Coconut Curry Shrimp

Introduction

There’s something about coconut curry shrimp that feels like a tropical vacation in a bowl. The rich, velvety coconut milk combined with the deep flavors of curry, ginger, and garlic creates an explosion of taste that will make you forget about your daily hustle. But the best part? This recipe comes together in no time—perfect for busy weeknights when you need something satisfying, yet simple to prepare.

I’ve always loved shrimp, but when I first made coconut curry shrimp, I was hooked. It’s one of those dishes that feels fancy enough to serve at a dinner party, but it’s easy enough to throw together on a weekday. The warm spices and creamy sauce make it comforting, while the shrimp adds that lightness and fresh flavor we all crave. Honestly, I could eat this for dinner every night.

I’ve made this recipe countless times, and every time I serve it, I’m asked for the recipe. The combination of tender shrimp and creamy curry sauce is something that never gets old. This dish is so versatile—you can adjust the spice level, add vegetables, or serve it with rice, noodles, or even over a bed of greens for a low-carb option.

Ready to fall in love with coconut curry shrimp? Let’s dive in!

Why You’ll Love This Recipe

Here’s why coconut curry shrimp is a must-try dish that’s about to become a staple in your kitchen:

• Quick & Easy: With just 30 minutes of prep and cooking time, you’ll have a flavorful, restaurant-quality dish on your table in no time. The ingredients are simple, and most of them are pantry staples.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a special occasion, this dish is always a hit. It’s elegant enough to impress guests but comforting enough for a casual meal.
• Flavor-packed: The coconut milk adds a rich creaminess, while the curry, garlic, ginger, and turmeric bring layers of warmth and spice. The shrimp cooks quickly, absorbing all the delicious flavors of the sauce, making every bite absolutely irresistible.
• Customizable: You can easily adjust the level of heat by adding more or less curry paste or even using a milder version. Plus, you can add veggies like bell peppers, spinach, or zucchini to make it a more hearty dish.

I love how this recipe is adaptable to different tastes and preferences. Whether you like it extra spicy or prefer it mild, this coconut curry shrimp will quickly become one of your go-to recipes.

Preparation Time and Servings

Total Time: 30 minutes
Servings: 4-6 servings
Calories per serving: 350
Protein: 25g
Carbs: 20g
Fat: 22g

Ingredients

Here’s what you’ll need to make this coconut curry shrimp:

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp olive oil (or coconut oil for a richer flavor)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 tbsp curry powder (for that signature spice)
• 1 tsp ground turmeric (for that beautiful golden color)
• 1 can (14 oz) coconut milk (full-fat for richness)
• 1/2 cup chicken broth (or vegetable broth for a lighter version)
• 1 tbsp red curry paste (adjust for spiciness)
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp brown sugar (to balance the heat)
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)
• Cooked rice (for serving, optional)

Why these ingredients work:

• The coconut milk adds that signature creaminess and a slightly sweet undertone, which pairs perfectly with the warm spices.
• The curry powder, turmeric, and red curry paste combine to create that comforting, spicy base.
• Shrimp is the perfect protein for this dish because it cooks quickly and soaks up all those delicious flavors.

Step-by-Step Instructions

Here’s how to make this flavorful coconut curry shrimp:

1. Prepare the Shrimp:
   Start by peeling and deveining the shrimp if it’s not already done. Give them a quick rinse under cold water and set them aside to dry with paper towels. This step is important because you don’t want extra moisture when cooking the shrimp.
2. Cook the Onion, Garlic, and Ginger:
   In a large skillet or pan, heat up your olive oil (or coconut oil) over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened and slightly translucent. Now add the garlic and grated ginger, cooking for another 30 seconds until fragrant. This is where the magic happens—the aroma will be mouthwatering!
3. Add the Spices:
   Stir in the curry powder and turmeric. Allow the spices to bloom in the oil, cooking them for about a minute. This step helps release the essential oils in the spices, giving the curry a deep, rich flavor.
4. Pour in the Coconut Milk and Broth:
   Next, pour in the coconut milk and chicken broth. Stir everything together to combine. Bring the mixture to a gentle simmer, then let it cook for 5-7 minutes, stirring occasionally. You’ll notice the sauce begin to thicken slightly, and the flavors will meld together beautifully.
5. Add the Red Curry Paste and Soy Sauce:
   Now it’s time to add the red curry paste and soy sauce. The curry paste adds a nice kick of heat and richness. Stir everything well to make sure the paste dissolves into the sauce. You can adjust the amount of paste depending on how spicy you like your curry.
6. Cook the Shrimp:
   Add the shrimp to the pan, arranging them in an even layer. Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque. Don’t overcook them, or they’ll become tough. The shrimp should absorb the flavors of the sauce, making each bite deliciously spiced and tender.
7. Finish the Sauce:
   Once the shrimp is cooked, add the lime juice and brown sugar. This helps balance the richness of the coconut milk and adds a nice pop of freshness. Taste the sauce and adjust the salt and pepper as needed.
8. Serve:
   Serve the shrimp and coconut curry sauce over a bed of warm rice. Garnish with freshly chopped cilantro for a burst of color and freshness. You can even drizzle a little extra lime juice on top for an added tang.

How to Serve

Here are a few ideas for serving your coconut curry shrimp:

• Serve over steamed jasmine rice or brown rice for a comforting, filling meal. The rice soaks up the creamy sauce perfectly.
• Pair with a simple green salad dressed with lemon vinaigrette for a light and refreshing side.
• Add a side of naan or crispy flatbread to soak up the sauce if you’re craving something extra indulgent.
• For a lower-carb option, serve it over a bed of cauliflower rice or zoodles (zucchini noodles).

Additional Tips

Here are some helpful tips to ensure your coconut curry shrimp turns out perfect every time:

1. Don’t Overcook the Shrimp: Shrimp cooks quickly, and overcooking can make it rubbery. Keep an eye on them—they’re done once they turn pink and opaque, which should take about 2-3 minutes per side.
2. Adjust the Spice Level: If you like your curry a little spicier, add more red curry paste or a pinch of chili flakes. You can always taste as you go and adjust the heat to your liking.
3. Use Full-Fat Coconut Milk: For a rich, creamy sauce, make sure to use full-fat coconut milk. It creates the luxurious texture that’s so satisfying.
4. Customize with Veggies: If you want to make it a heartier meal, add in vegetables like bell peppers, spinach, or peas. Just toss them in during the last few minutes of cooking to keep them vibrant and tender.
5. Make It Ahead: You can prep the curry sauce a day ahead and store it in the fridge. When you’re ready to serve, just reheat the sauce and cook the shrimp. This makes the recipe perfect for meal prep!

Recipe Variations

Here are a few ways to switch up this coconut curry shrimp recipe:

• Vegetarian Version: Swap the shrimp for tofu or chickpeas. Both options soak up the curry sauce and provide a hearty alternative.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your soy sauce. Use tamari or coconut aminos for a gluten-free option.
• Spicy Kick: If you love heat, add a diced jalapeño to the curry paste or sprinkle in some cayenne pepper for an extra spicy boost.
• Coconut Milk Substitute: If you’re not a fan of coconut milk, you can try heavy cream or almond milk for a lighter, non-coconut version.
• Add Veggies: Add extra veggies like broccoli, zucchini, or spinach to make it a more substantial meal.

Serving Suggestions

Here are some ideas to round out your meal:

• Side Dishes: Pair with roasted sweet potatoes, a fresh cucumber salad, or grilled asparagus for a complete meal.
• Wine Pairings: A light, crisp white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the creamy coconut curry. If you prefer red wine, a light Pinot Noir works too.
• Kid-friendly: Serve it with buttered noodles or simple rice to make it more kid-friendly and easy to eat.

Freezing and Storage

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or on the stove over low heat, adding a splash of water or broth to loosen the sauce.

Freezing: If you want to freeze the curry, let it cool completely, then store in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. The shrimp may lose some of its texture after freezing, but the flavor will still be fantastic!

Tip: I recommend freezing the sauce separately from the shrimp if you plan to reheat it later. This helps the shrimp maintain its best texture.

Special Equipment

Here are a few items that can help you make this recipe even easier:

• Large Skillet or Pan: A wide, deep skillet is perfect for cooking the shrimp and sauce.
• Lid for the Skillet: If you prefer a thicker sauce, cover the pan while it simmers to retain moisture and help the flavors meld.
• Fine Mesh Strainer: Use this to drain the coconut milk if you need it to be a bit thicker or to strain out any solids from the curry paste.

FAQ Section

Can I use frozen shrimp?
Yes! Just make sure to thaw the shrimp completely before cooking to ensure they cook evenly.

Can I make this recipe ahead of time?
Yes! You can make the coconut curry sauce ahead of time and store it in the fridge. When you’re ready, just heat it up and cook the shrimp.

What if I don’t like coconut?
No problem! You can replace the coconut milk with heavy cream or almond milk for a different creamy base.

Can I add vegetables to this recipe?
Absolutely! Try adding bell peppers, spinach, or even sweet potatoes for extra flavor and nutrition.

What if I don’t have curry paste?
You can use curry powder as a substitute, though it will alter the flavor slightly. Add it to taste and adjust the spices accordingly.

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Conclusion

This coconut curry shrimp is one of those dishes that will quickly become a family favorite. The flavors are vibrant, the shrimp is tender, and the creamy coconut curry sauce will have you coming back for more. I hope you give this recipe a try and fall in love with it as much as I have!

Don’t forget to share your creations! Tag me on Instagram, or leave a comment below to let me know how it turned out. I’d love to hear your thoughts and any fun twists you made to the recipe!