Coconut Shrimp Curry

This creamy and healthy coconut shrimp curry is loaded with bold flavors and spices. Ready in under 30 minutes, it's the perfect go-to meal for busy nights. So get ready for a quick meal with a delicious flavor.

This shrimp curry was first published in January 2018. The post was updated with new tips and information in January 2025.

Curry Shrimp

Until a few years ago, I thought curry wasn’t for me—the funny thing is, I’d never actually tried it! I just assumed it wasn’t my thing. That all changed during a random trip to IKEA. While there, I tried their coconut curry veggie balls, and wow, was I missing out!

Once I got home, I couldn't wait to make a healthy version of that delicious sauce. Eating healthy doesn't mean sacrificing flavor. I used light coconut milk and veggies to make a creamy, lean and green meal.

This quick and easy shrimp curry with cauliflower rice has become one of my go-to meals. Whether you're a curry newbie like me or a seasoned fan, this recipe will impress everyone at your dinner table.

Why You'll Love This Recipe

• One Pot Meal: You can make this easy recipe in under 30 minutes. It's the perfect weeknight dinner when life gets busy.
• Healthy meets Tasty: Fresh veggies, protein-rich shrimp, and bold spices make this lean and green meal a delicious and nutritious option.
• Easy to Customize: Feel free to add your favorite veggies, adjust the spice, or swap shrimp for another protein.
• Great for Meal Prep: Make a big batch and enjoy leftovers with tons of flavor throughout the week.

Main Ingredients

This easy shrimp curry recipe uses simple ingredients and can be ready in under 30 minutes.

• Veggies: A mix of yellow onion, diced tomatoes, and garlic gives the sauce a good flavor.
• Red Thai Curry Paste: Adds a great spice to the sauce. Freeze leftovers in one tablespoon scoops for future meals.
• Ground Ginger: Gives the sauce a warm flavor.
• Veggie Broth: This helps thin out the sauce.
• Can of Coconut Milk: I used lite milk to reduce fat and calories, but you can use a full fat coconut milk for a thicker curry sauce.
• Thawed Shrimp: I recommend using large shrimp for this recipe, but you can use any size. Make sure they are peeled, deveined, and without tails.
• Cornstarch: Thicken the curry sauce without adding too many carbs.
• Cauliflower Rice: It’s a great low-carb option that goes so well with the healthy curry sauce. You could also serve it with coconut rice, brown rice, or quinoa!

How to Make Shrimp Curry

Shrimp curry is one of those dishes that's easy to make but feels a little fancy. It's creamy, flavorful, and easy to customize.

1. Preheat a large skillet over medium-high heat. Add the onion, tomatoes, and garlic, and cook for one minute.
2. Stir in the broth and red curry paste, then bring it to a low boil. Reduce the heat and simmer for a couple of minutes.
3. Season the uncooked shrimp with salt and black pepper. Add the shrimp and coconut milk to the hot skillet. Bring the mixture to a low boil, then simmer for a few more minutes or until the tender shrimp turns pink.
4. Stir a little of the creamy coconut sauce into some cornstarch. Whisk this into the saucepan, then simmer for one more minute until thickened.

BruCrew Tip: Serve it over cauliflower rice or zoodles, then garnish it with fresh cilantro or green onions.

Storage Recommendations

In the Refrigerator: Spoon the leftover shrimp curry and rice into an airtight container and refrigerate it for 2-3 days. I recommend glass because the sauce can stain other containers.

To Reheat: This delicious dish reheats very well. Reheat single servings in the microwave.

Tips and Variations

• If you use frozen shrimp, thaw them thoroughly and pat them dry to avoid extra liquid in your curry.
• Make sure to peel, devein, and remove tails before cooking them. I usually purchase the ones that already have this done.
• Raw shrimp cook quickly, so keep an eye on them to avoid overcooking and having a rubbery texture.
• If you’re new to curry, start with a mild paste and adjust as you go. Taste along the way—you can always add more spice, but you can’t take it out!
• Feel free to mix it up with other veggies! Bell peppers, snap peas, spinach, or zucchini are great options for this dish.
• If you don't do shrimp, substitute chicken, pork, or tofu, or use all veggies. Saute the proteins or veggies beforehand, then simmer in the sauce to finish cooking.

FAQs

More Healthy Dinner Recipes

• Low Carb Fish Taco Bowls
• Buffalo Chicken Bell Pepper Nachos
• Low Carb Chicken Alfredo Soup
• Tuna Salad without Mayo
• Italian Vegetable Salad

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