We love shrimp and curry so why not combine two of our favorite things into one delicious recipe!

This is a super easy one pot recipe that you can make for any week night dinner.

Each bite will make you wanting more. We have made this recipe over and over again it’s so addicting, creamy and flavourful you won’t have any leftovers although this holds up well for lunch the next day and will sure make all your colleagues jealous.

This is a perfect meal to serve when you’re looking for a healthy weeknight alternative that taste amazing, isn’t too complicated to make and doesn’t require hours in the kitchen.

We served this dish with coconut jasmine rice (store bought because we know your all busy!) but you could easily serve this with brown rice or quinoa and even cauliflower rice for some low carb options.

If you try this recipe, don’t forget to share and tag us on insta! @thecommunalfeast

Print Recipe

COCONUT SHRIMP CURRY

A quick &easy shrimp curry recipe made with coconut milk and warming spices which make for an incredibly flavourful meal, truly addicting, healthy and one the entire family will love!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner

Servings: 4

Author: the communal feast

Ingredients

• Shrimp Marinate
• 1 lbs extra-large shrimp deveined and shelled
• 1½ tablespoon fresh lemon juice
• sprinkle of cayenne pepper
• sprinkle of garlic powder
• pinch of salt and pepper
• Sauce
• 1 tbsp coconut oil
• 1 medium onion diced
• 1 red bell pepper diced
• 3 cloves of garlic minced
• 2 tbsp fresh minced ginger
• 1½ tsp ground coriander
• 2 tsp curry powder
• 1 tsp turmeric
• 1 14 oz can diced tomatoes with juice
• 1 14 oz can unsweetened coconut milk
• 1 tbsp crushed red pepper flakes
• Salt and pepper to taste
• Large handful of frozen peas unthawed
• Cooked rice for serving –we used store bought coconut jasmine rice sometimes to save time
• Garnish
• 1 tbsp fresh cilantro or parsley for garnish
• Toasted chopped peanuts -optional
• Lime slices
• Baguette for dipping –optional if gluten free

Instructions

• 1. In a bowl mix together the shrimp marinate ingredients and add shrimp, cover with plastic wrap and let sit for 15 minutes in the refrigerator.
• 2. While shrimp is marinating, add coconut oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Stir in garlic and sauté for an additional minute.
• 3. Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
• 4. Next add tomatoes with juices, stir and simmer for about 15 minutes.
• 5. Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper and crushed red pepper flakes to your liking.
• 6. Lastly add the peas and shrimp with marinade juices and simmer for a few additional
  minutes until shrimp is pink and cooked through. Serve with cooked rice and garnish with fresh cilantro or parsley and toasted peanuts
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Notes

The reason to simmer the tomatoes for a while is to cook them enough so they aren’t too acidic. Feel free to add more curry, turmeric and curry powder to your liking