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Curried Coconut Shrimp

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Curried Coconut Shrimp

Curried Coconut Shrimp

Jessica Braider
This heavenly dish is packed with flavor. If you’ve got eaters who aren’t big fans of spiciness, use a milder curry powder or even a garam masala spice blend.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 6 servings


  • 1/2 cup shredded unsweetened coconut
  • 2 Tbsp. canola or vegetable oil
  • 1 red onion diced
  • 2 Tbsp. fresh ginger peeled and chopped
  • 1/2 tsp. kosher salt sea salt, or other coarse salt
  • 1 Tbsp. curry powder
  • 28 oz. diced tomatoes with their liquid, or use 6 – 8 fresh tomatoes, diced
  • 1/2 cup light coconut milk optional
  • 1 lb. large shrimp peeled and deveined, preferably US or Canadian farmed or wild shrimp
  • 1/2 lime juice only, about 1 Tbsp.
  • 1/2 cup fresh cilantro chopped (optional)


  • In a large heavy skillet, toast the coconut over medium heat, stirring often, until it is light brown, 2 – 3 minutes. Transfer the coconut to a small bowl and set it aside.
  • Wipe the skillet and heat 1 Tbsp. oil over medium heat. Sauté the onions, ginger, and salt for 5 – 7 minutes until they are tender and translucent.
  • Once the onions and ginger are soft, add the curry powder and stir it into the vegetables for about 1 minute.
  • Add the tomatoes and coconut milk (optional), and simmer for about 5 minutes.
  • Transfer the mixture to a blender and puree it.
  • Rinse and dry the skillet or use a new pan. Heat the pan over medium to medium-high heat.
  • When it’s hot, add the remaining oil, let the oil get hot, then add the shrimp.
  • Cook the shrimp without moving it for 2 minutes until it is partially cooked through and slightly browned on the bottom.
  • Flip the shrimp and cook it on the other side until it turns pink, another 1 – 2 minutes.
  • Add the pureed sauce, lime juice, and the cilantro (optional) to the pan with the shrimp, let the sauce heat through, and top it with the toasted coconut.
  • Serve it immediately or refrigerate it for up to 2 days.


Slow Cooker Directions: Omit the oil. Combine all remaining ingredients except the shrimp in the slow cooker. Cook on low for 6 - 7 hours or on high for 3 - 3 1/2 hours. Add the shrimp and cook up to 1/2 hour more, checking at 15 minutes, until the shrimp is opaque.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Toast the coconut, dice the onion, peel and chop the ginger, prepare and refrigerate the sauce, juice the lime, chop the cilantro (optional), or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add ½ tsp. crushed red pepper flakes with the onions.
Tip: Shredded coconut is a good source of iron and zinc and adds great flavor and texture to a variety of foods. Just keep it in your repertoire of occasional treats and watch your portions, as it is high in saturated fat.
Video: Watch Jessica make this on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 201, Total Fat: 10g, 15%; Saturated Fat: 4g, 18.5%; Cholesterol: 115mg, 38.5%; Sodium: 265mg, 12%; Total Carbohydrate: 13g, 4.5%; Dietary Fiber: 4g, 14%; Sugar: 6g; Protein: 18g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Vegetarian, Winter
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