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coconut shrimp curry with white basmati rice on a white plate with utensils
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5 from 2 votes

Coconut Shrimp Curry

Easy coconut curry shrimp recipe made in under 30 minutes! My go-to favorite weeknight meal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: Indian
Servings: 4 servings
Calories: 182kcal


  • 1 lb peeled and deveined shrimp
  • 1 small onion
  • 1 tbsp ginger/garlic paste
  • 1 tsp mustard seeds
  • 1 cinnamon stick
  • 2 green chilies
  • 3 cardamom seeds
  • 1/2 tbsp garam masala
  • 1/4 tsp turmeric
  • 8 ounces tomato sauce
  • 1/4 cup coconut milk
  • salt and pepper to taste
  • bunch of fresh cilantro


  • Season the shrimp with kosher salt and set aside.
  • Drizzle a large skillet with olive oil and heat over medium-high heat.
  • Add the mustard seeds, cinnamon stick, cardamom seeds, green chilies, and cook for 1 minute.
  • Add the onions and ginger/garlic paste, cook until the onions are translucent.
  • Stir in the garam masala, turmeric powder, and season with salt.
  • Stir in the tomato sauce and check for seasoning.
  • Add the shrimp, cover, and cook for 8-10 minutes.
  • Add the coconut milk and cook for an additional minute uncovered.
  • Garnish with cilantro, if desired and enjoy!



Calories: 182kcal | Carbohydrates: 8g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1257mg | Potassium: 349mg | Fiber: 2g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 13.4mg | Calcium: 189mg | Iron: 3.7mg