Take On Me Spiced Coconut Curry Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs peeled and deveined large shrimp, coconut oil, small, finely chopped 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

Instructions

  1. 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.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp curry powder and 1 tsp turmeric powder, toasting the spices for 30 seconds to release their aromas.
  4. 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.
  5. 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.
  6. 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.

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Frequently asked questions

How long does Take On Me Spiced Coconut Curry Shrimp 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 Take On Me Spiced Coconut Curry Shrimp?

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 Take On Me Spiced Coconut Curry Shrimp?

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 Take On Me Spiced Coconut Curry Shrimp 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 Take On Me Spiced Coconut Curry Shrimp?

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.

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