Some dishes just feel like a warm hug after a long day — this creamy shrimp curry with wild rice is definitely one of them. It’s flavorful, comforting, and just exotic enough to make dinner feel a little more special without adding stress to your evening.
The sweetness of coconut milk, the richness of the tomato, and the gentle heat from mild spices come together beautifully in this recipe. And instead of plain white rice, we’ve paired this dish with wild rice for extra texture and a nutty depth that makes each bite even more satisfying.
One of our favorite tricks? Sauté the shrimp first, so they stay juicy and flavorful, and only add them back to the sauce at the end. This keeps their texture just right and prevents overcooking. The final touch of fresh parsley brings everything together with a light, herbal note. Easy, quick, and delicious — this is one recipe you’ll want to come back to again and again.
This creamy shrimp curry with wild rice is the perfect weeknight dinner — made with coconut milk, tomatoes, and mild spices. Quick, dairy-free, and full of flavor.
Ingredients (serves 4):
• 400 g (about 14 oz) raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• A small piece of fresh ginger, grated (optional)
• 1 teaspoon sweet paprika
• ½ teaspoon chili powder or cayenne (optional)
• 200 ml (about ¾ cup + 1 tbsp) tomato purée or 2 ripe tomatoes, chopped
• 200 ml (about ¾ cup + 1 tbsp) coconut milk
• ½ red bell pepper, diced
• Salt and black pepper to taste
• Juice of ½ lemon
• Fresh parsley, chopped (optional, for garnish)
• 250 g (about 1¼ cups) wild rice
Instructions:
1. Cook the wild rice according to package instructions. Drain and set aside.
2. In a large pan, heat 1 tablespoon of olive oil. Add the shrimp and sauté for 2–3 minutes, until pink and lightly golden. Season with salt and pepper. Remove and set aside.
3. In the same pan, add the remaining olive oil and sauté the onion until soft and translucent.
4. Add the garlic and ginger (if using), and cook for another minute.
5. Stir in the paprika and chili powder. Cook for 30 seconds to release the aromas.
6. Add the tomato purée and red bell pepper. Let simmer for 7–8 minutes over medium heat until slightly thickened.
7. Pour in the coconut milk and stir well. Lower the heat and simmer for another 5 minutes.
8. Return the shrimp to the pan and cook for 2–3 minutes more, just until heated through.
9. Adjust seasoning with salt, pepper, and lemon juice.
10. Serve the curry over wild rice and garnish with fresh parsley, if desired.
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