Coconut Curry Shrimp Recipe

  • 2 lbs jumbo shrimp, peeled, deveined
  • 1 stick butter, unsalted
  • 2 tablespoons extra virgin olive oil
  • 1 can coconut milk
  • 1 cup heavy cream
  • 1 cup chicken broth, low sodium mixed with 1 tablespoon cornstarch
  • 1 tablespoon red curry powder
  • 2 teaspoons creole seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon ginger powder
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 2 teaspoons crushed garlic
  • green onions to garnish
  • hot rice to serve
  • crusty bread for dipping
Coconut Curry Shrimp Recipe


  1. Mix seasoning blend together and set aside.
  2. In a large pan add olive oil and butter over medium heat.
  3. Season shrimp with half the spice blend.
  4. Add shrimp and crushed garlic to pan and cook about 1-2 minutes on each side.
  5. Add coconut milk and heavy cream to pan, season with remaining seasoning blend, mix well.
  6. Add stock that’s mixed with cornstarch to pan.
  7. Bring to boil, reduce heat and allow mixture to simmer for about 7 minutes or until thickened.
  8. Garnish with green onions and serve over hot rice with crusty bread for dipping.

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