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Photo: Jennifer Martine; Styling: Karen Shinto Photo by: Photo: Jennifer Martine; Styling: Karen Shinto

Coconut Shrimp Curry

In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.

Sunset FEBRUARY 2010

  • Yield: Serves 4
  • Total:20 Minutes


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 2 tablespoons minced garlic
  • 1 pound peeled and deveined medium shrimp
  • 1 can (13.5 oz.) coconut milk
  • 1 teaspoon kosher salt
  • 3 cups cooked basmati rice
  • 1/4 cup cilantro leaves


1. Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.

2. Spoon curry over rice on plates. Garnish with cilantro.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 511
  • Calories from fat: 53%
  • Protein: 29g
  • Fat: 30g
  • Saturated fat: 20g
  • Carbohydrate: 35g
  • Fiber: 2.5g
  • Sodium: 666mg
  • Cholesterol: 172mg

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Coconut Shrimp Curry recipe