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+ servings
5 from 1 vote
This wonderful Coconut Curry Shrimp is an Asian/Indian-inspired curry entrée, combining the sweetness of coconut with the slight heat of curry - delicious!
Coconut Curry Shrimp
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

A delicious Indian-inspired meal in a bowl! Everyone goes crazy over this wonderful curry!

Course: Curry
Cuisine: Indian
Servings: 6
Calories: 300 kcal
Author: Chris Scheuer
  • ½ cup shredded coconut sweetened or unsweetened is fine
  • 2 tablespoons vegetable oil
  • 2 medium onions finely chopped
  • 4 medium garlic cloves finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1 teaspoon red curry paste add more if you like it really spicy
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 2 teaspoons curry powder
  • 2 teaspoons kosher salt
  • 1 tablespoon dark brown sugar
  • 1 beef bouillon cube or 1 teaspoon beef bouillon granules
  • 1-14 ounce can crushed tomatoes
  • 20 ounces light coconut milk about 1 ½ cans
  • 4 cups fresh spinach roughly chopped
  • 1 pound shrimp peeled and deveined
  • 1 ½ cups tiny frozen peas
  1. Dry toast the coconut by heating a medium non-stick pan over medium heat. Add the shredded coconut and cook until golden brown, stirring frequently. This will take about 10 minutes depending on your heat. Be sure to watch coconut carefully as it can easily burn. Transfer coconut to a bowl and set aside to cool.
  2. Heat the vegetable oil in a large pot or dutch oven. Add the onions and sauté for 8-10 minutes or until softened and translucent. Add the garlic and next eight ingredients and cook another 2 minutes until fragrant.
  3. Add the crushed tomatoes, bouillon cube, toasted coconut and coconut milk. Bring to a boil, then reduce to a simmer. Cook, uncovered for 30 minutes. Next, puree mixture with a stick blender or a regular blender till smooth. If using a regular blender, allow mixture to cool down a bit before blending.
  4. Add the shrimp and cook for another 2-3 minutes over medium-high heat, or until the shrimp turn pink and opaque and begin to curl. Remove from heat. Add spinach and peas and cover for 2-3 minutes. Serve in bowls with a scoop of jasmine rice, a sprinkle of cilantro and a splash of fresh lime. You could also garnish with fresh basil, chives or green onions.
Nutrition Facts
Coconut Curry Shrimp
Amount Per Serving
Calories 300 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Cholesterol 190mg63%
Sodium 1648mg72%
Potassium 383mg11%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 19g38%
Vitamin A 2305IU46%
Vitamin C 27mg33%
Calcium 160mg16%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.