Bring the bold, vibrant flavors of your favorite restaurant to your own kitchen with this Creamy Coconut Curry Shrimp. Tender, juicy shrimp are simmered in a rich coconut milk curry sauce infused with aromatic spices, creating a comforting meal that’sbursting with flavor in every bite. It’s an impressive dish that’s surprisingly simple to make and perfect for everything from busy weeknight dinners to special occasions.
Although the ingredient list may seem a bit lengthy, don’t let it intimidate you. Each ingredient contributes to the depth and complexity of the sauce, creating a creamy, fragrant curry that’s well worth the effort. Even better, a little prep work ahead of time, such as marinating the shrimp and preparing the rice, means dinner comes together quickly when you’re ready to cook.
One of the best things about Coconut Curry Shrimp is how versatile it is when it comes to serving options. For a traditional meal, spoon the curry over fluffy jasmine or basmati rice to soak up every drop of the flavorful sauce. If you’re following a low-carb lifestyle, cauliflower rice is an excellent substitute that pairs beautifully with the creamy curry. You can also serve it alongside roasted vegetables, steamed broccoli, sautéed green beans, asparagus, or zucchini noodles or arm naan bread if you’re not watching your carbs; however you choose to serve it, this restaurant-quality meal is sure to become a favorite that you’ll want to make again and again.
Ingredients
2 cups rice, cooked or cauliflower rice
3/4 tsp. salt
Pepper to taste
1 tsp. garam masala + 1/2 tsp.
1-1/2 tsp cumin + 1/2 tsp.
1/4 tsp. chili powder + 1/2 tsp
2 Tbsp. lemon juice
1 lb. shrimp, peeled, deveined and tails removed
Milk for soaking the shrimp
2 Tbsp. vegetable oil
1 Tbsp. butter
2 serrano chiles, halved, seeded and diced (Use only 1 for less heat or eliminate for no heat)
1 carrot, diced
5 cloves garlic, minced
1-1/2 tsp. brown sugar Swerve
2 tsp. ginger paste or fresh ginger
1 tsp. coriander
1/4 tsp. turmeric + 1/2 tsp.
1-1/2 tsp. curry powder
1 14-oz. can crushed tomatoes
2 cans coconut milk
Chopped cilantro for garnish
Instructions
To make the rice starch-resistant, prepare it 24 hours in advance and refrigerate overnight. Another way to keep this recipe low-carb is to use cauliflower rice.
Soak the shrimp in milk for at least 30 minutes to eliminate any fishy odor or flavor. Drain and rinse the shrimp.
In a small bowl, mix the marinade of 3/4 tsp. salt, pepper to taste, 1 tsp. garam masala, cayenne pepper, 1/2 tsp. cumin, 1/4 tsp. chili powder and lemon juice. Place the shrimp in a resealable bag and pour the marinade over the top. Massage it to distribute the marinade. Marinate overnight.
On the day of preparation, heat the oil and butter in a large skillet. Sauté the onion, serrano peppers, carrots, and garlic until soft, about 3 minutes.
Stir in brown sugar Swerve, the remaining garam masala, chili powder and cumin, ginger paste, coriander, turmeric and curry. Stir and cook for 2 minutes.
Add tomatoes and coconut milk. Stir. Bring to a boil and cook 5 minutes.
Add the shrimp and the marinade. Stir well. Cook until the shrimp is pink.
Serve over the reheated rice and garnish with cilantro.
If you like this recipe, you may also like the following recipes:
Creamy Coconut Curry Shrimp
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 medium sauce pan with lid or a rice cooker
- 1 Small bowl
- 1 medium bowl
- 1 colander
- 1 resealable bag
- 1 large skillet
- 1 Large spoon
Ingredients
- 2 cups rice cooked or cauliflower rice
- 3/4 tsp. salt
- Pepper to taste
- 1 tsp. garam masala + 1/2 tsp.
- 1-1/2 tsp cumin + 1/2 tsp.
- 1/4 tsp. chili powder + 1/2 tsp
- 2 Tbsp. lemon juice
- 1 lb. shrimp peeled, deveined and tails removed
- Milk for soaking the shrimp
- 2 Tbsp. vegetable oil
- 1 Tbsp. butter
- 2 serrano chiles halved, seeded and diced (Use only 1 for less heat or eliminate for no heat)
- 1 carrot diced
- 5 cloves garlic minced
- 1-1/2 tsp. brown sugar Swerve
- 2 tsp. ginger paste or fresh ginger
- 1 tsp. coriander
- 1/4 tsp. turmeric + 1/2 tsp.
- 1-1/2 tsp. curry powder
- 1 14- oz. can crushed tomatoes
- 2 cans coconut milk
- Chopped cilantro for garnish
Instructions
- To make the rice starch-resistant, prepare it 24 hours in advance and refrigerate overnight. Another way to keep this recipe low-carb is to use cauliflower rice.
- In a small bowl, mix the marinade of 3/4 tsp. salt, pepper to taste, 1 tsp. garam masala, cayenne pepper, 1/2 tsp. cumin, 1/4 tsp. chili powder and lemon juice.
- Soak the shrimp in milk for at least 30 minutes to eliminate any fishy odor or flavor.
- Drain and rinse the shrimp.
- Place the shrimp in a resealable bag and pour the marinade over the top.
- Massage it to distribute the marinade.
- Marinate overnight.
- On the day of preparation, heat the oil and butter in a skillet.
- Sauté the onion, serrano peppers, carrots, and garlic until soft, about 3 minutes.
- Stir in brown sugar Swerve, the remaining garam masala, chili powder and cumin, ginger paste, coriander, turmeric and curry.
- Stir and cook for 2 minutes.
- Add tomatoes and coconut milk.
- Stir.
- Bring to a boil and cook 5 minutes.
- Add the shrimp and the marinade.
- Stir well.
- Cook until the shrimp is pink.
- Serve over the reheated rice and garnish with cilantro.
