Craving a delicious, creamy curry but short on time? Look no further! 

This 20-minute Coconut Shrimp Curry recipe is your answer. We’ll unlock the secrets to perfect coconut milk and curry powder selection, ensuring your dish bursts with flavor. 

No exotic ingredients needed—just simple steps and everyday spices to create a restaurant-quality meal at home. 

Get ready to impress yourself and your loved ones with this quick and easy culinary triumph!

The Secret to Perfect Coconut Shrimp Curry

The key to this recipe is using canned coconut milk. 

You’ll find it in the international aisle of most grocery stores. When you open the can, you might see a thick layer of cream on top. 

Don’t worry—that’s normal. Just scoop it all into your pot and stir. Trust me, the rich and creamy texture is worth it.

As for the curry powder, you can use whatever you have on hand.

I’ve experimented with various types, from exotic blends found in spice markets to the standard yellow curry powder in a plastic bottle. They all work beautifully in this dish.

Ingredients

2 Tbsp. butter

1 1/2 lb. jumbo shrimp, peeled and deveined

1 medium onion, diced

4 garlic cloves, finely chopped

1 Tbsp. yellow curry powder

1 (13.5 oz.) can coconut milk

2 Tbsp. honey, plus more to taste

1/4 tsp. kosher salt, plus more to taste

1 lime, juiced

12 basil leaves, chopped, plus more for serving

Hot sauce (optional)

Cooked Basmati rice, to serve

Step-by-Step Instructions

Cook the Shrimp: Heat butter in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes, turning halfway through, until fully cooked. Remove and set aside.

Prepare the Base: In the same skillet, add the diced onion and chopped garlic. Stir and cook for 2 minutes. Sprinkle the curry powder over the onions and continue to cook, stirring occasionally, for another 2 minutes.

Make the Sauce: Reduce heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice. Allow the sauce to cook until it’s gently bubbling.

Combine and Simmer: Return the shrimp to the skillet, tossing to coat in the sauce. Let it simmer for 2-3 minutes until slightly thickened. Taste the sauce and adjust with more salt, lime juice, or honey if needed. Stir in the chopped basil and add hot sauce if you like a bit of heat.

Serve: Serve the shrimp and sauce over cooked Basmati rice, garnished with extra basil. Enjoy the delightful combination of creamy, spicy, and sweet flavors!

Tips and Tricks

Adjust to Taste: Feel free to tweak the seasoning. If you like it sweeter, add more honey. For extra tang, squeeze in more lime juice. And if you love spice, a dash of hot sauce will do the trick.

Rice Options: While Basmati rice is a perfect match for this curry, you can use any rice you prefer. Cook it according to the package directions, fluff with a fork, and you’re good to go.

Garnish: Fresh basil adds a wonderful aroma and flavor. You can also use cilantro or parsley if you prefer.

This Coconut Shrimp Curry is a testament to how a little creativity can turn a potential disaster into a delightful dinner. 

Ready in just 20 minutes, it’s perfect for busy weeknights or impressing guests without spending hours in the kitchen. Give it a try and let me know how it turns out—happy cooking!