Curry Shrimp (Creamy Coconut, 20 Minutes)
Prep
6 min
Cook
14 min
Total
20 min
Serves
4
Curry shrimp is the express version of a restaurant curry — tender shrimp in a creamy, golden coconut sauce, ready in 20 minutes because shrimp cook in seconds. It's cozy, a little fancy, and dead simple. The flavor is one curry blend plus a can of coconut milk.
This uses Curry Crack — turmeric, cumin, and chili — so there's no spice grinding involved.
Why it's a fast favorite
- 20 minutes flat. Shrimp are the fastest protein there is.
- One seasoning = full curry flavor. Warm, golden, balanced.
- Feels fancy, isn't. Restaurant vibes, weeknight effort.
Crack Spice Recipe
Curry Shrimp
Ingredients
Method
- Season shrimp. Toss shrimp with 1/2 Tbsp Curry Crack; set aside.
- Aromatics. Heat oil over medium. Cook onion 3–4 minutes, then garlic and ginger 1 minute.
- Bloom. Add tomato paste and remaining 1 Tbsp seasoning; stir 1 minute until fragrant.
- Sauce. Pour in coconut milk; simmer 5 minutes to thicken.
- Add shrimp. Stir in shrimp; cook 3–4 minutes until pink and opaque. Don't overcook.
- Finish. Salt, lime, cilantro. Serve over rice.
Total time: 20 minutes. Serves 4.
Pro tips
- Add shrimp last — they only need a few minutes and turn rubbery if overcooked.
- Bloom the seasoning in the paste before the coconut milk.
- Full-fat coconut milk for the creamiest sauce.
Make it your own
- Add veggies — spinach, peas, or bell pepper.
- More heat — extra cayenne or fresh chili.
- Thai-style — finish with a squeeze of lime and fresh basil.
FAQ
Frozen shrimp? Thaw fully and pat dry first.
Is it spicy? Mild and warming. Add chili to taste.
What to serve with it? Rice or naan and lime.
Cozy curry, 20 minutes: Keep Curry Crack on hand and coconut curry shrimp is always within reach.