Coconut Curry Shrimp.


  • 1 lb large shrimp. (cleaned and deveined)
  • 4 cloves of garlic, minced.
  • half of a lime.
  • 1 tbs scallion, chopped.
  • 1 large onion, chopped.
  • fresh thyme.
  • 1 tsp kosher salt.
  • 1/2 tsp black pepper.
  • 3 tbs curry powder.
  • 1 tsp cumin.
  • 1/2 tsp onion powder.
  • 1/2 tsp garlic powder.
  • 3 tbs vegetable oil.
  • 1 tsp cayenne pepper.


  1. Season shrimp in bowl, add half of a lime, salt, black pepper, pepper flakes, onion powder and garlic powder, mix.IMG_16432.Heat medium sized pan/skillet, add vegetable oil, curry and cumin, let fry up for 1/2 minutes.


IMG_16503. Add onions, scallions, garlic, let fry up for 2-3 minutes on low/med heat stirring consistently.


4. Add fresh thyme, 1/2 tsp kosher salt and black pepper, one can of coconut milk and 2 cups of water, stir.

Adjust heat to medium, cover, and let boil for 15-20 mins.


5. Add shrimp, also add 1 tsp cayenne pepper and salt to taste. Cover, adjust heat to high, let boil for 5-6 minutes.

IMG_1664 IMG_1673 IMG_1674




2 thoughts on “Coconut Curry Shrimp.”

    1. You can eat it with rice, Jasmine rice or regular rice.. In the picture at the end of the recipe it’s paired with roti, which is an Indian type of flat bread. 🙂


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