Spiced Coconut and Tiki-Inspired Shrimp Curry
A vibrant curry featuring succulent shrimp simmered in a fragrant coconut milk sauce with hints of Polynesian spices. This asian fusion-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, (14 oz) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Coconut and Tiki-Inspired Shrimp Curry take to make?
Total time is about 25 minutes (10 min prep + 15 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 Spiced Coconut and Tiki-Inspired Shrimp Curry?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Spiced Coconut and Tiki-Inspired Shrimp Curry?
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 Spiced Coconut and Tiki-Inspired Shrimp Curry 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 Spiced Coconut and Tiki-Inspired Shrimp Curry?
Asian Fusion 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.
