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!

Dayle's Coconut Curry Shrimp

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.

Dayle's Coconut Curry Shrimp

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.

fresh limes

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.

Dayle's Coconut Curry Shrimp

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.

Dayle's Coconut Curry Shrimp

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.

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.

  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. Put garlic in at the last minute ensuring it doesn’t burn.
  3. 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.
  4. 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

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!
5 from 3 votes
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 460 kcal

Equipment

  • Skillet

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

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

Nutrition

Calories: 460kcalCarbohydrates: 19gProtein: 9gFat: 42gSaturated Fat: 35gSodium: 33mgPotassium: 681mgFiber: 7gSugar: 3gVitamin A: 5375IUVitamin C: 14.4mgCalcium: 72mgIron: 4.2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Marie says:

    This coconut curry shrimp is fantastic.

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