Print Options:

Coconut Shrimp Curry

Serves 4

Total Time
20 mins

In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.

Coconut Shrimp Curry

Photo: Jennifer Martine; Styling: Karen Shinto
 2 tablespoons olive oil
 1 cup chopped onion
 1/2 teaspoon cumin seeds
 1/2 teaspoon ground turmeric
 1/2 teaspoon garam masala
 1/2 teaspoon paprika
 2 tablespoons minced garlic
 1 pound peeled and deveined medium shrimp
 1 can (13.5 oz.) coconut milk
 1 teaspoon kosher salt
 3 cups cooked basmati rice
 1/4 cup cilantro leaves
Step 1

Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.

Step 2

Spoon curry over rice on plates. Garnish with cilantro.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 511Calories from Fat 53
% Daily Value *
Total Fat 30g47%

Saturated Fat 20g100%
Cholesterol 172mg58%
Sodium 666mg28%
Total Carbohydrate 35g12%

Dietary Fiber 2.5g10%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.