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Coconut Shrimp Curry

July 14, 2018 by hipfoodiemom 15 Comments

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Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

I can’t believe this summer is halfway over. It’s been balanced with fun, rest, work and driving the kids all over town to different things. I think it’s important for mothers (parents) to still take time to do things for yourself. Read a book, watch a movie, flip through a magazine, go for a run, get a manicure, or if you have young kids, take a really long hot shower. Sometimes, it’s the little things that invigorate us.

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

For me, this summer, it’s been cooking, photography and playing around with light. I’ve been wanting to cook with more seafood and shrimp seemed easy enough. I purchased frozen, raw, uncooked peeled and deveined shrimp. It’s cheaper than buying fresh shrimp and it works just the same and tastes great.

I’ve been wanting to experiment with different ingredients as well so when I saw this recipe on NY Times Cooking, I knew I wanted to give it a try. The tamarind paste intrigued me. “The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around the world. The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, or as a pickling agent.” For this recipe, I would say buy the tamarind paste. It’s thick and looks like maple syrup.

I found some at Whole Foods. .  if you can’t find it, a  popular alternative is lime juice or even white wine or brown rice vinegar.

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

I made this dish 5 times. Each time, trying something new and varying the level of spiciness. My kids even ate the medium spicy version!

The NY Times recipe adds coriander seeds, mushrooms, cayenne and fresh curry leaves. I did make the recipe exactly but felt like the flavors were a little off. Something was missing, there wasn’t enough heat.  .  This is the recipe to try. My recipe, with the help of Anne Herzberg, my new intern (who is AMAZING). It was Anne’s idea to add fish sauce. .  this fish sauce adds that certain something  . . umami. .  and makes this Coconut Shrimp Curry  .  perfect.

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

Want to keep it low carb? Instead of brown or jasmine rice, use cauliflower rice! I hope you give this recipe a try! Here are more cauliflower rice recipes you may enjoy! Mexican cauliflower rice and Korean Style Cauliflower Rice.

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!
Print Recipe

Coconut Shrimp Curry

This recipe also works for chicken or vegetables! *You can also use coconut milk. I found that the coconut cream yielded a creamier sauce.
If you are grilling, grill the shrimp and then add to the sauce.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Main
Cuisine: Asian
Keyword: coconut shrimp, coconut shrimp curry, curry, grilled shrimp, shrimp
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • Salt and pepper
  • 1 1/2 teaspoons grated ginger
  • 1 1/2 teaspoons grated garlic
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon tamarind paste
  • 1 teaspoon fish sauce
  • 1 to 3 serrano chiles finely diced (depending on desired heat level)
  • 2 tablespoons coconut oil
  • 1 to 2 cups coconut cream* canned*
  • Fresh mint leaves and cilantro leaves for garnish
  • Lime wedges for garnish

Instructions

  • Place prepped shrimp in a medium bowl, and season generously with salt and pepper. Add the ginger, garlic, turmeric, ground cumin, tamarind paste, fish sauce and serrano chiles, and mix to coat well. Let sit and marinate for 5 to 10 minutes.
  • Heat coconut oil in a wide skillet over medium-high heat. Add the shrimp in a single layer within the pan and cook for about 1 to 2 minutes. Flip the shrimp over and add the coconut cream and mix together. Start with 1 cup of coconut cream and add another cup if needed*. Continue to cook for a few more minutes, or until shrimp have turned pink.
  • Taste sauce and adjust seasoning if needed. Transfer to a serving dish, garnish with the mint and cilantro and serve, with lime wedges on the side. Serve over brown or jasmine rice or cauliflower rice. Enjoy!

Recipe adapted from The NY Times Cooking website

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!

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Filed Under: healthy, Meals, Popular, Quick Meals

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Reader Interactions

Comments

  1. Danita

    July 14, 2018 at 4:51 pm

    Will canned unsweetened coconut milk work vs coconut cream?

    Reply
    • hipfoodiemom

      July 14, 2018 at 7:05 pm

      Hi Danita! Yes, coconut milk works too! The coconut cream was just creamier .. I’m going to edit the recipe card as well! Hope you try it!

      Reply
  2. Matt Robinson

    July 16, 2018 at 9:24 am

    Our boys love shrimp and they love curry, so they would definitely love it if I made this!

    Reply
  3. Lindsay Cotter

    July 16, 2018 at 12:09 pm

    This needs to happen for dinner soon! Looks so delicious!

    Reply
  4. Sarah Fennel

    July 16, 2018 at 6:30 pm

    I’d eat this for dinner any night of the week!!

    Reply
  5. Mary Ann | The Beach House Kitchen

    July 16, 2018 at 6:44 pm

    Totally love curry dishes Alice, and this looks fantastic!

    Reply
  6. Natasha @ Salt & Lavender

    July 16, 2018 at 8:43 pm

    I love everything about this dish! Shrimp curries are my fav!

    Reply
  7. Crystal K

    July 17, 2018 at 6:59 pm

    Made it for dinner tonight—the family loved it! Omitted the chili’s so the kids could partake and served it over zucchini noodles to keep it keto. Will definitely make it again…and soon!

    Reply
    • hipfoodiemom

      July 18, 2018 at 7:07 am

      Hi Crystal! Thank you so much! So happy to hear this!

      Reply
  8. Linda | Brunch-n-Bites

    July 18, 2018 at 6:05 pm

    Sounds like you have a fun summer with P & M. And this coconut shrimp curry looks so good. Now I need to pair this with fresh coconut water.

    Reply
  9. The Modern Proper

    July 19, 2018 at 5:10 pm

    I need to feed my kids shrimp. I bet they would love your recipe!

    Reply
  10. Eva Jackson

    August 13, 2018 at 2:38 am

    Wow, I love everything about this dish! Made it for dinner tonight—Hope so the family loved it! Thanks for the sharing this.

    Reply

Trackbacks

  1. 50 Easy Weeknight Dinner Recipes • Hip Foodie Mom says:
    December 4, 2019 at 12:20 am

    […] 37. Coconut Shrimp Curry […]

    Reply
  2. Authentic Seafood Paella Recipe with Saffron • Hip Foodie Mom says:
    April 15, 2020 at 11:11 pm

    […] My family and I love seafood dishes. Some of our favorites include Seafood Pasta and Coconut Shrimp Curry. […]

    Reply
  3. Simple, Amazing Chicken and Shrimp Stir Fry says:
    April 20, 2020 at 8:11 pm

    […] Coconut Shrimp Curry […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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