Coconut ~ Curried ~ Shrimp Over Basmati Rice

Cassie *


This is one quick, delicious meal! I'm not a big curry fan, but I love this's not overpowering, but if you like a lot of curry, by all means add more. I think it's perfect as I made it...try it, you'll like it!


★★★★★ 1 vote
3 - 4
10 Min
15 Min
Stove Top


4 Tbsp
1 - 1 1/2 lb
raw jumbo shrimp ~ peeled & deveined
1 c
each - chopped onion & chopped red bell pepper
1 - 2 clove
garlic, minced
3 Tbsp
1 Tbsp
curry powder - or more to taste
1/2 tsp
kosher salt or to taste
1 c
chicken broth
3/4 c
coconut milk
1/4 c
heavy cream
1/2 tsp
black pepper
basmati rice ( enough for however many you're serving for )

How to Make Coconut ~ Curried ~ Shrimp Over Basmati Rice


  • 1In a large skillet,( I used my 9 inch iron skillet ) melt 1 tablespoon of butter, over medium heat.

    Once hot, add the shrimp. Cook just for 2 - 3 minutes, turning once and until pink. Don't overcook...they won't take long. Remove from pan, and set aside.
  • 2In the same skillet, melt remaining butter and add the onion, peppers and garlic. Cook until tender crisp.
  • 3Ina small dish, add the flour, curry, salt and pepper. Stir together and whisk into the vegetables. Stir constantly and cook for 1 minutes.
  • 4Whisk in the coconut milk, heavy cream and chicken broth. Bring to a boil and cook until thickened. Taste and adjust seasoning if need be.
  • 5Once thick, add the shrimp back to the pan and cook only long enough to heat the shrimp through.
  • 6To serve, make a bed of rice on a plate or bowl and ladle out broth and top with shrimp.

    Enjoy! It's delicious!

Printable Recipe Card

About Coconut ~ Curried ~ Shrimp Over Basmati Rice

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy