When the craving for a tropical escape hits, there’s nothing quite like the creamy, rich flavors of a Coconut Curry Shrimp to transport you there. I discovered this vibrant dish during one of my spontaneous kitchen experiments, combining my love for seafood with the alluring spices of Southeast Asia. The moment the fragrant blend of garlic, ginger, and red curry paste fills the air, I know I’m in for something special.
This recipe is not just about flavor—it’s also a lifesaver for those busy weeknights when fast food can be all too tempting. With just a handful of ingredients, you can whip up a restaurant-worthy meal in under 30 minutes, making it both an accessible treat and a feast for your family or guests. Whether you serve it over rice or with crusty bread to soak up that luscious coconut sauce, prepare to enjoy a dish that dazzles the palate while bringing a splash of creativity back to your dinner table. Let’s dive into making this irresistible Coconut Curry Shrimp together!
Why is Coconut Curry Shrimp a must-try?
Irresistibly Flavorful: The blend of garlic, ginger, and Thai red curry paste creates a flavor explosion that will make your taste buds dance.
Quick and Easy: With only a few simple ingredients, you can have a delicious meal on the table in under 30 minutes, perfect for those busy evenings.
Versatile Serving Options: Pair it with jasmine rice, quinoa, or even crusty bread to soak up the creamy coconut sauce—your choice!
Crowd-Pleasing Delight: This dish is sure to impress family and guests alike, giving you the satisfaction of a homemade feast without the fuss of takeout.
Feel free to explore more recipes that transport your meals to exotic locales with ease!
Coconut Curry Shrimp Ingredients
Unlock the secrets to making this delightful dish!
For the Curry
• Neutral oil – A light oil like vegetable or canola is perfect for frying without overpowering the other flavors.
• Large shrimp (21/25 size) – Extra large shrimp makes for a hearty bite and absorbs the flavors beautifully.
• Garlic (minced) – Fresh garlic gives a pungent aroma and enhances the overall taste.
• Ginger (slices) – Adds warmth and a slight zing to the dish.
• Thai red curry paste – This is the star of the show, bringing that rich, spicy flavor to your coconut curry shrimp.
• Brown sugar (or palm sugar) – Balances the spices with a touch of sweetness.
For the Veggies
• Onion – Cut into wedges or large dice to provide texture and sweetness as it caramelizes.
• Red bell pepper – A pop of color and sweetness that beautifully complements the spices.
For the Creamy Base
• Full-fat coconut milk – Rich and creamy, it forms the luscious base of your curry sauce.
• Cilantro (optional garnish) – Fresh cilantro adds a burst of color and a hint of freshness to every bite.
• Salt (optional, to taste) – Just a pinch can amplify all the other flavors in this delicious coconut curry shrimp recipe.
How to Make Coconut Curry Shrimp
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Heat the Oil: Begin by heating a wok or large skillet over medium-high heat. Add 1 tablespoon of oil and ensure it coats the pan evenly. This sets the stage for perfectly seared shrimp.
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Sear the Shrimp: Once the oil is hot, add the large, peeled, and deveined shrimp. Allow them to sear for 30 seconds on one side, then quickly stir-fry for another 30 seconds until they are mostly opaque and about 75% cooked. Remove from the pan and set aside.
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Sauté Aromatics: In the same pan, add the remaining tablespoon of oil over medium heat. Toss in minced garlic and ginger, frying for approximately 30 seconds until fragrant. This creates a heavenly aroma to kick off your curry.
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Add Curry Paste: Increase the heat to medium-high and add the Thai red curry paste. Fry for an additional minute while stirring, allowing the spices to release their full flavor. Then, stir in the brown sugar, which balances the spice beautifully.
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Cook the Veggies: Next, add the onion wedges and sliced red bell pepper to the pan. Fry together for 2 minutes, allowing the veggies to soften slightly and absorb the curry essence.
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Incorporate Coconut Milk: Pour in the full-fat coconut milk, bringing the mixture to a simmer over medium-high heat. Simmer for about 2 minutes, letting the sauce thicken and the onions cook down for an irresistible creamy base.
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Finish with Shrimp: Stir the seared shrimp back into the pan and let simmer for just 1 more minute until heated through. Taste the sauce and season with extra salt if desired. If you fancy, garnish with fresh cilantro before serving!
Optional: Serve with a lime wedge for an extra zest!
Exact quantities are listed in the recipe card below.
Coconut Curry Shrimp Variations
Feel free to get creative with this dish and personalize it just the way you like!
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Vegetable Boost: Add a variety of vegetables like snap peas or spinach for extra nutrition and color. Just stir them in with the onions for a quick sauté.
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Coconut Milk Alternatives: Use light coconut milk or unsweetened almond milk for a lighter version, though the texture may vary slightly.
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Protein Swap: Trade shrimp for chicken, tofu, or chickpeas to make it vegetarian or cater to different protein preferences. Each option brings its own delicious twist!
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Herb Infusion: Substitute fresh basil or mint for cilantro to change the flavor profile and add a refreshing herbaceous note.
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Spicy Kick: Increase the heat by adding a sliced jalapeño or a dash of cayenne pepper along with the curry paste for an extra fiery thrill.
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Sweet Flavor: Replace brown sugar with honey or maple syrup for a different sweetness that complements the cafe’s overall profile beautifully.
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Nutty Depth: Stir in a tablespoon of peanut or almond butter at the end for added creaminess and a delightful nutty flavor.
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Citrusy Zest: Squeeze fresh lime juice over the finished dish for a bright, zesty finish that brightens the flavors and adds a tropical touch.
What to Serve with Coconut Curry Shrimp?
Transform your weeknight dinners into a culinary adventure with delicious sides that perfectly complement this vibrant dish.
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Jasmine Rice: Fluffy and aromatic, jasmine rice is the classic pairing that absorbs the lush coconut sauce beautifully. Each bite becomes a fragrant delight.
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Sautéed Bok Choy: This tender green adds a refreshing crunch and its subtle bitterness balances the richness of the curry. A light drizzle of soy sauce brings it all together.
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Naan Bread: Indulge in warm, pillowy naan that’s perfect for scooping up every last drop of that creamy coconut curry sauce. It’s a cozy, comforting addition to the meal.
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Cucumber Salad: Crisp cucumbers tossed in a tangy vinegar dressing offer a refreshing contrast to the spicy curry. The coolness is invigorating on the palate after the heat.
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Mango Chutney: Sweet and slightly spicy, mango chutney enhances the flavors of the curry, adding a fruity dimension that tantalizes the taste buds. A spoonful works wonders.
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Thai Iced Tea: A refreshing drink that blends sweet tea with creamy milk, this decadent beverage can mellow the spice and elevate your meal.
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Lime Wedges: A squeeze of fresh lime adds a burst of brightness to each bite, cutting through the richness while enhancing the dish’s vibrant flavors.
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Coconut Sorbet: For dessert, serve refreshing coconut sorbet to cleanse the palate while echoing the main dish’s delightful coconut notes. It’s a sweet and cool ending!
Storage Tips for Coconut Curry Shrimp
Fridge: Store any leftover Coconut Curry Shrimp in an airtight container for up to 3 days. Reheat gently on the stove to prevent the shrimp from becoming rubbery.
Freezer: Freeze the dish in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating for best quality.
Reheating: Warm the curry in a saucepan over low heat, adding a splash of coconut milk if needed to restore creaminess. Stir often to ensure even heating.
Avoid Freezing Uncooked Shrimp: For safety and quality, freeze shrimp cooked in the curry rather than raw, as they can become tough when thawed.
Tips for the Best Coconut Curry Shrimp
- Don’t Overcook Shrimp: Be careful not to cook the shrimp too long; they should be just 75% cooked before adding to the sauce to stay tender.
- Spice Level Control: Adjust the amount of Thai red curry paste based on your heat preference; start with less if you’re sensitive to spice.
- Fresh Ingredients: Using fresh garlic and ginger will elevate the flavor of your Coconut Curry Shrimp; avoid pre-minced options for the best results.
- Creamy Consistency: For a richer sauce, ensure you use full-fat coconut milk; low-fat versions can lead to a watery dish.
- Layering Flavors: Allowing the garlic, ginger, and curry paste to sauté properly will build a deep, aromatic base, enhancing the overall taste.
Make Ahead Options
These Coconut Curry Shrimp are perfect for meal prep! You can marinate the shrimp in a mixture of curry paste, garlic, and ginger up to 24 hours in advance; simply refrigerate it in an airtight container. Additionally, you can chop your onions and bell peppers up to 3 days ahead, storing them in the fridge to save time on busy weeknights. When you’re ready to serve, sauté the aromatics, then add your marinated shrimp and veggies, following the cooking instructions from the recipe. This way, you’ll have a flavorful dish that’s just as delicious as if you made it from scratch!
Coconut Curry Shrimp Recipe FAQs
How do I know if my shrimp is fresh?
Absolutely! Fresh shrimp should have a mild ocean smell, clear shells, and a firm texture. If the shrimp smells overly fishy or has dark spots all over, it’s best to look for a fresher batch.
How should I store leftovers of Coconut Curry Shrimp?
Very! Store any leftover Coconut Curry Shrimp in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat to avoid rubbery shrimp. Adding a splash of coconut milk can help restore its creamy texture.
Can I freeze Coconut Curry Shrimp?
Yes, you can! Freeze the dish in a sealed container for up to 1 month. To thaw, place it in the refrigerator overnight. When reheating, warm it gently on low heat, stirring often, and add a bit of coconut milk if needed to keep it creamy.
What if my coconut curry sauce is too thick?
If your sauce becomes too thick, no worries! Simply add a bit of water or additional coconut milk, stirring it in on low heat until you reach your desired consistency. This will help ensure you have a velvety sauce to savor!
Is this Coconut Curry Shrimp safe for my pet?
It’s best to keep this dish out of reach of pets! The spices, especially garlic and onion, can be harmful to dogs and cats. Always refer to your veterinarian for specific dietary questions regarding your furry friends.
Are there any allergy considerations for this recipe?
Great question! This recipe contains shellfish, which is a common allergen. If you have shellfish allergies, I recommend substituting with firm tofu or chicken, and always check your curry paste for potential allergens if you’re allergic to nuts or gluten.
Savory Coconut Curry Shrimp That's Better Than Takeout
Ingredients
Equipment
Method
- Heat the oil in a wok or large skillet over medium-high heat.
- Sear the shrimp for 30 seconds on one side, then stir-fry for another 30 seconds. Remove from pan.
- In the same pan, add garlic and ginger, frying for 30 seconds until fragrant.
- Add Thai red curry paste and fry for another minute, then stir in brown sugar.
- Add onion wedges and red bell pepper, frying together for 2 minutes.
- Pour in coconut milk and simmer for about 2 minutes until thickened.
- Stir in the seared shrimp and simmer for 1 more minute. Season with salt and garnish with cilantro if desired.