Easy Curry Shrimp (VIDEO)

This Easy Curry Shrimp dish is perfect served on its own, served over cauliflower rice or white rice, OR inspired by my recent vacation, served with fresh tortillas, toasted coconut, homemade mango jam, and pico de gallo. Because that flavor combination is just wow! It’s made in under 30 minutes, is Whole30 compliant, and will be a new weeknight shrimp curry favorite.

How to make Easy Curry Shrimp

How to make curry shrimp:

I am currently all about light, Spring-y, easy-to-throw-together meals. More specifically, 30-minutes or less, impress your guest kind of meals! Let’s make the perfect Curry Shrimp dish for dinner in under 30 minutes. Why is it the perfect weeknight meal? Three main reasons: It’s healthy, made with simple minimal ingredients, and it’s E-A-S-Y!

Easy Shrimp Curry with toppings

So much delicious flavor goin’ on. Your family will think you spent hours over the stove!

How do you make shrimp curry

Shrimp Curry Recipe in bowl

Easy Curry Shrimp

This curry shrimp and rice recipe is so simple to prepare because you cook curry shrimp in a flash! Simply make the sauce, cook the shrimp, and serve! We loved having this with mango jam, tortillas, and pico de gallo, or serve it over rice, or cauliflower rice for a low carb option!

How To Make Curry Shrimp Skillet

If you like this shrimp curry recipe, try these other shrimp recipes:

Easy Curry Shrimp

Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 4


  • 1 1/2 pounds raw shrimp, devined and peeled
  • 2 tbsp grass-fed butter or oil of choice
  • Curry Sauce:
  • 1 tablespoon oil or butter
  • 1 teaspoon finely minced ginger (1 inch knob)
  • 4 garlic cloves, minced
  • 1 onion, diced
  • Optional: 1 red bell pepper, sliced
  • 2 tablespoons curry powder
  • Pinch of ground cinnamon 
  • 1 14.5-ounce can light coconut milk
  • 1/2 lime, juiced, more as desired
  • 1 teaspoon fine sea salt, more as desired
  • 1/4 teaspoon freshly ground pepper, more as desired
  • Optional: 1 teaspoon sriracha, more as desired
  • Garnishes/Serve With

  • Optional: Garnish with chopped scallions
  • Optional: 1/3 cup unsweetened shredded coconut, toasted
  • Optional: 1/3 cup pico de gallo
  • Optional: 1/4 cup mango chia jam
  • Optional: Serve with my homemade tortillas


  1. In a skillet, heat butter or oil, then sauté garlic, ginger, and onions for 2-4 minutes until fragrant.
  2. Add in coconut milk, curry powder, cinnamon, lime juice, salt and pepper.
  3. Bring to a boil then reduce heat and let simmer for 7 to 10 minutes.
  4. Add in shrimp and let simmer for an additional 5-7 minutes until shrimp is cooked through.
  5. Taste and adjust salt and pepper as desired (add in optional sriracha here).
  6. Serve hot with desired garnishes!
  7. Coconut option: Place shredded coconut in a dry skillet and toss until toasted.
  8. Pico De Gallo option: finely dice 1 diced tomato, 1/4 minced onion, 1/4 minced jalapeño pepper. Toss with 1 tsp olive oil, salt, pepper, small bunch of cilantro chopped, and a squeeze of lime juice.
  9. Mango Chia Jam: follow these instructions, subbing mango for oranges!

Recipe Notes

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