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curry shrimp in a white bowl with white rice

Coconut Shrimp Curry

Love seafood? Then you'll love this easy and delicious shrimp curry recipe. It is perfect for a quick and easy weeknight meal.
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Caribbean
Calories: 1352kcal
Author: Marwin Brown

Ingredients

  • 1 pound shrimp peeled and de-veined
  • 1 Yellow Onion
  • 4 cloves Garlic minced
  • 1 teaspoon Fresh Ginger minced
  • 1 whole Scotch Bonnet Chili Habanero can be substituted
  • 1 tablespoon Curry Powder
  • 1 teaspoon Turmeric
  • ½ tablespoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 2 teaspoon Kosher Salt
  • 2 teaspoon Black Pepper
  • 13.5 oz Fire Roasted Tomatoes
  • 13.5 oz Coconut Milk
  • ½ cup Pineapple Juice
  • 3 sprigs Fresh Thyme
  • 1 whole Bay Leaf

Instructions

  • Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well-seasoned dish.
  • Saute onions for 3-4 minutes in olive oil using a large skillet or saucepan.
  • Add diced garlic and ginger, plus ¼ of the spice mix and the chili cooking for about 30 seconds or so.
  • Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.
  • Simmer for 15 minutes stirring occasionally.
  • Add the coconut milk, mix well, and cook for another 5 minutes.
  • Remove the bay leaf, chili, and thyme. Using an immersion stand blender or regular blender and puree until smooth liquid consistency.
  • Add the shrimp plus the remaining seasoning, cover, and cook for 5 minutes.

Notes

Go with larger type jumbo shrimp. You want juicy, succulent shrimp and extra-large shrimp is harder to overcook. Plus it takes a little longer to cook which means some of that shrimp flavor will help season the curry.
Use a whole scotch bonnet pepper uncut to keep the heat levels down. I like spicy foods, but prefer my curries on the milder sidemto allow all the complex flavors to shine through.
For my low calorie diet peeps feel free to go with a light coconut milk, otherwise, stick to the full fat ones for more flavor.
I prefer to go without any extra vegetables. It's really just the rice plus the aromatics (garlic, ginger, onions) used to flavor the curry for me. Green peas, snap peas and potatoes are veggie options if you want to add more heft to the dish.
Place leftover shrimp curry in an airtight container and refrigerate.
Serve over plain white rice or coconut ginger rice. Rustic bread or even naan bread are great accompaniments and are great tools for sopping up the delicious curry sauce.

Nutrition

Calories: 1352kcal | Carbohydrates: 74g | Protein: 77g | Fat: 89g | Saturated Fat: 73g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 572mg | Sodium: 7878mg | Potassium: 2093mg | Fiber: 11g | Sugar: 27g | Vitamin A: 4437IU | Vitamin C: 56mg | Calcium: 587mg | Iron: 22mg
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