If you’re looking for a comforting and nutritious meal that’s bursting with flavor, this Creamy Coconut Shrimp Curry is the perfect choice! Packed with tender shrimp, vibrant vegetables, and a luscious coconut-based sauce, this dish is rich, satisfying, and simple to make. Whether you’re craving something cozy for a weeknight dinner or preparing a meal for family and friends, this curry is sure to become a staple in your kitchen.
Why You’ll Love It:
- High in Protein: With 3 pounds of shrimp as the star of the dish, this curry is a protein powerhouse! Shrimp is not only a lean source of protein but also contains essential nutrients like selenium and iodine, which support thyroid function and overall health.
- Loaded with Micronutrients: This curry features a rainbow of vegetables—bell peppers, zucchini, cherry tomatoes, and spinach—all of which are rich in vitamins, minerals, and antioxidants. Together, they provide a hefty dose of vitamin C, potassium, fiber, and magnesium, supporting immunity, digestion, and muscle function.
- Dairy-Free & Gluten-Free: Made with light coconut milk, this curry is both dairy-free and gluten-free, making it suitable for those with dietary restrictions. Despite the lack of dairy, it still has a rich, creamy texture that satisfies any craving for comfort food.
- Quick and Easy: Despite its complex flavors, this curry comes together in under 40 minutes. It’s perfect for busy weeknights when you need something both nutritious and delicious!
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Pat the shrimp dry with a paper towel and lightly season with salt, pepper, and half of the turmeric powder. Set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the chopped onion, ginger, and garlic, and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the bell peppers and zucchini, cooking for 4-5 minutes, stirring occasionally, until slightly tender.
Stir in the remaining turmeric powder, cumin, coriander, garam masala, and chili powder to coat the vegetables evenly.
Pour in the light coconut milk and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
Add the seasoned shrimp, cherry tomatoes, and spinach to the skillet.
Stir gently and cook for 3-4 minutes until the shrimp turn pink and opaque.
Stir in the fish sauce (if using) and lemon juice.
Season with salt, pepper, and cayenne pepper to taste.
Remove the curry from heat and let it sit for a minute to thicken slightly.
Serve the shrimp curry in bowls, garnished with fresh cilantro and lime wedges.
Pair with cauliflower rice, regular rice, or naan bread.
Recipe Notes and Modifications:
- Be sure to use peeled and deveined shrimp for convenience. You can substitute shrimp with chicken or tofu if preferred, adjusting the cooking time and macros accordingly.
- Adjust the chili powder and cayenne pepper to control the heat. Omit the cayenne for a milder curry or add more for extra heat. You can also use fresh chilies for more intense spice.
- If you don’t have garam masala, you can use curry powder as a substitute, although the flavor will be slightly different.
- If you’d like the curry to be thicker, let it simmer for longer or mix 1 tsp of cornstarch with 1 tbsp of water, then stir it into the curry towards the end of cooking.
- Store any leftover shrimp curry in an airtight container in the fridge for up to 4 days.
- You can freeze the curry for up to 2 months. Just make sure to store it in an airtight, freezer-safe container. When reheating, thaw in the refrigerator overnight and heat it on the stove. Note that freezing might slightly alter the texture of the shrimp and vegetables.
Other Recipes you May Enjoy:
This Creamy Coconut Shrimp Curry brings together bold flavors, high protein, and a wealth of micronutrients in one simple dish. Whether you’re meal prepping for the week or whipping it up fresh, this curry is a balanced and flavorful choice!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Creamy Coconut Shrimp Curry
7
Servings15
minutes20
minutes271
kcal440
40
minutesTo track this recipe on My Fitness Pal, search TBB Creamy Coconut Shrimp Curry
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Ingredients
- For the Curry
1270 g uncooked shrimp (about 3 lbs, peeled and deveined)
400 g bell peppers (2 cups, sliced into thin strips, any color)
390 g zucchini (3 cups, sliced into half-moons)
200 g cherry tomatoes (2 cups, halved)
150 g spinach (4 cups fresh, or 250g frozen)
225 g onion (1 large, finely chopped)
20 g fresh ginger ginger (2 tablespoons, minced, or 2 tsp dried ginger)
5 cloves garlic (or 3 teaspoons garlic powder)
10 g coconut oil (2 teaspoons, for cooking)
- For the Curry Sauce:
2 teaspoons turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons garam masala
1 teaspoon chili powder (adjust for spice level)
800 ml light coconut milk (canned)
15 ml fish sauce (1 tbsp) (optional)
2 tablespoons lemon juice
Salt and pepper to taste
1/2 teaspoon cayenne pepper (optional for extra heat)
Directions
- Pat the shrimp dry with a paper towel and lightly season with salt, pepper, and half of the turmeric powder. Set aside.
- Heat the coconut oil in a large skillet or wok over medium heat.
- Add the chopped onion, ginger, and garlic, and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add the bell peppers and zucchini, cooking for 4-5 minutes, stirring occasionally, until slightly tender.
- Stir in the remaining turmeric powder, cumin, coriander, garam masala, and chili powder to coat the vegetables evenly.
- Pour in the light coconut milk and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
- Add the seasoned shrimp, cherry tomatoes, and spinach to the skillet.
- Stir gently and cook for 3-4 minutes until the shrimp turn pink and opaque.
- Stir in the fish sauce (if using) and lemon juice.
- Season with salt, pepper, and cayenne pepper to taste.
- Remove the curry from heat and let it sit for a minute to thicken slightly.
- Serve the shrimp curry in bowls, garnished with fresh cilantro and lime wedges.
- Pair with cauliflower rice, regular rice, or naan bread.
Recipe Notes & Modifications
- Be sure to use peeled and deveined shrimp for convenience. You can substitute shrimp with chicken or tofu if preferred, adjusting the cooking time and macros accordingly.
- Adjust the chili powder and cayenne pepper to control the heat. Omit the cayenne for a milder curry or add more for extra heat. You can also use fresh chilies for more intense spice.
- If you don’t have garam masala, you can use curry powder as a substitute, although the flavor will be slightly different.
- If you’d like the curry to be thicker, let it simmer for longer or mix 1 tsp of cornstarch with 1 tbsp of water, then stir it into the curry towards the end of cooking.
- Store any leftover shrimp curry in an airtight container in the fridge for up to 4 days.
- You can freeze the curry for up to 2 months. Just make sure to store it in an airtight, freezer-safe container. When reheating, thaw in the refrigerator overnight and heat it on the stove. Note that freezing might slightly alter the texture of the shrimp and vegetables.
Nutrition Facts
- Serving Size: 440g
- Total number of serves: 7
- Calories: 271kcal
- Carbohydrates: 15.7g
- Protein: 26.9g
- Fat: 9.9g
- Fiber: 2.7g
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