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Coconut Curry Shrimp

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Coconut Curry Shrimp. Simple to prepare, this rice bowl boasts layers of complex flavors – curry, coconut, lime, basil – in every bite.

A plate of food, with Coconut Curry Shrimp

Saturday mornings it’s not that uncommon to find me with a steamy cup of coffee, curled up on the couch in my PJ’s, while I hang out for a couple of hours with Ree, Trisha, Valerie, and Giada.

You know, watching my favorite Food Network shows for a little blog inspiration. I have to admit that I have a blog-crush on Ree Drummond, the Pioneer Woman.

She always seems so genuine and welcoming — makes me feel like I could just pop in for a cup of coffee if I were ever in her neighborhood. Seriously, I love that Ree features very achievable recipes.

Recently, she prepared Coconut Curry Shrimp on her show and I haven’t been able to get it out of my head since.

Although simple to prepare, this little rice bowl and its layers of complex flavors — curry, coconut, lime, basil — is sure to impress your dinner companion.

A bowl of food, with Coconut Curry Shrimp

How do I know this? Just ask my hubby. Coconut Curry Shrimp probably wouldn’t have been his first choice for dinner last week as he’s a meat-and-potatoes kind of guy.

Lucky for me, he’s usually willing to try most anything that’s offered. Even so, I did get the raised eyebrow when I told him what I was making for dinner that night. 

Once the sauce began to simmer, the spicy aroma had us licking our lips in anticipation. This dish was absolutely delicious. There’s just nothing more to say about it.

A bowl of food, with Coconut Curry Shrimp

Well, maybe there is just one more thing to say. If you like a little more spice, add a few drops of siracha to the sauce or sprinkle a little on top of each serving. Enjoy, Friends!

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Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 6 servings

Coconut Curry Shrimp

A plate of food, with Coconut Curry Shrimp

Coconut Curry Shrimp. Simple to prepare, this rice bowl boasts layers of complex flavors - curry, coconut, lime, basil - in every bite.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons butter
  • 1-1/2 pounds shrimp,, peeled and deveined
  • 1 medium onion,, diced
  • 2 cloves garlic,, minced
  • 1 tablespoon curry powder
  • 1 13.5 oz. can coconut milk
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 whole lime,, juiced
  • 12 fresh basil leaves,, chopped
  • 2 cups Basmati rice,, cooked

Instructions

  1. Melt butter in a large skilled over medium high heat and add the shrimp. Cook 2-3 minutes, or until cooked through. Remove shrimp from the pan and set aside while you make the sauce.
  2. Saute the onion and garlic in the skillet for about two minutes. Add the curry powder and continue cooking, stirring constantly for two more minutes.
  3. Reduce heat to medium-low. Slowly add the coconut milk and stir until combined. Add honey, salt, and lime juice to the sauce. Heat until sauce is simmering gently.
  4. Return shrimp to the pan and toss to coat. Simmer until the sauce is slightly thickened, about 2-3 minutes.
  5. Stir in the basil and ladle the curry over rice to serve.

Notes

Recipe by the Pioneer Woman

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Nutrition Information:

Yield:

6

Serving Size:

6 Servings

Amount Per Serving: Calories: 406Total Fat: 21gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 249mgSodium: 1203mgCarbohydrates: 27gFiber: 1gSugar: 7gProtein: 29g

Did you make this recipe?

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A bowl of food, with Coconut Curry Shrimp

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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David

Wednesday 12th of April 2017

Just made this and it's awesome!

sheilathigpen

Wednesday 12th of April 2017

Thanks, David! Glad you enjoyed it!

Warren @ Blog to Taste

Tuesday 26th of January 2016

This sounds absolutely fantastic. I love things that have flavors that play with each other in unique ways, and basil is just one of those spices that just makes me go "mmmmmmm." I'll definitely have to try this for dinner sometime! Thanks for sharing!

PS These pictures are also fantastic!

sheilathigpen

Tuesday 26th of January 2016

Thanks so much, Warren!

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