Make this flavor-packed Indian coconut curry shrimp from scratch in under 30 minutes. Once you make this, there is no going back to the jarred sauce! (Dairy Free, Gluten Free).
About This Recipe
Coconut Curry Shrimp is one of the easiest curries you can try your hands on. This warm and comforting shrimp dish comes together in under 30 minutes using simple pantry ingredients!
This one-pot curry is loaded with coconut flavors and is perfect to mop with naan bread or rice. My recipe to make this coastal shrimp curry is as authentic as it can get. No marination, no curry powder, just a handful of basic Indian spices, and you will have a bowl full of yummy coconut shrimp curry on your table in no time.
This recipe can be easily doubled or tripled. I am telling you this because next time you have a get-together at home, make it and impress your guests with your cooking skills.
Shrimp – Use fresh or frozen shrimp in any size that you like, small, medium, jumbo, all works. If using fresh, make sure to de-vein them. Frozen shrimps are mostly deveined and cleaned. Thaw them before using them in the curry.
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.
Cleaning and deveining shrimp is easier than you think. Start by rinsing shrimp in cold water and discard the ones that are discolored or slimy.
Hold the shrimp and firmly twist its head. Hold the tail, peel away the outer shell, and pull off the legs from the underside of the shell.
Now use a knife and put a small cut that runs down the length of the shrimp’s back. Once you make a cut, you will see a small black line, it’s the vein. Use the tip of the knife 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.
Coconut Milk – coconut milk makes this curry very creamy and flavorful. Use canned or make it at home.
Making coconut milk at home using fresh coconut is very easy. Homemade coconut milk is free of any additives and is much economical to make at home.
Break open a fresh coconut and take out the flesh. Cut the flesh into small pieces and add it to a blender along 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.
Oil – You can use any vegetable oil of your choice. For a more 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 – It gives a lovely tang to the curry. Replace it with lime juice if tamarind is not available.
Curry Leaves – Use fresh and green curry leaves for a South Indian touch.
Others -You will also need onion, dry red chilies, green chili peppers, ginger garlic paste, tomato, and salt. Adjust the green chili peppers as per your liking.
How To Make Coconut Curry Shrimp
Heat 3 tbsp vegetable or coconut oil in a skillet over medium-high heat.
Once the oil is hot, add 15-20 curry leaves and 1 cup finely chopped onion and fry till onions turn translucent (6-8 minutes).
Add 2 dry red chilies (broken) and 2 green chili peppers (slit into half). Cook for a minute.
Now add 2 tsp ginger garlic paste and cook until the raw smell is gone (2-3 minutes).
Add ½ cup finely chopped tomatoes and ½ cup water. Cook for 2-3 minutes.
Add 2 tsp coriander powder, ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder, ½ tsp ground black pepper, and salt to taste. Cook for 10-15 seconds.
Now add ½ cup of water and 1 tbsp tamarind paste and cook for 3-4 minutes stirring occasionally.
Add 1 cup coconut milk and bring to a boil. Reduce the heat to low and cook for 2-3 minutes.
Add 14 oz (400 g) shrimp and cook for another 3-4 minutes. You can add ½ tsp brown sugar to balance the spicy and tangy taste of the curry but it is totally optional.
Garnish with chopped cilantro and serve hot with naan or rice.
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.
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Coconut Curry Shrimp Recipe
- 14 ounces shrimp (400 g, cleaned and deveined)
- 3 tablespoons oil (vegetable or coconut oil)
- 15-20 curry leaves
- 1 cup finely chopped onions
- 2 dry red chilies (broken)
- 2 green chili peppers (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
- salt to taste
- 1 tablespoon tamarind paste
- 1 cup coconut milk
- Heat vegetable or coconut oil in a skillet over medium high heat.
- Once the oil is hot, add the onion and curry leaves and fry till onions turn translucent (6-8 minutes).
- Add dry red chilies and green chili peppers. 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 and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, ground black pepper, and salt to taste and cook for 10-15 seconds.
- Now add ½ cup of water and tamarind paste. Cook for 3-4 minutes.
- 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 3-4 minutes.
- Garnish with chopped cilantro and serve hot with naan or rice.