Shrimp in Creamy Coconut Curry Sauce

A flavorful dish combines tender shrimp with a rich, creamy coconut curry sauce that's both comforting and vibrant. It’s perfect for a quick weeknight dinner that feels special without a lot of fuss.

No reviews yetUpdated: Mar 31, 2026

Prep Time 15 min

Cook Time 15 min

Total Time 30 min

Difficulty Medium

Ingredients 0/8

1 tablespoon butter 1 pound large shrimp, peeled and deveined 1 cup chopped onion 1 cup chopped red bell pepper ¼ teaspoon freshly ground black pepper 1 cup chicken broth 1 cup coconut milk hot cooked rice

Why This Dish Is Worth Trying

This dish combines rich, creamy coconut milk with fragrant curry spices, creating a comforting and flavorful meal. The shrimp cook quickly, making it perfect for a fast weeknight dinner that feels special and satisfying.

Helpful Cooking Tips

- Use fresh or thawed shrimp for the best texture and flavor.
- Simmer the sauce gently to avoid curdling the coconut milk.
- Add a squeeze of lime juice at the end to brighten the flavors.

Step 1

Melt the butter in a large skillet over medium heat. Toss in the shrimp and cook them just until they turn pink, which should take about 3 to 5 minutes. Once they’re done, take the shrimp out and set them aside for now.

Step 2

Add the chopped onion and bell pepper to the same skillet. Cook them until they’re tender but still have a bit of crunch, around 3 to 5 minutes. Sprinkle in the flour, curry powder, pepper, and salt, then whisk everything together constantly for about a minute to cook out the raw flour taste.

Step 3

Slowly pour in the chicken broth and coconut milk while whisking to keep things smooth. Let the sauce simmer over medium heat until it thickens and starts to bubble. Finally, stir the shrimp back into the sauce and cook just until they’re heated through.

Step 4

Serve this creamy curry right away over some warm rice and enjoy!

Great Ways To Serve

Serve over steamed jasmine rice or fluffy basmati to soak up the delicious sauce. Pair it with a simple side of sautéed greens or a fresh cucumber salad for a balanced meal.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the sauce from breaking. Avoid freezing, as the texture of the coconut milk may change.

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people cooked this recipe

By Lucas Bennett

Food Writer

Lucas creates approachable recipes that balance flavor, simplicity, and reliability.