By Becky Hardin
Published Mar 26, 2025
Coconut curry shrimp features flavor-packed coconut curry with tender jumbo shrimp served over fluffy white rice. I love this easy-to-make entrée because it comes together in one skillet in just under 30 minutes! It’s one of my favorite summertime meals. The fusion of deep spices combined with shrimp, shallots, peppers, garlic, and coconut cream makes this dish so flavorful!
Recreating my favorite takeout dishes has been a fun hobby of mine for some time now. This coconut curry shrimp took quite a bit of experimenting, but I’m so happy with how it turned out. It’s rich, creamy, and chock full of spice!
Tips for Beginners
- The quality of your curry powder will be very important in this dish. I used Morton & Basset and it worked well. I also recommend using a yellow curry powder instead of a red one if you have the option.
- I recommend using Thai Kitchen for the coconut cream in this recipe. If you use another brand be sure that it is full-fat coconut cream.
- If you’d like your curry thicker, dissolve 2 teaspoons of cornstarch in 1 tablespoon of cold water, then add the slurry to your sauce. Let simmer for a minute or two until thickened.
Ingredients1x2x3x
- ▢ 12 ounces extra-large raw shrimp peeled and deveined, tail-on or off (1 bag)
- ▢ 3 tablespoons curry powder divided
- ▢ 2 tablespoons avocado oil
- ▢ 3 ounces shallots diced (about 2 medium shallots)
- ▢ 1 red bell pepper chopped
- ▢ 2 teaspoons minced garlic
- ▢ 1 teaspoon kosher salt
- ▢ 13.5 ounces coconut cream (1 can)
- ▢ Fresh minced parsley optional, for garnish
- ▢ Lime wedges optional, for garnish
- ▢ Steamed white rice optional, for serving
Instructions
- Thaw the shrimp according to the package directions and then blot dry with a paper towel. 12 ounces extra-large raw shrimp
- In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now. 3 tablespoons curry powder
- In a large skillet, heat up the avocado oil over medium-high heat. 2 tablespoons avocado oil
- Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant. 3 ounces shallots, 1 red bell pepper, 2 teaspoons minced garlic
- Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant. 1 teaspoon kosher salt
- Pour in the coconut cream and stir until completely combined. 13.5 ounces coconut cream
- Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
- Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
- Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional. Fresh minced parsley, Lime wedges, Steamed white rice
Equipment
- Cast Iron Skillet
Becky’s Tips
- You can substitute another size of raw shrimp, but be aware that the cooking time may vary. Increase the cooking time for larger shrimp and decrease it for smaller shrimp. You can also use shrimp with the tail removed if you prefer.
- Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally. More than likely if you aren’t sure, the shrimp is finished cooking.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Coconut Curry Shrimp Step-by-Step
Thaw the Shrimp: Thaw 12 ounces of extra-large raw shrimp according to the package directions and then blot dry with a paper towel.
Season the Shrimp: In a shallow bowl, toss together the shrimp and 1 tablespoon of curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
Sauté the Veggies: In a large skillet, heat up 2 tablespoons of avocado oil over medium-high heat. Once hot, add in 3 ounces of diced shallots, 1 chopped red bell pepper, and 2 teaspoons of minced garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
Season the Veggies: Sprinkle in the remaining 2 tablespoons of curry powder and 1 teaspoon of kosher salt and cook for an additional 1 minute or until the spices are very fragrant.
Add the Coconut Cream: Pour in 13.5 ounces (1 can) of coconut cream and stir until completely combined.
Simmer the Curry: Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
Cook the Shrimp: Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
Serve with Rice: Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.
How to Store and Reheat
Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.
Freeze shrimp in coconut curry in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
When I serve this coconut curry shrimp, I don’t want to waste a single drop of the delicious sauce! I usually soak it up with some steamed white rice. I also like to make some fresh naan to help scoop up anything the rice doesn’t catch!
More Curry Recipes To Try
Curry Chicken Hand Pies
Healthy Almond Milk Chicken Curry (Dairy Free)
Chicken Curry
Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe)
Coconut Curry Shrimp Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 12 ounces extra-large raw shrimp peeled and deveined, tail-on or off (1 bag)
- 3 tablespoons curry powder divided
- 2 tablespoons avocado oil
- 3 ounces shallots diced (about 2 medium shallots)
- 1 red bell pepper chopped
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 13.5 ounces coconut cream (1 can)
- Fresh minced parsley optional, for garnish
- Lime wedges optional, for garnish
- Steamed white rice optional, for serving
Instructions
- Thaw the shrimp according to the package directions and then blot dry with a paper towel. 12 ounces extra-large raw shrimp
- In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now. 3 tablespoons curry powder
- In a large skillet, heat up the avocado oil over medium-high heat. 2 tablespoons avocado oil
- Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant. 3 ounces shallots, 1 red bell pepper, 2 teaspoons minced garlic
- Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant. 1 teaspoon kosher salt
- Pour in the coconut cream and stir until completely combined. 13.5 ounces coconut cream
- Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
- Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
- Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional. Fresh minced parsley, Lime wedges, Steamed white rice
Notes
- You can substitute another size of raw shrimp, but be aware that the cooking time may vary. Increase the cooking time for larger shrimp and decrease it for smaller shrimp. You can also use shrimp with the tail removed if you prefer.
- Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally. More than likely if you aren’t sure, the shrimp is finished cooking.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
