{recipe} Fast and Easy Coconut Shrimp Curry

I have not written up a recipe in quite some time but this one is too good, too easy, and too fast not to share. It’s a very simple but delicious coconut shrimp curry that literally takes about 10 minutes from start to finish.

I like to serve it with basmati rice and a simple oven-roasted cauliflower. So good. Hard to believe it is so quick to make – try it!

RECIPE: Fast and Easy Coconut Shrimp Curry
serves 3-4


  • 2 Tblsp butter
  • 1 lb. medium or large raw shrimp, peeled and deveined
  • 1 small yellow or white onion, chopped finely
  • 4 cloves garlic, crushed
  • 1 Tblsp curry powder
  • 2 tsp garam masala (can just use more curry powder if you don’t have it)
  • 1 can full fat coconut milk, shaken
  • 2 tsp honey
  • juice of 1 lemon
  • salt to taste
  • chili flakes or hot sauce to taste
  • 1-2 Tblsp chopped cilantro or basil for garnish


  • Put butter in a large skillet over high heat and melt. Add shrimp and cook on both sides until pink all the way through and starting to brown on the outside. Remove to a plate and set aside.
  • Reduce heat to medium. Add onions to pan and cook a few minutes, until soft.
  • Add garlic, curry powder, and garam masala and cook about 30 seconds, until garlic and spices are fragrant.
  • Add coconut milk, honey, and lemon juice. Add salt and chili flakes or hot sauce to taste. (I use a large pinch of chili flakes.) Cook until bubbling, about 2-3 minutes. Add shrimp and stir to coat with sauce.
  • Remove to serving plate and garnish with cilantro or basil.
  • Serve with basmati rice.

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1 Response

  1. Martha wright says:

    Great. I love that it’s quick and easy without using a jarred sauce. I’ve never found a really good one. I’m guessing this would work with chicken too.