Coconut Shrimp Curry with Chickpeas

If you’re on the lookout for a vibrant, flavorful dish that brings together the best of both worlds—seafood and legumes—then you’re in for a treat with this Coconut Shrimp Curry with Chickpeas. This dish is not just a meal; it’s an experience filled with aromatic spices and creamy coconut milk that will transport your taste buds straight to the tropics. Perfect for a weeknight dinner or a special gathering, this recipe is both quick to prepare and absolutely satisfying.

Why This Recipe Belongs in Your Rotation

Coconut Shrimp Curry with Chickpeas is a fantastic addition to your culinary repertoire for several reasons. First, it’s incredibly nutritious, packed with protein from the shrimp and chickpeas, and rich in healthy fats from the coconut milk. Secondly, the blend of spices creates a depth of flavor that is simply irresistible. Plus, it’s a one-pot wonder, making cleanup a breeze. This dish is not only delicious but also versatile, allowing for a range of substitutions based on what you have on hand or your dietary preferences.

What We’re Using

• 1 Tbsp olive oil: For sautéing the aromatics.
• 1 yellow onion, chopped: Adds sweetness and depth.
• 1/2 tsp salt: Enhances the flavors of the dish.
• 1/2 tsp black pepper: Provides a mild kick.
• 1 Tbsp fresh ginger, minced: Adds warmth and zest.
• 3 cloves garlic, minced: A must-have for any curry.
• 1 tsp ground coriander: Offers a citrusy, nutty flavor.
• 1/2 tsp ground cumin: Adds earthiness and depth.
• 1/2 tsp ground turmeric: Gives a beautiful color and health benefits.
• 1/8 tsp ground cayenne pepper (optional): For those who like it spicy!
• 1 Tbsp curry powder: The star of the show!
• 1 (14-ounce) can diced tomatoes, undrained: Contributes acidity and sweetness.
• 1 pound large shrimp, peeled and deveined: The main protein source.
• 1 (15-ounce) can chickpeas, drained and rinsed: For added texture and protein.
• 1 (15-ounce) can full-fat coconut milk: The creamy base of the curry.
• 1/2 cup fresh cilantro, chopped: For garnish and freshness.

Kitchen Gear Checklist

• Large skillet: To cook the curry.
• Wooden spoon: For stirring the ingredients.
• Measuring spoons: For accurate measurements.
• Chopping board and knife: For prepping the vegetables.
• Can opener: To easily open the canned ingredients.
• Serving bowls: For serving the finished dish.

Coconut Shrimp Curry with Chickpeas Made Stepwise

Step 1: Sauté the Aromatics

In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, or until the onion is translucent. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2: Add the Spices

Stir in the minced ginger and garlic, cooking for an additional minute until fragrant. Then, add the ground coriander, cumin, turmeric, cayenne pepper (if using), and curry powder. Stir well to combine and cook for another minute to toast the spices.

Step 3: Incorporate the Tomatoes

Pour in the can of diced tomatoes, undrained. Stir everything together, allowing the mixture to simmer for about 5 minutes. This will help meld the flavors beautifully.

Step 4: Add the Shrimp and Chickpeas

Next, add the peeled and deveined shrimp along with the drained chickpeas. Stir well to combine, ensuring the shrimp are coated with the spice mixture.

Step 5: Pour in the Coconut Milk

Pour in the can of full-fat coconut milk, mixing everything together. Allow the curry to come to a gentle simmer, cooking for about 5-7 minutes, or until the shrimp are pink and cooked through.

Step 6: Finish and Garnish

Once the shrimp are cooked, remove the skillet from the heat. Stir in the chopped fresh cilantro for a burst of flavor. Taste and adjust seasoning if necessary.

Variations by Season

• Spring: Add fresh peas or asparagus for a pop of color and sweetness.
• Summer: Toss in halved cherry tomatoes and zucchini for a light, fresh version.
• Fall: Incorporate roasted butternut squash for a heartier dish.
• Winter: Use frozen vegetables like spinach or kale for added nutrition.

Notes from the Test Kitchen

For a thicker curry, let it simmer a bit longer after adding the coconut milk. If you prefer a lighter version, you can substitute light coconut milk. If you can’t find fresh ginger, ground ginger can be used, but use a smaller amount as it’s more concentrated.

Save for Later: Storage Tips

This Coconut Shrimp Curry with Chickpeas stores well in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or coconut milk if it thickens too much. It also freezes beautifully—store it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Questions People Ask

Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp can be used. Just ensure they are fully thawed before adding them to the curry.

What can I serve with Coconut Shrimp Curry with Chickpeas?

This curry is perfect served over steamed rice, quinoa, or with warm naan bread to soak up the delicious sauce.

Is this recipe spicy?

The spice level is adjustable! Omit the cayenne pepper for a milder dish, or add more curry powder for extra warmth.

Can I make this curry vegan?

Absolutely! Simply replace the shrimp with additional chickpeas or your favorite plant-based protein, and it will be just as delicious.

More Recipes You’ll Love

• Vegetable Korma
• Chickpea Salad with Lemon and Feta
• Spicy Lentil Soup
• Coconut Rice

Before You Go

This Coconut Shrimp Curry with Chickpeas is not just a dish; it’s a celebration of flavors that come together effortlessly. The creamy coconut milk, tender shrimp, and hearty chickpeas make it a comforting meal that you’ll want to share with family and friends. So, grab your ingredients, get cooking, and enjoy every delicious bite of this tropical delight!