Coconut-Lime Shrimp Curry with Turmeric and Cilantro

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A fragrant shrimp curry simmered in creamy coconut milk, brightened with lime juice and fresh cilantro, and colored with golden turmeric. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 small, finely chopped yellow onion
• 4 minced garlic cloves
• 1 tbsp minced fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 can (13.5 oz) coconut milk
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until melted and shimmering. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground turmeric and 1 tsp ground coriander, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
5. Step 5: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 4-5 minutes until the shrimp turn pink and opaque.
6. Step 6: Stir in 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper, adjusting seasoning to taste.
7. Step 7: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the curry before serving with steamed rice or flatbread.