Creamy Coconut Curry Shrimp Juicy shrimp simmered in a velvety coconut curry sauce with hints of garlic, sweet paprika, toasted coconut and nutmeg — exotic, creamy, and deeply satisfying.
Ingredients: • 500g (1 lb) large shrimp, peeled and deveined • 1 tbsp olive oil or butter • 1/2 onion, finely chopped • 2 garlic cloves, minced • 1 tsp ground sweet paprika • 1 tsp curry powder • 1/4 tsp ground nutmeg • 1/4 tsp black pepper • Salt to taste • 1 tbsp brown sugar or panela • 400ml (1 can) coconut milk • 1 tbsp desiccated coconut (toasted optional) • Fresh cilantro or parsley to garnish
Instructions: 1. In a skillet, heat oil or butter and sauté onion until soft. Add garlic and cook 1 minute more. 2. Stir in paprika, curry powder, nutmeg, and pepper. Cook 30 seconds. 3. Add coconut milk and sugar. Simmer for 5–7 minutes until slightly thickened. 4. Add shrimp and cook 3–5 minutes until pink and cooked through. 5. Stir in desiccated coconut and adjust salt. 6. Serve with rice, naan, or roasted veggies. Garnish with herbs and a sprinkle more of coconut.
⸻
Love rich, flavorful seafood dishes like this one? Comment SEAFOOD and get the Ocean Flavors eBook for just $5 USD — packed with shrimp, fish, octopus, ceviches, and more. Or comment 100 and unlock the full bundle of 100 themed eBooks — over 80,000 recipes for every craving, just $10 USD!
