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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.
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