If you crave a dish that’s bursting with vibrant flavors and creamy textures, then this Coconut Curry Shrimp Recipe is about to become your new go-to meal. It combines succulent shrimp with fragrant spices, rich coconut milk, and a hint of zingy lime to create a luscious sauce that’s both comforting and exciting. Perfect for weeknight dinners or impressing guests, this recipe is a celebration of fresh ingredients and bold taste that will have you savoring every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each component plays an essential role, whether it’s enhancing the warmth of the curry or adding a touch of brightness and crunch.
- 1 pound large shrimp peeled and deveined: Choose fresh or thawed frozen shrimp for the perfect tender bite.
- 1 tablespoon coconut oil: Adds a subtle tropical flavor and helps sauté the aromatics beautifully.
- 1 small onion finely diced: Provides a mild sweetness that balances the curry spices.
- 3 cloves garlic minced: Gives the dish its signature savory punch.
- 1 tablespoon fresh ginger grated: Adds warmth and a little zing that wakes up the palate.
- 2 tablespoons red curry paste: The star spice blend that delivers authentic Thai-inspired flavor.
- 1 teaspoon curry powder: Enhances the depth of spice with a fragrant complexity.
- 1/2 teaspoon ground turmeric: Provides an earthy aroma and vibrant golden color.
- 1 can 13.5 ounces full-fat coconut milk: Creates the creamy base that brings everything together.
- 1 tablespoon fish sauce: Adds savory umami depth for that unmistakable curry character.
- 1 tablespoon lime juice: Brightens the richness with a fresh, tangy twist.
- 1 teaspoon brown sugar: Balances the bold spices with a touch of sweetness.
- 1/2 teaspoon salt: Enhances all flavors subtly throughout the dish.
- 1/4 teaspoon black pepper: Adds a gentle warmth without overpowering.
- 1 cup red bell pepper sliced: Introduces crunch and a pop of vibrant color.
- 1/2 cup snap peas: Offers a fresh crispness and slight natural sweetness.
- Fresh cilantro for garnish: Provides an herbal finish that refreshes every spoonful.
How to Make Coconut Curry Shrimp Recipe
Step 1: Sauté the Aromatics
Begin by heating the coconut oil over medium heat in a large skillet. Once shimmering, add the diced onion and cook until it softens, about 3 to 4 minutes. This gentle sweat unlocks the onion’s natural sweetness, forming a flavorful base for the curry. Next, stir in the garlic and grated ginger, cooking briefly until their fragrant aromas fill your kitchen—about 30 seconds.
Step 2: Bloom the Spices
Now, it’s time to add the red curry paste, curry powder, and turmeric to the skillet. Stir constantly for about one minute, which will toast the spices and bring out their fullest flavors. This step is where the magic happens, as these spices infuse the oil, creating a rich, flavorful foundation for the sauce.
Step 3: Create the Coconut Curry Sauce
Pour in the full-fat coconut milk along with the fish sauce, lime juice, and brown sugar. Stir everything until smooth and well combined. Bring this mixture to a gentle simmer, allowing the flavors to meld beautifully while the sauce thickens slightly. This creamy, tangy broth is what makes this Coconut Curry Shrimp Recipe so irresistible.
Step 4: Add Vegetables for Texture and Color
Once your sauce is simmering, add the sliced red bell peppers and snap peas. These vibrant vegetables not only add a stunning burst of color but provide a delightful crunch to contrast the tender shrimp. Cook these for 3 to 4 minutes until they are just tender but still crisp.
Step 5: Cook the Shrimp to Perfection
Finally, nestle the shrimp into the simmering curry. Cook them for 2 to 3 minutes on each side until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery. Season the entire dish with salt and black pepper to taste, then remove from heat.
Step 6: Garnish and Serve
Sprinkle fresh cilantro over the top for that beautiful, fresh finish. Your Coconut Curry Shrimp Recipe is now ready to be enjoyed!
How to Serve Coconut Curry Shrimp Recipe
Garnishes
Fresh cilantro is essential for a bright, herbal contrast to the rich curry. You can also add a few thin slices of red chili for extra heat or a squeeze of lime for added zest. These little touches elevate your presentation and flavor.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice, which soaks up the luscious sauce perfectly. For a low-carb option, cauliflower rice or quinoa make excellent sides that complement the flavors without overpowering. Simple, clean sides let the Coconut Curry Shrimp Recipe shine as the star.
Creative Ways to Present
Serve the curry in a beautiful bowl with fresh lime wedges and a sprinkle of toasted coconut flakes for added texture and visual appeal. You can also turn it into a vibrant wrap by serving it in warm lettuce leaves or even stuffing it into warm naan bread for a fun handheld meal.
Make Ahead and Storage
Storing Leftovers
Let the Coconut Curry Shrimp Recipe cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. The flavors will continue to meld, making your leftovers even tastier the next day.
Freezing
For longer storage, freeze the curry in a freezer-safe container for up to 2 months. Keep in mind that shrimp can become slightly rubbery after freezing, so it’s best to consume frozen portions within a couple of months for the best texture and flavor.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring occasionally until warmed through. Avoid overheating to prevent shrimp from becoming tough. Adding a splash of coconut milk or water can help maintain the sauce’s creamy consistency.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before cooking to avoid excess moisture in the curry.
How spicy is this Coconut Curry Shrimp Recipe?
The spice level is moderate, thanks to the red curry paste. You can easily adjust the heat by adding more or less curry paste according to your preference.
Can I substitute the coconut milk with something else?
Full-fat coconut milk is key for the creamy texture and rich flavor. For a lighter option, you can try light coconut milk, but the sauce will be less creamy.
Is this recipe gluten-free and dairy-free?
Yes, it’s naturally gluten-free and dairy-free, making it suitable for many dietary needs without compromising flavor.
What can I use instead of fish sauce?
If you prefer a vegetarian alternative, try soy sauce or tamari, although it will change the traditional flavor slightly.
Final Thoughts
This Coconut Curry Shrimp Recipe is a delightful way to bring a taste of Thai-inspired comfort right to your kitchen. It’s easy to prepare, packed with flavor, and perfect for sharing with family and friends. Give it a try—you might just find your new favorite weeknight dinner!
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Coconut Curry Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant and flavorful Coconut Curry Shrimp recipe features succulent shrimp simmered in a rich, aromatic coconut milk curry with red curry paste, fresh ginger, and a blend of spices. Quick to prepare and perfect for weeknight dinners, it’s a Thai-inspired dish that’s both gluten-free and dairy-free, served with fresh vegetables and garnished with cilantro.
Ingredients
Seafood
- 1 pound large shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup red bell pepper, sliced
- 1/2 cup snap peas
- Fresh cilantro for garnish
Spices & Pastes
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
Liquids & Oils
- 1 tablespoon coconut oil
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Other
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the coconut oil: Warm 1 tablespoon of coconut oil in a large skillet over medium heat until melted and shimmering.
- Sauté the onion: Add the finely diced onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger and cook for 30 seconds until fragrant, being careful not to burn.
- Incorporate spices and curry paste: Mix in 2 tablespoons of red curry paste, 1 teaspoon curry powder, and 1/2 teaspoon ground turmeric. Cook for 1 minute, stirring constantly to release the complex flavors of the spices.
- Add liquids and sweetener: Pour in the full-fat coconut milk, fish sauce, lime juice, and brown sugar, stirring until smoothly combined and simmer gently.
- Cook vegetables: Add the sliced red bell peppers and snap peas to the simmering curry sauce, and cook for 3 to 4 minutes until they become slightly tender but still crisp.
- Cook the shrimp: Place the shrimp in the skillet, cooking for 2 to 3 minutes per side, or until they turn pink and are cooked through.
- Season and finish: Season the curry with salt and black pepper to taste. Remove the skillet from heat.
- Garnish and serve: Sprinkle fresh cilantro over the curry and serve hot, ideally over steamed rice, cauliflower rice, or quinoa.
Notes
- Adjust the spice level by varying the amount of red curry paste according to your heat preference.
- Serve over steamed jasmine rice, cauliflower rice, or quinoa for a complete, balanced meal.
- For a vegetarian version, substitute shrimp with tofu or chickpeas and use vegetarian fish sauce alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
