Hawaiian Style Shrimp Curry

April 25, 2013 / By Foodland

Hawaiian Style Shrimp Curry

A special recipe for Hawaiian Style Shrimp Curry shared by Jenai Wall, Chairman and CEO of Foodland.
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 6 Servings


  • Curry Sauce
  • 4 tablespoons Butter
  • 3 cloves garlic, finely chopped
  • 3 tablespoons fresh ginger, finely chopped
  • 1.5 cups chopped onions
  • 0.25 teaspoon salt, to taste
  • 2 teaspoons sugar
  • 3 tablespoons curry powder
  • 4 tablespoons flour
  • 1 package package frozen coconut milk (12 oz); or substitute 1 can coconut milk
  • Chicken broth, to taste (optional)
  • Shrimp Marinade
  • 2 pounds shrimp
  • 0.5 cup white wine
  • 2 tablespoons peanut oil or vegetable oil
  • 4 tablespoons curry powder
  • salt and pepper to taste
  • Optional garnishes (added right before serving)
  • Cashews or peanuts
  • Raisins or dried cranberries
  • Shredded coconut
  • Pineapple or mango chutney
  • Diced fresh banana
  • Sliced green onion


  1. Peel and devein shrimp.
  2. Combine white wine and oil and add shrimp. Marinate for about 15 minutes
  3. Pan fry curry powder in a medium frying pan. Remove shrimp from marinade and add to pan. When shrimp turns pink, remove from heat and set aside.
  4. Melt butter in a medium-sized pot. Add garlic, ginger, and onion and cook until the onion is soft, but do not let it caramelize.
  5. Whisk in sugar, salt, curry powder and flour.
  6. Slowly whisk in coconut milk, a little at a time so the sauce stays smooth.
  7. Continue cooking, stirring often for about 20 minutes on a low boil so the sauce gets thick. If you prefer a thinner sauce, add chicken broth or more coconut milk to reach desired thickness.
  8. Add shrimp to sauce, stir and heat through, bringing to a gentle boil.
  9. Serve over hot rice with the garnishes of your choice.


Adapted from Willow's style shrimp curry recipe from "A Taste of Aloha: A Collection of Recipes from the Junior League of Honolulu"
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