Coconut shrimp curry

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Coconut shrimp curry

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Adjust Servings:
28 shrimps Vegan shrimps As an average, you can account for 7 shrimps per portion
2 juiced Lime
1 teaspoon Turmeric
40 cl Coconut milk Prefer thick coconut milk
4 tablespoons plain Plant-based yogurt
2 tablespoons Olive oil
2 teaspoons Garlic paste
2 teaspoons Ginger You can use ginger paste or finely grated fresh ginger root
6 Cardamom seeds
4 ground Clove If you use the entire clove, remember to take it out before serving
2 teaspoons ground Coriander seeds
1 teaspoon Red chili paste Alternatively, you can use chilli powder (1/8 teaspoon) or flakes (1/4 teaspoon)
1 teaspoon Vegetable powder

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  • Kid-Friendly
  • Low FODMAP

Coconut shrimp curry is a delicate delight that you will enjoy even in a vegan key. And it's super easy to prepare!

  • 20 minutes
  • Serves 4
  • Easy




This coconut shrimp curry is as elegant to serve as it is delicious. Vegan shrimps have a great taste and texture, and they’re ready in just a few minutes. The silky coconut curry sauce is delicate but flavourful, so you will get a well balanced dish. Accompany with some steamed basmati rice and enjoy this incredible meal!

To prepare it, start with chopping the parsley and dicing the tomato. Take the vegan shrimps from frozen and toss them in a bowl together with turmeric and limeTurmer juice. Then, in a pan, heat the oil with the ginger, garlic, cardamom, ground clove, coriander, and chilli paste. When it starts to sizzle and the aromas are released in the air, add 20 cl water and cook for 5 minutes. Add the coconut milk and the plant-based yogurt, then turn the heat to low. Cover with a lid and cook for another 5 minutes (pay attention that it doesn’t boil). Finally, add the shrimps and cook for another 10 minutes. Take off the heat, stir in the fresh parsley, and serve!


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5 minutes

Slice and dice

Rinse well the tomato and the parsley. Pat them dry. Then, dice the tomato and thinly slice the parsley (use the stem as well: it well: it will give more flavour to the dish).

5 minutes

Prepare the curry base

Heat the oil in a skillet. Add the garlic paste, ginger, turmeric, cardamom seeds, clove, coriander seeds, and red chilli paste. Cook for one minute, continuously stirring, until the fragrance of the spices is released. Add the chopped tomatoes and the frozen vegan shrimps. Cook for a couple more minutes.

10 minutes

Complete the curry

Add the coconut milk to the curry base, then the yogurt, the vegetable powder, and the chopped parsley. Stir well, and cook for 10 minutes, until the curry thickens a bit.



Take off the heat, drizzle with lime juice, and transfer to the serving bowls. Accompany with basmati rice or naan bread. Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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