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This easy Coconut Curry Shrimprecipe is ready in 20 minutes! Seared shrimp are tossed in a rich and creamy Thai red curry coconut sauce to give you a takeout-style weeknight dinner or meal prep.
Creamy curry dishes are some of my favorites when I’m short on time,and this recipe for Coconut Curry Shrimp is no exception. Like my slow cooker chicken curryand coconut curry meatballs,it’s a little different from authentic Thai curry recipes but still satisfying,quick to throw together,and very versatile!
Picture juicy,tender shrimp nestled into a velvety red curry coconut sauce that’s savory,lightly sweet,and just a little spicy. With an exciting balance of flavors like that,you’ll have a hard time believing that it only took you 20 minutes to make in one pan.
Feel like mixing things up? Go for it! This curry shrimp dish has plenty of room for any extra vegetables you have in your fridge or another kick of heat. You can even make it gluten-or dairy-free using simple swaps.
Recipe features
- It comes together in about 20 minutes,but tastes like it was simmered for hours.
- Creamy coconut milk,warm spices,and a pop of fresh lime juice give every bite vibrant and well-balanced Thai-inspired flavors.
- It’s comforting,flavorful,and impressive enough for guests. Simple weeknight meals don’t get any better than this!
Ingredients
Large shrimp–Peeled and deveined fresh or frozen shrimp both work well here. Defrost the frozen shrimp in the fridge overnight (or under cold running water),and make sure they’re patted dry to give them a nice sear in the hot pan.
Aromatics –Sautéed red bell pepper,shallot,and garlic cloves start the curry with a wonderful foundation of flavor.
Red curry paste –With ingredients like red chilies,lemongrass,and galangal,this stuff brings more bold warmth to the dish than blazing hot heat. Thai Kitchen red curry paste is my brand of choice,but you can stick with any variety that’s available to you. Some brands are spicier than others,so pay attention to the label on the jar while you’re shopping.
Seasonings–A warming mix of curry powder,cumin,salt,coriander,turmeric,and white pepper builds the layers of earthy,aromatic flavor.
Coconut milk–A can of full-fat coconut milk is on double duty here. It gives the curry its classic ultra-creamy,silky texture and balances the heat from the curry paste.
Soy sauce–I used regular soy sauce,but low-sodium soy sauce works,too. Substitute tamari or coconut aminos for a gluten-free alternative.
Instructions
Step 1:Sear the shrimp. Melt the butter in a large skillet,then add the shrimp and a pinch of salt and pepper. Cook until the shrimp are pink,then transfer them to a plate.
Step 2:Sauté the aromatics.In the now-empty skillet,sauté the bell pepper and shallot with oil until softened,then add the garlic,red curry paste,and seasonings. Stir constantly for about 30 seconds.
Step 3:Make the sauce. Whisk in the coconut milk,soy sauce,and lime juice. Bring the sauce to a simmer and cook until slightly thickened.
Step 4:Finish with the shrimp. Return the shrimp to the skillet and cook for 1 more minute before removing the pan from the heat. Stir in the cilantro and extra lime juice to taste,and enjoy!
Tips and FAQs
- For a smooth and emulsified curry sauce,maintain a gentle simmer and stir it often. It may thicken a bit,but a splash of water or broth will loosen it up.
- Remember that thelevel of heat will depend on the brand of red curry paste you use. If you still find that the sauce is too spicy,adjust it with more salt,lime juice,or a pinch of sugar to keep the flavors balanced.
Tip
You’ll know the shrimp are cooked perfectlywhen they turn opaque or pink and curl into a loose “C” shape. If they form a tight “O,” they’ve gone a bit too far and might be chewy. Since they finish cooking in the sauce at the end,it’s better to undercook them slightly during step 1.
Variations
Make this curry shrimp recipe your own using these variation ideas:
- Add more vegetables–Add hearty vegetables,like snap peas,mushrooms,zucchini,butternut squash,or green beans,earlier in the cooking process. Quicker-cooking veggies,like baby spinach,can be added at the end.
- Spicy curry shrimp –If you like even more spice,sauté a minced Thai chili with the aromatics,swap the red curry paste for green curry paste,or add a pinch of cayenne or red pepper flakes.
- Use yellow curry paste–The flavors will be slightly different,but swapping the red curry paste for yellow curry paste will make this curry recipe much milder.
Serving suggestions
Personally,I think the best way to serve this shrimp and coconut curry is over a bowl of jasmine rice,coconut rice,or rice noodles because they soak up the delicious sauce so well. Cauliflower rice,spaghetti squash,or zoodles also work well i you prefer a low-carb option.
Don’t forget the sides! Thai roti bread or naan are both perfect for dipping,while a side of spicy cucumber salad,Thai noodle salad,or curry roasted cauliflowerwould round out the rest of the meal.
Is this Thai coconut curry recipe dairy-free?
Yes,as long as you use coconut oil instead of butter to sear the shrimp. The rest of the recipe is already naturally dairy-free.
What can I use instead of coconut milk?
Coconut milk is the traditional choice in Thai-style curries,but if you need a substitute,unsweetened cashew cream,full-fat plain oat milk,or unsweetened almond milk can work in a pinch (though you’ll lose a bit of the richness). If you’re okay with dairy,use heavy cream or half-and-half for a similar consistency and body to coconut milk.
Storage
Refrigerator:Transfer the leftover coconut curry shrimp to an airtight container and store it in the fridge for up to 3 days.
Reheating:Shrimp can be a little tricky to reheat without overcooking. The key is to warm them gently in the sauce over low heat until just heated through.
More easy shrimp recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Coconut Curry Shrimp
This easy Coconut Curry Shrimprecipe is ready in 20 minutes! Seared shrimp are tossed in a rich and creamy Thai red curry coconut sauce to give you a takeout-style weeknight dinner or meal prep.
Servings:
Instructions
Heat butter in a large skillet over medium heat. Once melted,add the shrimp,along with a pinch of salt and pepper,and cook for 2-3 minutes until the shrimp is pink;remove with a slotted spoon.
Add the oil to that same skillet,along with the bell pepper and shallot,and sauté for 3-4 minutes. Next,add the garlic cloves,red curry paste,curry powder,sugar,cumin,salt,coriander,turmeric,and white pepper and stir for 30 seconds.
Pour in the coconut milk,along with the soy sauce and lime juice and whisk to combine. Bring the sauce to a simmer and simmer until the sauce thickens slightly,about 5 minutes.
Add the shrimp back into the skillet and simmer for 1 more minute;remove from the heat. Add plenty of cilantro and extra lime juice to taste and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:374kcal| Carbohydrates:11g| Protein:19g| Fat:30g| Saturated Fat:22g| Polyunsaturated Fat:1g| Monounsaturated Fat:5g| Trans Fat:0.1g| Cholesterol:150mg| Sodium:1474mg| Potassium:479mg| Fiber:2g| Sugar:4g| Vitamin A:3006IU| Vitamin C:42mg| Calcium:112mg| Iron:5mg
