Tamarind-Infused Shrimp Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant coastal dish featuring plump shrimp simmered in a tangy coconut milk base with Goan spices, ready in 25 minutes. This indian-inspired seafood ready in about 25 minutes pairs shrimp, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 15 min Cook: 10 min Serves 2 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a heavy pot over medium heat until shimmering. Add 1 finely chopped onion and cook for 5 minutes until golden and translucent.
  2. Step 2: Add 3 minced garlic cloves, 1 inch grated ginger, 1 tsp turmeric, and 1 tsp red chili powder. Sauté for 2 minutes until fragrant and the spices bloom.
  3. Step 3: Stir in 2 tbsp tamarind paste and 1 cup coconut milk, then add 12 oz peeled shrimp. Simmer gently for 8 minutes until shrimp turn opaque and pink.
  4. Step 4: Remove from heat. Stir in 2 tbsp chopped fresh cilantro. Taste and adjust salt if needed.

Frequently asked questions

How long does Tamarind-Infused Shrimp Curry with Coconut Milk take to make?

Total time is about 25 minutes (15 min prep + 10 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 Tamarind-Infused Shrimp Curry with Coconut Milk?

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 shrimp from drying out.

Can I substitute ingredients in Tamarind-Infused Shrimp Curry with Coconut Milk?

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 Tamarind-Infused Shrimp Curry with Coconut Milk for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tamarind-Infused Shrimp Curry with Coconut Milk?

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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