Coconut-Lime Shrimp Curry with Fresh Cilantro
Fragrant curry with tender shrimp simmered in creamy coconut milk and brightened by fresh lime juice and cilantro. This indian-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, coconut oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and deveined large shrimp
- 2 tbsp coconut oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp yellow curry powder
- 14 oz can coconut milk
- 2 tbsp lime juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro leaves
- 3 cups for serving cooked basmati rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp yellow curry powder and cook, stirring constantly, for 30 seconds to bloom the spices.
- Step 4: Pour in 14 oz canned coconut milk, stirring to combine, and bring to a gentle simmer.
- Step 5: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 4-5 minutes until shrimp turn pink and opaque.
- Step 6: Stir in 2 tbsp fresh lime juice, 1 tsp salt, and 1/4 tsp black pepper. Cook for another minute to blend flavors.
- Step 7: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro.
- Step 8: Serve the shrimp curry hot over 3 cups cooked basmati rice.
Frequently asked questions
How long does Coconut-Lime Shrimp Curry with Fresh Cilantro take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Shrimp Curry with Fresh Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Coconut-Lime Shrimp Curry with Fresh Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Shrimp Curry with Fresh Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Shrimp Curry with Fresh Cilantro?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
