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Best Coconut Shrimp Curry copycat Recipe

Best Coconut Shrimp Curry Recipe

There’s something magical about a good coconut shrimp curry. The rich, creamy sauce combined with perfectly cooked shrimp creates a comfort food that transcends culinary borders.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 258 kcal

Equipment

  • skillet

Ingredients
  

For the Sauce

  • 1 tablespoon virgin coconut oil
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion finely chopped
  • ½ teaspoon Himalayan pink salt or to taste
  • 3 cloves garlic
  • 14½ ounces fire-roasted diced tomatoes
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons ground coriander seeds
  • 13½ ounces full-fat coconut milk
  • 1 teaspoon mild curry powder
  • 2 tablespoons chopped fresh cilantro for garnish
  • Cooked basmati rice for serving

For Shrimp Marinade

  • ¼ teaspoon smoked paprika
  • 1 pound jumbo shrimp peeled and deveined
  • ¼ teaspoon sea salt
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon freshly cracked black pepper

Instructions
 

Step 1: Prepare the Shrimp Marinade

  • Start by placing the shrimp in a large bowl. Coat them with smoked paprika, sea salt, lime juice, and black pepper. Toss everything together gently to ensure the shrimp are evenly coated. Set this aside to meld the flavors while you work on the sauce.

Step 2: Start the Sauce

  • In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant. This step is crucial for developing the flavor foundation, so give it a few minutes.

Step 3: Add Garlic and Spices

  • Next, toss in the minced garlic and sauté for about a minute until you're greeted with that inviting aroma. Then, add in your garam masala, turmeric, and ground coriander. Stir this together for about 30 seconds to toast the spices, bringing out their natural oils.

Step 4: Incorporate Tomatoes and Coconut Milk

  • Pour in the fire-roasted diced tomatoes, followed by the coconut milk. Stir everything together. The color will be a beautiful orange, swirling together in a creamy mix. Allow this to simmer for about 10 minutes so the flavors can meld.

Step 5: Add the Marinated Shrimp

  • Once your sauce is simmering pleasantly, it’s time to introduce the shrimp. Cook until the shrimp is pink and opaque, about 5-7 minutes. Be careful not to overcook them; they can turn rubbery in a flash!

Step 6: Final Touches

  • Sprinkle in fresh cilantro just before serving, adding a burst of color and freshness. Taste the sauce and adjust the seasoning, adding more salt or spices as desired.

Step 7: Plate and Enjoy

  • Serve your coconut shrimp curry over warm basmati rice, allowing the grains to soak up that delectable sauce.

Notes

  • Fresh Ingredients: Always opt for fresh shrimp if available. Frozen shrimp works too, but fresh is often tastier.
  • Adjust the Spice: If you enjoy heat, consider adding diced chili peppers or a dash of cayenne to the sauce.
  • Vegan Option: Swap shrimp for cubed tofu for a plant-based version.
  • Coconut Milk: Full-fat coconut milk enriches the dish. Light coconut milk can be used, but it won’t have the same depth.
  • Add Veggies: For added nutrition, consider throwing in some spinach or bell peppers during the last few minutes of cooking.

Nutrition

Serving: 301gCalories: 258kcalCarbohydrates: 11gProtein: 26gFat: 12.4gSaturated Fat: 9.2gCholesterol: 286mgSodium: 1456mgFiber: 3gSugar: 3g
Keyword Best Coconut Shrimp Curry Recipe
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