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Curry Shrimp with Coconut Curry Sauce Step by Step

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This Juicy Shrimp Curry with Coconut Curry Sauce is the ultimate 20-minute dinner — fast, bold, and irresistibly creamy. Featuring tender shrimp simmered in a fragrant blend of garlic, ginger, curry powder, and coconut milk, this recipe is ideal for busy weeknights when you want a warm, comforting meal without the hassle. It’s naturally gluten-free, dairy-free, and highly adaptable for different spice levels or dietary preferences. Serve it over fluffy rice or a low-carb alternative for a dish that’s both satisfying and simple.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice, for serving

Instructions

Heat the oil in a large skillet over medium heat. Add chopped onion and sauté until softened.

Stir in the garlic and ginger, cooking for about 1 minute until fragrant.

Add curry powder, turmeric, cumin, and chili powder if using. Cook, stirring constantly, for another minute to toast the spices.

Add the diced tomatoes and cook for 3–4 minutes until they break down slightly.

Pour in the coconut milk, stir to combine, and bring to a gentle simmer.

Add the shrimp and cook for 4–5 minutes, or until they turn pink and are cooked through.

Season with salt and pepper to taste.

Garnish with fresh cilantro and serve over cooked rice.

Notes

  • Use full-fat coconut milk for a richer sauce.

  • Avoid overcooking the shrimp — they only need 4–5 minutes.

  • Toast your spices before adding liquids to unlock full flavor.

  • Make it your own by adding vegetables or adjusting spice.

  • Perfect for meal prep — store leftovers in the fridge or freezer.

  • Pair with rice, naan, or cauliflower rice depending on your preference.

  • Garnish with fresh cilantro for a pop of color and freshness.

  • Easily scalable for a crowd or to enjoy as leftovers later in the week.

Find it online: https://claradelish.com/curry-shrimp-with-coconut-curry-sauce-step-by-step/