Coconut Shrimp & Calamari Curry -- I grabbed the wrong ingredient from the freezer but the flavor of this dish was not a mistake! --

Coconut Shrimp & Calamari Curry

This coconut curry recipe is sure to give your taste buds a kick in the rear! It's spicy and flavorful thanks to cayenne, jalapeno peppers, mushrooms, coriander, turmeric, fresh ginger, and a big splash of white wine!
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 people


  • Ingredients
  • Shrimp & Calamari Marinade:
  • 10-12 large shrimp shelled and deveined
  • 2 calamari tubes sliced into ¼ inch thickness
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 Juice of whole lemon
  • Sauce:
  • 2 tablespoons coconut oil
  • 1 medium onion diced
  • 1/2 red bell pepper diced
  • 1/2-1 jalapeno pepper seeded and diced
  • 3 teaspoons garlic minced
  • 2 teaspoons ginger minced
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon curry powder
  • 1/4 + 1/8 teaspoon ground turmeric
  • 1/2-3/4 teaspoon cayenne pepper
  • 3-4 mushrooms sliced
  • 1 14-ounce can stewed tomatoes diced
  • 1 teaspoon sugar
  • 1 14-ounce can full-fat unsweetened coconut milk
  • 1/4 cup white wine I used pinot grigio
  • Salt and pepper to taste
  • 2-3 cups baby kale
  • Cooked rice for serving
  • cilantro for presentation chopped


  1. In a medium sized bowl, add all of the ingredients for the shrimp and calamari marinade and mix together. Let it marinate for 10-15 minutes.
  2. As seafood marinates, heat a large skillet over medium heat and add coconut oil to the pan. Sauté onion, red pepper, and jalapeno pepper and cook for 5 minutes until vegetables have softened. Now, add in the garlic and ginger and sauté for 1 minute.
  3. Add the coriander, curry powder, turmeric, cayenne, and mushrooms to the pan and sauté for one minute.
  4. Add the diced stewed tomatoes, sugar, and white wine, stir and simmer on low heat for 15 minutes.
  5. Next, add coconut milk and stir, continue to simmer for 10 more minutes. Adjust seasoning now if needed.
  6. Now, add in the baby kale, shrimp, and calamari with the marinade juices. Simmer it for 2-3 minutes until shrimp is pink and cooked through. Serve with cooked rice.

Recipe Notes

Notes: Do not cook calamari longer than 3 minutes or it will become rubbery.