Coconut Curry Shrimp Flavorful and Easy Weeknight Meal

Name: Coconut Curry Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large shrimp, peeled and deveined; 1 can coconut milk (14 oz); 2 tablespoons red curry paste; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 bell pepper sliced (red or yellow); 1 cup snap peas or green beans; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 lime Juice of; to taste Fresh cilantro, chopped (for garnish); to taste Salt and pepper

October 24, 2025February 11, 2025 by Rachel

Looking for a quick and tasty dinner? Coconut Curry Shrimp is your answer! This dish blends creamy coconut milk with spicy red curry paste and fresh shrimp. It’s easy to make, ready in under 30 minutes, and perfect for busy weeknights. In this post, I’ll share simple steps, tips for flavor, and ideas for fun variations. Let’s dive into making a meal that will surely impress!

Why I Love This Recipe

Quick and Easy: This coconut curry shrimp comes together in just 30 minutes, making it perfect for a weeknight dinner.
Flavorful and Aromatic: The combination of coconut milk, red curry paste, and fresh ginger creates a rich and tantalizing flavor profile.
Customizable Ingredients: You can easily swap in your favorite veggies or adjust the spice level to suit your taste.
Healthy and Balanced: This dish is packed with protein from the shrimp and nutrients from the vegetables, making it a wholesome meal option.

Ingredients

Main Ingredients

– 1 pound large shrimp, peeled and deveined

– 1 can (14 oz) coconut milk

– 2 tablespoons red curry paste

These main ingredients bring the dish to life. The shrimp gives a wonderful taste and texture. Coconut milk adds creaminess and a subtle sweetness. Red curry paste packs a punch of flavor, making every bite exciting.

Aromatics and Vegetables

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 tablespoon fresh ginger, grated

– 1 bell pepper (red or yellow), sliced

– 1 cup snap peas or green beans

Aromatics like onion, garlic, and ginger create a fragrant base. They help build the flavor as they cook. The bell pepper adds crunch and color. Snap peas or green beans bring freshness and brightness to the dish.

Seasoning and Garnish

– 2 tablespoons fish sauce

– 1 tablespoon brown sugar

– Juice of 1 lime

– Fresh cilantro, chopped (for garnish)

– Salt and pepper to taste

Seasoning is key in this dish. Fish sauce enhances the umami flavor. Brown sugar balances the heat from the curry paste. Lime juice adds a zesty kick. Fresh cilantro on top adds a pop of color and a fresh taste. Adjust salt and pepper to make it just right for you.

Step-by-Step Instructions

Prepare the Base

– Heat 1 tablespoon of olive oil in a large skillet over medium heat.

– Add 1 medium onion, finely chopped. Sauté for 2-3 minutes until it softens.

– Mix in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for 1 more minute until fragrant.

Build the Curry

– Stir in 2 tablespoons of red curry paste. Cook for 1 minute to release the flavors.

– Pour in 1 can (14 oz) of coconut milk, mixing well. Bring the mixture to a gentle simmer.

– Toss in 1 sliced bell pepper and 1 cup of snap peas. Let them simmer for about 5 minutes. They should be tender but still crisp.

Finish the Dish

– Add 1 pound of large shrimp, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime.

– Stir gently, cooking for about 3-5 minutes. The shrimp should turn pink and opaque.

– Taste and adjust with salt and pepper as needed.

– Remove from heat and garnish with fresh cilantro before serving.

Tips & Tricks

Selecting the Best Shrimp

When choosing shrimp, you can pick fresh or frozen. Fresh shrimp tastes great but can be harder to find. Frozen shrimp is often just as good and more convenient. When buying, look for shrimp that smell like the ocean, not fishy.

To peel and devein shrimp, start by holding it in one hand. With the other hand, remove the shell from the body. Then, use a small knife to make a shallow cut along the back. This reveals the dark vein. Remove the vein and rinse the shrimp under cold water.

Perfecting the Curry Flavor

To adjust the spice in your dish, add more or less red curry paste. A little paste gives a mild kick, while more can really heat things up. Taste as you go, so you find your perfect level.

Balancing sweetness is key. Brown sugar adds a nice touch. If your curry tastes too spicy, a bit of brown sugar can calm it down. Just a tablespoon can make a big difference.

Presentation Tips

Garnishing your dish makes it look beautiful. Fresh cilantro adds a pop of color and a fresh taste. You can sprinkle it on top right before serving.

For serving, coconut curry shrimp pairs well with rice or noodles. You can place the shrimp over a bed of rice or mix it with noodles for a hearty meal. Adding lime wedges on the side can also brighten the dish and enhance the flavors.

Pro Tips

Fresh Ingredients: Always use fresh shrimp and vegetables for the best flavor and texture in your coconut curry.
Control the Heat: Adjust the amount of red curry paste to control the spiciness of the dish according to your preference.
Balance the Flavors: Taste your curry before serving and adjust the lime juice, fish sauce, and brown sugar to balance sweetness and acidity.
Serve with Sides: This dish pairs beautifully with steamed jasmine rice or quinoa to soak up the delicious curry sauce.

Variations

Vegan Option

You can make this dish vegan by swapping shrimp for tofu or chickpeas. Tofu works well since it absorbs flavors easily. Use firm tofu for the best texture. If using chickpeas, canned ones are quick and ready to use. Just drain and rinse them. Adjust the cooking time for plant-based proteins. Cook the tofu for about 6-8 minutes until golden. For chickpeas, add them in when you add the vegetables. This keeps them warm and flavorful.

Spicy Coconut Curry Shrimp

If you love heat, try adding more curry paste or chili flakes. Start with an extra half tablespoon of curry paste. Mix it in when you add the coconut milk. For even more spice, use fresh chili peppers or jalapeños. These add fresh flavor and heat. You can also use spicy sauces, like Sriracha, for a kick. Adjust to your taste, but start small. You can always add more heat later.

Gluten-Free Adaptations

Make sure all sauce ingredients are gluten-free. Check the fish sauce and curry paste for hidden gluten. Many brands offer gluten-free options. For side dishes, pair with rice or quinoa, which are both gluten-free. You can also serve with roasted vegetables for a healthy balance. This way, everyone can enjoy the meal without worry.

Storage Info

Storing Leftovers

To store coconut curry shrimp, place it in an airtight container. This keeps it fresh and tasty. Make sure to cool it down before sealing. It will last in the fridge for about three days.

Freezing Instructions

To freeze this dish, let it cool completely first. Then, transfer it to a freezer-safe bag. Remove as much air as you can. Coconut curry shrimp can last about three months in the freezer. To reheat, thaw it in the fridge overnight. Heat it gently on the stove until hot. This keeps the shrimp tender and the sauce creamy.

Meal Prep Ideas

Coconut curry shrimp is great for meal prep. You can make a big batch on the weekend. Divide it into portions for the week. Pair it with rice or quinoa for a filling meal. Add a side salad for extra color and nutrition. This way, you have tasty meals ready to go.

FAQs

What is coconut curry shrimp?

Coconut curry shrimp is a dish made with shrimp, coconut milk, and curry paste. It has roots in Southeast Asian cuisine, where coconut milk adds creaminess and flavor. The dish combines spices, herbs, and fresh vegetables, creating a delicious balance of tastes. You can find it in many Thai and Indian restaurants. Each chef adds their twist, but the core ingredients stay the same.

Can I make coconut curry shrimp ahead of time?

Yes, you can make coconut curry shrimp ahead of time. Cook it fully and let it cool down. Store it in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove over low heat. If you want to save it for later, you can freeze it too. Just use a freezer-safe container. When you’re ready, thaw it overnight in the fridge and reheat as before.

What can I serve with coconut curry shrimp?

Coconut curry shrimp pairs well with several sides. Here are some tasty options:

– Steamed jasmine or basmati rice

– Noodles, like rice noodles or egg noodles

– Fresh salad with lime dressing

– Roasted or stir-fried vegetables

For drinks, try pairing it with a light beer or a fruity cocktail. A refreshing iced tea also works well.

Coconut curry shrimp is a simple yet tasty dish. You learned about the key ingredients, like shrimp and coconut milk. I shared step-by-step instructions to make the curry just right. Remember, you can customize it using vegan options or adjusting spice levels. Storing and reheating leftovers is easy, making it great for meal prep. Overall, this dish offers rich flavors and endless possibilities. Enjoy making it your own, and have fun sharing it with other

$- 1 pound large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste These main ingredients bring the dish to life. The shrimp gives a wonderful taste and texture. Coconut milk adds creaminess and a subtle sweetness. Red curry paste packs a punch of flavor, making every bite exciting. - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper (red or yellow), sliced - 1 cup snap peas or green beans Aromatics like onion, garlic, and ginger create a fragrant base. They help build the flavor as they cook. The bell pepper adds crunch and color. Snap peas or green beans bring freshness and brightness to the dish. - 2 tablespoons fish sauce - 1 tablespoon brown sugar - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste Seasoning is key in this dish. Fish sauce enhances the umami flavor. Brown sugar balances the heat from the curry paste. Lime juice adds a zesty kick. Fresh cilantro on top adds a pop of color and a fresh taste. Adjust salt and pepper to make it just right for you. {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 1 medium onion, finely chopped. Sauté for 2-3 minutes until it softens. - Mix in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for 1 more minute until fragrant. - Stir in 2 tablespoons of red curry paste. Cook for 1 minute to release the flavors. - Pour in 1 can (14 oz) of coconut milk, mixing well. Bring the mixture to a gentle simmer. - Toss in 1 sliced bell pepper and 1 cup of snap peas. Let them simmer for about 5 minutes. They should be tender but still crisp. - Add 1 pound of large shrimp, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime. - Stir gently, cooking for about 3-5 minutes. The shrimp should turn pink and opaque. - Taste and adjust with salt and pepper as needed. - Remove from heat and garnish with fresh cilantro before serving. When choosing shrimp, you can pick fresh or frozen. Fresh shrimp tastes great but can be harder to find. Frozen shrimp is often just as good and more convenient. When buying, look for shrimp that smell like the ocean, not fishy. To peel and devein shrimp, start by holding it in one hand. With the other hand, remove the shell from the body. Then, use a small knife to make a shallow cut along the back. This reveals the dark vein. Remove the vein and rinse the shrimp under cold water. To adjust the spice in your dish, add more or less red curry paste. A little paste gives a mild kick, while more can really heat things up. Taste as you go, so you find your perfect level. Balancing sweetness is key. Brown sugar adds a nice touch. If your curry tastes too spicy, a bit of brown sugar can calm it down. Just a tablespoon can make a big difference. Garnishing your dish makes it look beautiful. Fresh cilantro adds a pop of color and a fresh taste. You can sprinkle it on top right before serving. For serving, coconut curry shrimp pairs well with rice or noodles. You can place the shrimp over a bed of rice or mix it with noodles for a hearty meal. Adding lime wedges on the side can also brighten the dish and enhance the flavors. Pro Tips Fresh Ingredients: Always use fresh shrimp and vegetables for the best flavor and texture in your coconut curry. Control the Heat: Adjust the amount of red curry paste to control the spiciness of the dish according to your preference. Balance the Flavors: Taste your curry before serving and adjust the lime juice, fish sauce, and brown sugar to balance sweetness and acidity. Serve with Sides: This dish pairs beautifully with steamed jasmine rice or quinoa to soak up the delicious curry sauce. {{image_2}} You can make this dish vegan by swapping shrimp for tofu or chickpeas. Tofu works well since it absorbs flavors easily. Use firm tofu for the best texture. If using chickpeas, canned ones are quick and ready to use. Just drain and rinse them. Adjust the cooking time for plant-based proteins. Cook the tofu for about 6-8 minutes until golden. For chickpeas, add them in when you add the vegetables. This keeps them warm and flavorful. If you love heat, try adding more curry paste or chili flakes. Start with an extra half tablespoon of curry paste. Mix it in when you add the coconut milk. For even more spice, use fresh chili peppers or jalapeños. These add fresh flavor and heat. You can also use spicy sauces, like Sriracha, for a kick. Adjust to your taste, but start small. You can always add more heat later. Make sure all sauce ingredients are gluten-free. Check the fish sauce and curry paste for hidden gluten. Many brands offer gluten-free options. For side dishes, pair with rice or quinoa, which are both gluten-free. You can also serve with roasted vegetables for a healthy balance. This way, everyone can enjoy the meal without worry. To store coconut curry shrimp, place it in an airtight container. This keeps it fresh and tasty. Make sure to cool it down before sealing. It will last in the fridge for about three days. To freeze this dish, let it cool completely first. Then, transfer it to a freezer-safe bag. Remove as much air as you can. Coconut curry shrimp can last about three months in the freezer. To reheat, thaw it in the fridge overnight. Heat it gently on the stove until hot. This keeps the shrimp tender and the sauce creamy. Coconut curry shrimp is great for meal prep. You can make a big batch on the weekend. Divide it into portions for the week. Pair it with rice or quinoa for a filling meal. Add a side salad for extra color and nutrition. This way, you have tasty meals ready to go. Coconut curry shrimp is a dish made with shrimp, coconut milk, and curry paste. It has roots in Southeast Asian cuisine, where coconut milk adds creaminess and flavor. The dish combines spices, herbs, and fresh vegetables, creating a delicious balance of tastes. You can find it in many Thai and Indian restaurants. Each chef adds their twist, but the core ingredients stay the same. Yes, you can make coconut curry shrimp ahead of time. Cook it fully and let it cool down. Store it in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove over low heat. If you want to save it for later, you can freeze it too. Just use a freezer-safe container. When you’re ready, thaw it overnight in the fridge and reheat as before. Coconut curry shrimp pairs well with several sides. Here are some tasty options: - Steamed jasmine or basmati rice - Noodles, like rice noodles or egg noodles - Fresh salad with lime dressing - Roasted or stir-fried vegetables For drinks, try pairing it with a light beer or a fruity cocktail. A refreshing iced tea also works well. Coconut curry shrimp is a simple yet tasty dish. You learned about the key ingredients, like shrimp and coconut milk. I shared step-by-step instructions to make the curry just right. Remember, you can customize it using vegan options or adjusting spice levels. Storing and reheating leftovers is easy, making it great for meal prep. Overall, this dish offers rich flavors and endless possibilities. Enjoy making it your own, and have fun sharing it with others!$