10-Ingredient Coconut Curry Shrimp (Ready in Under 30 Minutes!)

If you’re looking for a quick curry shrimp recipe that’s packed with flavor but made with simple pantry staples, this 10-ingredient curry shrimp is about to become your new weeknight favorite. The secret? Simmering the shrimp shells first to create a naturally rich seafood broth that gives the curry incredible depth—all without adding extra ingredients.

Made with creamy lite coconut milk, warming spices, and fresh aromatics, this easy shrimp curry comes together in less than 10 minutes and tastes like it simmered all day. Serve it over fluffy rice or scoop it up with warm garlic butter naan for the ultimate comforting meal.

Why You’ll Love This Recipe

• Ready in under 10 minutes
• Only 10 main ingredients
• Rich curry flavor with minimal effort
• Naturally gluten-free
• Perfect for busy weeknights
• Restaurant-quality flavor from simple ingredients

Ingredients

Main Ingredients (10):

• 1 pound shell-on raw shrimp
• 1 can (13.5 ounces) lite coconut milk
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon grated fresh ginger
• 1 teaspoon grated garlic
• 1 teaspoon grated shallot
• 1 teaspoon salt

Optional (for a thicker sauce):

• 1 tablespoon cornstarch
• 1 tablespoon water

For Serving (Optional):

• Steamed rice (microwaveable rice works great!)
• Garlic butter naan

Instructions

Step 1: Make the Shrimp Broth

Peel and devein the shrimp, saving all of the shells.

Place the shells into a small saucepan with ½ cup water. Bring to a boil and cook until the liquid has reduced by about half, leaving roughly ¼ cup of flavorful shrimp stock.

Strain the liquid into a bowl and discard the shells.

Step 2: Build the Curry Sauce

Return the shrimp broth to the saucepan.

Add the lite coconut milk, curry powder, cumin, paprika, turmeric, grated ginger, grated garlic, grated shallot, and salt.

Whisk everything together and bring to a gentle simmer.

Step 3: Thicken (Optional)

If you’d like a thicker, creamier curry sauce, whisk together 1 tablespoon cornstarch and 1 tablespoon water until smooth.

Slowly stir the slurry into the simmering curry. Continue cooking for about 1 minute until the sauce reaches your desired consistency.

Step 4: Cook the Shrimp

Add the raw shrimp directly into the simmering curry sauce.

Cook for 3–5 minutes, or just until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery very quickly.

Remove from the heat immediately.

Step 5: Serve

Serve hot over steamed rice (microwaveable rice is perfect for busy nights) or alongside warm garlic butter naan to soak up every last drop of the creamy curry sauce.

Tips for the Best Curry Shrimp

• Leaving the shells on until cooking creates a quick homemade seafood broth with incredible flavor.
• Freshly grated ginger, garlic, and shallot make a huge difference compared to dried versions.
• Don’t overcook the shrimp—once they’re pink and opaque, they’re done.
• The cornstarch slurry is optional, but it’s perfect if you prefer a thicker, restaurant-style curry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat or in the microwave in 30-second intervals. Avoid boiling, as shrimp can become tough when reheated.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Just thaw completely and pat dry before cooking. Shell-on shrimp will provide the best flavor since you’ll use the shells to make the quick broth.

Can I make this dairy-free?

It already is! Coconut milk keeps the curry creamy without any dairy.

Is this spicy?

Not particularly. This recipe is warm and aromatic rather than hot. If you like extra heat, stir in crushed red pepper flakes or a chopped chili before serving.

Can I use full-fat coconut milk?

Absolutely. Full-fat coconut milk will create an even richer, creamier curry.

Recipe Notes

The “10 ingredients” refers only to the main curry ingredients. Rice and naan are optional serving suggestions and aren’t included in the ingredient count.

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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Yield: 4 servings

Keywords: 10 ingredient curry shrimp, quick shrimp curry, easy coconut curry shrimp, shrimp curry in 10 minutes, healthy shrimp curry recipe, coconut milk shrimp curry, weeknight shrimp dinner, easy seafood curry, gluten-free shrimp curry, homemade curry shrimp.