Coconut Shrimp Curry Recipe | Yummly
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Coconut Shrimp Curry

Rob Cress: "Wife approved. Could not find curry leaves used b…" Read More
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This is a perfect recipe for those busy weeknights when you're in the mood for something a bit adventurous, yet are crunched for time and need dinner on the table in minutes. Set yourself up for success by keeping the magic seasoning — curry leaves — on hand in the refrigerator or freezer. (If you don't have the curry leaves, you can sub fresh basil; the dish will taste quite different but will still be delicious.) For serving, start a pot of basmati rice when you start the curry. The recipe is a Yummly original created by Prerna Singh.


  • 1/2 red onion (medium)
  • 2 1/2 inches fresh ginger
  • 2 garlic cloves
  • 2 Thai chilies (fresh, or 1 fresh serrano chili)
  • 1/2 lemon
  • 2 tomatoes (medium)
  • 2 tablespoons canola oil
  • 10 fresh curry leaves
  • 1/2 teaspoon black mustard seeds (or brown)
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne (optional)
  • 1 1/2 pounds peeled, deveined medium shrimp (with tails, thawed if frozen)
  • 1 can coconut milk (13.5 oz. per can, shaken well)
  • 2 tablespoons lemon juice
  • cilantro leaves (for serving)
  • steamed basmati rice (for serving)
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    1. Finely chop onion. Scrape ginger with a spoon to remove peel. Finely grate ginger, or mince it along with garlic. Cut chilies into long, thin slices. Slice lemon into 1/2-inch rounds. Finely chop tomatoes. (Pro Tip: If you cook a lot of Indian food, you might want to buy a jar of ginger-garlic paste at an Indian market or online to keep on hand as a short-cut for freshly minced.)
    2. Heat oil in a cast-iron skillet over medium heat. When pan and oil are hot, add curry leaves and mustard seeds. As they sputter, add onion and lemon. Cook, stirring often, until onion begins to turn golden, about 5 minutes. (Pro Tip: Fresh curry leaves, an aromatic seasoning that's much loved in South India, are completely unrelated to curry powder. They're nutty, slightly resinous (in a good way), and addictive once you try them. Though there's no close substitution, curry leaves are available online and at Indian markets (where you can also find black mustard seeds), and they keep well in the freezer up to a few months.)
    3. Add ginger-garlic paste, Thai chilies, salt, and turmeric to pan and stir well, then stir in tomatoes. Cover pan tightly and cook on medium heat until tomatoes soften and are broken down somewhat, about 5 minutes.
    4. Stir in cayenne, if using, along with shrimp and coconut milk. Increase heat to high and cook curry uncovered, stirring occasionally, until shrimp are opaque and cooked through, 3-5 minutes.
    5. Squeeze lemon juice and stir into curry. Scatter cilantro leaves on top. Serve curry (including curry leaves from the sauce) in bowls over steamed basmati rice.
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    NutritionView More

    Sodium25% DV610mg
    Fat48% DV31g
    Protein8% DV4g
    Carbs8% DV24g
    Fiber16% DV4g
    Calories370Calories from Fat280
    Total Fat31g48%
    Saturated Fat21g105%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate24g8%
    Dietary Fiber4g16%
    Vitamin A10%
    Vitamin C45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Rob Cress a year ago
    Wife approved. Could not find curry leaves used basil and lime zest instead. May add more veggies next time