Coconut Curry Shrimp and Mushrooms

Coconut Curry Shrimp and Mushrooms is a sweet and savory dish that's fast enough for busy weeknights and perfect served over rice.

When it's five o'clock and I'm craving something flavorful and filling, this coconut shrimp curry recipe hits the spot.

Since we're cooking at home more than ever, I've loved making recipes that remind me of restaurant-quality dishes. This dish absolutely rivals some of my fave take-out spots! And, it takes even less time to make than it would to either have food delivered or picked up.

Coconut Curry Shrimp and Mushrooms

This curry dish is sweet and savory at the same time.

It's light and bright thanks to the coconut milk, garlic, and ginger.

The mushrooms add a richness and depth to the flavor.

And the spices are classic curry spices that are easy to keep mild or turn up the heat if that's what you prefer.

So what is curry, exactly?

The term curry is used to describe a few different things. There is curry powder, and there are curry leaves. It has also come to refer to a combination of spices.

You'll also see the term curry used in a variety of different dishes. The two most common places you will find curry in the US is in Indian cuisine and Thai cuisine

Indian curry or Thai curry?

Both of these common curries are often made with coconut milk.

Indian curry usually includes turmeric, cumin, coriander, ginger, and chilis.

Thai curry is traditionally the consistency of soup, and is commonly found in three different flavors:

• Red curry — a spicy blend of red chilis, garlic, lemongrass, turmeric.
• Green curry — a blend of green chilis, coriander, kaffir lime, basil, lemongrass, and garlic.
• Yellow curry— this sweet curry usually has turmeric, coriander, lemongrass, red chilis, galangal, and garlic.

What do I need to make this curry?

This coconut shrimp curry and mushrooms recipe has the consistency more common in Thai curry. The ingredients, however, draw more from Indian-inspired curry.

Choose any large or jumbo shrimp that you can find at your local store. I often buy Argentian red shrimp because that's what we have available in our frozen seafood section.

This shrimp is larger and so flavorful. Shrimp is an excellent protein source to use in curries. Shrimp usually takes on whatever spices and seasonings it's mixed with, creating more flavor with each bite.

I love cooking this recipe with cremini mushrooms. However, you can also use white button mushrooms or shiitake mushrooms.

Cooking tips for making this recipe

• Be sure to only marinate the shrimp in seasoning for just 5 to 10 minutes. Because of the acidity in the marinade, it will start to cook the shrimp if you leave the shrimp marinating in it for longer.
• I use coconut oil in this recipe, but you can use olive oil instead.
• This curry is a bit thinner (more soup-like) than many curries you might be used to. Feel free to start with 1 ½ cups coconut milk, and then add more if needed.
• Feel free to take the shrimp shells and tails off before cooking. Personally, I prefer to cook the shrimp with the shell and tails on, as it locks in the full flavor.

How to serve this coconut curry shrimp dish

This curry is amazing served over rice.

I love adding a few extra spoonfuls of the sauce over the rice.

Wine that pairs well with coconut curry

Off-dry Rieslings are fabulous with this dish. The acidity pairs beautifully with the creaminess of the coconut milk base. And if you decide to add some heat to the recipe, the sweetness also helps cut through the heat a bit to add some balance.

More delicious recipes

• Thai Peanut Curry
• Turmeric Pasta with Bacon and Peas
• Healthy Hearty Meals: Thai Coconut Chicken
• Papri Chaat

Coconut Shrimp Curry with Mushrooms

5 from 10 votes

Recipe by Marlynn Schotland

This curry is both sweet and savory, and is delicious served over rice.

Servings: 4 people

Calories: 387kcal

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Ingredients

• ▢ 1 pound medium shrimp
• ▢ Kosher salt and pepper
• ▢ 1 teaspoon grated ginger
• ▢ 1 teaspoon grated garlic
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon ground coriander seeds
• ▢ ½ teaspoon ground cumin
• ▢ Pinch cayenne pepper
• ▢ 1 teaspoon lime juice
• ▢ 2 tablespoons coconut oil
• ▢ 1 cup cremini mushrooms, sliced
• ▢ 2 cups (one 14.5 ounce can) coconut milk

Optional

• ▢ mint leaves and/or cilantro leaves for garnish
• ▢ lime wedges for garnish½

Instructions

• Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, cayenne pepper, and lime juice, then mix to coat well. Marinate for 5 to 10 minutes.
• Heat coconut oil in a wide skillet over medium-high heat. Add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
• Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.

Notes

• Be sure to only marinate the shrimp in seasoning for just 5 to 10 minutes. Because of the acidity in the marinade, it will start to cook the shrimp if you leave the shrimp marinating in it for longer.
• I use coconut oil in this recipe, but you can use olive oil instead.
• This curry is a bit thinner (more soup-like) than other curries. Feel free to start with 1 ½ cups coconut milk, and then add more if needed.
• Feel free to take the shrimp shells and tails off before cooking. I prefer to cook the shrimp with the shell and tails on, as it locks in the full flavor.

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Nutrition

Calories: 387kcal | Carbohydrates: 5g | Protein: 26g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 152mg | Potassium: 655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 5mg

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

adapted from NYT Cooking

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