If you’re craving a dish that bursts with tropical flavors and comforting warmth, this Coconut Curry Shrimp Recipe is about to become your new go-to favorite. Velvety coconut milk meets fragrant spices and tender shrimp in a vibrant, luscious curry that’s as quick to whip up as it is satisfying to eat. Whether it’s a weeknight dinner or an impromptu gathering with friends, this recipe promises a delightful balance of spicy, sweet, and tangy notes that will make your taste buds dance and leave you eager for the next bite.
Ingredients You’ll Need
The magic of this Coconut Curry Shrimp Recipe lies in its simple, wholesome ingredients that each play a key role in building layers of flavor, from creamy texture to that signature aromatic kick. Here’s what you’ll need to make this dish shine:
- 1 pound large shrimp (peeled and deveined): Fresh shrimp bring a tender, juicy protein base that cooks quickly and absorbs the curry flavors beautifully.
- 1 tablespoon olive oil: Used to sauté aromatics, it adds a subtle fruitiness that enhances the overall flavor.
- 1 small onion (finely chopped): Provides sweetness and depth as the flavorful foundation of the curry sauce.
- 2 cloves garlic (minced): Adds pungent aroma and a savory bite that complements the shrimp perfectly.
- 1 tablespoon fresh ginger (grated): Offers a gentle zing and warmth, rounding out the palette with fresh spice notes.
- 2 tablespoons red curry paste: The heart of the curry’s flavor; it’s rich, spicy, and packed with fragrant herbs and chiles.
- 1 teaspoon ground turmeric: Brings a warm earthiness plus vibrant golden color to the sauce.
- 1/2 teaspoon salt: Enhances and balances all the different flavors.
- 1 can (13.5 oz) coconut milk (full fat): The silky base that lends creaminess and subtle sweetness, making this curry irresistibly rich.
- 1 tablespoon fish sauce or soy sauce: Adds umami depth and a savory punch to the curry.
- 1 teaspoon brown sugar: A touch of sweetness to balance the heat and acidity.
- Juice of 1/2 lime: A bright, fresh burst that lifts the curry right before serving.
- 2 tablespoons fresh cilantro (chopped): Adds herbal freshness and a pop of green.
- Cooked jasmine rice for serving: The perfect fluffy companion to soak up all that flavorful curry sauce.
How to Make Coconut Curry Shrimp Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion and let it cook for about 3 to 4 minutes until it’s beautifully softened and fragrant. Then, add the minced garlic and grated ginger. These fresh ingredients need just about 30 seconds to release their incredible aromas—this is the building block of your curry’s complexity.
Step 2: Add Curry Paste and Spices
Next comes the flavorful punch—stir in the red curry paste, turmeric, and salt. Mixing these spices thoroughly with the softened aromatics ensures every bite has that signature Thai-inspired boldness. The kitchen will start smelling amazing as the curry paste blossoms with warmth and color.
Step 3: Pour in Coconut Milk and Seasonings
Now pour the full-fat coconut milk into the skillet, stirring gently to combine with the spices. Add the fish sauce or soy sauce for a savory depth, and sprinkle in the brown sugar for just the right touch of sweetness. Bring the sauce to a gentle simmer and let it bubble away for 5 to 7 minutes. This step thickens the sauce slightly, intensifying the flavors and creating that luscious texture you crave.
Step 4: Cook the Shrimp
Time to add the star of the show: the peeled and deveined shrimp! Nestle them into the curry sauce and allow them to simmer for about 4 to 5 minutes. You’ll know they’re ready when they turn a lovely pink color and curl up just slightly. It’s important not to overcook to keep them tender and juicy.
Step 5: Finish With Freshness
Remove the skillet from heat and squeeze in the lime juice to add brightness and a little zing that balances the creamy richness. Sprinkle the chopped fresh cilantro over the top, bringing a fragrant finish and vibrant color that makes this dish pop beautifully on the plate.
How to Serve Coconut Curry Shrimp Recipe
Garnishes
A sprinkle of chopped fresh cilantro not only adds color but also a fresh herbal note that complements the creamy coconut curry perfectly. For a hint of extra crunch and mildly spicy contrast, try toasted cashews or thinly sliced red chili peppers.
Side Dishes
Nothing pairs better with this Coconut Curry Shrimp Recipe than fluffy jasmine rice, as it soaks up the rich sauce like a dream. For some added texture and nutrition, consider a side of lightly steamed vegetables like snap peas, bell peppers, or fresh spinach—they bring vibrant color and a crisp bite that balances the creaminess.
Creative Ways to Present
For a fun twist, serve the curry over warm coconut rice or nestled inside a hollowed-out pineapple half to embrace the tropical vibe. You could also turn this recipe into a hearty coconut curry shrimp bowl, layering it with fresh cucumber slices, pickled red onions, and a squeeze of lime on top to brighten every bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Coconut Curry Shrimp Recipe (which might be rare!), store it in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, but shrimp can become a bit firmer, so it’s best enjoyed fresh.
Freezing
Because shrimp’s texture can change when frozen and reheated, it’s not ideal to freeze the finished dish. Instead, freeze the curry sauce without shrimp for up to 1 month. When ready to eat, thaw and cook fresh shrimp separately, then combine just before serving.
Reheating
Reheat leftovers gently over low heat on the stovetop to avoid drying out the shrimp or breaking the sauce. Add a splash of coconut milk or water if the curry has thickened too much. Microwaving on low power in short bursts also works well if you’re in a hurry.
FAQs
Can I use frozen shrimp for this Coconut Curry Shrimp Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking so they cook evenly and don’t release too much water into the curry, which could thin the sauce.
How spicy is this curry, and can I adjust it?
The heat level depends on the red curry paste you choose; some brands are spicier than others. You can easily adjust the spice by using less curry paste or adding a bit of coconut milk to mellow it out.
Can I add vegetables to the curry?
Definitely! Vegetables like bell peppers, snap peas, or baby spinach make excellent additions. Add them after the sauce simmers but before cooking the shrimp to keep their texture crisp and fresh.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you choose gluten-free fish sauce or soy sauce alternatives. It’s perfect for gluten-sensitive diets without compromising on flavor.
What’s the best way to serve this dish for a dinner party?
Serve the Coconut Curry Shrimp Recipe family-style in a large bowl alongside a steaming pot of jasmine rice and some fresh garnishes. This encourages everyone to help themselves and enjoy the vibrant flavors together.
Final Thoughts
If you’re looking for an easy, impressive dish that feels both exotic and comforting, you can’t go wrong with this Coconut Curry Shrimp Recipe. Quick to make but bursting with complex flavors, it’s the kind of meal that nourishes your soul while delighting your palate. Don’t hesitate to give it a try—you might just find your new signature dish to share with loved ones over and over again.
Print
Coconut Curry Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Coconut Curry Shrimp recipe features succulent shrimp simmered in a rich and creamy coconut curry sauce infused with aromatic spices like turmeric, ginger, and red curry paste. Served over fragrant jasmine rice, it’s a quick and flavorful Thai-inspired dish perfect for a weeknight dinner.
Ingredients
Shrimp and Sauce
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 can (13.5 oz) coconut milk (full fat)
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- juice of 1/2 lime
- 2 tablespoons fresh cilantro (chopped)
To Serve
- Cooked jasmine rice
Instructions
- Prepare Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent, building the flavor base of the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant to release their aroma without burning.
- Incorporate Spices and Paste: Add the red curry paste, ground turmeric, and salt to the skillet. Stir well to coat the onion mixture evenly, allowing the spices to bloom for enhanced taste.
- Add Coconut Milk and Seasonings: Pour in the full-fat coconut milk, then stir in the fish sauce (or soy sauce) and brown sugar. Mix thoroughly to combine all flavors into a smooth sauce.
- Simmer the Sauce: Bring the sauce to a simmer and cook for 5 to 7 minutes to slightly thicken the curry, stirring occasionally to prevent sticking.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 4 to 5 minutes until the shrimp turn pink and are cooked through, ensuring they remain tender.
- Finish with Lime and Cilantro: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro for a bright, fresh finish to the curry.
- Serve: Ladle the coconut curry shrimp over cooked jasmine rice while hot, serving immediately for best flavor.
Notes
- Adjust the heat level by increasing or decreasing the amount of red curry paste according to your spice preference.
- Incorporate vegetables such as bell peppers, spinach, or snap peas for added nutrition and texture.
- For a lighter dish, substitute full-fat coconut milk with light coconut milk to reduce fat content.
- This dish pairs well with a side of steamed vegetables or a fresh cucumber salad for balance.
