Are you surprised?
I know…me too. It may seem sort of random that I am sharing a curry recipe on the blog given that I often blog about dessert, Italian food and salad. It’s not that I don’t like curry, I do! I actually really like it but I didn’t grow up eating Indian food (neither did Vin) and we don’t currently indulge in Indian food that often.
With that said, I LOVE CURRY.
Confused?
Well I love this curry recipe, at least. Awhile back I asked my friend if she had any yummy recipes that she’s made lately and she gave me one for Coconut Shrimp Curry – she raved about it so I decided to make it.
She was right…it was very good and pretty easy to make.
So I made it again, and again, and again and tweaked it until I got it just the way I liked it. Since I am not an avid curry eater, I don’t have anything to compare this recipe to.
What I can say is that it’s creamy, light yet flavorful and has great textures going on with the rice, shrimp and red pepper. I always clean my plate when I make it – because each bite just makes me want to have another bite and another…
I think that’s called addicting?
Yes, it’s addicting. Did I mention it’s pretty healthy too? I used full fat coconut milk because it’s absolutely delicious but you could use lite coconut milk if your watching the fat and calories. Other than that, it’s made with vegetables, shrimp and spices.
Go get your curry on.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 12-14 large shrimp, deveined and shelled
- 1½ tablespoon fresh lemon juice
- sprinkle of cayenne pepper
- pinch of salt and pepper
- 2 tablespoons vegetable oil (if using a non-stick pan, just use 1 tablespoon)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh minced ginger
- 1½ teaspoons ground coriander
- ¾ teaspoon curry powder
- ¼ teaspoons+ ⅛ teaspoon turmeric
- 1 14 ounce can diced tomatoes with juice
- 1 teaspoon sugar
- 1 14 ounce can full fat unsweetened coconut milk
- Salt and pepper to taste
- large handful of spinach
- Cooked rice for serving
- In a bowl mix together the shrimp marinate ingredients and add shrimp, let sit for 15 minutes.
- While shrimp is marinating, add vegetable oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Add garlic and saute for an additional minute.
- Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
- Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes.
- Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking.
- Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through (they will curl up and turn light pink). Serve with cooked rice.
Adapted from Jo Cooks
Loved it! I had it over zucchini noodles in place of rice. Fantastic!
yum!
Thank you so much for this incredible recipe. I’ve been looking to try making a curry dish and now I already have a favorite. This was better than some dishes I’ve gotten in restaurants! Thank you! Instant favorite!
you’re welcome!
Wondering if leaving out the tsp of sugar would make a big difference? I am doing Whole30 and this is compliant other wise.
nope it will be fine! the sugar is to help cut out the acidity a little but it shouldn’t make that much of a difference.
Thank you for this great recipe!! I’ve just cooked it and the whole family loved it. It’s already one of the family’s favourite dishes.
great!
Hello! Your recipe is delicious! Everyone in my family loves it! I also changed a few things such as added linguini, added paprika and used fresh prawns!
Thank you! Love your additions!! Can’t wait to try!
Hi. Am from the Bahamas and we loved this dish. My husband is an extra picky eater and he asked for seconds. Will keep this recipe and make again and again.
Great!
Great sauce, I made double quantity and froze remainder for another night. Tonight we had with prawns, may make with chicken next time. Thank you for sharing this recipe.
thank you! Yes, it would be great with chicken, too!
Fabulous recipe! I actually had every thing in the house and made this for dinner tonight. My husband and I loved it. I made homemade naan to accompany it. I will definitely make this again. Thanks.
you’re welcome!
Loved it! Very good Recipe!
Thank you!
Add me to your list of fans. This shrimp recipe was awesome. My husband and I loved it.
great!! it’s one of our favorites, too!
OH. MY. GOODNESS. This was awesome! Can’t wait to make this again. Thanks for an awesome recipe. The peppers and spinach were so good in this.
You’re welcome!
This was the BEST thing I’ve ever made at home. Seriously the best, I’ve been talking about it for days!
Great! So glad you liked it!
We loved your recipe. Thanks so much!!
You’re welcome!
I doubled the recipe and made a few minor tweaks because my husband loves spicy! Here are the substitutions/tweaks: Instead of lemon in the shrimp marinade, I used the zest and juice of one lime for a double recipe. Once the onion/pepper is softened, add the garlic and ginger (bottled minced ginger works fine too) I added a generous (about 2 tbsp or more) sprinkling of garam masala mix and curry powder (or epicure curry dip mix works well too). Let the spices cook with the softened veg for about 5 min to bring out the flavours of the spice. Instead of sugar, I added honey. I also added a healthy glug of sriracha for heat. You can add it to taste. The last tweak; I made the sauce without the shrimp and spinach about an hour or 2 ahead on a very low simmer to develop the flavours. Add the shrimp/spinach about 10 minutes before serving. Now I didn’t have any on hand last night, but a spectacular finish to this dish is some crushed cashews and freshly chopped cilantro. Other than my tweaks, I followed the recipe, lol. Enjoy!
Love your tweaks! YUM!
Thanks Jessica! But my tweaks only added to an already great recipe!
I’m doing Slimming World here in the UK so to cut down on syns I used light coconut milk rather than full fat, fry light spray oil and sweetner and it was very very tasty, I’ll definitely be doing it again, thanks for sharing the recipe 😊 x
Love the changes you made! glad you liked it!
I loved this recipe i added deep fried slices of hard tofu and twas delicious
Recently made this dish and it is now a staple in my house! Love it!! I hope it’s okay I include you and this dish on a blog post so people will come to your site for more yummy and healthy meals!
Wonderful!!
I loved this curry i deep fried some tofu to repace the shrimp twas delicious
Yum!!
I substitute pasta instead of rice and it was great , will make again
glad you liked it!
I like the food. thanks for sharing
Love the recipe. I added a stir fry mix with snow peas, carrots, red cabbage and kale along with the spinach. It was so amazing. Served it over black japonica rice. This recipe is a keeper. Hubby lived it.
Hi Jessica. Preparing your dish as we speak and I’m sure it will become one of my favorite curry’s. Thanks for sharing the recipe.
I hope you like it!
I made this for dinner Sunday but ate it Monday and it was delicious! My hubby loved it! I added a little more curry and hot pepper sauce. Can wait to make again!
We love it, too! Glad you guys enjoyed it!
why is it called coconut shrimp curry? Theres no coconut in this.
Hi Jessica! I call it that because there is a can of full fat coconut milk in it.
I dont eat shrimp however i do make it for my dear husband and he always “subtly” requests it from time to time! Its looks delicious n he says it tastes amazing! Thanks for a great recipe!
you’re so welcome! glad your husband likes it!
Do you think this would work in the crockpot?
This is a fantastic recipe. I bumped up the spices because we like it like that. Added some brown sugar & extra shrimp. Threw in some matchstick carrots I had on hand. So yum! I have made it twice in 2 weeks. Thanks for sharing!
Yum! Love your additions! I will have to try it with the carrots!