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5 from 1 vote

Coconut Curry Shrimp

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4


  • 1 Tbsp canola oil
  • 1 clove Garlic minced
  • 1 tsp Ginger grated
  • 1 cup Onion diced
  • 1 Tbsp Curry paste
  • 14 oz can coconut milk lite unsweetened
  • 2 tsp lime juice
  • ¼ cup vegetable broth or water
  • ½ tsp salt or to taste
  • ¼ tsp pepper or to taste
  • 1 lb cooked frozen shrimp peeled and deveined
  • 1 cup cherry tomatoes halved
  • ½ cup fresh basil roughly chopped
  • 2 pkgs Instant brown rice 8.8 oz each, such as Uncle Ben’s Ready Rice


  • Thaw the shrimp according to package instructions. Remove tails and devein shrimp. Set aside and chop if preferred.
  • Heat the oil in a large skillet over medium-high heat until fragrant. Add garlic and cook for 1 minute, stirring frequently.
  • Add ginger and onion and cook for three minutes, stirring frequently.
  • Add curry paste and cook for a minute, stirring constantly.
  • Add coconut milk, vegetable broth or water, lime juice, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
  • Add shrimp and cherry tomatoes and cook until heated through, about 1 - 2 minutes.
  • Meanwhile, cook brown rice according to directions.
  • Serve shrimp coconut curry over brown rice. Top with basil.
  • Enjoy!