Indian Coconut Shrimp Curry Recipe
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Creamy, flavorful coconut shrimp curry made with juicy shrimp, coconut milk, and warm spices. A quick and easy curry recipe perfect with rice or naan.
★★★★★
“Just so good. I can’t believe this simple recipe gives you such an amazing result. Thank you sooo much!”
– Andrew
Table of Contents
Quick Look: Indian Coconut Shrimp Curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Dietary Info: Gluten-free
Flavor/Texture: Creamy, mildly spicy, and aromatic with tender shrimp and a rich coconut-based curry infused with coastal Indian spices
Mohit and I discovered shrimp embarrassingly late. Both of us grew up in North India, a landlocked world of mutton and river fish. The first time I tasted a properly made coastal prawn curry, sitting at a small restaurant in Kerala, something clicked. That combination of coconut milk, curry leaves, and tamarind felt like a flavor I’d been missing my whole life.
What Is Indian Coconut Shrimp Curry?
Indian coconut shrimp curry is a fragrant, comforting seafood curry made with shrimp simmered in a spiced coconut milk gravy. This curry is inspired by coastal South Indian flavors, and it’s perfect for both weeknight dinners and special meals.
Unlike restaurant-style shrimp curries that can feel heavy or overly spicy, this home-style coconut shrimp curry is balanced, mildly spiced, and lets the natural sweetness of prawn and coconut shine through. The dish is naturally gluten-free and dairy-free.
If you love this, do try my Goan shrimp curry (tangy with a coconut-masala paste), shrimp moilee (delicate Kerala-style), and shrimp masala (bold North Indian style). Each one tells a different story of India’s extraordinary coastal cooking.
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. Frozen shrimp are mostly already deveined and cleaned. Thaw them completely before cooking, and pat them dry so they don’t water down the curry.
- Coconut Milk makes this easy coconut curry shrimp recipe very creamy and flavorful. Use full-fat for the best texture. Light coconut milk works but gives a thinner gravy. Shake the can well before opening: the cream and liquid separate during storage.
- 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 2 tablespoon of lime juice if tamarind paste is not available.
- Curry Leaves – These are non-negotiable. They release an extraordinary aroma when they hit hot oil, defining the South Indian character of this dish. Find them fresh at Indian grocery stores. Dried curry leaves exist, but they are significantly weaker in flavor.
- Others – You will also need onion, dry red chilies, green chilies, ginger garlic paste, fresh tomatoes, and salt to make this prawn curry recipe. Adjust the green chilies as per your liking.
- Optional Addins – Brown sugar, garam masala.
You can use the leftover coconut milk to make this coconut milk rasam or any fruit smoothie, such as a blueberry strawberry smoothie.
How To Make Indian Style Coconut Shrimp Curry
Step 1: Heat 3 tablespoons of 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. This is the moment your kitchen starts smelling like that Kerala restaurant.
Step 3: Add 2-3 dry red chilies (broken) and 2-3 green chilies (slit in half). Cook for a minute.
If you want a milder curry, remove the seeds from the dry chilies before adding them.
Step 4: Now add 2 teaspoons of ginger garlic paste and cook until the raw smell is gone (2-3 minutes). Don’t rush this; raw ginger garlic ruins the final flavor.
Step 5: Add ½ cup finely chopped tomatoes and ¼ cup water. Cook for 2-3 minutes.
If you prefer a smoother curry, you can blend the ingredients using a hand blender or a blender 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 teaspoons 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 2 tablespoons of tamarind paste, and cook for 3-4 minutes, stirring occasionally.
Step 8: Reduce the heat to low. Add 1 cup of coconut milk and cook for 2-3 minutes. Never hard-boil after adding coconut milk. A vigorous boil causes the coconut milk to split, and the curry loses its silky texture.
Step 9: Add 400 g of cleaned, deveined shrimp and cook until just opaque. Do not overcook, as the overcooked shrimp turns rubbery and loses its sweet flavor.
Cook Time: Small shrimp = 3–4 min · Medium = 4–6 min · Jumbo = 6–8 min. Shrimp is cooked when it curls into a loose C-shape. A tight O-shape means overcooked.
Step 10: Taste the curry and adjust salt and tamarind as needed. You can add ½ teaspoon of brown sugar to balance the curry’s spicy, tangy flavors, but it is optional. Garnish coconut curry shrimp with chopped cilantro and serve hot.
Coconut Shrimp Curry FAQs
Making coconut milk at home from fresh coconuts is very easy, and the result is additive-free 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 pre-sliced coconut at 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, 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 butter naan bread or lachha paratha. Do not forget to serve sirka pyaz and kachumber salad on the side.
I personally like to serve this curry a day later, as the flavors deepen as the curry rests.
This 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 over low heat 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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Indian Coconut Shrimp Curry Recipe
Ingredients
- 400 grams shrimp (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)
- 2 tablespoons 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). Don’t rush this; raw ginger garlic ruins the final flavor.
- Add tomatoes and ¼cup of water. Cook for 2-3 minutes.
- 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.
- Reduce the heat to low. Add coconut milk and cook for 2-3 minutes. Never hard-boil after adding coconut milk. A vigorous boil causes the coconut milk to split, and the curry loses its silky texture.
- Add shrimp and cook for another 4-5 minutes, until just opaque. Do not overcook. Overcooked shrimp turns rubbery and loses its sweet flavor.
- Taste the curry and adjust salt and tamarind as needed. You can add ½ teaspoon of brown sugar to balance the curry’s spicy, tangy flavors, but it is optional. Garnish coconut curry shrimp with chopped cilantro and serve hot.
Excellent!! So I am a little ole Texan. My partner and family are all from India- Kerala. Sooooo. I have actually made this 4 times now and his family was very impressed! Made my heart happy. The only thing I did differently in the last two preparations -is I used Kodumpuli instead of tamarind which made it more authentic for them! 🥰. Thank you!! I have this recipe bookmarked in my favorites!
Good to know Erin. Comments like yours always motivates me to do better 🙂
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.