Coconut Shrimp Curry
This one-pot creamy coconut shrimp curry makes a quick and rich dish that will add some flare to your dinner menu!
Servings Prep Time
4servings 10min
Cook Time
Servings Prep Time
4servings 10min
Cook Time
Main Ingredients
Optional Additional Spice Mix (this recipe can go with or without this mix)
  1. To thaw frozen shrimp in 10-20 minutes, place shrimp in a bowl of cold water. By the time you’re done prepping your ingredients, your shrimp will be done.
  2. Optional Additional Spice Mix: Using your mortar and pestle mash up your garlic, ginger, star anise, cardamom, cinnamon stick and red hot chilis. If you prefer, you can also put this mixture with a tad bit of water in a blender. See note.
Cook that Curry!
  1. Coat pot with olive oil. Heat for about one minute on medium high heat.
  2. Add a large pinch of the cumin, mustard seed, fenugreek mixture. Once you start to hear the pop and sizzle, the oil is just hot enough (about 2 minutes)
  3. Add onions, mix and let sauté for 2 minutes.
  4. Add in additional spice mixture and sauté for 1 minute
  5. Add in diced tomatoes and mix for about 1 minute
  6. Add in spice mixture and mix all ingredients. Stir in salt, cover with lid and let cook for about 6 minutes.
  7. Next add in the thawed raw shrimp. Mix thoroughly. Let cook for 8 minutes on low.
  8. Stir in coconut milk and curry leaves and let cook on low for two more minutes. Turn off heat. Add Cilantro for garnish.
  9. Serve with rice, roti or naan. Store in an airtight container in the refrigerator for up at 2 days.
Recipe Notes


  1. The additional spice mix can be mashed or can be blended. I have two blenders in our home, one for cooking and one for smoothies etc. If you don’t have a dedicated blender, you might not want to blend these spices in your day-to-day blender. Your morning smoothie might end up tasting like curry.