Coconut Curry Shrimp

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Creamy Coconut Curry Shrimp

Creamy Coconut Curry Shrimp

So here is an easy weeknight recipe that’s highly versatile!  It’s great for a hot day … somehow curry always tastes perfect when it is blistering hot, and the spiciness of this dish makes me thirsty which encourages me drink more water.  Not to mention, the ingredients are found in tropical climates too.  All good, and it is a perfect vehicle to top my rice and beans in Belize.  Ideally I find fresh papaya or pineapple for dessert.That being said, when it is chilly out – as it often is in Seattle – curry warms me right up.   No idea why, but served with hearty brown rice and a kale salad, nothing tastes better.

What I am really trying to say is this: try this recipe when it is hot, cold, summer or winter.  It is easy and useful in  that you could substitute the shrimp with any type of firm fish or even cubed chicken.  Leftovers taste as good as the the original day you make it.  Nothing complicated or difficult to find here people, so no excuses.  Put this in your “To Make” file this week.  (And yes, I do actually keep a file for those recipes that pass muster and I want to try).

Curry Coconut Shrimp with Brown Rice

Serves 4



  • 1 pound medium sized raw shrimp, peeled and deveined
  • 2 tablespoons organic coconut oil
  • 2 large cloves minced garlic, minced
  • 1 tsp peeled and grated fresh ginger
  • 1 cup diced red onion
  • 1 cup orange or red sweet  pepper, diced (green pepper is OK if this is all you can find)
  • I large carrot, peeled and diced ½ inch
  • 1 cup diced tomato-no need to seed or peel
  • ¼ tsp ground cardamom
  • 1 Tbsp curry powder
  • 1 tsp ground black pepper
  • 2 tsp hot sauce (I use Marie Sharps)
  • 2 cups vegetable or chicken stock (Better than Bouillion will work in a pinch)
  • 1 13.5 oz can coconut milk (shake before opening)
  • 2 Tbsp fresh cilantro to garnish
  • 1 ½  cups brown rice-cook according to package directions

In a large 12-inch saute pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers, carrot and tomato. Cook until tender, about five minutes. Add the cardamom, curry powder, black pepper and hot pepper sauce and stir well. Add shrimp and saute for five minutes. Remove shrimp and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 15 minutes, stirring occasionally.

Return shrimp to the sauce, add chopped fresh cilantro and barely simmer until heated through.   Serve on a bed of freshly cooked brown rice or farro or any other whole grain.


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