Tantalizing Coconut Curry Shrimp

Tantalizing Coconut Curry Shrimp


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If you're a fan of shrimp and coconut, this recipe is for you! This is a great dish to try at home when you're not in the mood to dine at your favorite Indian restaurant.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • 2 T. margarine
  • 1 1/2 lb. raw shrimp, peeled and de-veined
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 T. curry powder
  • 1 can of coconut milk
  • 2 T. honey
  • 1/4 tsp. salt
  • 1 bottle of lime juice
  • 12 dried basil leaves
  • 2 C. rice

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Take a large skillet and heat margarine over medium heat. Add shrimp and cook for about three minutes, turning them over halfway through until they're fully cooked. When ready, move them to a plate and set aside.
Next, toss the onion and garlic onto the skillet and stir, allowing it to cook for two minutes. Dust the curry powder over the onions and continue cooking the onions, stirring, for about two minutes. Reduce the heat to low and pour in the coconut milk, stirring it. Add honey, salt, and lime juice allowing the sauce to heat up until bubbles form. Toss the shrimp into the sauce and allow it to coat.. Let it simmer for two to three minutes or until thickened. Stir in some basil.
Serve shrimp and sauce over cooked rice, and garnish with the basil leaves, if desired.

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