If you’re craving a dish that bursts with vibrant flavors and creamy richness, let me introduce you to my absolute favorite Coconut Curry Shrimp Recipe. This dish combines succulent shrimp with a luscious, spiced coconut curry sauce that’s full of warmth and a hint of tropical sweetness. It’s incredibly satisfying, fast to prepare, and perfect for those evenings when you want something both comforting and a little adventurous. Trust me, once you make this Coconut Curry Shrimp Recipe, it will quickly become a go-to meal you’ll want to share with friends and family again and again.
Ingredients You’ll Need
The beauty of this Coconut Curry Shrimp Recipe lies partly in its simplicity and the smart choice of ingredients. Each one plays a crucial role, whether it’s adding depth, creaminess, freshness, or vibrant color to your plate. Here’s everything you’ll want on hand before you start cooking:
- Coconut oil: Brings a subtle tropical aroma and helps to cook the aromatics perfectly.
- Small onion (finely chopped): Provides sweetness and a tender base note for the curry.
- Garlic (minced): Adds a pungent kick and layers of savory flavor.
- Fresh ginger (grated): Offers a warm, slightly spicy brightness that lifts the dish.
- Red curry paste: The star spice blend that infuses the curry with authentic Thai heat and color.
- Ground turmeric: Gives a golden hue and earthy aroma that’s essential to the curry’s character.
- Full-fat coconut milk (13.5 oz can): This creamy liquid creates the luscious sauce and balances the spices.
- Fish sauce: Deepens umami flavors for that perfect savory punch.
- Brown sugar: Adds a touch of sweetness to balance the curry’s heat and acidity.
- Large shrimp (peeled and deveined): Plump and tender, shrimp cook quickly and soak up the curry beautifully.
- Red bell pepper (thinly sliced): Introduces sweetness and a lovely red splash of color.
- Snap peas or green beans: Bring crunch and fresh green vibrancy to the dish.
- Lime juice: Brightens everything with its fresh, zesty tang.
- Salt and pepper: To fine-tune seasoning to your taste.
- Fresh cilantro for garnish: Adds herbal freshness and a lovely finishing touch.
How to Make Coconut Curry Shrimp Recipe
Step 1: Prepare the Aromatics
Start by heating the coconut oil in a large skillet over medium heat. Once the oil shimmers slightly, add the finely chopped onion and sauté for 3 to 4 minutes until it softens and turns translucent. Next, stir in the minced garlic and grated ginger—these three ingredients create a fragrant flavor base that will fill your kitchen with an irresistible aroma.
Step 2: Unlock the Spices
Now it’s time to introduce your vibrant spices. Add the red curry paste and ground turmeric to the skillet, stirring well to coat the onions, garlic, and ginger. Cook this mixture for about one minute; this step is crucial because it helps release the complex flavors and colors locked inside the curry paste and turmeric.
Step 3: Build the Coconut Sauce
Pour in the full-fat coconut milk slowly, stirring to combine everything smoothly. Follow up by mixing in the fish sauce and brown sugar. Bring the sauce to a gentle simmer—this will meld all the flavors together, creating a creamy, fragrant base that’s simply mouthwatering.
Step 4: Add Shrimp and Vegetables
Gently add the peeled and deveined shrimp, the thinly sliced red bell pepper, and the snap peas or green beans into the sauce. Cook for about 5 to 7 minutes, stirring occasionally, until the shrimp turn a beautiful pink and the vegetables become tender-crisp. This timing ensures that the shrimp are perfectly juicy and the veggies keep their delightful crunch.
Step 5: Finish with Freshness
Stir in fresh lime juice and season with salt and pepper to taste. The lime juice adds just the right zing to brighten the rich curry, making every bite exciting and fresh. Remove from heat, ready to be garnished and served.
How to Serve Coconut Curry Shrimp Recipe
Garnishes
Fresh cilantro sprinkled on top is a classic garnish that instantly lifts the look and taste of the Coconut Curry Shrimp Recipe. You can also add a few thin slices of red chili or a wedge of lime on the side for extra color and zing. These little accents make the dish feel even more special and inviting.
Side Dishes
Serving this curry over a bed of fluffy jasmine rice or alongside delicate rice noodles is a wonderful way to soak up every bit of the creamy sauce. Lightly steamed vegetables or a crunchy cucumber salad complement the richness perfectly, offering balance and texture contrast on your plate.
Creative Ways to Present
For a fun twist, serve your Coconut Curry Shrimp Recipe in small bowls or even coconut shells for a tropical vibe. Adding a sprinkle of toasted coconut flakes or chopped peanuts over the top adds texture and a touch of indulgence that will impress anyone lucky enough to try it.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Coconut Curry Shrimp Recipe in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen slightly after resting, making it even tastier the next day.
Freezing
This dish is best enjoyed fresh but can be frozen if needed. Transfer cooled curry to a freezer-safe container and store for up to 1 month. When ready to eat, thaw overnight in the fridge before reheating gently to preserve the shrimp’s texture.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally until warmed through. Avoid microwaving for best results, as direct heat helps maintain the creaminess of the coconut milk and prevents overcooking the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before adding to the curry to avoid excess water diluting the sauce.
How spicy is this Coconut Curry Shrimp Recipe?
The spice level depends on the amount of red curry paste you use. Start with the recommended tablespoon and adjust according to your heat preference; it’s easy to make it milder or bolder.
Is this recipe gluten-free?
Yes, this Coconut Curry Shrimp Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Can I make this recipe vegetarian or vegan?
Yes! Simply swap shrimp for firm tofu and replace fish sauce with soy sauce or tamari to keep the rich umami flavor without animal products.
What can I serve this with besides rice?
Besides jasmine rice, try serving the curry over rice noodles, quinoa, or even with warm flatbreads like naan to scoop up the sauce deliciously.
Final Thoughts
This Coconut Curry Shrimp Recipe is truly a delight—rich, aromatic, colorful, and supper easy to whip up after a busy day. It’s a comforting meal that feels special enough for guests but simple enough for a weeknight. I encourage you to try making this at home soon; it’s a tasty way to bring a little sunshine and spice to your dinner table!
Print
Coconut Curry Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Coconut Curry Shrimp recipe is a flavorful Thai-inspired dish featuring succulent shrimp simmered in a creamy coconut milk sauce infused with red curry paste, turmeric, ginger, and garlic. Enhanced with crisp vegetables like bell pepper and snap peas, this easy stovetop meal is perfect for a quick yet exotic dinner. Served over rice or noodles, it delivers a perfect balance of creamy, spicy, and tangy flavors with a fresh cilantro garnish.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil: In a large skillet, heat 1 tablespoon of coconut oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent, creating a flavorful base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute to release their aromatic oils.
- Cook spices: Mix in the red curry paste and ground turmeric, cooking for 1 minute to fully bloom their flavors into the oil.
- Add liquids: Pour in the full-fat coconut milk, then stir in fish sauce and brown sugar, bringing the sauce to a gentle simmer to meld flavors.
- Simmer shrimp and vegetables: Add the peeled shrimp, thinly sliced red bell pepper, and snap peas. Cook for 5 to 7 minutes, stirring occasionally, until the shrimp are pink and cooked through and the vegetables remain tender-crisp.
- Finish and season: Stir in fresh lime juice and season with salt and pepper to taste, adjusting for balance.
- Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve hot over jasmine rice or rice noodles for a complete, delicious meal.
Notes
- Adjust the spice level by varying the amount of red curry paste used.
- For a vegetarian version, substitute tofu for shrimp and replace fish sauce with soy sauce.
- Serve with jasmine rice or rice noodles to complement the rich curry.
