Main Dishescarlsbadcravings5.0
Shrimp Curry
This Coconut Curry Shrimp is huge on flavor, low on effort, customizable, pantry friendly and can’t-stop-eating-delicious. It’s made with juicy, plump shrimp in a fragrant, lusciously creamy, coconut curry tomato sauce laced with a tapestry of spices, aromatic ginger, garlic and cilantro. I’ve made this shrimp curry recipe with my favorite potatoes, cauliflower and bell peppers but you can use whatever veggies you love or have on hand. Serve this recipe over rice, zoodles, etc. with naan and prepare for the barrage of compliments!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
- measuring cup
- pan
📝 Preparation Steps
1
Marinate shrimp: Whisk 1 tablespoon lime juice and Shrimp seasonings together in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.
lime juice1 tablespoon
2
Cook Shrimp: Heat 2 tablespoons olive oil over medium-high heat in large saucepan/braiser (this is the exact one I use). Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about ⏱️ 2 minutes per side. Transfer to a plate. You can remove the tails once cooled, if desired.
olive oil (for cooking)2 tablespoons
3
Curry sauce: Whisk the coconut milk and cornstarch together in a liquid measuring cup (or bowl); set aside.
cornstarch1 tablespoon
4
Add another drizzle of oil to the pan if needed. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about ⏱️ 5 minutes. (I recommend measuring out the spices in between stirring the onions/potatoes).
medium onion, (chopped)1
5
Add the cauliflower, bell peppers, ginger, garlic and all seasonings and cook 1 additional minute. Stir in the coconut milk, crushed tomatoes, chicken broth and basil.
dried basil1 teaspoon
6
Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for ⏱️ 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn't burn. Add additional broth as needed to achieve your desired sauce consistency.
7
Stir in the lime juice and cilantro, followed by the shrimp. Season with additional cayenne pepper (taste first!) and garnish with additional cilantro and lime if desired. Serve with rice, zoodles, etc.
lime juice1 tablespoon
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