Looking for a quick and flavorful dinner? This spicy shrimp curry with coconut milk is your new go-to meal! It’s ready in just 20 minutes, made with simple ingredients, and has a rich, creamy, and perfectly spiced flavor in every bite.
The juicy shrimp are coated in a fragrant coconut curry sauce that is both comforting and satisfying. And the best part? No complicated steps—just one pan and a few easy ingredients.
Creamy Coconut Shrimp Curry
I love curry in every way—whether it’s with chicken, beef, or shrimp. And this shrimp curry is my new favorite! This dish is loved all over the world, from India to Thailand and beyond. The mix of coconut milk, warm spices, and fresh shrimp makes a meal that is light, creamy, and full of flavor.
Serve it with fluffy rice, naan, or a fresh salad, and you’ll have a restaurant-quality meal at home. Want it milder or spicier? Adjust the heat to your taste, so the whole family can enjoy it.
Why You’ll Love This Shrimp Curry
- Quick & easy: Ready in just 20 minutes!
- One-pan recipe: Less mess, more flavor.
- Packed with flavor: A creamy coconut curry sauce with just the right amount of spice.
- Customizable: Make it mild or spicy, just the way you like it!
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon sunflower oil
- 1 inch fresh ginger, peeled, finely grated.
- 1 clove garlic, sliced finely
- 1 red onion, finely chopped
- 1 red chili pepper, cleaned of seeds and cut into small pieces
- ⅓ tablespoon red curry paste
- 1 teaspoon garam masala
- 2 cups coconut milk
- ½ pound shrimp, peeled and removed the intestinal tract
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the oil in a pan over medium heat.1 tablespoon sunflower oil
- Add the ginger, garlic, onion, and chili. Fry for 2 minutes until soft and fragrant.1 inch fresh ginger, 1 clove garlic, 1 red onion, 1 red chili pepper
- Stir in the curry paste and garam masala. Fry for 1 more minute to release the flavors.⅓ tablespoon red curry paste, 1 teaspoon garam masala
- Pour in the coconut milk and stir well.2 cups coconut milk
- Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the shrimp and cook until they turn pink (about 3–5 minutes).½ pound shrimp
- Season with salt and pepper to taste.salt and pepper
Serve
- Serve hot with rice or noodles. Be careful not to overcook the shrimp!
Notes
Best served fresh – This dish is best enjoyed right away.
- Don’t reheat shrimp. — They can become tough and rubbery.
- Freezing is not recommended – The texture of the shrimp and sauce changes.
Nutrition
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