If you’re on the hunt for a dinner that perfectly balances warmth, creaminess, and a burst of flavor, Coconut Curry Shrimp should be at the very top of your must-make list. This dish is pure comfort in a bowl, brimming with succulent shrimp simmered in a luscious coconut milk sauce infused with aromatic spices, zesty lime, and just the right touch of sweetness. A spoonful of silky curry over fluffy jasmine rice will transport your tastebuds straight to Thai-inspired bliss. Whether you’re new to curry or a seasoned pro, this recipe is a weeknight rescuer that never feels ordinary.
Ingredients You’ll Need
Simplicity is part of the magic here: every ingredient in Coconut Curry Shrimp plays a vital role, making each bite full of color, aroma, and soul-satisfying taste. Let’s take a closer look at what you’ll need and why it matters:
- Shrimp (1 pound, large, peeled and deveined): The star of the show—plump, juicy, and quick-cooking, shrimp soak up every hint of the curry sauce.
- Coconut oil (1 tablespoon): Adds a subtle nutty flavor that deepens the dish from the very first sizzle.
- Onion (1 small, finely chopped): Turns beautifully sweet as it softens, creating the flavor foundation for your curry.
- Garlic (3 cloves, minced): Delivers that unmistakable aromatic punch every good curry needs.
- Ginger (1 tablespoon, freshly grated): Adds zing and fragrance, perfectly balancing the creaminess of the coconut.
- Red curry paste (2 tablespoons): The soul of the curry, it brings depth, a gentle heat, and a vibrant color.
- Ground turmeric (1 teaspoon): Infuses earthiness and that signature golden hue, plus a healthy boost.
- Ground cumin (1/2 teaspoon): Lends a subtle warmth and a touch of smokiness.
- Coconut milk (1 can, 13.5 oz, full-fat): The backbone of the sauce—rich, creamy, and utterly satisfying.
- Fish sauce or soy sauce (1 tablespoon): Adds that essential umami depth; use soy for a pescatarian twist.
- Brown sugar (1 tablespoon): Balances the spice and acidity with a gentle sweetness.
- Lime juice (juice of 1 lime): Brightens everything up and pulls all the flavors together.
- Salt and pepper (to taste): For seasoning, of course—taste as you go!
- Fresh cilantro (2 tablespoons, chopped): The finishing herb, delivering bursts of freshness.
- Cooked jasmine rice (for serving): Fluffy and aromatic, it’s the ideal base for soaking up all that glorious sauce.
How to Make Coconut Curry Shrimp
Step 1: Sauté the Aromatics
Start by heating your coconut oil over medium heat in a large skillet. Add the chopped onion and sauté for about three to four minutes until it turns translucent and starts to soften. Follow with garlic and ginger. Stir these in and let them cook for another minute. You’ll smell that unmistakable garlicky-ginger perfume as it lifts off the pan—that’s how you know you’re building a delicious foundation for your Coconut Curry Shrimp.
Step 2: Toast the Spices and Curry Paste
Next, sprinkle in your red curry paste, turmeric, and cumin. Stir constantly for one minute. This step gently toasts the spices and wakes up the curry paste, helping every spice and chili release its full aroma and flavor. You want to see everything become deeply colored and smell intensely fragrant before the next ingredient goes in.
Step 3: Simmer the Coconut Curry Sauce
Pour in your full-fat coconut milk, then add the fish sauce (or soy sauce) and brown sugar. Stir everything together until the sauce is smooth and evenly colored, ensuring the sugar dissolve and the curry paste is well mixed. Let the mixture reach a gentle simmer and continue simmering for five to seven minutes. The sauce will start to thicken and reduce slightly, making it even more luscious for your shrimp.
Step 4: Cook the Shrimp
Add your prepared shrimp straight into the bubbling sauce. Cook for three to five minutes, just until they turn pink and opaque. Watch them closely—shrimp goes from juicy to rubbery quickly. In no time, you’ll have glossy, plump shrimp nestled in a golden, creamy curry sauce.
Step 5: Finish with Lime and Cilantro
Just before serving, squeeze in the juice of one lime for a burst of citrusy brightness. Taste and adjust with salt and pepper. Remove from heat, then sprinkle chopped fresh cilantro over the top. The green pops against the rich sauce, and the flavor sings. Serve your Coconut Curry Shrimp immediately, spooned generously over hot jasmine rice.
How to Serve Coconut Curry Shrimp
Garnishes
A handful of fresh cilantro is classic, but you could also toss on sliced green onions, a sprinkle of red chili flakes for a little extra heat, or thinly sliced Thai basil if you have some on hand. A wedge of lime on the side lets everyone add a final zing to their plate.
Side Dishes
The obvious pairing is a big, fluffy scoop of jasmine rice to catch every drop of that velvety sauce, but don’t stop there! Steamed bok choy or sugar snap peas add crisp freshness, or serve with naan or roti to sop up leftovers. A light cucumber salad with a splash of rice vinegar is a cool, crunchy contrast to your Coconut Curry Shrimp.
Creative Ways to Present
Try serving your Coconut Curry Shrimp in shallow soup bowls over a bed of rice, letting the sauce pool around the edges. For a dinner party, portion the curry into small ramekins for a tapas-style experience, or spoon it over crispy rice cakes for a fun twist. Even a family-style platter with lots of garnishes lets everyone build their ultimate bowl.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to two days. The flavors mingle even more overnight, making each reheated bite as delicious (if not better!) as when freshly cooked. Just be careful not to let the shrimp overcook when you warm them up.
Freezing
While coconut-based curries generally freeze very well, shrimp can sometimes change texture when thawed. Freeze the sauce on its own in a freezer-safe bag or container for up to two months, then prepare fresh shrimp when you’re ready to enjoy Coconut Curry Shrimp again. This keeps the texture perfectly plump every time.
Reheating
Gently rewarm the curry in a saucepan over medium-low heat just until the shrimp are heated through. Avoid boiling, as high temperatures will make shrimp tough. If you notice the sauce thickening too much, add a splash of coconut milk or water to bring it back to its original silkiness.
FAQs
Can I use frozen shrimp for Coconut Curry Shrimp?
Yes, frozen shrimp work beautifully! Just thaw and pat them dry with paper towels before adding to the sauce—they’ll cook up plump and flavorful.
How spicy is this recipe?
The heat level is wonderfully balanced, but you can always adjust it! If you love things extra spicy, add more red curry paste or a pinch of chili flakes; for milder tastes, use a little less paste and serve with plenty of rice.
What can I substitute for fish sauce?
If you’re avoiding fish sauce, soy sauce is a great alternative for a pescatarian-friendly version. Tamari or coconut aminos work too, especially if you want to keep things gluten-free.
Can I make Coconut Curry Shrimp ahead of time?
The sauce can definitely be made ahead! For best texture, cook the curry sauce first and refrigerate. Add shrimp and cook them fresh right before serving—it’s quick and gives you perfectly juicy results.
What other proteins can I use with this coconut curry sauce?
This versatile sauce works wonders with scallops, firm white fish like cod or halibut, or even chunks of chicken or tofu. It’s all about soaking up that dreamy coconut curry flavor!
Final Thoughts
I hope you’re as excited to make Coconut Curry Shrimp as I am to share it. This dish is genuinely a weeknight hero—speedy, satisfying, and special enough for any occasion. Trust me, once you’ve tasted that creamy, gently spiced sauce and those juicy shrimp, you’ll be craving it again and again. Give it a try, and let your kitchen fill with the irresistible aromas of something truly memorable!
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Coconut Curry Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Coconut Curry Shrimp recipe is a flavorful Thai-inspired dish that combines succulent shrimp with a rich coconut curry sauce. The creamy sauce infused with aromatic spices is perfect for serving over jasmine rice, making it a satisfying and delicious meal.
Ingredients
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- juice of 1 lime
- salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- cooked jasmine rice for serving
Instructions
- In a large skillet, heat coconut oil over medium heat.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add red curry paste, turmeric, and cumin, and cook for 1 minute, stirring constantly to toast the spices.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Let the sauce cook for 5–7 minutes until slightly thickened.
- Add the shrimp and cook for 3–5 minutes, or until pink and opaque.
- Stir in lime juice and season with salt and pepper to taste.
- Remove from heat and sprinkle with chopped cilantro.
- Serve hot over jasmine rice.
Add the chopped onion and sauté for 3–4 minutes until softened.
Notes
- You can use light coconut milk for a lighter version, but full-fat provides the best creaminess.
- Adjust curry paste for desired spice level.
- This dish also works well with scallops or firm white fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 330
- Sugar: 5g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 160mg
