The shrimp coconut curry packs unimaginable tastes and aromas. The delicate coconut milk, the spicy curry paste in combination with the acidic tomatoes, and tender shrimps make a perfect meal for any occasion.
Why cook this recipe? Because it is easy to make and fast enough not to spend too much time near the stove. Also, because it has shrimps, which everybody loves, and strong flavors which will conquer each and everyone at the table. I think of this dish as exotic and refined. This is exactly how I would describe it because of its ingredients. It is a dish full of contrasts yet perfectly fit.
If you are a fan of seafood dishes and you want something good, our recipe today is all you need to enjoy a delicious meal. You may also like the Coconut Chickpea Curry, Chicken Coconut Curry, or the Coconut Rice with Shrimps.
Should I marinate the shrimps for coconut curry?
It is not mandatory to marinate the shrimps for the delicious coconut curry sauce. However, I prefer to coat shrimps in spices, olive oil, and a few drops of lemon juice for about 10 minutes because I like how juicy and flavorful they become. Marinated shrimps, even for a very short time, are tenderer and fuller in the aroma. If you don’t have the time to do it, just skip this step. Yet, if you don’t mind taking an extra cooking step, grab a bowl, the spices, and the shrimps and read below how to do it.
Peel the shrimps and place them on a paper towel for it to absorb the excess water. Pat the shrimp dry so that water does not impede the absorption of the flavors. Transfer the clean shrimps into a bowl and sprinkle with spices such as paprika, granulated garlic, a bit of salt, curry powder, 2 tablespoons of olive oil, and squeeze a few drops of lemon juice. Mix well and let marinate for 10-15 minutes. I promise you’ll love the final result.
How to saute shrimps?
Once the shrimps have soaked in the flavors of the delicious marinade, it’s time to cook them. Use a large skillet to heat 1 tablespoon of olive oil over medium heat. Add shrimps to the already hot skillet and cook them for about 2 minutes. Then, use a fork or kitchen tongs to turn them upsides to cook until lightly pink. Do not cook them for more than 2 minutes on each side. You don’t want the shrimps overcooked, dry, and blunt. Also, the shrimps will be later on added to the coconut curry sauce, where they will be again thermally processed for a few more minutes.
How to cook the coconut curry sauce?
The sauce will be ready in a matter of minutes and will make you go crazy over it. At least that’s what happened to me and the ones at the table. As soon as you’ve cooked the shrimps and transferred them to a bowl, use the same gravy to further prepare the coconut curry sauce.
Add in the grated ginger and the minced garlic cloves and saute for a few seconds. Make sure not to burn as it will ruin the taste. Keep in mind that it is cooked very fast. Pour in the coconut milk and stir in the curry paste. If you want the sauce to be milder, add one tablespoon only. However, if you don’t mind the spicy curry, add in 2 full tablespoons and mix. Wait for the sauce to simmer then add the canned tomatoes. For this recipe, I used yellow canned tomatoes to enhance the beautiful color of the sauce. Besides being absolutely creamy and delectable, the shrimp coconut curry delights the eye with its bright yellow color.
Let the consistency simmer for about 5 minutes then add in the sauteed shrimps and mix. Taste for salt and add if needed. Chop and sprinkle some fresh parsley all over the creamy shrimp coconut curry because it is ready to be served.
As you can see it is so easy to cook it at home that you don’t need to go anywhere out to eat the most delicious shrimp coconut curry. Especially now when we’re facing global quarantine, you can indulge yourself with a homemade recipe that tastes like a million bucks.
How to serve the shrimp coconut curry?
Serve coconut curry shrimp immediately over rice, pasta, or orzo. May I suggest the Instant pot Basmati Rice and Instant Pot Black Rice for your enjoyment? Pick whatever side dish you like most and cook it according to the package instructions. The shrimp coconut curry is so rich and packed with flavors that it can be served alone, maybe with a loaf of crispy bread.
Leftovers (if there are any)
Unlikely, yet possible, for you to have some leftovers of shrimp coconut curry which you can store for up to 3 days. Seal in an airtight container and refrigerate until ready to serve again. Some people advise freezing it, however, I am not that of a fan of cooked, frozen then thawed food. However, if you have a busy routine, make sure you eat it within 2 months since frozen and stir often while reheating.
Shrimp Coconut Curry Recipe
- 24 oz shrimps black tiger prawns, deveined
- 1 can coconut milk sugar-free, for cooking
- 1 can tomatoes peeled
- 1 tbsp curry paste yellow or red
- 2-3 cloves garlic
- 1 tsp ginger grated
- 2 tbsp olive oil
For the shrimp marinade
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp granulated garlic
- 1 tsp salt
- Peel the shrimps and place them on a paper towel for it to absorb the excess water
- Transfer the clean shrimps into a bowl and coat with paprika, granulated garlic, salt, curry powder, olive oil, and lemon juice. Mix well and let marinate for 10-15 minutes
- Use a large skillet to heat the olive oil over medium heat
- Add the shrimps and cook them for about 2 minutes on each side
- Put the cooked shrimps into a bowl, use the same gravy to further prepare the coconut curry sauce
- Add in the grated ginger and the minced garlic cloves and saute for a few seconds
- Pour in the coconut milk and stir in the curry paste
- Wait for the sauce to simmer then add the canned tomatoes
- Let simmer for about 5 minutes then add in the sauteed shrimps and mix
- Taste for salt and add if needed
- Chop and sprinkle some fresh parsley
- Serve next to rice, orzo or pasta