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One of my favorite rice bowls includes this sweet, spicy, and savory Shrimp Curry Recipe 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.

coconut shrimp curry in a bowl with a mound of jasmine rice sitting on a rattan placemat.

So, toss the tempting take-out menu because your craving will be more than satisfied with this incredible Curry Shrimp recipe! As a bonus, you will enjoy the rich and creamy aroma, filling your kitchen with warm spices and steaming rice.

Try to use only quality ingredients for the best flavor in this easy recipe. Choosing authentic and well-made ingredients will produce the finest results for your dinner table.

Just keep in mind that this recipe is not an authentic Indian curry, instead, it has been adapted for North America with its milder heat level.

If you’re looking for more mouth-watering shrimp recipes, try my Air Fryer Coconut Shrimp and Shrimp and Broccoli Stir-Fry. Also worth checking out is this classic Chicken, Sausage, and Shrimp Gumbo and simple yet tasty Citrus Grilled Shrimp Salad!

ingredients for shrimp curry on a table.

Key ingredients & substitutions for Shrimp Curry Rice Bowl

  • 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.
  • HoneyA 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.

cooking shrimp in butter in a skillet for coconut shrimp curry.

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.

sauce for shrimp curry simmering in a skillet.

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.

shrimp curry with chopped fresh basil simmering in a skillet.

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!

tips

  • Throughout the entire process, remember to stir the ingredients frequently so they cook evenly and nothing gets stuck to the bottom of the pan.
  • Prepping the ingredients before you get the recipe rolling is always wise. Especially because this dish is made in just one pan, it’s a huge help to have everything ready to go to make the process run smoothly.
  • You’ll know the shrimp is thoroughly cooked when it transforms from almost transparent to opaque. It also helps to know that the internal temperature should be about 165 degrees F.
  • Store leftovers in an airtight container to enjoy the next day.

Now, you’re ready to impress your family and friends with your homemade coconut shrimp curry! Even my husband, a classic meat-and-potatoes guy, fell in love with this spicy and creamy dish.

He should have learned to trust me by now, but he still routinely raises his brow when I’m making something a little more unfamiliar for dinner. But I take the risk anyway, knowing that my family will enjoy the meal and experience something new!

Of course, he took back the uncertainty after taking the first bite of the shrimp curry. In fact, he was already convinced when the incredible fragrance began trailing out from the kitchen.

Hopefully, he will soon learn not to question my dinner recipes. Even if he doesn’t, I will always enjoy proving him wrong time after time!

a ladle of shrimp curry being placed in a bowl with rice.

Toppings

Garnish the curry dish with whole basil leaves, freshly chopped cilantro, green onions, and lime wedges if you’d like. For a kick of heat, sprinkle on a few drops of sriracha!

Frequently asked questions

How do you make curry shrimp spicier?

This curry recipe is on the mild side. However, if you like a little more heat, feel free to add a few drops of siracha to the sauce or add a dash of chili powder, cayenne pepper, or even cumin.

Can you make curry in an Instant Pot?

Absolutely! It’s easy to prepare coconut curry shrimp on the stovetop using just one skillet. Still, sometimes the Instant Pot is even more convenient. To cook this recipe in the Instant Pot, turn on the sauté setting and add the butter, onion, and garlic.

After a couple of minutes, toss in the remaining ingredients and switch the setting to high. Allow the ingredients to cook for about two minutes. Before serving, wait another 10 minutes for the pressure to release naturally.

What veggies can you add to shrimp curry?

My shrimp curry recipe uses essential ingredients to make it easier for a standard weeknight meal. But you can certainly add more flavor and bulk to the dish by incorporating some of your favorite vegetables, like snap peas, squash, eggplant, zucchini, or potatoes.

a serving of shrimp curry with rice in a bowl on a table.

Serving suggestions

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. 

Behind the recipe: Shrimp Curry

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.

shrimp curry in a bowl with a fork and festive napkin to the side.
shrimp curry in a bowl with a fork and festive napkin to the side.

Coconut Curry Shrimp

One of my favorite rice bowls includes this sweet, spicy, and savory Shrimp Curry Recipe served over a bead of tender basmati rice. Curry, coconut, lime, basil — in every bite!
3.50 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Indian
Servings 6 servings
Calories 393 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1 ½ pounds shrimp peeled and deveined
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1 cup diced onion
  • ½ cup diced red bell pepper
  • 1 tablespoon curry powder
  • 1 13.5 oz. can coconut milk
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • 1 whole lime juiced
  • 12 fresh basil leaves chopped
  • 2 cups Jasmine rice cooked

Instructions
 

  • Melt butter in a large skilled over medium high heat and add the shrimp. Cook and stir for 2-3 minutes, or until cooked through.
  • Remove shrimp from the pan and set aside while you make the sauce.
  • Add the garlic and ginger to the pan and saute just until fragrant, about a minute. Stir in the onion and red bell pepper and cook for 5 minutes, until the onions are translucent and the peppers are tender.
  • Sprinkle the curry powder over the vegetables and continue cooking, stirring constantly for two more minutes.
  • Reduce the 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.
  • Return the cooked shrimp to the pan and toss to coat. Simmer until the sauce is slightly thickened, about 2-3 minutes.
  • Stir in the freshly chopped basil and ladle the curry over rice to serve.

Notes

Recipe adapted from the Pioneer Woman.
  • Throughout the entire process, remember to stir the ingredients frequently so they cook evenly and nothing gets stuck to the bottom of the pan.
  • Prepping the ingredients before you get the recipe rolling is always wise. Especially because this dish is made in just one pan, it’s a huge help to have everything ready to go to make the process run smoothly.
  • You’ll know the shrimp is thoroughly cooked when it transforms from almost transparent to opaque. It also helps to know that the internal temperature should be about 165 degrees F.
  • Store leftovers in an airtight container to enjoy the next day.

Nutrition

Serving: 6ServingsCalories: 393kcalCarbohydrates: 59gProtein: 28gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 193mgSodium: 267mgPotassium: 458mgFiber: 2gSugar: 7gVitamin A: 597IUVitamin C: 20mgCalcium: 105mgIron: 2mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword coconut, curry, easy dinner, fresh ginger, garlic, rice, rice bowl
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

4 Comments

  1. 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!

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