Easy Coconut Shrimp Curry with Lime and Basil

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One of my favorite rice bowls includes this sweet, spicy, and savory Coconut Curry Shrimp served over a bead of tender jasmine rice. Curry, coconut, lime, basil — in every bite! Doesn’t it sound so divine? The flavors of this simple shrimp curry are so complex that you wouldn’t expect the cooking process to be so easy.

Ingredient Notes

• Butter | Use butter to cook the shrimp and sauté the onions and garlic. You may use olive oil for these steps if preferred, but butter compliments the flavors better.
• Shrimp | Using quality fresh and plump shrimp for this recipe makes all the difference. Buy them peeled and deveined for convenience, or do it yourself before adding them to the pan to cook.

• Onion, garlic, and ginger | Onion, garlic, and fresh ginger provide a rich and savory flavor for the curry sauce. If necessary, use onion and garlic powder instead. However, there will be a significant difference in the final taste of the dish.
• Red bell pepper | Red bell pepper has a sweeter and less bitter taste than green bell peppers and is preferred in this easy coconut curry shrimp recipe.
• Yellow curry powder | Curry powder is what brings all the flavors together. Give this saucy shrimp curry an authentic taste by using quality curry powder.

• Coconut milk | A can of coconut milk contrasts the slightly spicy sauce, bringing out the savory and rich flavors with its creamy and sweet taste– a tasty base for the coconut curry sauce. I prefer to use full-fat coconut milk for a richer flavor. Light coconut milk is fine, but the flavor of the dish may be lacking.
• Honey | A few drops of honey also help round out the sauce’s flavors. If you’re in a pinch, try using agave or brown sugar instead.
• Kosher salt | Just a pinch of salt goes a long way for this curry shrimp recipe.

• Lime | Freshly squeezed lime juice gives the sauce tangy notes and more complexity.
• Basil leaves | Basil leaves are peppery, sweet, and almost minty. You’ll add this ingredient to the recipe as the final step before serving to bring a fresh and herby taste. If you can find them, fresh Thai basil leaves are a delicious option.
• Jasmine rice | Pour the delicious sauce and juicy shrimp over steamed jasmine rice to serve. You may substitute regular white rice, brown rice, or even cauliflower rice if you like.

How to make Coconut Shrimp Curry

If you’re intimidated by curry recipes’ complex flavors, this recipe will surely blow you away! It’s easier to make a delightful bowl of shrimp curry and rice than you may assume.

STEP 1 | Cook the shrimp

Before you dive into this easy shrimp curry recipe, prep the ingredients by dicing the onion, chopping the basil leaves, and mincing the garlic cloves. You may also want to squeeze the juice from one whole lime so it is ready when you add it to the recipe!

Furthermore, you’ll want to get your jasmine rice cooking. So, pour the rice and some water into a rice cooker or prepare it on the stove. Once you finish the shrimp curry recipe, the rice should be thoroughly steamed and ready to serve.

Next, place a large skillet (or a Dutch oven) over medium-high heat. Then, add the butter to melt and drop in the shrimp. Be sure the raw shrimp are peeled and deveined before adding them to the pan.

Cook the ingredients for just a couple of minutes until the shrimp is cooked all the way through. Then, carefully remove just the shrimp from the skillet, set it to the side, and move on to making the delicious sauce.

STEP 2 | Start the curry sauce

In the same skillet, add the chopped onions, red bell pepper, fresh ginger, and minced garlic. Cook the ingredients for about five minutes, then add the curry powder.

Continuously stir the beginning of your sauce as you cook it for another couple of minutes.

STEP 3 | Add the remaining ingredients and simmer

Now, reduce the heat to medium-low to add the final sauce ingredients. Slowly pour the coconut milk, stirring until it is combined with the base of the sauce.

Next, drizzle in the honey, salt, and fresh lime juice. Then, heat the fragrant curry sauce until it gently simmers.

STEP 4 | Combine the shrimp and sauce

Next, toss the shrimp back into the skillet and coat it with the simmering sauce. Continue cooking the recipe on medium-low heat until the sauce has thickened. This may only take about two to three minutes.

STEP 5 | Finalize the dish and serve!

The only ingredient left is the chopped basil leaves! So, add those to the skillet and stir until it is well incorporated. Lastly, ladle the curry shrimp over tender jasmine rice and enjoy!

Now, you’re ready to impress your family and friends with your homemade coconut shrimp curry! If you love this dish, try this Instant Pot Butter Chicken next — it’s keto and low carb!

Variations and Substitutions

• If you like, you can garnish the curry dish with whole basil leaves, freshly chopped cilantro, green onions, and lime wedges.
• For a kick of heat, sprinkle on a few drops of sriracha!
• Incorporate some of your favorite vegetables, such as snap peas, squash, eggplant, zucchini, or potatoes, to add more flavor and bulk to the dish.

Storage and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
• Reheat in the microwave until warmed through, being careful not to overcook the shrimp so it does not become chewy.

Frequently Asked Questions

What to Serve with Shrimp Curry

Serve an easy and tasty balanced meal by adding a side of veggies, like this flavorful Lemon Mustard Roasted Broccoli and Cauliflower recipe, my Crispy Air Fryer Brussel Sprouts, or a refreshing Asian Sesame Salad. 

Beyond the Recipe

Curry is a broad term for dishes or sauces with Indian origins and complex flavors. Many curry recipes are made with curry powder, of course, and turmeric. The turmeric is what often gives it the iconic golden yellow color.

However, not all curries use this staple ingredient. For example, my sweet and savory coconut shrimp curry uses only curry powder, producing a more mild but just as enjoyable taste the whole family will enjoy.