Coconut Curry Shrimp is a vibrant, flavor-packed dish that delivers the perfect balance of creamy coconut, savory curry, and succulent shrimp in every single bite. It’s the kind of meal that graces the dinner table in under 30 minutes, yet feels like a mini escape to a seaside café somewhere tropical. The luscious coconut curry sauce soaks beautifully into fluffy rice, while crisp-tender veggies and aromatic herbs take things to the next level. Whether you’re looking to impress guests or simply crave a restaurant-worthy dinner at home, Coconut Curry Shrimp is a must-try – and one you’ll want to make again and again.
Ingredients You’ll Need
One of the most wonderful things about Coconut Curry Shrimp is how a handful of boldly flavored, kitchen-staple ingredients transform into a showstopping meal. Each component brings something essential, creating layers of taste, texture, and color you’ll crave.
- Shrimp (1 lb): Choose large, peeled, and deveined shrimp for juicy texture and easy prep.
- Vegetable oil or coconut oil (2 tbsp): Adds a subtle richness and helps the aromatics bloom.
- Onion (1 small): Finely chopped onion brings sweetness and depth to the base of your curry.
- Garlic (3 cloves, minced): Delivers that unmistakable savory punch every good curry needs.
- Fresh ginger (1 tbsp, grated): A bright pop of zing that wakes up the entire dish.
- Red curry paste (1–2 tbsp): The star of the show for spice, color, and fragrant complexity – adjust to taste.
- Coconut milk (14 oz can): Full-fat coconut milk creates the creamy, velvety sauce Coconut Curry Shrimp is known for.
- Fish sauce (1 tbsp, optional): Adds an extra layer of umami magic; leave it out for a milder flavor.
- Lime juice (1 tbsp): Freshly squeezed lime brightens up the entire curry.
- Sugar (1 tsp): Just a touch rounds out any sharp edges from the curry paste.
- Red bell pepper (1, thinly sliced): Brings sweetness, crunch, and a vibrant pop of color.
- Snap peas or green beans (1 cup): Adds refreshing crispness and a dash of green to your plate.
- Fresh cilantro (for garnish): Chopped cilantro ties all the flavors together and looks gorgeous on top.
- Salt and pepper (to taste): Season everything to your liking for that perfect finish.
- Cooked rice (for serving): Fluffy rice soaks up every drop of the delicious coconut curry sauce.
How to Make Coconut Curry Shrimp
Step 1: Prep the Shrimp
Start by patting your shrimp dry with paper towels. This might seem like a small thing, but it helps them sear beautifully and keep their firm, plump texture. Give them a light sprinkle of salt and pepper, then set them aside while you get the rest of your ingredients ready to go.
Step 2: Sauté Aromatics
In a large skillet or wok, heat the oil over medium heat. As soon as it shimmers, add the finely chopped onion, minced garlic, and freshly grated ginger. Stir and sauté for 2 to 3 minutes, until the onions turn translucent and everything smells absolutely amazing. The kitchen will fill with that unmistakable, mouthwatering aroma!
Step 3: Add the Curry Paste
Spoon in the red curry paste, starting with one tablespoon and adding another if you like more heat and complexity. Let it cook for 30 to 60 seconds, stirring constantly. This step “blooms” the curry paste, unlocking maximum fragrance and flavor.
Step 4: Simmer the Coconut Curry Sauce
Pour in the coconut milk, followed by the fish sauce (if using), lime juice, and sugar. Stir well, scraping up any flavorful bits from the bottom of the pan. Bring the sauce up to a gentle simmer. The moment that creamy coconut curry aroma hits, you’ll be counting down the minutes until dinner!
Step 5: Add the Veggies
Add the thin slices of red bell pepper and your snap peas or green beans. Simmer for about 3 to 4 minutes, just until the vegetables become bright and tender-crisp. This keeps everything vibrant, fresh, and bursting with color.
Step 6: Cook the Shrimp
Toss in the seasoned shrimp and let them cook in the simmering curry for 2 to 3 minutes. As soon as they turn pink and opaque, they’re ready. You want to avoid overcooking so they stay juicy. Taste the sauce and adjust salt and pepper as needed.
Step 7: Plate and Serve
Serve your Coconut Curry Shrimp generously over steaming hot rice. Be sure to spoon plenty of the creamy, flavor-packed sauce on top, and finish with a flourish of fresh cilantro and a few extra lime wedges for good measure.
How to Serve Coconut Curry Shrimp
Garnishes
A handful of chopped fresh cilantro is the classic, but you can also add thinly sliced green onions, toasted coconut flakes, or extra lime wedges. For a little heat, try sprinkling sliced red chilies or a few drops of chili oil right before serving Coconut Curry Shrimp.
Side Dishes
Coconut Curry Shrimp is at its best served over a big bowl of steaming white or jasmine rice, which soaks up the luscious sauce. If you want to add more variety, serve it with coconut rice, naan, or even some crisp cucumber salad on the side for a cool, refreshing contrast.
Creative Ways to Present
Impress your guests by serving Coconut Curry Shrimp in small bowls as a starter, or ladle it over rice in coconut shells for a fun, tropical twist. For a weeknight meal, keep it simple and let everyone spoon their own shrimp and sauce over their favorite base – rice, noodles, or even cauliflower rice for a lighter option.
Make Ahead and Storage
Storing Leftovers
Cool your leftover Coconut Curry Shrimp to room temperature, then transfer everything to an airtight container. It will keep well in the fridge for up to 2 days, making it perfect for a quick lunch or next-day dinner. The flavors might even deepen overnight!
Freezing
To freeze, let the shrimp curry cool completely, then store it in a freezer-safe container. Just keep in mind that shrimp can sometimes become a bit rubbery after freezing, so for best results, freeze just the sauce and veggies, and add fresh shrimp when reheating.
Reheating
To reheat, transfer the Coconut Curry Shrimp to a pan over low heat. Stir gently until warmed through – don’t boil, to prevent the shrimp from overcooking. If the sauce thickens in the fridge, add a splash of coconut milk or water to loosen it up.
FAQs
Can I use frozen shrimp for Coconut Curry Shrimp?
Absolutely! Just thaw the shrimp completely, pat them dry, and follow the recipe as written. Frozen shrimp are convenient and taste great in this dish.
Is there a vegetarian alternative for this recipe?
You can easily make this curry vegetarian by swapping the shrimp for tofu or chickpeas and skipping the fish sauce. The creamy coconut-curry base and vibrant veggies still shine!
What if I can’t find red curry paste?
If red curry paste isn’t available, try yellow or green curry paste for a different but equally delicious twist. Each brings its own unique character to your Coconut Curry Shrimp.
How spicy is this dish?
Coconut Curry Shrimp is as mild or as spicy as you like. Start with less curry paste and taste as you go, or spice things up with chilies if you’re feeling bold. The coconut milk mellows the heat and keeps it balanced.
Can I make Coconut Curry Shrimp ahead?
For best texture, cook the shrimp fresh; the sauce and veggies can be made a day ahead and reheated gently. Add the shrimp just before serving for the juiciest results.
Final Thoughts
If you’re looking for a vibrant, crowd-pleasing meal that feels special yet comes together in a flash, Coconut Curry Shrimp is calling your name! It’s bright, rich, and sure to earn a spot in your regular recipe rotation. Give it a try – your dinner table (and your taste buds) will thank you.