Dayle’s Coconut Curry Shrimp

Dayle's Coconut Curry Shrimp is packed full of flavor thanks to the Curry and Garam Masala. This is a keeper for sure!

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. And boy was she right! This is a great tasting recipe.

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.

Never heard of Garam Masala? No worries. Check out this informative article. If you are having a hard time finding Garam Masala at your local grocery store, you might have to resort to Amazon.

Check out some of my other fantastic seafood recipes here.

How to Make Dayle’s Coconut Curry Shrimp

1- In a skillet cook shrimp until pink and set aside in a bowl (Do Not Overcook).
2- In the same skillet, cook onion in coconut oil until translucent. Add garlic at last minute ensuring it doesn’t burn.
3- 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.
4- Add carrots and edamame. Add shrimp and take off the heat. Add lime juice. Add chili paste if desired. Garnish with cilantro.

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5 from 1 vote

 

Dayle’s Coconut Curry Shrimp

Dayle's Coconut Curry Shrimp is packed full of flavor thanks to the Curry and Garam Masala. This is a keeper for sure!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: coconut, edamame, shrimp

Servings: 4

Calories: 460kcal

Author: Chef Rodney

Ingredients

• 1 Can Coconut Cream
• 1 Bag Raw Shrimp
• 1 Lime
• 1 Cup Shelled Edamame
• 1 Cup Carrot(s)
• 2 Tbsp Curry Powder
• 1 Tbsp Garam Masala
• 1 Yellow Onion
• 1 Garlic Cloves
• 2 Tbsp Coconut Oil
• Fresh Cilantro
• Chili Paste

how to make this recipe

• 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

Serve over rice or in a bowl with naan bread for dipping.

Nutrition

Calories: 460kcal | Carbohydrates: 19g | Protein: 9g | Fat: 42g | Saturated Fat: 35g | Sodium: 33mg | Potassium: 681mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5375IU | Vitamin C: 14.4mg | Calcium: 72mg | Iron: 4.2mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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