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Coconut Shrimp Curry Recipe

  • Coconut Shrimp Curry
  • Coconut Shrimp Curry
How To Make Coconut Shrimp Curry

About Coconut Shrimp Curry Recipe: A delicious blend of shrimp with sambar powder, giving the sauce an amazing depth of flavour along with coconut milk adding a rich, velvety texture and creamy taste to the sauce, this coconut shrimp curry is a wonderful dish inspired from the coastal region of India.

  • Total Cook Time1 hr
  • Prep Time 25 mins
  • Cook Time 35 mins
  • Recipe Servings8
  • Medium

Ingredients of Coconut Shrimp Curry

  • For the marinade:
  • 1/4-1/2 tsp sea salt
  • 1/4 tsp freshly ground black peppercorn
  • 1/4 tsp chilli powder
  • 2 tbsp lemon juice (from about 1/2 lemon)
  • 1 pound deveined large shrimp (preferably 16/20 per pound), peeled
  • For the sauce:
  • 1/2 cup water
  • 1/4 cup neutral oil
  • 24 Curry leaves, roughly torn
  • 4 Dried red chillies
  • 1 tsp freshly ground black peppercorn
  • 3-inch piece gingerroot, minced, peeled
  • 3 medium red onions, finely chopped
  • 1/2-1 tbsp sea salt
  • 1/4 cup dessicated coconut
  • 2 garlic cloves, chopped
  • 2 tsp ground coriander seeds
  • 1/2 tsp turmeric powder
  • 2 cups boxed or canned tomato puree
  • 1 tsp sambhar powder
  • 1 1/2 cup coconut milk
  • 1/2 cup water
  • 1 cup coriander leaves, chopped

How to Make Coconut Shrimp Curry

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Place the marinade ingredients in a resealable gallon-sized plastic bag. Add the shrimp, toss to coat and refrigerate.
Set the water next to the stovetop. Heat the oil with the curry leaves and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, about 1 to 2 minutes.
Add the pepper and cook for 1 minute longer. Stir in the ginger, onions and salt, and cook, stirring often, until the onions are browned, about 8 minutes, sprinkling with water whenever the onions and ginger begin to stick to the bottom of the pot.
Add the desiccated coconut and cook for 1-2 minutes till golden brown. Add garlic, coriander and turmeric and cook until the garlic is fragrant, about 1 minute.
Reduce the heat to medium-low and add the tomatoes to pot.
Cook, stirring and scraping browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes, stirring often.
Stir in the sambhar or curry powder and cook for 1 minute, and then pour in the coconut milk and water.
Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in cilantro and serve.

Key Ingredients: sea salt, freshly ground black peppercorn, chilli powder, lemon juice (from about 1/2 lemon), deveined large shrimp (preferably 16/20 per pound), water, neutral oil, Curry leaves, roughly torn, Dried red chillies, freshly ground black peppercorn, gingerroot, minced, red onions, sea salt, dessicated coconut, garlic cloves, ground coriander seeds, turmeric powder, boxed or canned tomato puree, sambhar powder, coconut milk, water, coriander leaves

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