We are huge fans of curry over here from Indian inspired lentil curry, to Thai inspired coconut curry, yellow curry, green curry and red curry, which one will you try next?!
HOW TO MAKE curry shrimp VIDEo
Coconut Shrimp Curry ingredients
This easy shrimp curry recipe is packed with the flavors of Indian spices, creamy coconut, aromatic ginger, garlic and onion. The juicy shrimp are marinated in lime juice and a few choice spices to ensure that every layer of the dish is seasoned. You’ll need the following ingredients to make the coconut shrimp curry (full recipe in the printable recipe card at the bottom of the post):
Curry Shrimp Recipe variations
If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this coconut curry shrimp recipe or any of my other fabulous shrimp recipes:
How to Make Curry Shrimp
Now that we’ve covered the basics of prepping the ingredients for this coconut shrimp curry recipe, it’s time to get cooking! Full instructions can be found in the recipe card at the end of the post, but here’s a brief walkthrough followed by my top tips for curried shrimp success:
Step 1: Marinate the shrimp. Whisk together the lime juice, curry powder, salt, pepper, and cayenne pepper in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.
Step 2: Cook the shrimp. Heat the oil over medium-high heat in a saucepan (this is the exact braiser I use). Add the shrimp in a single layer and cook just until opaque, flipping halfway through. Transfer to a plate until ready to add back to the skillet.
Step 3: Sauté the veggies and aromatics. Add another drizzle of oil to the pan. Add the onion and potatoes and cook until the onions soften. Add the cauliflower, bell peppers, ginger, garlic and all seasonings and cook for one additional minute.
Step 4: Add the coconut milk. Whisk some the coconut milk with the cornstarch and add to the skillet along with the crushed tomatoes, chicken broth and basil.
Step 5: Simmer the curry sauce. Bring the sauce to a boil, then reduce to a simmer with the lid slightly askew with about a 1-inch opening. Simmer for 15-20 minutes, until the potatoes are tender, stirring occasionally.
Step 5: Finish the sauce. Stir in the lime juice and cilantro followed by the shrimp. Season to taste with salt, pepper or cayenne pepper to taste.
Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
