Delicious Coconut Curry Shrimp Recipe

Coconut Curry Shrimp

We certainly enjoyed a variety of curry and other dishes during our time in Chennai, India. This has a mild flavor and the coconut certainly compliments the shrimp. Because shrimp cooks so quickly, this is perfect dish for a weeknight meal.
Prep Time 10 minutes
Cook Time 15 minutes
Cuisine Indian
Servings 2 People


  • Skillet


  • 1 lb Shrimp peeled and deveined
  • 2 tbsp Unsalted Butter
  • 2 cloves Garlic minced
  • 1/4 cup White Onion finely diced
  • 1 tbsp Curry Powder
  • 8 oz Coconut Milk
  • 2 tbsp Honey
  • 1/4 tsp Kosher Salt
  • Fresh Juice from Half of a Lime
  • 1 tbsp Parsley for garnish
  • Basmati Rice cooked according to package directions


  • Heat the butter over medium-high heat in a large skillet. Add the shrimp and cook until pink and tender, about 2 to 3 minutes on each side.
  • Remove the shrimp and set aside. Add the garlic and onion to the skillet and cook for about 2 minutes to soften the onion.
  • Stir in the curry powder and cook for another 2 to 3 minutes.
  • Reduce the heat to low and add the coconut milk, honey, salt, and lime juice and bring to a gentle boil. Let the sauce thicken slightly.
  • Add the shrimp to the pan to allow them to absorb some of the flavor and to let them come up to temperature.
  • Server over rice and garnish with parsley and a lime wedge.
Keyword coconut, curry, shrimp

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