Coconut Shrimp Curry Recipe

Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Coconut Oil [divided]; 1 pound Shrimp [peeled, deveined]; 1/2 Onion [chopped]; 4 teaspoons Garlic [minced]; 2 teaspoons Garam Marsala; 1 teaspoon Salt; 1 1/4 teaspoons Curry Powder; 1 teaspoon Chili Powder; 14 oz can Coconut Milk; 1 can Tomato Paste [6 oz]; 1 can Chick Peas [drained, rinsed 15 oz]; 1 tablespoon Cornstarch; 1 tablespoon Warm Water; 1/3 cup Cilantro [chopped]; 2 cups Cooked Rice

Servings: persons

2 tablespoons Coconut Oil [divided]
1 pound Shrimp [peeled, deveined]
1/2 Onion [chopped]
4 teaspoons Garlic [minced]
2 teaspoons Garam Marsala
1 teaspoon Salt
1 1/4 teaspoons Curry Powder
1 teaspoon Chili Powder
14 oz can Coconut Milk
1 can Tomato Paste [6 oz]
1 can Chick Peas [drained, rinsed 15 oz]
1 tablespoon Cornstarch
1 tablespoon Warm Water
1/3 cup Cilantro [chopped]
2 cups Cooked Rice

1
1. In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes
2
2. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes
3
3. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice

701

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons Coconut Oil [divided], 1 pound Shrimp [peeled, deveined], 1/2 Onion [chopped], 4 teaspoons Garlic [minced], and more.

Yes, Coconut Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Curry

How did you like this recipe?

Frequently Asked Questions