How To Make Easy Coconut Shrimp Curry
Our shrimp curry is full of flavor from the spiced and seasoned coconut curry sauce. Make this incredibly easy and tasty dish in just under 30 minutes!
Combine the garam masala, cumin, turmeric, salt, and chili powder in a bowl.
Toss shrimp the with the spices and 1 tablespoon of oil. Set aside.
Heat ½ tablespoon of cooking oil in a large skillet over medium-high heat. Sear the shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
Heat the remaining oil and butter in a large pan or skillet over medium-high heat.
Fry the onion for about 3 minutes until soft, scraping up any browned bits left over from the shrimp on the bottom of the pan.
Add the garlic and ginger, then sauté for about 1 minute, until fragrant.
Add in the garam masala, cumin, ground coriander and turmeric. Cook, stirring occasionally, for about 20 seconds or until fragrant.
Add the crushed tomatoes, chili powder, salt, sugar and coconut milk. Let simmer for 4 minutes or until slightly thickened.
Stir in the shrimp, then let cook for 1 minute more or until the shrimp is fully cooked and warmed through.
Take off the heat immediately.
Garnish with chopped cilantro, then serve with garlic butter rice and homemade naan bread, and enjoy!
- Calories: 441.13kcal
- Fat: 34.10g
- Saturated Fat: 21.01g
- Trans Fat: 0.17g
- Monounsaturated Fat: 7.65g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 19.16g
- Fiber: 3.63g
- Sugar: 6.96g
- Protein: 20.17g
- Cholesterol: 150.51mg
- Sodium: 869.11mg
- Calcium: 153.94mg
- Potassium: 775.85mg
- Iron: 6.46mg
- Vitamin A: 111.62µg
- Vitamin C: 14.41mg
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This seafood favorite is coated in delicious coconut flakes with beautiful red curry sauces poured over it. Our Coconut Shrimp and Red Curry Sauce recipe is a delightful blend of flavors to spice up a basic, seafood ingredient. Whip up this savory, deep-fried dish for dinner!
Pan-Fry & Skillet
Pan-Fry & Skillet