Tiki-Inspired Coconut Lime Shrimp Curry
A fragrant shrimp curry rich with creamy coconut milk and fresh lime, evoking the tropical spirit of Tiki culture with a gentle heat. This asian fusion-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, (13.5 oz) coconut milk, medium red bell pepper, sliced 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 (13.5 oz) coconut milk
- 1 medium red bell pepper, sliced
- 1 medium yellow onion, diced
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 2 tsp curry powder
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) chili flakes
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion, 1 tbsp grated fresh ginger, and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
- Step 2: Stir in 2 tsp curry powder and 1/4 tsp chili flakes (optional), cooking for 1 minute until spices bloom and are aromatic.
- Step 3: Add 1 sliced medium red bell pepper and cook for 2 minutes, then pour in 1 can (13.5 oz) coconut milk, stirring to combine. Simmer for 5 minutes until sauce slightly thickens.
- Step 4: Add 1 lb peeled and deveined large shrimp to the sauce, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 4-5 minutes until shrimp turn pink and opaque.
- Step 5: Stir in 1 tsp lime zest and 2 tbsp fresh lime juice, then remove from heat and sprinkle with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut Lime Shrimp Curry take to make?
Total time is about 35 minutes (15 min prep + 20 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 Tiki-Inspired Coconut Lime 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Tiki-Inspired Coconut Lime 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 Tiki-Inspired Coconut Lime 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 Tiki-Inspired Coconut Lime 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.
