Coconut Shrimp Curry Recipe
This Coconut Shrimp Curry is a rich, creamy, protein-packed dish that’s full of warm, comforting spices and clean ingredients. Succulent shrimp are simmered in a fragrant coconut curry sauce that’s both light and satisfying. Perfect for a weeknight dinner or post-workout recovery meal, this recipe is low in carbs, gluten-free, and ideal for anyone following a clean-eating or high-protein plan.
- 500g large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- ½ teaspoon ground turmeric
- 400 ml canned full-fat coconut milk
- 1 medium tomato, chopped
- 1 tablespoon fish sauce or soy sauce (gluten-free if needed)
- Juice of half a lime
- Fresh coriander for garnish
- Optional: Serve with cauliflower rice or jasmine rice
Instructions
- Step 1: Heat coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3 – 4 minutes until soft and translucent.
- Step 2: Add minced garlic and grated ginger. Stir and cook for another 30 seconds until fragrant.
- Step 3: Stir in the red curry paste and turmeric. Cook for 1 – 2 minutes, allowing the paste to bloom and release its aroma.
- Step 4: Add chopped tomatoes and cook for 3 minutes until they soften. Pour in the coconut milk and stir to combine everything into a smooth sauce.
- Step 5: Bring the sauce to a gentle simmer and let it cook uncovered for 5 minutes to slightly thicken.
- Step 6: Add the shrimp and stir well. Simmer for 4 – 5 minutes, or until the shrimp are pink and cooked through.
- Step 7: Stir in the fish sauce and lime juice. Adjust seasoning with salt if needed. Garnish with fresh coriander and serve immediately.
Notes
- This curry is rich in protein and healthy fats, ideal for recovery and staying full longer.
- Use light coconut milk if you want a lower-fat version, though the texture will be thinner.
- You can substitute shrimp with chicken or tofu if preferred.
- Serve over steamed veggies or cauliflower rice for a low-carb option.
- Leftovers store well in the fridge for up to 3 days. Reheat gently on the stovetop.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking to prevent excess water in the curry.
Is this curry spicy?
It has mild heat from the red curry paste. Add chili flakes if you like more spice.
Can I use light coconut milk?
Yes. It will reduce the fat content, but also make the curry slightly thinner in texture.
Is this dish suitable for meal prep?
Absolutely. Store in airtight containers and refrigerate for up to 3 days. Reheat before serving.
What’s a good side dish for this curry?
Cauliflower rice, jasmine rice, or lightly sautéed greens pair well.
Can I make this curry vegetarian?
Yes. Replace shrimp with tofu or tempeh and skip the fish sauce, using soy sauce instead.
Is this curry gluten-free?
It is if you use gluten-free soy sauce or certified gluten-free fish sauce. Always double-check labels.