Spiced Coconut and Tiki-Inspired Shrimp Curry

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant curry featuring succulent shrimp simmered in a fragrant coconut milk sauce with hints of Polynesian spices. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, coconut milk, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 tbsp yellow curry powder
2 medium minced shallots
3 cloves minced garlic
1 tsp grated fresh turmeric
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
2 tbsp vegetable oil
1 tsp salt
1/4 cup water
1 small (optional, for heat) thinly sliced red chili

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 2 minced shallots and 3 minced garlic cloves, sautéing for 3 minutes until fragrant and translucent.
Step 2: Stir in 2 tbsp yellow curry powder and 1 tsp grated fresh turmeric, cooking for 1 minute to release the spices’ aroma.
Step 3: Pour in 1 can (14 oz) coconut milk and 1/4 cup water; bring to a gentle simmer.
Step 4: Add 1 lb peeled and deveined shrimp to the curry sauce and cook for 4-5 minutes until pink and opaque.
Step 5: Season with 1 tsp salt and 1 tbsp fresh lime juice, then stir in 1/4 cup chopped fresh cilantro and 1 thinly sliced red chili if using for a mild kick.
Step 6: Serve immediately over steamed jasmine rice or with warm flatbread.