Indian Coconut Shrimp Curry

5 from 13 votes

Make this flavor-packed Indian Style Coconut Shrimp Curry from scratch in under 30 minutes using this easy recipe (gluten-free, dairy-free).

Indian coconut shrimp curry served in a bowl.
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About Indian Coconut Shrimp Curry

Indian Coconut Shrimp Curry is one of the easiest shrimp curries you can try.

With no marination, no curry powder, and just a handful of basic Indian spices, you will have a bowl full of warm and comforting coconut shrimp curry on your table in no time.

Coconut curry shrimp is loaded with coconut flavors and perfect for mopping with naan bread or rice.

This recipe is gluten-free and dairy-free and can be easily doubled or tripled.

Here are a few more shrimp recipes that you will love

Ingredients

Coconut shrimp curry ingredients list 1
Coconut shrimp curry ingredients list 2
Coconut shrimp curry ingredients list 3

Shrimp (Prawns) – Use fresh or frozen shrimp in any size, small, medium, or jumbo; all work. Consider that the cooking time will slightly differ according to the size of the prawns.

If using fresh shrimp, make sure to de-vein them. Frozen shrimps are mostly deveined and cleaned. Thaw them before using them in the curry.

Coconut Milk – Coconut milk makes this curry very creamy and flavorful.

Oil – You can use any cooking oil of your choice. For an authentic and traditional taste, use coconut oil

Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, and ground black pepper.

Tamarind Paste (Tamarind Pulp) – It 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.

Adjust the green chilies as per your liking.

How To Make Indian Coconut Shrimp Curry

Heat 3 tablespoon coconut oil in a skillet over medium-high heat.

Oil heating in a pan.

Once the oil is hot, add 15-20 curry leaves and 1 cup of finely chopped onions and cook until onions turn translucent (6-8 minutes), stirring frequently.

Curry leaves and onions added to the pan.

Add 2-3 dry red chilies (broken) and 2-3 green chilies (slit into half). Cook for a minute.

Dry red chilies and green chilies added to the pan.

Now add 2 teaspoon ginger garlic paste and cook until the raw smell is gone (2-3 minutes).

Ginger garlic paste added to the pan.

Add ½ cup finely chopped tomatoes and ½ cup water. Cook for 2-3 minutes.

Chopped tomatoes and water added to the pan.

Add

  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt

and cook for 10-15 seconds.

Spice powders added to the pan.

Now add ½ cup of water and 1 tablespoon tamarind paste and cook for 3-4 minutes, stirring occasionally.

Tamarind paste added to the pan.

Add 1 cup coconut milk and bring to a boil. Reduce the heat to low and cook for 2-3 minutes.

Coconut milk added to the pan.

Add 14 oz (400 g) of cleaned and deveined shrimp and cook for another 4-5 minutes.

Note – If using small shrimp, cook them for 3-4 minutes; if using jumbo shrimp, then cook them for 6-7 minutes.

Shrimp added to the pan.

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.

Garnish with chopped cilantro and serve hot with naan or rice.

Ready coconut shrimp curry garnished with cilantro.

Frequently Asked Questions

How to thaw frozen shrimp?

Place the unopened bag of frozen shrimp in a large bowl of cold water. Do not use hot water as it may cook the shrimp. Press the bag with a plate to hold it down. Let it sit for 20-25 minutes until the shrimp are completely thawed.

How to clean shrimp?

Cleaning and deveining shrimp is easier than you think. Start by rinsing shrimp in cold water and discard the discolored or slimy ones.

Hold the shrimp and firmly twist its head. Hold the tail, peel away the outer shell, and pull off the legs from the underside.

Now, use a knife and put a small cut down the length of the shrimp’s back.

Once you cut, you will see a small black line; it’s the vein. Use the knife tip to pull out the vein and discard it.

Keep the tail on or discard it. Rinse them once more with cold water and use them.

How to make coconut milk at home?

Making coconut milk at home using fresh coconut is very easy. Homemade coconut milk is free of additives and is much more economical at home.

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.

Blend for 2 minutes.

Pass this mixture through a fine-mesh strainer. Press from the back of a ladle to get as much milk as possible. Discard the leftover coconut or use it in compost.

Transfer the milk to a glass bottle and refrigerate for up to 2 days. Stir well before use.

Serving Suggestions

Serve this delicious curry with any rice you like. Try out my Instant Pot Basmati Rice and Instant Pot White Jasmine Rice recipes.

You can also serve it with Plain Naan bread or Lachha Paratha.

Do not forget to serve Sirka Pyaz and Kachumber Salad on the side.

Storage Suggestions

This curry can be refrigerated in an airtight container for up to 3 days. Reheat in a pan or a microwave before serving.

It is not freezer-friendly! While thawing, coconut milk will split and spoil the texture of the curry.

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Make this flavor-packed Indian Style Coconut Shrimp Curry from scratch in under 30 minutes using this easy recipe (gluten-free, dairy-free).
5 from 13 votes

Easy Indian Coconut Shrimp Curry Recipe

Make this flavor-packed Indian Style Coconut Shrimp Curry from scratch in under 30 minutes using this easy recipe.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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
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Instructions 

  • Heat coconut oil in a skillet 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.
  • 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, 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.

Video

YouTube video

Notes

This curry can be refrigerated in an airtight container for up to 3 days. It is not freezer-friendly! While thawing, coconut milk will split and spoil the texture of the curry.

Nutrition

Calories: 347kcal, Carbohydrates: 11g, Protein: 23g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 252mg, Sodium: 877mg, Potassium: 406mg, Fiber: 2g, Sugar: 4g, Vitamin A: 729IU, Vitamin C: 122mg, Calcium: 187mg, Iron: 5mg
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Recipe Rating




9 Comments

  1. 5 stars
    Tried it for last nights dinner. This was really quick – and super yummy. Basic ingredients – I love this!
    Thanks a bunch for the recipe.

  2. 5 stars
    I made this for this evening’s dinner and it was delicious. It will definitely go on my make again list

  3. 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 ?

  4. 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 …