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, easy curry recipe that pairs well with rice or naan.
Quick Look: Indian Coconut Shrimp Curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: Approx. 335 per serving
Dietary Info: Gluten-free, dairy-free
Skill Level: Easy
Tools Needed: Pan or kadai, mixing spoon.
★★★★★
“Just so good. I can’t believe this simple recipe gives you such an amazing result. Thank you sooo much!”
– Andrew
Table of Contents
Mohit and I discovered shrimp embarrassingly late. We both 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. Inspired by coastal South Indian flavors, this curry’s perfect for both weeknight dinners and special meals.
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
See the recipe card below this post for ingredient quantities and full instructions.
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 – Use any cooking oil you prefer. 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 tablespoons of lime juice if tamarind paste isn’t available.
- Curry Leaves – These are non-negotiable. They release an extraordinary aroma when they hit hot oil, defining the dish’s South Indian character. Find them fresh at Indian grocery stores. Dried curry leaves exist, but they are significantly less flavorful.
- Others – You will also need onion, dry red chilies, green chilies, ginger-garlic paste, fresh tomatoes, cilantro (fresh coriander leaves), and salt for this prawn curry recipe. Adjust the green chilies as per your liking.
You can use the leftover coconut milk to make 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.
For 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.
For a smoother curry, blend the ingredients with a hand blender or in a blender until smooth. 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: Add ½ cup water and 2 tablespoons tamarind paste, then 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 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. Garnish coconut curry shrimp with 2 tablespoons of chopped cilantro and serve hot. You can add ½ teaspoon of brown sugar to balance the curry’s spicy, tangy flavors, but it is optional.
Coconut Shrimp Curry FAQs
Grate the flesh of 1 fresh coconut (about 2 cups), or use 2 cups unsweetened desiccated coconut soaked in hot water for 15 minutes. Blend it with 1 cup warm water for 1-2 minutes until creamy, then strain through a muslin cloth or fine sieve, squeezing hard to get the thick first extract. For a thinner second milk, blend the leftover pulp again with another cup of warm water and strain. Use it right away, or refrigerate in a jar for up to 2–3 days, and shake well before using since the cream rises to the top. You can also use 2 cups of frozen grated coconut. Thaw it completely and bring it to room temperature before blending.
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.
Store this coconut shrimp curry 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 a splash of hot water if the curry has thickened.
It is not freezer-friendly! While thawing, coconut milk can split and alter the curry’s texture, so it is best not to freeze it.
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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 in half)
- 2 teaspoons ginger-garlic paste
- ½ cup finely chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons tamarind paste (pulp)
- 1 cup coconut milk
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat coconut oil in a pan over medium-high heat.
- Once the oil is hot, add curry leaves and onions. Cook until the 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 ¼ cup of water. Cook for 2-3 minutes.
- Add coriander powder, turmeric powder, chili powder, black pepper powder, and salt. Cook for 10-15 seconds.
- Add ½ cup of water and tamarind paste, then 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 until just opaque. Do not overcook, as overcooked shrimp turns rubbery and loses its sweet flavor.
- Taste the curry and adjust salt and tamarind as needed. Garnish coconut curry shrimp with 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 2 tablespoons.
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.