.
- Add coriander powder, turmeric powder, chili powder, black pepper powder, and salt. Cook for 10-15 seconds.
- Now add ½ cup of water and tamarind paste and cook for 3-4 minutes, stirring occasionally.
- Add coconut milk and bring the curry to a boil. Reduce the heat to low and cook for 2-3 minutes.
- Add shrimp and cook for another 4-5 minutes.
- Note – If using small shrimp instead of medium shrimp, then cook them for 3-4 minutes, and if using jumbo shrimp, then cook them for 6-7 minutes.
- You can add ½ teaspoon brown sugar to balance the spicy and tangy taste of the curry, but it is totally optional.
- Check for salt and add more if needed.
- Garnish with chopped cilantro and serve hot with naan or rice.
Just so good. I can’t believe this simple recipe gives you such a an amazing result. Thank you sooo much!
Thanks for your kind words Andrew
WOW! I made this recipe exactly as written and it is incredible. I pureed the curry before adding the shrimp for a smooth consistency. Rave reviews all around the table. My only regret is not doubling the recipe!
Great to know Michelle
Yummy
Came out wonderfully! This recipe will be part of my routine shrimp recipes now. Thank you!
Tried it for last nights dinner. This was really quick – and super yummy. Basic ingredients – I love this!
Thanks a bunch for the recipe.
I made this for this evening’s dinner and it was delicious. It will definitely go on my make again list
I loved it! It was an easy recipe to follow and just the most amazing flavour.
Happy to hear!
Hi. In the pictorial description, you’ve mentioned tamarind paste, but in the list of ingredients, it’s absent. How much tamarind paste needs to be added, if at all ?
Sorry about it. It’s 1 tbsp.
I have tried five of your recipes including this one . Every recipe was a hit in my family.. I am really lucky to have found your site ..thank you …
I am glad the recipes turned out good for you Swetha :). Keep cooking.