Best 7 Shrimp In Coconut Curry Recipes

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**An Enticing Culinary Journey: Savor the Delights of Shrimp in Coconut Curry**

Embark on a tantalizing culinary adventure with our delectable recipe for Shrimp in Coconut Curry. This dish is a harmonious blend of sweet, savory, and spicy flavors, featuring succulent shrimp nestled in a creamy and fragrant coconut curry sauce.

Indulge in the goodness of fresh shrimp, carefully cooked to perfection, retaining their tender texture and delicate sweetness. The coconut milk adds a velvety richness, while the curry spices, including turmeric, cumin, and coriander, impart a symphony of flavors that dance on your palate.

This recipe provides a step-by-step guide, ensuring a hassle-free cooking experience. We'll take you through the process of creating the perfect curry sauce, balancing the aromatics, and incorporating the shrimp at just the right moment to preserve their succulence.

But that's not all! This culinary escapade offers more than one delectable dish. Alongside the star of the show, you'll find a collection of complementary recipes that elevate your meal to a feast fit for royalty. Treat your taste buds to fragrant coconut rice, a refreshing cucumber salad, and a delightful mango chutney that adds a touch of tangy sweetness.

So, prepare your palate for an extraordinary culinary journey. Dive into the flavors of Shrimp in Coconut Curry, accompanied by a symphony of side dishes that will transport you to a realm of culinary bliss. Let your senses be captivated as you savor each bite, creating memories that will linger long after the meal is finished.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

2/3 cup coconut milk
1 tablespoon fish sauce
1-1/2 teaspoons curry powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 medium sweet red pepper, finely chopped
2 green onions, chopped
1/4 cup minced fresh cilantro
Hot cooked jasmine rice
Lime wedges

Steps:

  • In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.

Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

SHRIMP IN COCONUT CURRY



Shrimp In Coconut Curry image

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

2 tablespoons oil
1 small onion, finely diced (about 3/4 cup)
1 tablespoon minced garlic (2 small cloves)
2 tablespoons minced ginger (1-inch piece)
1 can (13 1/2 ounces) coconut milk
20 large shrimp (about 1 pound), peeled and deveined, tails intact
1/2 small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed
Coarse salt and freshly ground pepper, to taste
12 fresh cilantro leaves

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
  • Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

Steps:

  • Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
  • Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
  • Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Provided by Ying Chang Compestine

Categories     Rice     Shellfish     Dinner     Lunar New Year     Seafood     Shrimp     Curry     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup unsweetened coconut milk
1 1/2 tablespoons fish sauce
1 tablespoon fresh lemon juice
3 tablespoons seeded and finely chopped red bell pepper
1 tablespoon minced fresh cilantro leaves
1 teaspoon sugar
1 teaspoon curry powder
1 1/2 pounds large shrimp, peeled and deveined
2 cups cooked brown rice
4 lemon wedges, for serving
Fresh cilantro sprigs, for garnish (optional)

Steps:

  • 1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
  • 2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.
  • 3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over the brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.

Tips:

  • Use fresh, succulent shrimp for the best flavor and texture. You can use frozen shrimp, but make sure to thaw them properly before cooking.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly and will make them tough.
  • Cook the shrimp until they are just opaque and pink. Overcooking will make them tough and rubbery.
  • Use a good quality coconut milk for the curry. This will make a big difference in the flavor of the dish.
  • Add vegetables to the curry for a more nutritious and flavorful dish. Good options include bell peppers, carrots, and broccoli.
  • Serve the curry over rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

This shrimp in coconut curry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The creamy coconut sauce is flavorful and rich, and the shrimp are cooked to perfection. This dish is sure to be a hit with your family and friends.

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