This Coconut Curry Shrimp is a warm, creamy, and gently spiced dish that brings together tender shrimp and vibrant vegetables in a rich coconut curry sauce. It’s the kind of meal that feels special yet comes together quickly, making it perfect for both busy weeknights and relaxed weekend dinners.
Why You’ll Love This Recipe
You’ll love how fast and simple this recipe is, with restaurant-style flavor made right at home. The coconut milk creates a silky sauce that balances the curry’s warmth, while the shrimp cook in just minutes, staying juicy and tender. It’s also versatile, pairing beautifully with rice, noodles, or lighter alternatives, and easy to adjust to your preferred spice level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons coconut oil or vegetable oil
1 small onion, finely diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon red or yellow curry paste (use 2 tablespoons for a spicier curry)
1 can (14 oz / 400 ml) full-fat coconut milk
1 tablespoon fish sauce or soy sauce
1 tablespoon freshly squeezed lime juice
1 teaspoon sugar or honey
1 cup bell peppers, thinly sliced (any color)
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons fresh cilantro, finely chopped, for garnish
Directions
Heat the coconut oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook for about 2 minutes until softened and translucent. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add the curry paste to the pan and stir well, allowing it to cook for about 1 minute to release its aromas and deepen the flavor.
Pour in the coconut milk, then add the fish sauce or soy sauce, lime juice, and sugar or honey. Stir until the sauce is smooth and well combined.
Add the sliced bell peppers and let the mixture simmer gently for 3 to 4 minutes, just until the peppers begin to soften but still hold their shape.
Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes, turning once, until the shrimp turn pink and opaque.
Season with salt and black pepper to taste. Remove from heat and garnish with fresh cilantro. Serve immediately over steamed rice, rice noodles, or a lighter base of your choice.
For a spicier version, add a pinch of chili flakes or an extra tablespoon of curry paste.
You can add vegetables like snap peas, zucchini, or spinach for extra color and nutrition.
For a richer sauce, use full-fat coconut milk only and simmer an extra 2 minutes.
If you prefer a citrus-forward flavor, add a little extra lime juice just before serving.
Storage/Reheating
Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short intervals, stirring between each, to avoid overcooking the shrimp. Add a splash of coconut milk or water if the sauce thickens too much.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw them completely and pat them dry before cooking for the best texture.
What type of curry paste is best?
Both red and yellow curry paste work beautifully. Red is spicier, while yellow is milder and slightly sweeter.
Can I make this dish dairy-free?
This recipe is naturally dairy-free when made with coconut milk and oil.
Is this recipe very spicy?
It’s mildly spiced as written. You can easily adjust the heat by adding more or less curry paste.
What can I serve with coconut curry shrimp?
Steamed jasmine rice, basmati rice, rice noodles, or cauliflower rice all pair well.
Can I substitute chicken for shrimp?
Yes, diced chicken breast or thigh can be used. Cook it fully before adding the coconut milk.
How do I keep shrimp from becoming rubbery?
Avoid overcooking. Shrimp only need a few minutes and should be removed from heat as soon as they turn opaque.
Can I add more sauce?
You can double the coconut milk and seasonings if you prefer extra sauce for serving with rice.
Is this recipe suitable for meal prep?
It can be prepared ahead, but shrimp are best enjoyed fresh. Reheat gently to maintain texture.
Can I make this recipe without curry paste?
Curry paste provides the signature flavor, but in a pinch, you can use a mild curry powder and adjust seasoning.
Conclusion
Coconut Curry Shrimp is a comforting yet vibrant dish that delivers bold flavor with minimal effort. With its creamy sauce, tender shrimp, and customizable ingredients, it’s a reliable recipe you’ll want to return to again and again. Whether you’re cooking for family or simply treating yourself, this dish brings warmth and satisfaction to the table every time.
This Coconut Curry Shrimp is a quick and flavorful dish with tender shrimp simmered in a creamy, spiced coconut milk sauce. It’s ideal for weeknights, full of vibrant color and warmth, and pairs perfectly with rice or noodles.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons coconut oil or vegetable oil
1 small onion, finely diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon red or yellow curry paste (use 2 tbsp for spicier)
