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

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

• Kerala Prawn Curry
• Traditional Goan Prawn Curry
• Chemmeen Roast
• Grilled Sambal Prawns
• Paprika Shrimp
• Shrimp Masala
• Hibachi Shrimp
• Shrimp Chow Mein Noodles
• Shrimp Mei Fun

Ingredients

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.

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.

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

Now add 2 teaspoon 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 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.

Now add ½ cup of water and 1 tablespoon 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) 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.

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.

Frequently Asked Questions

Serving Suggestions

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

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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