My cousin Dayle shared this Coconut Curry Shrimp recipe with me to include in my Recipe Book. At first, I was a little hesitant because my wife doesn’t like shellfish and we rarely eat dishes made with curry.
But I decided to give it a shot as Dayle told me this was one of her favorite dishes to make for her family. And boy was she right! This is a great-tasting recipe. You need to trust me on this one.
The hardest part of this recipe is to make sure you don’t overcook the shrimp. Raw shrimp takes approximately 4 to 5 minutes to cook. Just keep an eye on them and stir occasionally.
What is Garam Masala
Never heard of Garam Masala? No worries. Check out this informative article on Garam Masala. If you are having a hard time finding Garam Masala at your local grocery store, you might have to resort to Amazon.
The other main ingredient in this shrimp dish is Edamame. It’s basically a young soybean still in the pod.
Edamame beans are packed full of nutrients, proteins, and antioxidants and makes them an excellent source of energy and fiber. They are naturally gluten-free, low in calories, and high in essential fatty acids.
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Gather your Ingredients
You will need the following ingredients to make this Coconut Curry Shrimp recipe (see recipe card for quantities): Coconut Cream, Shrimp, Lime, Shelled Edamame, Carrots, Curry Powder, Garam Masala, Yellow Onion, Garlic Cloves, Coconut Oil, Cilantro and Chili Paste.
How to Make Coconut Curry Shrimp
- In a skillet, cook shrimp until pink and set aside in a bowl (Do Not Overcook).
- In the same skillet, cook onion in coconut oil until translucent. Put garlic in at the last minute ensuring it doesn’t burn.
- Stir in the curry and garam masala and cook until fragrant. Pour in the can of coconut cream and let simmer for 5 minutes or until it starts to reduce.
- Add carrots, edamame and shrimp and take off the heat. Add lime juice and the chili paste if desired. Garnish with cilantro.
Printable Recipe Card
Dayle’s Coconut Curry Shrimp
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Ingredients
- 13 ½ oz Coconut Cream
- 1 Bag Raw Shrimp
- 1 Fresh Lime
- 1 Cup Shelled Edamame
- 1 Cup Carrots
- 2 Tbsp Curry Powder
- 1 Tbsp Garam Masala
- 1 Yellow Onion
- 1 Garlic Clove
- 2 Tbsp Coconut Oil
- Fresh Cilantro
- Chili Paste
Instructions
- In a skillet cook shrimp until pink and set aside in a bowl (Do Not Overcook).
- In the same skillet, cook onion in coconut oil until translucent. Add garlic at last minute ensuring it doesn’t burn.
- Add curry and garam masala and cook until fragrant. Add can of coconut cream and let simmer for 5 minutes or until it starts to reduce.
- Add carrots and edamame. Add shrimp and take off heat. Add lime juice. Add chili paste if desired. Garnish with cilantro.
Notes
This coconut curry shrimp is fantastic.