Super Easy Coconut Curry Shrimp

5 from 28 votes

This Super Easy Coconut Curry Shrimp is full of flavor, has a great spicy kick, and is easy and simple enough for a weeknight meal.

Course Main Course

Cuisine Indian

Diet Diabetic

Total Time 20

Servings

Calories 334kcal

Author Tracy

Ingredients

2 tablespoons peanut oil
1 1/2 cup minced onion 1 small to medium sized onion
4 cloves garlic, minced
1 tablespoon fresh ginger minced
1 tablespoons fish sauce
1 teaspoon curry powder
1 tablespoon garam masala
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
pinch - 1/4 teaspoon crushed red pepper optional
1 cup light coconut milk
1 ½ pounds medium-to-large shrimp deveined and peeled
¼ cup fresh cilantro, minced

Instructions

Heat the oil in a large skillet on medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onions are very tender, but not caramelized. About 2-3 minutes.
Add the fish sauce and cook stir, and then add curry, garam masala, salt, and pepper and stir.
Turn up heat to medium-high and add the coconut milk and simmer for 10 minutes.
Add the shrimp and simmer for another 5 minutes, stirring frequently, until the shrimp turns pink (the shrimp will release liquid that will add to the sauce).
Garnish with fresh cilantro and serve immediately over rice.

Notes

Substitutions:

Shrimp - If using frozen shrimp, remove shrimp from the freezer and add to a bowl. Cover with cool water and let sit for 15 minutes to dethaw. Or run running cool water over shrimp in a colander for 5 minutes to dethaw.

Coconut Milk - Use full-fat coconut milk for a richer, creamier sauce.

Spices - You can also use all curry powder in this dish if that's all you have, while it's best with all garam masala, it is still delicious with just curry powder.

Fish Sauce - Optional. It adds an umami flavor that enhances the shrimp but it can be omitted.

Ginger - Use 1 teaspoon of powdered ginger for 1 tablespoon of fresh. Add it with the other spices.

Nutrition