Coconut Shrimp Curry

We love curry around here. And we love shrimp. I have a recipe for Shrimp Stir-Fry with Coconut Curry Sauce that is divine and marries the two flavors but is more of a, well, stir-fry, as the name implies, versus this new curry recipe that channels a stew-like flavor and style.

Extremely simple to prepare, and quick, too, the combination of sultry, deep spices with the creamy coconut milk and tender shrimp is beyond what words can describe. This, to me, is pure comfort food. We ate it over basmati rice and although we sopped up the saucy curry with delicate pieces of naan, you could easily serve this in a bowl, just like the Coconut Curry Soup. Methinks I should really seek help for my love of all things coconut and curry.

And finally, if you are averse to shrimp, I actually believe chicken would make a great substitution here OR leave it out completely for a vegetarian dish. Make this! Love this! Don’t be scared of the flavors if you haven’t cooked Indian food a lot – I just know you’ll adore the subtle, delicious flavors! And please invite me over when you serve it up.

Coconut Shrimp Curry

What To ServeSliced cucumbers and other fresh veggies with Homemade Ranch Dressing
Sliced cheese
Cut up apples with Toffee Apple Dip (for a sweet and semi healthy dessert!)

One Year Ago: Pineapple Salsa Chicken {Slow Cooker}
Two Years Ago: Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette
Three Years Ago: Quick and Delicious Clam Chowder

Coconut Shrimp Curry

Yield: Serves 6

Coconut Shrimp Curry

Note: the recipe calls for 1 tablespoon kosher salt which is how I make it and love it, however, several commenters have indicated the salt factor was too much for them so if you are worried about saltiness, start with half as much and work up from there.


    For the shrimp marinade:
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
  • 1-2 pounds large or extra-large shrimp, peeled and deveined
  • For the sauce:
  • 1 tablespoon canola oil
  • 1 medium red or yellow onion, finely chopped
  • 1 teaspoon ground pepper
  • 1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
  • 1 tablespoon kosher salt
  • 2 garlic cloves, peeled and finely minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 can coconut milk, light or regular
  • 1 cup chopped fresh cilantro
  • Hot cooked rice for serving, if desired


  1. For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
  2. Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Recipe Source: adapted from American Masala by Suvir Saran – a great find I checked out at my local library

154 Responses to Coconut Shrimp Curry

  1. Yum…I love a good curry, too. I like the marinade beforehand, too.

  2. Nicole, RD says:

    This looks fantastic!

  3. That looks delicious. I’m gonna have to give it a go very soon!!!

  4. Shana says:

    We add shrimp to the coconut curry soup, so I’m sure we’d like this one!

  5. Kim in MD says:

    This curry looks scrumptious, and I love that you think chicken would be a good sub for the shrimp! I can’t wait to try this!

  6. I haven’t made many things with curry but I really enjoy shrimp so I bet this is delicious, like everything else you make!

  7. Stacie says:

    Mel. . . I don’t know you, but I sure do love you!! This looks AMAZING, hooray for curry! Thank you for all of your hard work in sharing your recipes with us, you have no idea how much it helps!

  8. Heather says:

    Glad you think chicken will work in this too. I love shrimp and curry, but my husband’s not such a fan of shrimp. Thanks for sharing this – I can’t wait to try it!

  9. This looks delicious, I bet it would be great with tofu as well!

  10. Shanna says:

    I REALLY like it when you mention foods that are good to serve with your recipe you spotlight. The Coconut Shrimp Curry looks wonderful, but by mentioning naan to serve with it makes it even more exciting! I try most your recipes, and many times I wonder what would be good to serve with it.

  11. Angela says:

    …and that’s what’s for dinner. (just answering the question I’ve been mulling over) Thanks Mel!

  12. Cammee says:

    I love all of your curry recipes and was just thinking I needed a new one! My family loves anything shrimp or curry, so this is perfection!

  13. Susannah says:

    Can’t wait to give it a try!

  14. Linsy says:

    I am so excited to try this, I had chicken curry on a trip once and loved it, I tried making some a while back and it didn’t tun out. I’ll be making it with chicken, I haven’t been able to convert my husband to shrimp. Thanks for all your wonderful recipes, we have loved every one we have tried!

  15. Karen says:

    My hubby is allergic to shellfish. . .so I’m glad you commented that this would be a good chicken dish too. 🙂 Yum. Can’t wait to try it!!!

  16. Rachel Moody says:

    I like shrimp (it is the only thing that swims that I will eat), but the rest of my family would turn their cute little noses up at the shrimp and I honestly don’t even know how or what kind of shrimp to buy! I stick to your 4 main meat groups: pig, chicken, turkey and cow 🙂 That being said I REALLY wanted to try this (shrimp version!) and was going to ask for help in cooking/buying the shrimp, but instead I’m going to chicken out and make the chicken 🙂 Curry on!!!

  17. Rachel Russell says:

    Holy crow- HEAVEN. We made tonight and major hit! My 8 year old called it the ‘best dinner ever’, my husband has already requested it again next week and stolen the left-overs for lunch tomorrow and even more heroic- my 4 year old ate rice for the first time ever without . . . returning it (to put it nicely). . b/c the sauce on it was-s0-darn-fabulous. Mel- you rule. Really. Off to meal plan so more from your site!

  18. Aimee says:

    Oh, my…my oh, my, oh my…if it weren’t nearly 10:00pm I think I might have to go to the grocery store IMMEDIATELY so that I could make this tonight. In face I may have to go tomorrow, because I can’t wait too terribly long to try this! By the way, I am still literally dreaming of the chocolate cake recipe that you shared and that I made for my husband’s birthday last month (actually, I’ve been trying to come up with a legitimate excuse to make it AGAIN.) I’m hooked on the cake and your site – thank you!!

  19. Alisha says:

    Just bought the ingredients. Can’t wait to make it. So how many oz is a can of Coconut milk? I just bought the 1/2 gallon (all I could find).

  20. Angela says:

    Well…we had it for dinner…and may have it for breakfast because it was so incredibly good. WOW! So so so tasty. Thanks, Mel. This recipe was awesome!

  21. Mel says:

    Alisha – the can of coconut milk I use is probably right around 14 ounces – similar size to a can of diced tomatoes, maybe a tad smaller.

  22. Brea says:

    this looks fantastic! I’m going to give this a try tonight. I have a question for you though, is this spicy at all? Do you have any suggestions as to add a little kick to this recipe? Thanks so much for sharing!

  23. I love how much sauce is in this dish, perfect to sop up with some rice!

  24. Linsy says:

    I made this tonight with chickens instead of shrimp and I also made your naan recipe, we loved it, and the naan dipped in the curry sauce was soooooo. . . good! Our house doesnt care for alot of (aka hardly any) spice so this was great, a little but not to much. Thanks for yet another amazing recipe!

  25. Susannah says:

    This was out-of-this-world delicious. I don’t know who wants to thank you more, my husband or me! He says it’s the best dish I’ve made to date. We cannot wait to eat it all up tomorrow. I’m sure the leftovers will be dynamite. Mel, you rock!

  26. Valerie says:

    This was tonight’s dinner. It was all I could do not to lick the plate. We are still fighting over the leftovers. Yum!! Thanks so much for sharing your recipes and talent.

  27. Lisa says:

    This was delicious! The only thing I would do different is use more shrimp. The recipe calls for 1-2 pounds. I only used 1 pound, but will use 2 pounds next time. I liked the spicy flavor of it–my husband thought it was delicious. I even used lite coconut milk, which made it healthier and didn’t seem to compromise the taste.

  28. Lisa says:

    I second Brea’s question about the spice! This recipe sounds reminiscent of Panang Curry, one of my favorite dishes, but last time I made it for my family they all protested that it was too hot!

    I wonder what kinds of vegetables would go well with this… maybe broccoli and cauliflower?

  29. Brea says:

    I ended up following this recipe exactly except added a little bit extra curry powder which made it a tad more spicy which my family loves. I made this for my mom and I last night, along with Mel’s sweet & sour chicken (which is seriously also to die for. better than take out sweet & sour chicken). The only thing I will do different with the curry next time is add less fresh cilantro, but that’s just because I’m not a huge cilantro fan. Thanks again Mel for this amazing recipe. I will definitely be following your blog and adding these two dishes to my routine!

  30. Mel says:

    Brea (and Lisa) – sorry I didn’t get back to you yesterday! I didn’t think this meal was spicy at all when I made it but I was using a mild curry powder. That really is the main factor in the recipe that will add spice so a mild curry will give flavor but low spice, whereas a hot curry powder (like Hot Madras Curry) will give it some kick. If you are deliberately trying to add spice/kick, a pinch or more of cayenne would be fabulous, or some crushed red pepper. Glad you ended up loving it, Brea!

    Lisa – cauliflower would be divine with this – that’s one of my favorite components of Indian food…cauliflower in a lot of the recipes!

  31. Jessy says:

    This looks absolutely divine! I can’t wait to try it. Thanks for sharing.

  32. Lisa says:

    Reporting back: I made this tonight with chicken, a real chopped tomato (had none canned), summer squash, and substituted some ground mustard for the coriander. It was fantastic!

    The flavors were more “toasty” than panang curry and didn’t feel too spicy at all. This was really versatile, and I can easily see myself just dropping vegetables in it from my fridge I need to use up!

  33. Emily Hogan says:

    I tried this curry because it looked so good! It was good. Just be careful not to add too much lemon. I added lemon from a whole lemon, which looked like more than two tablespoons (it was a juicy lemon!) and it was a little overpowering. Other than that, which was my fault for not measuring, it was great. Really fresh tasting.

  34. Natalie says:

    Made this tonight and it was super yummy! Hit the spot! I have a coconut and curry addiction to. This was by far the best homemade curry I have made. Thanks!

  35. Deborah says:

    I adore curry, but my husband does not. Maybe I could convert him with this recipe!

  36. kandi v says:

    So Mel, we must be BFF’s since you are talked about in our home each night. It goes something like this, “Mom, what’s for dinner from Mel’s site?” And it seems like we like so many of the same things, such as this recipe. How yummy! Even though it was just me following a recipe , when I took the first bite, I was so proud of myself for the deliciousness I had created. So have that sweet baby, pack her up, and head out to CT. We’ll run up to King Arthur Flour and have ourselves a grand ole’ time. (They have the most yummy deli and baked goods!)

  37. Shauna says:

    Help me! I want to make this recipe so much, but I haven’t so much as obtained cocktail shrimp at the butcher counter before. I’m a little intimidated by seafood in general…so which shrimp do you buy? The grey ones with scary looking legs, or the pink ones? I assume the grey ones are uncooked, but that whole “peeling and deveining thing seems like it might be above my area of expertise. Any advice? Thanks!

  38. Mel says:

    Shauna – you can do it! Let’s see, because I live in the middle of landlocked USA, nowhere near fresh seafood, I always buy the frozen shrimp (I buy them at Sam’s Club, usually, but they are widely available in most grocery stores). Pink shrimp are already cooked and you don’t want those or else they’ll be rubbery and gross by the end of this recipe. I grab the bags of gray UNCOOKED, DEVEINED shrimp. Once they have thawed (overnight in the fridge), I quickly peel them and take the tails off (the peels come right off with a little grab) and then use them accordingly in the recipe. Don’t buy shrimp that still have the vein in them – I’ve done that before and it is a messy and nasty process getting it out. All bags of shrimp should be labeled whether the shrimp are deveined or not (most are) and the peeling is a cinch, I promise. Good luck!

  39. Amber says:

    Thanks for sharing your tastey talents.

  40. Made this tonight after seeing it – It was so delicious! I have never made curry before and love coconut and shrimp, so this was the perfect combination for me. It was just the right amount of curry, not too overbearing! My boyfriend said he loved it 🙂 I will definitely be using this again!

  41. Sherri Beattie says:

    I can’t find coriander! Any suggestions? Thanks! Sherri

  42. Mel says:

    Sherri – I’m surprised you can’t find coriander, that’s a bummer! Do you have Walmart? I know they carry it (at least in my neck of the woods), as well as my other main grocery stores. If you can’t find it, I’d probably increase the curry by a teaspoon. It will change the flavor slightly by not having it but will still be delicious.

  43. Gina says:

    Made this last night for dinner and it was a HUGE hit!! So delicious!!

  44. Michelle Barber says:

    Mel I know you’re drowning in a plethora of comments. But I can’t not share how incredible it was. Oh ma word. You made me look like a gourmet chef! Thank you, thank you.

  45. Joyce says:

    Oh my goodness! This was SO good!! Definitely a forever keeper!! I used 2 lbs of shrimp and I’m SO glad. Yum. Mine was quite a bit salty and I think it’s because I used 1 T. of COARSE kosher salt in the sauce. I never can remember the ratio of coarse compared to table salt. Please advise?? Should I have used 1/2 T? Or just 1 T. of table salt?

  46. Mel says:

    Joyce – glad you loved this! Coarse kosher salt versus table salt can be a bit confusing – they have the exact same properties (as far as sodium content) but the difference is that the coarse salt fills up the measuring spoon differently because of the large grains so I generally start with half as much kosher coarse salt if subbing it for table salt and work up from there, by taste. Hope that helps!

  47. […] Wednesday: Coconut Shrimp Curry […]

  48. Natalie says:

    I made this last night and I hate to put anything negative because I love all your recipes but this was WAY TOO salty. I should have gone with my gut when putting in a T. of salt. It seemed like too much and it was. I will probably make this again but not add nearly enough salt. We ate it, but I was super disappointed that this great dish was ruined by too much salt. Maybe you can put an alternative measurement for table salt versus kosher salt?

  49. Mel says:

    Natalie – what kind of salt did you use? Table salt?

    Table salt and kosher salt (coarse or fine) has the same amount of sodium content, however, because the grains differ in size, when you measure, you usually get more salt per teaspoon or tablespoon using a finer salt (like table salt) than you do using a coarse salt. I always use coarse kosher salt, so if you are going to use table salt in its place, start with half the amount and increase by taste.

    I found a chart on Morton’s website that gives some basic conversions. You can use it as a guideline but let taste be the real deciding factor. Sorry it was so salty!

    And actually, I looked back at my comment response to Joyce and realized I had misspoke in my comment because I made it sound like I use half the amount of coarse salt when converting a recipe from table salt – it’s actually the other way around. I start with half the amount of the finer salt and work up. But either way, whenever I use a different kind of salt than stated in a recipe, I always start smaller than the recipe indicates just to be careful I don’t oversalt.

  50. Catherine says:

    DELICIOUS! I made it tonight and I’ve never had better curry! I love that I can just jump in and make your recipes and they work! I had purchased the pink frozen shrimp that is precooked. I didn’t know about using the gray raw shrimp instead. But it was really good; I didn’t have any problem with my shrimp. I used Mae Ploy coconut milk. I find it at my local Asian grocery store. It is a bigger can (19 oz) and thicker milk than the brands that my regular grocery store stocks. I always use Mae Ploy now. Last comment, I didn’t have any turmeric, but I made it anyway, and it was fabulous!

  51. Wendy says:

    This was so gooooooooood! I just love your recipes. Thanks for doing your blog.

  52. […] Coconut Shrimp Curry adapted from American Masala by Suvir Saran by Mel’s Kitchen Cafe […]

  53. Dawn says:

    Mel…you have out done yourself!! I made this last night using chicken. I absolutely love curry, but my husband isn’t a fan, let’s just say that after eating this, he was fighting me for the leftovers! I think next time I will be making a double batch!!
    Thanks for all the great recipes. 🙂

  54. danielle says:

    This looks so good! I wanted to let you know that I featured this in my “What I Bookmarked This Week” post today. Stop by and see!

  55. Natalie says:

    I did make this with table salt and 1 T. was way too much. I will say that although it was salty the first go around, my husband requested it again with less salt. We made it last week again and it turned out great!

  56. Jenny says:

    I know you already have a million comments but wanted to say thanks for a great recipe! I love coconut and curry together but usually my husband doesn’t. Tonight he thought this one was fabulous. There were enough other spices so the coconut was not overpowering. I added some sweet bell peppers when cooking the onions and added some red pepper flakes to make it more spicy. Thanks for always being my go to site for great food!

  57. Sandra Skogen says:

    Awesome recipe but wayyy to hot for my delicate mouth. How can I tone down the spiciness yet keep the flavor? TIA!

  58. Mel says:

    Sandra – what kind of curry powder did you use? The other flavors/spices are mild in the recipe – they don’t add heat so it seems to me that perhaps the curry powder you are using is on the spicy side of things (like a Hot Madras curry powder). That’s probably the main way to change up the spiciness, either add less curry or use a mild curry powder with less kick. Hope it works out better if you make it again!

  59. Katy says:

    Just wanted to update and say that I made this tonight and added cauliflower after the onions had browned but before the liquids, sautéed them a bit, then followed everything else. It was fantastic! It added a bit more substance to go with the shrimp and a veggie punch to boot. I also felt like mine was missing a bit of something, so I dashed some cumin in there as well. So delicious! Thank you for all of the work you do to basically plan my weekly dinners for me!

  60. […] (history here) she received after giving birth I was inspired to create one! I’m making this Coconut Shrimp Curry which I have made in the past (when I could eat) which is downright […]

  61. Anneli says:

    Mel! I love all your recipes and I too have a love for ALL things coconut 🙂

  62. Sarah Swanson says:

    Mel, I found your blog from Pinterest and have been infatuated with it for months! EVERYthing I’ve cooked, my family has loved and I probably use at least 1-2 recipes a week from here. I don’t know how you find such amazing recipes when you have no MKK to go to yourself. I’m getting ready to make the pudding, and then I saw this recipe and have to put this on my list of things to make too. Not enough days in the year. Thank you and my family thanks you!

  63. CHELSEA says:


  64. Theresa says:

    This meal was absolutely deeeelicious!! Thanks for sharing!

  65. Lee-Anne Clarke says:

    WOW! This was BEYOND delicious! Both my husband and I LOVED it, as most coconut curries are too thick/over indulgent, but this had the perfect amount of creamy, acidic, spicy punch! Next time, I think we’ll add cauliflower, what a hit!

    He always asks me now where I get X recipe from for our menu plan for the week and as soon as I say, “It was from Mel’s website”, he replies with, “AND MEL STRIKES AGAIN! This needs to be added to the spreadsheet”!

  66. […] Wednesday: Coconut Shrimp Curry […]

  67. Mary says:

    I’m assuming this should read 1 cup loosely packed cilantro, chopped. Am I supposed to use the whole leaf? I’m really proficient in the kitchen and this has me baffled!!!

  68. Mel says:

    Mary – the recipe reads as it should. Basically just chop up cilantro until you have 1 cup chopped. Some people use the leaf and stem, I prefer to use just the leaf, but either way, you will want to use 1 cup chopped cilantro in the recipe. Hope that helps!

  69. Deb says:

    I loved this! The sauce is awesome and I really enjoyed shrimp instead of the usual chicken. I added broccoli and carrots with the onions just to up the veggie factor. Can’t wait for lunch tomorrow so I can have the leftovers 🙂

  70. Erin says:

    Just made this tonight, it was so delicious! (I actually used 1 T of table salt b/c I didn’t have kosher salt, but it didn’t seem overly salty to me. Maybe I have a high sodium tolerance!)

  71. Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link

  72. Bonny says:

    Oh my gosh! Mel! This was A-MAZ-ING! I LOVED it! Actually my whole family did! I have tried a lot of your recipes and have loved them all, but I think this is by far my favorite! I made your Naan recipe as well and it was so delicious scooping up the rice and curry and eating it like that! My son who won’t eat hardly anything ate so much! I was so glad! Thank you thank you!!

  73. Stephany Brisco says:

    I too have tried this recipe and I TOO have to say it IS amazing!! SO GOOD!!!! AND EASY!!! That always makes things taste better for us mom’s. But even if it took longer to make I would make this again!!! Thank you so much!!

  74. C Nielsen says:

    “I love curry” my husbands words as he was eating this dish! Yum!

  75. Kathleen Kerr says:

    Made this tonight, followed exactly. WAY too salty. You sure you meant 1 TB salt?

  76. hi!! this is a really delicious recipe. i like that it is rich in flavours and still quite easy to make. i made a very similar dish. have a look at my video on my blog
    bon appetit!!

  77. Mel says:

    Kathleen – yep, it really does call for 1 tablespoon kosher salt and that’s how I make it, but there are other commenters who think it is too salty so I’ve recommended that if people are worried about it, they can cut the amount down to start with.

  78. Vero says:

    Supper for tonight

  79. […] *Slightly adapted from Mel’s Kitchen Cafe. […]

  80. Michelle Watabe says:

    I’m noticing a pattern of husbands who don’t really like curry, but liked this. Add mine to the list! And I loved it, but I knew I would. I just realized I forgot the cilantro (dang!), I’ll put some on my leftovers tomorrow (that I might have to eat for breakfast because I can’t wait for lunch!) I was using coarse salt and went with 1 1/2 teaspoons and it was great. I topped mine with coconut, which was delicious! Thank you for another keeper, Mel! And congrats on the babe! So happy for you that you got a girl!

  81. Nancy says:

    This shrimp curry was absolutely amazing! I will definitely make this again, but next time I will allow myself enough time to try your naan recipe. 🙂

  82. Lani says:

    I made this last night and it was a hit. Thanks for sharing it! I’m excited to try more of your recipes! 😀

  83. Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link:

  84. mia says:

    DELISH!! I like shrimp but my hubs doesn’t. So I split the sauce into 2 pots and made shrimp for me and then some chunks of chicken breast for him. He wanted to lick the pot. THANKS! can’t wait to try it with zucchini and cauliflower!

  85. […] recipe is adapted from Mel’s Kitchen Cafe. I just substituted chicken instead of shrimp because my hubby doesn’t like shrimp. I know, […]

  86. Trish says:

    I made this pretty much exactly as writtenbut did use less salt per the note. I used only 1 teaspn of salt. I also used only quarter of an onion. It was delicious! Amazing! I was looking for something with the coconut milk taste but not the heat of the Thai red curry recipes out there since my husband and son don’t care for that much heat. When I saw the ingredients: ginger, coriander, turmeric, curry, and garlic I was excited to make the dish because I know what those combos can do. This recipe delivered. It will be added to my rotation. I am a new user of this site. One comment: it’s a bit odd to find so many comments from people who say the recipe looks and sounds good but haven’t actually made it yet. That’s not really helpful to those of us looking for info on how the recipe actually works. Just saying…

  87. Nicole H. says:

    Made this tonight. Amazing! Will definitely make again… maybe with chicken? YUM.

  88. […] this summer?  Well for one, a new delicious recipe for coconut shrimp curry.  (You can find it here.)  It is a fairly easy meal and it tastes divine.  How divine?  When my five year old daughter […]

  89. Susan says:

    I just have to say – I made this recipe the other day for my boyfriend and I with fresh-caught prawns… One of the most delicious recipe I’ve ever tried – it will be a staple now, and I will most definitely be trying your other recipes! Many thanks!

  90. Katherine says:

    I got this recipe from pinterest, and finally got around to making it! It was DELISH!!!! My family loved it! I’ve tried a few of your recipes, and have not been disappointed. I can’t wait to try more. Thanks for sharing your delicious recipes with all of us!

  91. Lindsay Muir says:

    I just made this tonight. SOO GOOD!!! Thanks! Even my two year old was digg’n it! Thanks for a wonderful delicious meal that was quick and easy. And the colors while cooking it were beautiful! Had fun making and eatting it :). Thanks!

  92. Sarah says:

    i ran across this recipe on pinterest a couple months ago. i had never made curry before but my Husband always orders it when we go out. i measured out every seasoning ingredient before i started, since i hadn’t made a curry before, and dove into it head first. it was such a success. we LOVE this recipe. i have made it probably 5 times since i found it and it never dissapoints. it is even wonderful leftover. Thanks for expanding my “go to” recipe list!

  93. Jenna says:

    Thanks for this recipe. It looks fabulous! If am I going to substitute chicken, do you think I should pre-cook it first or just throw it in raw at the part of the recipe where you throw in the raw shrimp?

  94. Mel says:

    Jenna – I would cook the chicken with the sauce mixture but you’ll probably want to add in a bit of additional time since the chicken will take longer to cook than the shrimp.

  95. Danielle H. says:

    I found this recipe on your 30-minute meal collage, and I wondered,”Why haven’t I made this before?” I’ve made your other curry dishes with great success, but this one has a twist! I love the tanginess! Thanks so much, Mel.

  96. Tiffany says:

    I made this last night and it was great- thanks for sharing! There was just the right amount of spice. I hate it when my food hurts my mouth, but I love a little heat. This was just right!

    We’re lowering our carb intake so I served it over a bed of heated cannelini beans, it was a decent sub for rice. I’ll admit I missed the naan though!

  97. Emilee says:

    My boyfriend made it for dinner this evening, and it was amazing!!!! Best homemade curry recipe yet! Thank you so much for sharing!

  98. Mellissa says:

    I just finished making this for dinner and it is amazing! I did only put about 1 teaspoon of salt and it is a little more salty than I am used to but it tastes great!!!

  99. Andrea says:

    This is a really tasty curry sauce. I didn’t have prawns but made it with fresh, west-coast red snapper. It would also be good with halibut or scallops. Thank you for all your great recipes Mel! I’m so glad I found you! 🙂

  100. Joy says:

    I made this with chicken- you’re right- it’s delicious. About to make it for the second time.

  101. Jill says:

    I made this for dinner tonight. It was the best, most delicious thing I’ve made in a long time!

    I couldn’t dare invite you over – that would mean I would have to share. 😉

  102. Kati says:

    Made this tonight and ZERO leftovers remained from me my husband and our 4 & 7 year old boys. Great job! Did not make any alterations to the recipe except to add Siracha to my bowl to kick up the heat a little bit.

  103. Nadya says:

    So I have been put off of Indian curry since I was in Sri Lanka and found out I was pregnant. They eat curry for every meal and I decided I never wanted it again….but I tried this tonight since my hubs loves curry and IT WAS AWESOME. I really enjoyed it! Thanks for this great recipe. I did use less salt and it was perfect.

  104. […] Shrimp Curry- with sauteed […]

  105. Mindy says:

    We made this recipe (with several alterations) and it was AMAZING! We sautéed the spices in coconut oil and put in some veggies, carrot, sweet potatoe, peas, and handful of Swiss chard minutes befor serving. If I had zucchini or cauliflower I would have added those also. We used shrimp and Nantucket bay scallops. Like I said, AMAZING. We were so pleased with ourselves!

  106. Erica says:

    I was needing some inspiration tonight, and I noticed we had some shrimp in the freezer. I remembered a photo on Facebook of a friend scarfing shrimp curry in Mexico. A quick search brought me here (I’ve never been) and LO AND BEHOLD, for ONCE I had every ingredient (including coconut milk I’d bought last year on sale and regretted).

    This combo is superb–the addition of the marinating juices brought the bite up to just the right pitch. Some saffron rice, this creamy addition on top, and voila! A nice surprising change for my husband and me. I personally only had a cup of home-canned tomatoes, and we found that just right.

  107. Tiffiny says:

    Oh Mel, where do I even begin with this dish…Amazing, mouth-watering, simply delicious. I made this last night for dinner. It’s super easy and super tasty. As I was eating it I thought, “I need to comment about this right now!” But then I realized that stopping to write a comment would interrupt my putting more of this scrumptious meal into my mouth! I couldn’t stand the thought of temporarily stopping, so I decided comments would have to wait. When I was done, I promptly licked the bowl and then got a couple more spoonfuls. You don’t need the rice, but it adds nice texture. I took leftovers in my lunch today, too! Sadly, my plastic container is too deep for me to lick the bowl. Please note that I found out it was too deep AFTER I tried licking it. But since I’m sitting at a desk, in an office, that may be for the best.

    Next to the rustic crusty bread, I’ve decided this the best thing I’ve ever made from your blog. While I was making it, I took a little taste of the mixture before I added the coconut milk. It was even really good at that point. If I’m ever looking to lighten things up, I may skip the coconut milk sometime and add chicken stock instead. Also, for anyone who doesn’t like coconut milk, I bet using some half and half would work too. You made a note about the salt, and as I measured out a tablespoon I looked at it and got really scared. So I decided to only use half and add more later if needed. But I was happy with the results and didn’t add more. I can’t say enough about this dish. The spice comb is awesome and there’s a lovely amount of heat, too. I loved it and can’t wait to make it again.

  108. Rebecca says:

    Yumminess!!!!! We backed the salt to 1 tsp and upped the cayenne to 1/4 tsp. Amazing!!!! Thanks so much!!!

  109. Rebecca says:

    forgot to say, also used Hot Madras curry powder and 2 pounds of shrimp. We like it spicy!!!!

  110. […] curry came out really well.  A mix of my own creation and this recipe. […]

  111. Mariam Asaad says:

    I wanted to amp up the spice factor and so added 3-4 crushed red chillies to the mix. Along with the black peppers…mmmm!

  112. I am ordering this now for Mother’s Day. it’s the least I can do for me. 🙂

  113. Mariam says:

    I made this–didn’t have the coriander or cilantro and added some crushed red chillies–was absolutely delicious! Going to make it again tonight with all the right ingredients. Ready for some yumindulgence!

  114. angie says:

    I made this last night for Mother’s Day. We loved it:))))))

  115. leslie says:

    This was incredible! I added a red bell pepper too and it was still delicious! I’m thinking once zucchini and squash pop up in the garden, I’ll throw that in the mix too 🙂

  116. Theresa Orison says:

    This was very delicious!

  117. Valerie says:

    I made this curry tonight, and while it tasted fine, I think I expected a sweeter flavor from a coconut curry as well as a thicker consistency to the sauce. I looked at the stir fry recipe you referred to and saw it includes a bit of brown sugar, cornstarch, and red curry paste, so maybe I can try adding those, and cutting the salt and lemon a bit to sweeten and thicken it. I’m not complaining, just noting if anyone is expecting a sweeter flavor that this recipe is more on the tangy side.

  118. Julianne says:

    I don’t think I’ve commented on this, but this is one of my very favorite meals from this website! I’ve used both lite and full-fat coconut milk. Both are just great, but my husband and I both agree that the full-fat coconut milk gives it a very subtle sweetness, which goes so well with the curry spice. But either one is perfectly perfect. This is a great, great meal. Leftovers for lunch are the best. Thank you!

  119. aqngie says:

    another fabulous recipe:)

  120. Christopher says:

    Tried this with chicken tonight. Followed the recipe exactly as the shrimp version (which my family loved) but the chicken ended up being dry, sort of flavorless. Not sure what I should have done extra or different to fix that.

  121. Scott says:

    Sweetened or unsweetened coconut milk?

  122. Rosie says:

    I have made this multiple times and absolutely love it. I have made a chicken version and it turned out great but I personally prefer shrimp. The last couple of times I made this I didn’t have lemons so I used limes and it tastes just as good.

  123. Alexa says:

    This is probably my favorite recipe on the site. Okay, hands down my favorite. I subbed mustard powder for the turmeric and used about 3/4 tbsp of salt and it was perfect. Unfortunately, my mom can’t stand Indian food and my brother isn’t a fan of shrimp. More for me, I guess! I served this with white rice and it tasted delicious alongside the curry!

  124. Amy P says:

    This was delicious! I made it with chicken instead of shrimp. I stayed at my in-laws for a couple weeks and made it again there for 8 adults and three kids; everyone loved it. Mild enough for the kids but flavourful enough for the adults. Make sure to get (garlic) naan bread to go with!

  125. Denise says:

    Made this tonight and it was INCREDIBLE! My husband and Dad complimented it the entire time they were eating and continued to compliment it even after dinner. Wonderful combination of flavors, just the right amount of bite, and not too creamy. Thank you!

  126. Judson says:

    Hello There. I found your blog using msn. This is a really well written article.
    I’ll be sure to bookmark it and come back to read more of your useful info. Thanks for the post. I’ll certainly

  127. Logan says:

    Made this last night and we loved it! My husband actually exclaimed out loud how good it was. If you knew him you would know how incredibly rare that is! We use your recipes weekly and we love curry so I’m not sure why we haven’t tried this until now!! But now it will be in the rotation for sure!

  128. Gin says:

    My husband and I love this but we were wondering what size can of coconut milk do you use?

  129. Elizabeth says:

    This is on my menu for the week and am so excited to try it! I would like to add some vegetables to it- just to make it a little heartier. How do you think that would taste? Carrots, broccoli, zucchini?

    • Mel says:

      Elizabeth – sounds like a great idea! I think cauliflower or broccoli or really any of the veggies you mentioned would work well. Good luck! Cauliflower is my favorite one to pair with curry dishes.

  130. Anne says:

    Tried this recipe tonight! To say it was delicious is an understatement!! My hubby and I both loved it! This has definitely made our rotation. We can’t wait to try more from your website. Thank you for sharing your awesome recipes!!!

  131. Cindy says:

    Another awesome recipe from Mel! Only change I made was to add some coconut flakes before serving. It was delish! Thanks Mel!

  132. Julie says:

    This is the first time I’ve commented on one of your recipes. I’ve made several of your recipes with great success but this coconut curry shrimp was awful! I consider myself a pretty good cook and followed your recipe exactly but it had a bad taste and ended up in the trash. Very disappointing.

  133. Erin says:

    This was excellent. My three-year-old son really enjoyed it as well. I’m putting it into the rotation.

    I made it with chicken because I didn’t have shrimp in the freezer. I just cut the chicken into small bites and cooked it in the curry sauce as it simmered.

  134. Laura says:

    I just made this tonight, and my husband is in heaven! He actually knows of your website, because I make recipes from it commonly 🙂 Whenever I’m making something new, and he hears it is from you, he will say “I do trust Mel’s kitchen cafe!” Thank you for another winner of a recipe!

  135. Sheila says:

    I really hate bothering such a busy, hard working lady with inexperienced cooking questions, but still after reading through this post and comments do not have an understanding about the curry powder. I have sweet yellow curry powder and a red curry powder. I’m assuming from looking closely at the picture that you used the yellow curry powder??? Neither one of mine say “hot” on the label. I never used curry until I found your blog. That is when I mistakenly brought the red for a recipe and discovered I needed the yellow. Did you use the yellow for this recipe?

    • Mel says:

      Sheila – you are never bothering me, I promise! Curry powder can be a bit confusing – there are so many types. For this recipe, I use the sweet curry powder blend from Penzey’s spices. I think it is similar to the yellow variety of curry powder on the market (but it isn’t the same as the yellow Hot Madras curry powder out there, if that makes sense). In short, I think the sweet yellow curry powder you have would be the one I recommend for this dish!

  136. Rebecca says:

    LOVE, LOVE, LOVE this!! We make it all the time (with a little less red pepper flake, for the kids), and it’s always a hit. I could drink it, it’s that good! Best curry I’ve ever had!
    I will say, it’s important to use good curry powder! We use the Maharajah from Penzey’s. Amazing!

  137. Barry says:

    Far too salty for anyone to eat. Do not put any salt in this recipe unless you want to throw it out and start over.

  138. Barbara says:

    Your curry posts are some of our favorites! I made this last night following a few suggestions from other posters, and added in a boatload of fresh vegetables, including zucchini, crookneck squash and cauliflower. I did add about another 1/4 cup of coconut milk because initially it looked like with all of those vegetables in there it wouldn’t have a good broth ratio. In hindsight it wasn’t necessary, but it certainly didn’t hurt anything, and extended it to make that much more for left-overs, which we Love. It was really, really lovely!

  139. Crystal says:

    This recipe was delicious!!!
    Anyone know the calorie count?

  140. Dawn says:

    We LOVED this recipe! So much flavor and the 1/8 tsp on cayenne gave it a touch of spice. The only change I made after reading the reviews was I only used 1/2 tsp salt instead of 1 Tablespoon salt and it was perfect. Using 1 Tablespoon of salt would of ruined it for me.

  141. Lindsay says:

    I made this tonight and it was AMAZING!!!!!!!!!!! My 8 year old daughter who loves to learn to cook also made it right along side me, so thank you for a wonderful meal!! I’m also thrilled because I have a new fab dish to make my friends when we have company!

  142. Cristy says:

    First, I love all of your recipes. My husband absolutely loved this one and I loved it too, but am a total spicy wimp. Mine turned out really spicy. Maybe the curry powder? Even though I feel like I used this curry powder before in other recipes without noticing it being over spicy. Is coriander or turmeric spicy (I haven’t used them before this recipe)? Just wondering if I could cut back on either of those or just find another curry powder…

    • Mel says:

      I haven’t found that turmeric and coriander are spicy. It seems that it would have to be because of the curry powder. What brand are you using?

  143. Sharill says:

    Dear Mel:

    I was craving an Indian inspired dish and I stumbled across your recipe. I made your recipe tonight (with half the salt) and put the curry on a bed of basmati rice. All I can say is when I took my first bite, my taste buds were jumping up and down with joy! 🙂 Overall the recipe is healthy and I used light coconut milk to make it healthier. Thank you for sharing your tasty recipe!

  144. Annie says:

    Great recipe! Did some very minor tweaking to suit the various tastebuds around the table, the kinds of things any cook does. Simple to make, and everyone loved it. Thanks! I also made your curry popcorn cauliflower to go with it–another huge hit. We’re fans of roasted cauliflower to begin with; adding a sprinkling of curry powder put the flavor over the top.

  145. Ken says:

    What a GREAT recipe! I was trying to re-create one of my favorite restaurant dishes and ended up with something even better. I made it with a pound of shrimp and a pound of chicken. Perfect. Also added some shredded carrot. Next time I will add more carrot and perhaps some other veggie that is on hand. The flavor profile was perfect. Looking forward to leftovers tonight. I will add a ribbon of Thai Peanut sauce to finish off my plate (like the restaurant dish does). Can’t wait to make this for my boys when they visit from out of town.

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