If you’re craving a dish that bursts with exotic flavors yet comes together in a flash, this Coconut Curry Shrimp Recipe is an absolute winner. Creamy coconut milk mingles with aromatic red curry paste, fresh ginger, and garlic to create a vibrant sauce that envelopes tender, pink shrimp. Every bite sings with just the right balance of spice, sweetness, and zest from fresh lime juice. Whether you’re making a quick weeknight dinner or impressing friends, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is key for this dish. They’re simple, accessible, and each one adds a special touch—whether it’s flavor, aroma, or texture—making your Coconut Curry Shrimp Recipe truly shine.
- 1 pound large shrimp (peeled and deveined): Choose fresh or properly thawed shrimp for the best texture and sweetness.
- 1 tablespoon oil: Neutral oils like vegetable or canola work well to evenly sauté your aromatics without overpowering the dish.
- 1 small onion (finely chopped): Adds a subtle sweetness and depth when sautéed gently.
- 2 garlic cloves (minced): Essential for that classic aromatic base in curry cooking.
- 1 tablespoon fresh ginger (grated): Brings a bright, spicy warmth that balances the creaminess.
- 2 tablespoons red curry paste: This is the heart of the curry’s vibrant flavor and color—adjust based on your preferred heat level.
- 1 teaspoon ground turmeric: Offers earthy undertones and a gorgeous golden hue.
- 1 teaspoon ground coriander: Adds a citrusy, nutty hint that lifts the curry.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 can (13.5 oz) coconut milk: Use full-fat for a rich, silky sauce that’s true to the recipe’s soul.
- 1 tablespoon fish sauce (optional): Introduces a subtle umami depth, but you can skip it if you prefer.
- 1 teaspoon brown sugar: Creates a lovely contrast to the spice and acidity.
- Juice of 1/2 lime: A splash of fresh tang to brighten the finished curry.
- Chopped fresh cilantro for garnish: Adds freshness and a burst of color to your final dish.
How to Make Coconut Curry Shrimp Recipe
Step 1: Sauté the Aromatics
Start by heating your oil in a large skillet over medium heat, then toss in the finely chopped onion. Sauté for 2 to 3 minutes until it softens and becomes translucent. This gentle cooking draws out the natural sweetness of the onion, setting a flavorful base for your curry.
Step 2: Add Garlic and Ginger
Next, stir in the minced garlic and freshly grated ginger. Cook for just 30 seconds until you can smell their fragrant aroma filling the kitchen—this step is crucial because it releases essential oils that build layers of flavor.
Step 3: Toast the Spices and Curry Paste
It’s time to add your red curry paste along with turmeric, ground coriander, and salt. Cook these together for 1 to 2 minutes while stirring constantly. Toasting the spices gently helps unlock their complex flavors, making your curry deeply aromatic and wonderfully vibrant.
Step 4: Pour in Coconut Milk and Simmer
Pour in the luscious coconut milk, then stir in fish sauce (if using) and brown sugar. Bring everything to a gentle simmer and let it cook for 5 to 7 minutes. This simmering melds the ingredients wonderfully, giving the sauce time to thicken slightly and develop those signature silky textures.
Step 5: Cook the Shrimp
Add your peeled and deveined shrimp straight into the simmering curry. Cook for 3 to 5 minutes, stirring occasionally until the shrimp turn pink and opaque—perfectly tender and infused with all that rich curry flavor.
Step 6: Finish with Lime and Cilantro
Stir in a generous squeeze of fresh lime juice to brighten up the dish and adjust seasoning if needed. Then remove your skillet from heat and garnish with freshly chopped cilantro for a fresh herbal finish that balances the creaminess.
How to Serve Coconut Curry Shrimp Recipe
Garnishes
Fresh cilantro isn’t just for looks—it adds a fragrant, slightly citrusy bite that complements the curry beautifully. A few additional lime wedges on the side invite everyone to personalize their tartness level, making the experience just right for every palate.
Side Dishes
This curry shines when served over steamed jasmine rice or coconut rice, soaking up every bit of that luscious sauce. For something different, try it with rice noodles or even quinoa to add an unexpected twist and extra texture.
Creative Ways to Present
Why not serve your Coconut Curry Shrimp Recipe in a hollowed-out pineapple bowl for a tropical vibe? Alternatively, sprinkle some toasted cashews on top for crunch or add a handful of baby spinach during cooking for a colorful, nutrient-packed meal.
Make Ahead and Storage
Storing Leftovers
Store leftover curry in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, making it just as delightful the next day.
Freezing
You can freeze this Coconut Curry Shrimp Recipe, but it’s best to remove the shrimp before freezing the sauce separately, as shrimp can become rubbery when frozen and reheated. Freeze the sauce for up to two months and add freshly cooked shrimp when ready to serve.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling the coconut milk. If reheating from frozen, thaw overnight in the fridge before warming to maintain that lovely creamy texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw your shrimp completely and pat them dry before adding to the curry. This helps the shrimp cook evenly and prevents excess water from diluting the sauce.
What can I substitute for red curry paste if I can’t find it?
You can use a mix of chili powder, paprika, ground cumin, and a bit of garlic and ginger as a homemade alternative, but the flavor won’t be quite the same. For the authentic taste of this Coconut Curry Shrimp Recipe, red curry paste is worth tracking down.
Is this dish spicy?
This recipe has a moderate spice level thanks to the red curry paste, but you can easily adjust it by using more or less paste depending on your heat preference. Adding lime juice and brown sugar also help balance any heat.
Can I add vegetables to this shrimp curry?
Definitely! Toss in sliced bell peppers, snap peas, or fresh spinach during the simmering stage for added color, texture, and nutrition—these veggies pair wonderfully with the flavors of the curry.
Is Coconut Curry Shrimp Recipe gluten-free?
Yes, it’s naturally gluten-free as long as you check the labels on your curry paste and fish sauce to ensure they don’t contain gluten additives. This makes it a great choice for those with gluten sensitivities.
Final Thoughts
This Coconut Curry Shrimp Recipe is one of those dishes that brings warmth, comfort, and a pop of excitement to any table. It’s quick enough for busy weeknights but special enough to serve to guests who will surely ask for your secret. Give it a try—you’ll be amazed how easy it is to create such an irresistible, creamy, and fragrant meal right at home!
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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
- Diet: Gluten Free
Description
This Coconut Curry Shrimp recipe is a flavorful and creamy Thai-inspired dish featuring succulent shrimp simmered in a rich coconut milk and red curry sauce, infused with fresh ginger, garlic, and aromatic spices. Perfect for a quick weeknight dinner, it delivers a delightful balance of spice, sweetness, and tang, garnished with fresh cilantro and served over rice or noodles.
Ingredients
Seafood
- 1 pound large shrimp, peeled and deveined
Spices & Aromatics
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
Liquids & Sauces
- 1 tablespoon oil
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
- Juice of 1/2 lime
Garnish
- Chopped fresh cilantro
Instructions
- Prepare the Aromatics: Heat oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until soft and translucent, creating a flavorful base.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant to enhance the curry’s depth.
- Toast the Spices: Mix in the red curry paste, ground turmeric, ground coriander, and salt. Cook for 1 to 2 minutes while stirring continuously to release and toast the spices’ aromas.
- Add Coconut Milk and Seasoning: Pour in the coconut milk, then stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes to develop the flavors.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3 to 5 minutes until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Finish with Lime Juice and Garnish: Stir in the juice of half a lime to brighten the flavors. Taste and adjust seasoning as needed. Remove from heat and garnish the curry with chopped fresh cilantro. Serve immediately over rice or noodles for a complete meal.
Notes
- For added vegetables, incorporate sliced bell peppers, fresh spinach, or snap peas during the simmering stage for extra nutrition and color.
- Use light coconut milk to reduce the fat content without sacrificing creaminess.
- Adjust the spice level by modifying the amount of red curry paste to suit your heat preference.
