If you’re ready for a playful twist on seafood that’s both vibrant and comforting, Coconut Curry Shrimp will steal your heart (and your dinner plans). This dish showcases juicy shrimp bathed in a creamy coconut sauce, infused with Thai red curry paste, hints of ginger, pops of bell pepper, and just enough tang from lime to make every bite sing. With a speedy cooking time and exciting colors, Coconut Curry Shrimp is the kind of weeknight hero you’ll want to make again and again—whether for family dinners or impressing friends with your “I didn’t even break a sweat” skills.
Ingredients You’ll Need
Every ingredient in Coconut Curry Shrimp punches above its weight, delivering bold flavor and irresistible texture. With just a handful of kitchen staples and a few fresh elements, you’ll have the perfect balance of creaminess, zing, and heat.
- Shrimp (1 lb, large, peeled, deveined): Use fresh or thawed frozen shrimp for juicy, tender bites that soak up all the curry flavor.
- Vegetable oil or coconut oil (2 tbsp): Coconut oil adds extra richness, but any neutral oil will work beautifully for sautéing the aromatics.
- Small onion, finely chopped: The sweet, mellow base that sets the stage for all the other bold flavors.
- Garlic (3 cloves, minced): Nothing brings a curry to life like the warmth and sharpness of fresh garlic.
- Fresh ginger (1 tbsp, minced): Adds zesty brightness and balances the creamy coconut with a little zip.
- Red curry paste (2 tbsp, adjust to taste): Packs a punch with just the right amount of heat and fragrant spices—adjust to your comfort level.
- Coconut milk (1 can, 14 oz): The velvety backbone of the sauce, it smooths out heat and enriches every spoonful.
- Fish sauce (1 tbsp): Essential for deep, savory umami and authentic Thai flair.
- Sugar (1 tsp): A pinch of sweetness balances acidity and spice, making everything pop.
- Red bell pepper, sliced: Adds colorful crunch and juicy freshness.
- Snap peas or green beans (1 cup): Green beans or snap peas bring a sweet snap and lovely green hue.
- Lime juice (juice of ½ lime): A squeeze of citrus wakes everything up in the final step.
- Fresh cilantro, chopped (for garnish): Sprinkle on top for aromatic, herby brightness.
- Cooked rice (for serving): Fluffy rice soaks up the glorious sauce—can’t have Coconut Curry Shrimp without it!
How to Make Coconut Curry Shrimp
Step 1: Prep the Shrimp
Lay your shrimp on a plate lined with paper towels and pat them completely dry. This little move is key—dry shrimp sear better and keep their signature springy texture. Set aside while you build the flavor-packed curry base.
Step 2: Sauté the Aromatics
Heat your oil of choice in a large skillet or wok over medium heat. Toss in your finely chopped onion, minced garlic, and fresh ginger. Stir and let everything sizzle for 2 to 3 minutes until your kitchen smells absolutely amazing—the onions should soften and the garlic and ginger should be aromatic but not browned.
Step 3: Add Curry Paste
Spoon in the red curry paste and stir it into the sautéed aromatics. Cook for about 1 minute, letting the spices bloom and meld into the oil. This step unlocks an extra level of fragrance that builds the soul of Coconut Curry Shrimp.
Step 4: Pour in Coconut Milk, Fish Sauce, and Sugar
Pour in the coconut milk, add the fish sauce, and sprinkle in the sugar. Stir everything together so the sauce becomes silky, creamy, and evenly combined. Bring to a gentle simmer—you want the sauce hot and inviting but not bubbling madly.
Step 5: Add Vegetables
Add the strips of red bell pepper and your handful of snap peas (or green beans). Simmer for about 3 to 4 minutes so the vegetables become just tender but still hold onto their color and crunch. This keeps every forkful lively and fresh.
Step 6: Cook the Shrimp
Now, it’s shrimp time! Add the prepared shrimp directly into the simmering sauce. Cook for 2 to 3 minutes, stirring gently, until the shrimp turn pink and opaque. Be careful—shrimp cook fast and you want them juicy, not rubbery.
Step 7: Finish with Lime Juice
Turn off the heat and stir in the juice of half a lime for a pop of brightness. Taste and adjust seasoning—add a little extra fish sauce, sugar, or lime, if desired. Your Coconut Curry Shrimp is ready for the spotlight!
Step 8: Serve
Spoon the Coconut Curry Shrimp generously over bowls of fluffy cooked rice. Scatter with chopped fresh cilantro for a blast of color and flavor, then dig in while it’s piping hot. The combination of creamy sauce, tender shrimp, and vibrant veggies is second to none.
How to Serve Coconut Curry Shrimp
Garnishes
You can’t go wrong with a generous sprinkle of chopped fresh cilantro—its fresh, grassy flavor is a natural partner for curry. Sliced scallions, extra lime wedges, or a dash of toasted coconut flakes also make delicious, eye-catching toppings for Coconut Curry Shrimp. Try adding thinly sliced chili if you want extra heat and a bold pop of color.
Side Dishes
A mound of fluffy white jasmine rice is classic, but you can pair Coconut Curry Shrimp with brown rice or even coconut rice for more flavor. On the side, think lightly steamed broccoli, a simple cucumber salad, or roasted sweet potatoes to balance the richness. Warm naan or roti also works wonders for scooping up every last drop of sauce.
Creative Ways to Present
If you’re feeling playful, serve Coconut Curry Shrimp in shallow bowls for a rustic look, or in hollowed-out coconuts for a tropical party vibe. Mini servings in appetizer spoons make an elegant cocktail bite, while a family-style platter over rice creates a shareable feast. Garnish with a tropical leaf or edible flowers for extra “wow.”
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Curry Shrimp in a tightly sealed container in the refrigerator. It will keep well for up to two days—just know that the shrimp are best enjoyed fresh, as they can become a bit firmer after sitting in the sauce overnight.
Freezing
While the coconut curry sauce itself freezes beautifully, shrimp can change texture after freezing and thawing. If you make the sauce ahead, freeze it on its own, then add freshly cooked shrimp before serving for the best results. If needed, freeze the completed dish for up to a month, but expect some change in shrimp texture.
Reheating
Gently reheat Coconut Curry Shrimp in a skillet over low heat, adding a splash of coconut milk or water if the sauce has thickened. Stir just until heated through—avoid boiling, as overcooked shrimp can turn rubbery. You can also microwave individual servings for 1–2 minutes, checking and stirring halfway through.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp thoroughly and pat them dry before cooking. This ensures they cook evenly and don’t water down the coconut curry sauce.
What if I don’t have red curry paste?
Green or yellow curry paste can be swapped in for a different twist, though the flavor profile will change slightly. You can also make a homemade curry paste if you have the time and spices on hand.
Is Coconut Curry Shrimp spicy?
It can be as spicy or as mild as you like! Start with less red curry paste if you prefer a gentle heat, or add chili flakes or sliced fresh chilies for a hotter kick.
Can I use other vegetables?
Definitely. Coconut Curry Shrimp is flexible—try adding zucchini, baby corn, mushrooms, or spinach. Just add tougher veggies earlier and tender ones later for even cooking.
What can I substitute for fish sauce?
If you don’t have fish sauce, use soy sauce or tamari for a savory punch. Vegan alternatives like mushroom soy sauce also do the trick, keeping that umami note in the dish.
Final Thoughts
Don’t wait another day to try Coconut Curry Shrimp—it’s a lively, satisfying meal that’s surprisingly fast and always crowd-pleasing. With bold flavors and incredible color, it’s ready to become your new dinner favorite. Grab your apron, invite someone you love, and savor the vibrant magic of this unforgettable dish!