Quick Easy And Healthy Coconut Shrimp Curry

Quick Easy And Healthy Coconut Shrimp Curry #Quick #Easy #And #Healthy #Coconut #Shrimp #Curry Healthy Recipes Easy, Healthy Recipes Dinner,his flavorful coconut shrimp curry recipe is super simple, easy and quick to prepare. Grab some fresh tomatoes, coconut milk, seasonings and of course fresh or frozen shrimps and you can have this curry ready in no time (Watch the video at the end).
I am writing this recipe article after a while. I was enjoying my holidays and the arrival of the New Year with Tushar and our close friends and family. The whole time during the last couple weeks of December, I was completely away from blogging.

We enjoyed a variety of sweets and chocolates during the holidays and still have a ton of them lying around in the house. I’ve had so much of them that now I don’t even want to look at them (weird right?).
Therefore, it’s a time to make some savory and spicy dishes like this shrimp curry to get over the holiday mood and back to the healthy eating routine.

This shrimp curry is prepared with coconut milk and has more of a touch of Indian flavors. Similar to Thai cuisine, coconut is also an integral part of cooking in the coastal region of India. That’s where I spent a few years of my life. And I really enjoy dishes prepared using fresh coconut and coconut milk. So, let’s get to this super easy yet delicious recipe.

Quick Easy And Healthy Coconut Shrimp Curry

This looks absolutely delicious! I love all things curry!

Prep: 10 mins
Cook: 15 mins
Total: 25 mins


For Shrimp Marinade
  • 1 lb extra-large shrimp peeled and deveined
  • 1/4 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
For the sauce
  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 1/2 tsp turmeric
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tsp ground coriander
  • 13.5 oz coconut milk
  • 14.5 oz diced tomatoes
  • 1 tsp curry powder
  • cooked rice for serving
  • 2 tbsp cilantro for garnish (or parsley)   


  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  3. Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  4. Serve over hot rice and garnish with cilantro or parsley.
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