Coconut Curry Shrimp

This dish was AMAZING!  A little spicy kick paired with the coconut milk was delicious, my husband said that it tasted just like something you would get a restaurant.  I used small shrimp because I felt like they would cook most evenly in the sauce but you could use larger shrimp as well.


Serves: 4

*Shrimp Marinade*

  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1 lb shrimp, peeled and deveined

*Coconut Curry Sauce*

  • 1 tbsp avocado or coconut oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 tsp fresh ground black pepper
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp curry powder
  • 14.5 oz can diced tomatoes
  • 5.5 oz unsweetened coconut milk
  • fresh basil for garnish
  • serve over cooked jasmine or brown rice


Combine marinade ingredients and shrimp in a small bowl, toss and set aside for 15 minutes.  

While shrimp marinates, heat oil in a medium pot over medium heat.  Add chopped onion and cook for 2-3 minutes, stirring frequently.  Stir in ginger, garlic, pepper, salt, coriander, turmeric and curry powder.  Cook for another 2 minutes.  

Add can of diced tomatoes, with juice, stir and cook for another minute or two.  Add your coconut milk, stir and bring to a boil, cooking for 5 minutes.  Add shrimp, with marinade and cook for an additional 5 minutes.  

Serve over cooked rice and top with chopped basil.