Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Curried Coconut Shrimp

Scott Phillips

Servings: four.



  • 1/2 cup coarsely shredded coconut, preferably unsweetened
  • 3 Tbs. canola or peanut oil
  • 1 medium yellow onion, finely diced
  • 2 Tbs. coarsely chopped ginger
  • 1 tsp. kosher salt; more to taste
  • 2 tsp. Madras hot curry powder
  • 3/4 cup canned diced tomatoes with their juices
  • 3/4 cup coconut milk
  • Freshly ground black pepper
  • 1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined
  • 1/3 cup chopped fresh cilantro
  • 2 Tbs. fresh lime juice

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 350
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 170
  • Sodium (mg): 610
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 20


  • In a 12-inch skillet over medium heat, toast the coconut, tossing often, until lightly browned, 2 to 5 minutes. Transfer to a plate.
  • Heat 1-1/2 Tbs. of the oil in the skillet over medium heat until shimmering hot. Add the onion and ginger, sprinkle with 1/2 tsp. of the salt, and cook, stirring, until softened, 3 to 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the tomatoes and coconut milk and cook, stirring, until the mixture reduces slightly, 3 to 5 minutes. Transfer to a blender and purée. Season to taste with salt and pepper.
  • Toss the shrimp with the remaining 1/2 tsp. salt and several grinds of pepper. Rinse and dry the skillet. Set over medium-high heat until hot, 1 minute. Add the remaining 1-1/2 Tbs. oil and once it’s shimmering hot, add the shrimp. Cook without touching for about 2 minutes, allowing the shrimp to brown nicely. Flip and cook until they turn almost completely pink (but are not quite cooked through), about 1-1/2 more minutes.
  • Add the curry sauce and simmer, stirring, until the shrimp are cooked through and the sauce is hot, 1 to 2 minutes. Stir in half of the cilantro and half of the lime juice. Season to taste with more salt, pepper, and the remaining lime juice. Serve sprinkled with the toasted coconut and the remaining cilantro.


Rate or Review

Reviews (12 reviews)

  • DJ | 01/16/2021

    Wonderful dish. Creamy curry with lovely ginger flavor and the creaminess of coconut milk. And easy to prep. I put the sauce in a 4 cup measure and used a hand held blender to purée. Don’t omit the toasted coconut as it adds a flavor and texture.

  • samuelroof | 09/17/2018

    This recipe is bitchin'. Suggest serving over rice.

  • Harp | 11/29/2014

    Nothing short of spectacular. This one goes in my special meal list. Served on jasmine rice with a salad based on mandarin oranges, red onion, tomatoes and romaine with raspberry vinaigrette for the perfect offsetting flavors.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.