Coconut Curry Shrimp
There’s nothing quite like the rich, aromatic flavors of a well-made coconut curry—especially when it’s paired with plump, juicy shrimp. My Coconut Curry Shrimp recipe is a must-try for seafood lovers, combining the natural sweetness of coconut milk with the warm, earthy spices of my signature Dry Jerk Seasoning (available on my website!). The key to perfection? Cook the sauce first and add the shrimp at the very end to keep them tender and succulent.
Overcooked shrimp can turn rubbery, but when done right, it’s melt-in-your-mouth delicious. This dish delivers just that—a creamy, slightly sweet curry sauce with perfectly cooked shrimp that soak up all the bold flavors.
Why You’ll Love This Recipe
✅ Quick & Easy – Ready in under 30 minutes!
✅ Bursting with Flavor – The blend of coconut milk and dry jerk seasoning creates a rich, complex taste.
✅ Perfectly Cooked Shrimp – Adding them at the end ensures they stay juicy and tender.
Ingredients
2 oz Jamaican-style Curry Powder
1 tbsp Dry jerk seasoning or AP seasoning
4 cloves garlic, chopped
1 thumb ginger, diced
½ yellow onion, chopped
1 stalk scallions(green onions)
2 sprigs fresh thyme
2 cans coconut milk
1-2 potatoes diced
1 large carrot (medallion)
Coconut oil
2 lbs raw peeled deveined (or any style you prefer)
2 cups water(seafood stock if you’re boujee)
Instructions
Using a large Dutch oven or skillet, add about 4 tbsp coconut oil to get hot. Of course, any high-temp oil will do. Coconut oil has a natural sweetness that will accentuate the sauce. When the oil is hot, start sautéing the ginger and garlic. Once those start to get fragrant, it is time to add your green and yellow onions. When your onions become translucent, it is time to add the curry powder. This part is called blooming the curry. Just like a roux, you want to be careful to get the color just right. Not too dark, not too light. About 5 minutes will do; then, add coconut milk.
PRO TIP: Shake the cans of coconut milk more than you think you need to.
Stir in while over medium heat. At this point, do not walk away from the stove for too long, and do not cover until the coconut milk has slowly come up to temp. After 15 minutes, add your carrots and potatoes. When the carrots and potatoes come up to a slow simmer, you can cover your pot and give the potatoes and carrots about 10-15 minutes to become tender. Add 1 tbsp of the dry jerk seasoning or your AP Seasoning, more or less to taste. The dry seasonings will add an element of spice, very little, with the addition of some red pepper flakes on board. When your potatoes are ready, you are almost there. One last indication your sauce is ready is if you see oil start to pool on the surface of the sauce. If the coconut milk has reduced too much, add some of your stock (or water) to bring it back. Seafood stock just hits different. If the sauce is ready and tastes good, you are ready for the final step.
WARNING: Your house will begin to smell delicious
The sauce is ready, the house smells like a curry heaven: time for the shrimp. After your shrimp has been added for 5 minutes, turn off your stovetop, but leave the pan on the hot element. Cover and walk away from the stove for 5-7 minutes, depending on the size of your shrimp.
After the time has passed, your delectable shrimp is ready to serve over rice or your preferred starch. The result should yield a flavorful, slightly sweet, slightly spicy, creamy shrimp curry that will impress your dinner guests. Nobody will know that this was a curry recipe off the internet unless you tell them.
Pro Tip:
The shrimp will continue cooking slightly in the hot sauce even after you turn off the heat, so remove them from the stove as soon as they’re done.
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Now, who’s ready to dig in? Let me know how your Coconut Curry Shrimp turns out in the comments!
Happy Cooking!
