This amazing coconut shrimp curry recipe comes together in a matter of minutes. And when you prepare this dinner ahead of time and freeze it, you can whip up a batch of fresh curry for your family in no time! That makes this flavor-packed dish perfect for a busy weeknight dinner.If you’re a fan of curry, you might also be interested in trying our Beef Curry, Seafood Curry Pasta, Paneer Curry, or Madras Chicken. It’s one of our family’s favorite flavor profiles.
Coconut Shrimp Curry Recipe
- 1 pound frozen shrimp, de-tailed, deveined
- 1 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 can coconut milk
- 28 ounces diced tomatoes
- Salt and pepper
- Place the shrimp in a medium sized freezer bag.
- Combine the onion, garlic, ginger, garam masala, turmeric, coconut milk, diced tomatoes, salt and pepper in a large resealable bag. Remove the excess air from the bag and seal.
- Staple the two bags together above the seal.
- Place the shrimp curry ingredients in the freezer until you’re ready to start cooking.
- Transfer the coconut shrimp ingredients to the refrigerator to thaw overnight.
- Pour the contents of the large bag into a large skillet and cook over medium heat until the sauce begins to boil.
- Reduce heat to low and simmer. Add the shrimp and stir to mix.
- Continue cooking until the shrimp is pink.
How Do You Thicken Curry Sauce?
The key to enjoying a delicious plate of curry is to ensure that your sauce is nice and thick. And since this recipe is made with creamy coconut milk, it should thicken just fine on its own. But if you think your sauce is too thin to serve, try these cooking tips to help thicken your sauce:
- Keep simmering the sauce. The best way to thicken your curry is to continue cooking the sauce over low heat. As the sauce cooks, it will reduce and thicken on its own.
- Add cornstarch. If you’re in a hurry to serve dinner and don’t want to wait for the sauce to reduce, you can speed up the process by adding a little bit of cornstarch. Combine one tablespoon of cornstarch with one tablespoon of cold water to create a slurry. Add the mixture to the pan with the sauce and stir to mix. Continue simmering the curry until it starts to thicken.
How Do You Keep Shrimp from Getting Overcooked?
Shrimp has a very short cook time, which means it’s easy for it to get overcooked in a meal like curry. The key to keeping your seafood from overcooking is to add it towards the end of cooking.
Make sure to prepare the sauce ingredients until they’re fully cooked. Then, add the shrimp. The shrimp will only need to cook in the sauce for a few minutes before they’re heated through, which means you can wait until the last minute to add the seafood to the sauce.
Another simple way to keep your shrimp from overcooking is to use large or jumbo-sized shrimp for this recipe. The larger the shrimp, the longer they’ll take to cook.
How Do You Peel and Devein Shrimp?
The easiest way to speed up your prep time this freezer meal is to purchase shrimp that is already peeled and deveined. But if you find shrimp that hasn’t been prepped yet, you can easily do it at home. Just follow these quick steps to get your shrimp ready for cooking:
- Remove the shell from the shrimp by pulling the hard exterior up from the bottom section near the legs. Continue pulling until all the hard parts have been removed.
- Locate the vein that is running along the back of the shrimp. Make a shallow cut along the back of the shrimp, then use the tip of your knife to pull the vein up.
What Can I Add to Curry?
The great thing about this simple curry recipe is that it’s easy adaptable! If you want to round out your meal with a few vegetables or some added protein, feel free. Depending on your preferences, there are so many great ways to enhance your shrimp dinner. Try mixing in some of these ingredients to add even more flavor to your meal:
- Bell pepper
- Sweet potatoes
How Do You Store Shrimp Curry?
This delicious dinner recipe is best enjoyed right after you prepare it. But if you have leftovers, make sure to store them in the fridge. Place the extra curry ingredients in an airtight container in the refrigerator for up to three days.
Your leftover curry can be reheated in the microwave or on the stovetop.
What to Serve with Coconut Shrimp Curry?
Now that you have your curry ready to go, why not round out the meal with a few delicious sides? Try serving these recipe ideas the next time you prepare this shrimp dinner.
- Jasmine rice or white rice
- Saffron rice
- Naan bread
- Steamed vegetables
- Cucumber salad
- 1 lb. frozen shrimp de-tailed, deveined
- 1 onion minced
- 3 cloves garlic minced
- 1 tsp. ginger minced
- 1 Tbsp. garam masala
- 1 Tbsp. turmeric
- 1 can coconut milk
- 28 oz. diced tomatoes
- salt and pepper to taste
Place the shrimp in a medium sized freezer bag.
Combine the onion, garlic, ginger, garam masala, turmeric, coconut milk, diced tomatoes, salt and pepper in a large resealable freezer bag. Remove the excess air and seal.
Staple the two bags together above the seal.
Pour the contents of the large bag into a large skillet and cook over medium heat until the sauce begins to boil.
Reduce heat to low and simmer. Add the shrimp and stir to mix.
Continue cooking until the shrimp is pink.
Serve over rice or with Naan.