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Rich coconut shrimp curry garnished with fresh cilantro served over rice
TrendyTadka Editorial

20-Minute Coconut Shrimp Curry (Rich, Mild & Fragrant)

This 20-Minute Coconut Shrimp Curry brings coastal Indian flavors directly to your weeknight dinner table. Made with thawed supermarket frozen shrimp simmered gently in rich full-fat canned coconut milk, bloomed ginger, garlic, and warming turmeric, it produces restaurant-quality curry with zero stress.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Dinner
Cuisine: Indian-American
Calories: 360
Ingredients Method

Ingredients
  

Shrimp & Seasoning
  • 1 lb large frozen raw shrimp peeled & deveined, thawed, tails on or off
  • 1/2 tsp ground turmeric
  • 1/2 tsp kosher salt
  • 1 tbsp fresh lime juice
Aromatics & Spices
  • 2 tbsp coconut oil or olive oil
  • 1 medium yellow onion finely diced
  • 1 tbsp ginger-garlic paste or 3 cloves garlic + 1-inch ginger minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Kashmiri chili powder or mild paprika
  • 1/2 tsp garam masala
Curry Sauce & Finish
  • 1/2 cup canned crushed tomatoes or tomato puree
  • 1 can 13.5 oz full-fat coconut milk (shaken well)
  • 1 tbsp fresh lime juice for finishing
  • 1/4 cup fresh cilantro chopped
  • Cooked jasmine or basmati rice for serving

Method
 

Instructions
  1. Toss the thawed, patted-dry shrimp in a small bowl with 1/2 tsp turmeric, 1/2 tsp salt, and 1 tbsp lime juice. Set aside for 5 minutes.
  2. Heat coconut oil in a large deep skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.
  3. Add the ginger-garlic paste, ground cumin, ground coriander, and Kashmiri chili powder. Sauté for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and cook for 3 minutes, stirring frequently, until the tomato paste darkens and oil begins to separate at the edges.
  5. Pour in the full-fat coconut milk and stir until completely smooth. Bring to a gentle simmer, lower the heat to medium-low, and let cook for 5 minutes until slightly thickened.
  6. Add the seasoned shrimp in a single layer into the simmering curry sauce. Cook gently for 3 to 4 minutes, flipping once, until the shrimp turn opaque pink and curl into a C-shape.
  7. Remove from heat immediately. Stir in garam masala, remaining 1 tbsp fresh lime juice, and chopped cilantro.
  8. Serve warm over steamed jasmine or basmati rice with lime wedges on the side.