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Quick Creamy Coconut Curry Shrimp Recipe Easy 15-Minute Dinner Idea

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A quick and easy creamy coconut curry shrimp recipe ready in just 15 minutes, perfect for busy weeknights. This dish features tender shrimp in a velvety coconut curry sauce with a mild spice and fresh lime finish.

Ingredients

Scale
  • 1 pound (450g) peeled and deveined medium shrimp (fresh or thawed frozen shrimp)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons curry powder (mild blend preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil or coconut oil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • Red chili flakes or fresh chili (optional)

Instructions

  1. Prep your ingredients: Peel and devein shrimp if not prepped, mince garlic, grate ginger, finely chop onion, and squeeze fresh lime juice.
  2. Heat the oil in a large skillet over medium-high heat until shimmering but not smoking, about 1 minute.
  3. Add chopped onion and cook for 2-3 minutes until softened and translucent.
  4. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
  5. Sprinkle in 2 tablespoons of curry powder and stir continuously for about 1 minute to toast the spices gently.
  6. Slowly pour in the full-fat coconut milk, stirring to combine with the spiced onion mixture. Bring to a gentle simmer and let thicken slightly for 3-4 minutes.
  7. Add shrimp in a single layer to the simmering sauce. Cook for 2-3 minutes per side until shrimp turn pink and opaque, being careful not to overcook.
  8. Season with salt and pepper to taste. Add a pinch of red chili flakes if desired.
  9. Remove from heat and stir in 1 tablespoon fresh lime juice to brighten the sauce.
  10. Garnish with chopped fresh cilantro before serving.

Notes

Do not overcrowd the pan to ensure shrimp sear properly instead of steaming. Toasting the curry powder in oil enhances flavor. Use full-fat coconut milk for best creaminess. Fresh lime juice added at the end brightens and balances the sauce. If sauce is too thick, add a splash of water or broth. Avoid overcooking shrimp to keep them tender. Leftovers keep well refrigerated for up to 2 days; reheat gently with added coconut milk or water.

Nutrition

Keywords: quick shrimp curry, creamy coconut curry, easy dinner, 15-minute meal, coconut shrimp curry, weeknight dinner, gluten-free, dairy-free

Find it online: https://leilameals.com/quick-creamy-coconut-curry-shrimp-recipe-easy-15-minute-dinner-idea/