top of page

Coconut Shrimp Curry

For Shrimp Marinade

1 pound extra-large shrimp peeled and deveined

¼ teaspoon salt

¼ teaspoon black pepper freshly ground

¼ teaspoon cayenne pepper

2 tablespoon lemon juice

For the sauce

1 tablespoon coconut oil

1 medium onion chopped

3 cloves garlic minced

1 tablespoon fresh ginger minced

½ teaspoon black pepper freshly ground

½ teaspoon salt or to taste

½ teaspoon turmeric

2 teaspoon ground coriander

1 teaspoon curry powder

14½ ounce diced tomatoes

13½ ounce coconut milk

2 tablespoon cilantro for garnish (or parsley)

cooked rice for serving


In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.

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.

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.

Serve over hot rice and garnish with cilantro or parsley.


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



Search By Tags
Recent Posts
bottom of page