Easy Coconut Shrimp Curry

I’ve included some videos I found relevant and helpful. 😍

Are you looking for a tasty meal that’s quick and easy to make? Try this coconut shrimp curry recipe! You can whip up this flavorful dish in just 30 minutes, making it perfect for busy weeknights. The creamy coconut sauce and tender shrimp create a mouthwatering combo that will leave you wanting more.

This recipe uses simple ingredients you can find at most grocery stores. You’ll need shrimp, coconut milk, and spices like curry powder and garam masala. The result is a rich, aromatic curry that’s sure to impress your family or dinner guests. Serve it over rice for a filling meal that’s both comforting and exciting.

Exact Ingredients List

Here’s what you’ll need to make this tasty coconut shrimp curry:

For the shrimp:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 teaspoon garam masala
• 1 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the curry sauce:

• 1 tablespoon coconut oil
• 2 tablespoons ghee (or butter)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 1/2 teaspoon each: ground turmeric, coriander, and cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14 ounce) can full-fat coconut milk
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

With these ingredients, you’ll create a curry that’s bursting with flavor. The mix of spices and coconut milk gives it a rich, creamy taste you’ll love.

Instructions

Mix coconut oil with spices in a bowl. Pat shrimp dry and coat them in the spice mix. Set aside.

Heat oil and ghee in a skillet. Sear shrimp for 1 minute per side. Remove to a plate.

Cook onion in the skillet for 3-5 minutes. Add garlic, ginger, and curry paste. Stir for 1-2 minutes.

Pour in tomatoes, sauces, and spices. Add coconut milk. Simmer for 5-10 minutes until thick.

Squeeze in lime juice. Season with salt and pepper. Return shrimp to the skillet.

Cook for 2 more minutes until shrimp turn pink. Serve hot with cilantro and rice.

Pro tip: For extra flavor, let the shrimp marinate in the spice mix for 15-30 minutes before cooking.

Remember to taste and adjust seasoning as you go. You can make it spicier by adding more cayenne or milder by reducing it.

Enjoy your homemade coconut shrimp curry! It’s perfect for a cozy dinner at home.

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can make:

• Shrimp: Try chicken, tofu, or white fish instead.
• Coconut oil: Use vegetable or canola oil as a backup.
• Ghee: Regular butter works just fine.
• Red curry paste: Green or yellow curry paste can step in.
• Garam masala: Mix equal parts cumin, coriander, and cardamom.

For the veggies:

• Onion: Shallots or leeks can fill in.
• Fresh ginger: 1/4 teaspoon of ground ginger will do the trick.
• Diced tomatoes: Crushed tomatoes or tomato sauce are good options.

Don’t have fish sauce? Try:

• Worcestershire sauce
• Soy sauce with a splash of lime juice

No full-fat coconut milk? Light coconut milk or cashew cream can work. Just know the sauce might be a bit thinner.

Remember, cooking is all about having fun and being creative. These swaps might change the flavor a bit, but your curry will still be yummy!

How To Make It Diabetes-Friendly

You can tweak this tasty coconut shrimp curry to make it more diabetes-friendly. Here are some easy changes:

1. 
   

   Swap the rice for cauliflower rice or quinoa. This cuts down on carbs and adds more fiber.

   
   
2. 
   

   Use light coconut milk instead of full-fat. It has fewer calories and less saturated fat.

   
   
3. 
   

   Cut the brown sugar in half or use a sugar substitute. This lowers the dish’s sugar content.

   
   
4. 
   

   Add more veggies like bell peppers or spinach. They’re low in carbs and high in nutrients.

   
   
5. 
   

   Serve smaller portions. This helps control calorie and carb intake.

   
   

Try these simple swaps:

Original	Diabetes-Friendly Option
White rice	Cauliflower rice
Full-fat coconut milk	Light coconut milk
Brown sugar	Sugar substitute

Remember to check your blood sugar after trying new foods. Everyone’s body reacts differently, so find what works best for you.

Tips, Tricks & Storing

For the best flavor, marinate the shrimp in the spice mix for 15-30 minutes before cooking. This lets the flavors sink in better.

Don’t overcook the shrimp! They’re done when they turn pink and curl into a C-shape. Overcooked shrimp can get tough and rubbery.

To make the curry spicier, add more cayenne pepper or a diced fresh chili pepper with the onions.

For a thicker sauce, let it simmer a bit longer. If it gets too thick, add a splash of water or broth.

Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

You can freeze this curry for up to 3 months. Let it cool completely, then put it in a freezer-safe container. Thaw in the fridge overnight before reheating.

Try serving the curry over cauliflower rice for a low-carb option. It’s also great with naan bread for dipping.

To save time, use pre-peeled and deveined shrimp. You can also prep the veggies ahead of time and store them in the fridge.