Kerala Coconut Shrimp Curry

Shrimp simmered in a fragrant coconut milk curry with mustard seeds, curry leaves, ginger and turmeric, in the style of South India. Serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Kerala coconut shrimp curry with curry leaves and rice
  • Prep 15 min
  • Cook 20 min
  • Total 35 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

In Kerala, curries are built on coconut milk and seasoned with mustard seeds and curry leaves sizzled in hot oil. The result is fragrant, gentle and golden.

Shrimp cook in just a few minutes, so this comes together in about half an hour.

Ingredients

Curry

  • 2 tablespoons coconut or vegetable oil
  • 1 teaspoon black mustard seeds
  • 10 to 12 curry leaves (optional)
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 green chile, slit
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 (13.5 ounce) can coconut milk
  • 1 teaspoon kosher salt
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon lime juice

For serving

  • Steamed rice, for serving

New to an ingredient? See Coconut milk, Curry leaves, Turmeric in our kitchen glossary.

Instructions

  1. Temper the spices. Heat the oil in a wide pan over medium-high heat. Add the mustard seeds and, when they pop, the curry leaves.
  2. Cook the aromatics. Add the onion and cook 6 minutes, then the garlic, ginger and chile for 1 minute, and the coriander, turmeric and chili powder for 30 seconds.
  3. Simmer. Pour in the coconut milk, add the salt and simmer 5 minutes.
  4. Cook the shrimp. Add the shrimp and simmer 3 to 4 minutes, until pink and opaque (145°F). Stir in the lime juice and serve with rice.

Nutrition per serving (estimated)

410Calories
11 gCarbohydrates
4 gFiber
8 gNet carbs
37 gProtein
26 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Tips

  • Curry leaves are sold fresh or frozen at Indian grocers; they add a citrusy perfume but the curry is good without them.
  • Do not let the curry boil hard once the coconut milk is in, or it can separate.

Questions about this recipe

Is coconut shrimp curry spicy?
Mild to medium; the chile and chili powder can be reduced.
Can I use frozen shrimp?
Yes. Thaw and pat dry first.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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