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Creamy Coconut Curry Shrimp (30-Minute Dinner)

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb Large Shrimp (21-25 count), raw, peeled, and deveined
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Coconut Oil
  • 1 small Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Yellow Curry Powder
  • 1/4 tsp Turmeric
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/2 cup Chicken or Vegetable Broth
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 1 tbsp Lime Juice, freshly squeezed
  • 1/4 cup Fresh Cilantro, chopped (for garnish)
  • 1 Red Chili, thinly sliced (for garnish)

Instructions
 

  • Pat the shrimp completely dry with paper towels and season with salt and pepper.
  • Heat coconut oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
  • Add garlic and ginger, cooking for 1 minute until fragrant. Stir in the curry powder and turmeric and cook for 45 seconds to bloom the spices.
  • Whisk in the full-fat coconut milk and broth. Bring to a simmer and cook for 5-7 minutes to thicken slightly.
  • Stir in the fish sauce and brown sugar. Taste and adjust seasoning.
  • Add the shrimp to the sauce in a single layer. Cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Do not overcook.
  • Remove from heat and stir in the fresh lime juice. Serve immediately, garnished with cilantro and red chili if desired.

Notes

Ensure your shrimp are patted completely dry before cooking. This helps them sear rather than steam, resulting in a much better texture.
Keyword 30 minute dinner, Coconut Curry Shrimp, easy seafood recipe, shrimp curry