Spicy Coconut Shrimp Curry

Sliced Onions, Garlic, Shrimp and Kaffir Lime Leaf

Note that this is not the typical coconut shrimp curry that is cooked in a very thick, heavy, coconut sauce.  This version is much lighter with very little sauce, yet still delicious.

Spicy Coconut Shrimp Curry

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 2


  • 1 Tbsp. Coconut Oil
  • 1 Medium Shallot (Sliced)
  • 2 Medium Cloves of Garlic (Sliced)
  • 1/2 Tsp. Sea Salt
  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Red Chili Powder
  • 1/2 Tsp. Paprika
  • 2/3 Lbs. Shrimp (about 40 small/medium Shrimp 51 to 60 count size) shelled and de-veined
  • 12 Red Peppercorns
  • 1 Kaffir Lime Leaf


  1. In a large Frying Pan/Wok over Medium Heat, Add Coconut Oil, Shallot, and Garlic, and Sautee for about a Minute
  2. Add Turmeric, Chili Powder, and Paprika, and Mix
  3. Add Shrimp and Salt, and Sautee for about 2 Minutes
  4. Add Red Peppercorns and Kaffir Lime Leaf, and Cover Pan
  5. Continue to Cook over Medium Heat in Covered Pan for another 10 Minutes, Stirring every 3 or 4 Minutes
  6. Lower Heat to Low, and Continue to Cook for another 2 Minutes, then Turn off Stove
  7. Serve with White Rice or Polao

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