Shrimp Coconut Curry

I love having recipes on hand that you can pull out when you need something fast, and you know it’s going to be good. Even better, when you have a recipe that can be a go to that is fast, delicious, AND seems fancy. This is the perfect combination of all of those things! Y’all know I’m a seafood lover, and shrimp anything is probably going to meet my approval. And goodness knows I love me some curry – curried chicken salad, curried carrots… I’ll spare you from my Bubba sounding list of dishes I like curry powder in. Combining the two into a Shrimp Coconut Curry seemed like a great idea, and what do you know… It is! 

Shrimp  Coconut Curry

Everyone in my house loves this – so don’t be afraid to try something outside of the box. You may be surprised. Pickle doesn’t like peppers, so she sticks with shrimp and sauce over rice. 

Shrimp Curry 1

We want to get some flavor into these shrimp, so I like to marinade them for a few minutes before I cook them. Put your shrimp in a bowl and add the salt. 

Shrimp Curry 2

To this add your peppers – black and crushed red. 

Shrimp Curry 3

Next, add in your orange zest and juice. (I admit that in a pinch I have just tossed in a tablespoon or so of orange juice out of the bottle when I didn’t have any on hand. It works.) As always – adjust the red pepper to your tastes. Throw some plastic wrap over this and set it in the fridge until we are ready to cook it. 

Shrimp Curry 4


First, we have to get these beauties going. 

Shrimp Curry 5

Heat about 1 tbsp of olive oil and cook your onion about 3 minutes or so – until it begins to soften. 

Shrimp Curry 7

Add all these delicious smelling things – garlic, ginger, tumeric, and curry powder. 

Shrimp Curry 8

Add in the rest of your veggies and salt and pepper to taste. Side note here: I chose orange bell pepper because I love for my food to be colorful. You can certainly use whatever bell pepper you have on hand. 

Shrimp Curry 9

Add your coconut milk. Stir and let cook about 10 minutes. 

Shrimp Curry 10

Last step, dump that whole bowl of shrimp and liquid right into the pot. Stir and let cook until the shrimp are cooked. This takes about 5-7 minutes in my experience. Just look for the shrimp to be pink. 

Shrimp Curry f

How you choose to eat it is entirely up to you. I usually serve it over rice but have also used it with pasta, put it in bread bowls, or eat it from a bowl with some crusty bread (or straight from the pot while cooking for this post…. ). 


Shrimp Coconut Curry
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  1. 1 lb shrimp, peeled and deveined
  2. 1/4 tsp salt
  3. 1/4 tsp pepper
  4. 1/4 tsp crushed red pepper
  5. 1/2 tsp orange zest
  6. 1 tsp orange juice
  7. 1 onion, chopped
  8. 1 tbsp ginger paste (you can substitute minced)
  9. 2 cloves garlic, minced
  10. 1/2 tsp tumeric
  11. 1 1/2 tsp curry powder
  12. salt & pepper to taste
  13. 1 bell pepper, chopped
  14. 10 grape tomatoes, quartered
  15. 2 green onions, chopped
  16. 1 can coconut milk
  1. In a medium sized bowl, combine shrimp with salt, pepper, crushed red pepper, orange zest, and orange juice. Cover with plastic wrap and refrigerate until you add to the recipe.
  2. In a medium pot, cook onion in approx. 1 tbsp olive oil about 3 minutes.
  3. Add garlic, ginger, tumeric, curry powder, salt and pepper.
  4. Add in tomatoes, bell pepper, and green onion.
  5. Allow to cook until peppers have softened.
  6. Add in the can of coconut milk and cook for 10 minutes.
  7. Take the bowl of shrimp and pour the entire contents into the pot.
  8. Allow to cook until the shrimp have turned pink - approximately 5-7 minutes.
  9. Serve over rice.

12 thoughts on “Shrimp Coconut Curry

  1. Hi Erin. I love shrimp and enjoy curry in things like Jamaican Patties or tropical dishes. Your recipe looks delicious and seems like it has just the right amount of everything in it. I would serve it over rice too but just a little because I love sauce…by the spoonful sometimes. Just sayin’ πŸ™‚

  2. I admit it. I’m often a straight from the pot girl. Especially if there’s a flavorful sauce involved. We love shrimp dishes around here.
    Thank you for linking this week!

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