Take On Me Spiced Coconut Curry Shrimp

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 developed and reviewed.

A lively shrimp curry with warm spices and creamy coconut milk, capturing the playful energy of an 80s synth-pop classic. This Indian-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.

Prep: 10 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp coconut oil
1 small, finely chopped yellow onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp curry powder
1 tsp turmeric powder
1 can (14 oz) full fat coconut milk
1/2 cup diced tomatoes
1/4 cup, chopped fresh cilantro
1 tbsp lime juice
1 tsp salt

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4 minutes until translucent.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 tbsp curry powder and 1 tsp turmeric powder, toasting the spices for 30 seconds to release their aromas.
Step 4: Pour in 1 can (14 oz) full-fat coconut milk and 1/2 cup diced tomatoes, stirring to combine and bringing the mixture to a gentle simmer.
Step 5: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 5 minutes until the shrimp turn pink and the sauce thickens slightly.
Step 6: Season with 1 tsp salt and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro just before serving to brighten the dish.