Easy Coconut Curry Shrimp Recipe: An Amazing Ultimate Guide

Why You’ll Love This Recipe

This dish is the perfect balance of sweet, savory, and spicy. The coconut milk provides a creamy base that complements the rich curry flavor, while the shrimp cooks quickly, making this recipe ideal for when you’re craving something delicious but don’t have a lot of time. The addition of fresh vegetables like bell peppers, snap peas, and spinach adds a vibrant crunch and makes this dish feel as nutritious as it is comforting. Plus, it’s super customizable—you can adjust the spice level and even add extra veggies or protein if you like!

Ingredients

• For the Curry Shrimp:
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bell pepper, sliced (any color)
  • 1 cup snap peas or green beans
  • 2 cups spinach
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or quinoa for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the Oil

• In a large skillet, heat olive oil over medium heat.

2. Sauté Aromatics

• Add the chopped onion, minced garlic, and minced ginger to the skillet. Cook for 2-3 minutes until fragrant and the onion becomes translucent.

3. Add Vegetables

• Stir in the sliced bell pepper and snap peas or green beans. Sauté for an additional 3-4 minutes until the vegetables soften.

4. Mix in Curry Powder

• Sprinkle the curry powder over the vegetables, stirring well to coat them evenly with the spices.

5. Pour in Coconut Milk

• Slowly add the coconut milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

6. Add Shrimp

• Once the curry sauce is simmering, add the shrimp to the skillet. Cook for 3-5 minutes until the shrimp turn pink and opaque.

7. Stir in Spinach

• Add the spinach and cook for another 1-2 minutes until just wilted.

8. Season

• Taste the dish and season with salt and pepper as needed to enhance the flavors.

9. Garnish and Serve

• Remove from heat, garnish with fresh cilantro, and serve over cooked rice or quinoa for a hearty and complete meal.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Variations

• Spicy Kick: If you like things spicier, add red pepper flakes or a chopped chili pepper to the sauce for extra heat.
• Add More Veggies: Feel free to toss in additional vegetables like zucchini, carrots, or mushrooms to increase the nutrient content.
• Add Tofu: For a plant-based version, swap out the shrimp for tofu. Press and cube the tofu, then sauté it in the pan until golden before adding to the curry sauce.
• Use Other Proteins: You can easily swap shrimp for chicken, fish, or even beef, depending on your preferences.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of coconut milk or water to loosen the sauce if needed.

FAQs

1. Can I make this dish in advance?

Yes, you can make this curry ahead of time and store it in the fridge. The flavors will continue to develop overnight, making it even tastier the next day.

2. Can I use frozen shrimp?

Yes, frozen shrimp will work just as well. Just make sure to thaw them before using, and adjust the cooking time as needed.

3. How do I make this dish spicier?

If you like spicy food, you can add a chopped chili, some cayenne pepper, or a dash of hot sauce to the curry sauce for an extra kick.

4. Can I freeze this curry?

Yes, you can freeze the curry without the rice or quinoa. Let it cool completely before transferring to an airtight container for freezing. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.

5. Can I substitute the coconut milk?

Yes, you can substitute the coconut milk with any non-dairy milk (like almond or oat milk), but the flavor and creaminess will change. If you prefer, you can also use heavy cream for a richer, dairy-based option.

6. Can I use other vegetables?

Absolutely! Feel free to add your favorite vegetables like carrots, broccoli, or eggplant. Just adjust the cooking time as necessary for the vegetables you choose.

7. What should I serve this curry with?

This curry pairs perfectly with rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it with flatbreads for a complete meal.

8. Can I make this curry thicker?

If you prefer a thicker sauce, you can simmer the curry for a bit longer or mix a teaspoon of cornstarch with a tablespoon of water and stir it into the curry.

9. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free soy sauce (if using soy sauce in the recipe) and ensure your rice or quinoa is gluten-free.

10. Can I make this curry without the coconut milk?

Yes, you can substitute coconut milk with a vegetable broth and a bit of cream (or coconut cream) for a slightly different flavor profile, though it won’t have the same richness.

Conclusion

This Easy Coconut Curry Shrimp recipe is a delightful, comforting, and quick meal that brings together the warmth of curry, the creaminess of coconut milk, and the natural sweetness of shrimp. Packed with healthy vegetables and rich flavors, it’s a perfect dinner for any night of the week. Customize it to your taste with optional add-ins, and enjoy a deliciously satisfying dish that’s simple to prepare and full of flavor!

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