Coconut Shrimp with India Curry Blend Olive Oil

Juicy shrimp get a golden coconut crust, then finish with scallions, lime, and the warm spice character of India Curry Infused Olive Oil Blend, which layers turmeric, cumin, coriander, and fenugreek into every bite. It’s lively enough for a dinner party, relaxed enough for a weeknight, and the kind of seafood dish people happily reach for again.

Garden Infuzions

Coconut Shrimp with India Curry Blend Olive Oil

Golden shrimp, crisp coconut, and a warm curry-spiced crumb come together for a bright, savory dish with big flavor and an easy weeknight feel.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner, Main Course

Cuisine: Asian, Caribbean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup India Curry Infused Olive Oil Blend
• 2 tablespoons lime juice
• 2 tablespoons chopped scallions
• Lime wedges for serving

Equipment

• 1 Large skillet For browning the shrimp
• 3 Shallow Bowls For dredging and coating
• 1 Tongs For turning the shrimp
• 1 Paper towels For drying the shrimp

Method

 

Instructions

1. Pat the shrimp dry with paper towels and season them with salt and black pepper.
2. Set out three shallow bowls: one with flour, one with beaten eggs, and one with coconut, panko, garlic powder, and paprika mixed together.
3. Dredge each shrimp in the flour, dip it in the egg, then press it into the coconut mixture so it is well coated.
4. Heat 1/4 cup of the India Curry Infused Olive Oil Blend in a large skillet over medium heat.
5. Cook the shrimp in batches for 2 to 3 minutes per side, until golden, crisp, and opaque. Add the remaining curry olive oil and lime juice to the pan during the last 30 seconds, tossing lightly to coat.
6. Transfer the shrimp to a serving plate, top with scallions, and serve with lime wedges right away.

Notes

For the best texture, keep the coated shrimp in a single layer while cooking and avoid crowding the pan. The curry olive oil is used as both the cooking fat and the finishing flavor, so the blend stays central to the dish.

Tried this recipe?

Let us know how it was!

Recipe Tips

Pat the shrimp dry before coating so the crust sticks well. Keep the skillet at medium heat for steady browning, and add the curry olive oil at the end so its flavor stays bright and aromatic.

Serving Suggestions

Serve these shrimp with jasmine rice, a simple green salad, roasted vegetables, or warm naan for a satisfying dinner. They also work well as an appetizer with lime wedges and a quick yogurt dipping sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or air fryer so the coating stays crisp.

Variations

Swap the shrimp for scallops, add a little chili flakes for more heat, or serve the same coconut crust over fish fillets. For a lighter plate, spoon the shrimp over cabbage slaw with extra lime.

Related Garden Infuzions Recipes

Explore more ideas on the Garden Infuzions recipes page for seafood dinners, spice-forward sauces, and easy meal inspiration.