Easy Coconut Curry Shrimp Recipe

ByUsman

This easy coconut curry shrimp recipe is creamy, spicy, and full of flavor. Juicy shrimp are cooked in a coconut milk sauce with curry paste, garlic, ginger, and lime juice for the perfect balance of heat, sweetness, and tang.

It’s a quick recipe you can make in under 30 minutes, perfect for busy weeknights. Pair it with jasmine rice, basmati rice, or even noodles for a comforting meal that feels like restaurant-quality food right at home.

Ingredients You’ll Need

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chili flakes (adjust to taste)
  • Juice of 1 lime
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, for serving

Tools You’ll Need

  • Large skillet or wok
  • Wooden spoon or spatula
  • Sharp knife and chopping board

How to Make Coconut Curry Shrimp

Step 1: Sauté Aromatics

  • Heat coconut oil in a skillet over medium heat.
  • Add onion and cook for 3–4 minutes until soft.
  • Stir in garlic and ginger, cooking for 1 more minute.

Step 2: Build the Curry Sauce

  • Add red curry paste and cook for 1–2 minutes to release flavor.
  • Pour in coconut milk and stir well.
  • Mix in fish sauce, brown sugar, and chili flakes.
  • Simmer for about 5 minutes.

Step 3: Cook the Shrimp

  • Add shrimp to the simmering sauce.
  • Cook for 5–6 minutes until pink and opaque.
  • Turn off heat and stir in lime juice.
  • Taste and add salt if needed.

Step 4: Serve

  • Spoon the curry over hot jasmine rice.
  • Garnish with fresh cilantro.

Flavor Profile

This dish is a perfect balance of flavors:

  • Creamy richness from coconut milk
  • Heat from red curry paste and chili flakes
  • Umami depth from fish sauce
  • Sweetness from brown sugar
  • Fresh, tangy kick from lime juice
  • Freshness from cilantro

Variations and Swaps

  • Vegetarian/Vegan: Replace shrimp with tofu, chickpeas, or cauliflower. Use soy sauce instead of fish sauce.
  • Low-carb/Keto: Serve with cauliflower rice or zucchini noodles.
  • Extra Protein: Add chicken, scallops, or even a boiled egg.
  • More Veggies: Try adding bell peppers, mushrooms, snap peas, spinach, or carrots.
  • Spice Control: Use less curry paste and skip chili flakes for mild flavor.

Cooking Tips

  • Don’t overcook the shrimp—they should be just pink and tender.
  • Use full-fat coconut milk for a creamy, rich sauce.
  • Always toast curry paste in oil before adding liquid—it deepens the flavor.
  • Add lime juice at the end to brighten the dish.

What to Serve With Coconut Curry Shrimp

  • Steamed jasmine or basmati rice
  • Coconut rice for extra creaminess
  • Garlic naan or flatbread
  • A crisp cucumber salad or Asian slaw
  • Thai iced tea or a light lager to cool the spice

Conclusion

This easy coconut curry shrimp recipe is fast, flavorful, and flexible. In just 25 minutes, you’ll have a dish that’s creamy, spicy, and comforting. It’s perfect for weeknight dinners but also impressive enough for guests.

Try it once, and you’ll want to add it to your weekly meal plan it’s that good!

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