Aromatic, flavorful, and creamy, this Coconut Curry Shrimp recipe combines tender shrimp with a rich coconut curry sauce. Perfectly balanced with fragrant spices, it’s a satisfying dish for any occasion.
Why You’ll Love This Recipe
- Quick and easy to prepare in just 35 minutes.
- Bursting with bold flavors from red curry paste, yellow curry powder, and lemongrass.
- Creamy coconut milk adds a luxurious texture.
- Perfectly seared shrimp offer a delightful contrast to the smooth curry sauce.
- Pairs beautifully with jasmine rice for a complete, hearty meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 ½ pounds large shrimp (16/20 count), peeled and deveined
- 1 tablespoon plus 2 teaspoons red curry paste (e.g., Thai Kitchen), divided
- 1 tablespoon yellow curry powder, divided
- Salt
- Black pepper
- Coconut oil, or other high-heat oil
- 1 large onion, very finely diced
- 4 cloves garlic, pressed through a garlic press
- ½ teaspoon finely minced lemongrass (white part only)
- ½ teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- ½ cup chicken broth or stock
- 1 (13.6-ounce) can organic, unsweetened coconut milk (not light)
- ½ cup organic, unsweetened coconut cream
- 1 tablespoon fish sauce
- ¼ cup roughly chopped cilantro leaves, plus more for garnish
- 1 teaspoon lime juice, plus extra wedges for garnish
- Sliced red chilis (optional garnish)
- Jasmine rice (optional side/accompaniment)
Directions
- Prepare the Ingredients:
Gather and prep all ingredients to streamline the cooking process. If serving jasmine rice, prepare it according to package instructions and keep warm. - Season the Shrimp:
In a bowl, toss the shrimp with 1 teaspoon red curry paste, 1 teaspoon yellow curry powder, and a pinch of salt and pepper until well coated. - Sear the Shrimp:
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Sear the shrimp in batches until golden and cooked through, about 2-3 minutes per side. Remove and set aside. - Prepare the Curry Sauce Base:
In the same pan, add 2 tablespoons coconut oil. Once melted, sauté the onion with a pinch of salt and pepper until softened, about 2 minutes. Add garlic, lemongrass, ginger, remaining red curry paste, and yellow curry powder. Stir until aromatic, about 30 seconds to 1 minute. - Build the Curry Sauce:
Sprinkle in the brown sugar, then stir in chicken broth, coconut milk, coconut cream, and fish sauce. Simmer the sauce vigorously, then reduce the heat slightly and let it simmer for 8-10 minutes until slightly thickened. - Finish the Dish:
Turn off the heat, stir in lime juice, and fold in the seared shrimp and ¼ cup cilantro leaves. - Serve:
Spoon the coconut curry shrimp over jasmine rice. Garnish with extra cilantro, lime wedges, and optional red chili slices.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories per Serving: 353 kcal
Variations
- Substitute chicken or tofu for shrimp to make this recipe your own.
- Add vegetables like bell peppers, zucchini, or snap peas for extra nutrients.
- Use green curry paste for a different flavor profile.
- Adjust the spice level by adding more or less red curry paste or chili slices.
- For a richer curry, replace chicken broth with more coconut cream.
Storage/Reheating
- Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally, or microwave until heated through. Avoid overcooking the shrimp during reheating.
FAQs
1. Can I use pre-cooked shrimp for this recipe?
Yes, but add the shrimp to the curry sauce at the very end to prevent overcooking.
2. What’s the difference between coconut milk and coconut cream?
Coconut milk is thinner, while coconut cream is thicker and richer, adding extra creaminess to the dish.
3. Can I make this recipe dairy-free and gluten-free?
This recipe is naturally dairy-free and gluten-free. Just ensure your curry paste and fish sauce are certified gluten-free.
4. Can I freeze the leftovers?
Yes, the curry can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
5. How do I make this dish spicier?
Add more red curry paste or fresh chili slices to taste.
6. Can I substitute fish sauce?
Soy sauce or tamari can be used, but fish sauce adds authentic depth to the flavor.
7. How do I keep the shrimp tender?
Avoid overcooking the shrimp; they only need 2-3 minutes per side during searing.
8. What other sides pair well with this dish?
Steamed vegetables, naan, or a simple cucumber salad complement this curry beautifully.
9. Can I use light coconut milk?
Light coconut milk can be used, but the sauce will be less creamy.
10. Can I make this ahead of time?
You can prepare the curry sauce ahead, but cook the shrimp just before serving to maintain their texture.
Conclusion
Coconut Curry Shrimp is an irresistible dish that’s both comforting and easy to prepare. With its aromatic spices and creamy coconut base, it’s perfect for weeknight dinners or special occasions. Pair it with jasmine rice for a complete meal that will delight your taste buds!
Print
Coconut Curry Shrimp
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
- Diet: Gluten Free
Description
This Coconut Curry Shrimp recipe is an aromatic, flavorful dish made with tender shrimp simmered in a rich coconut curry sauce. Perfectly spiced and served over jasmine rice, it’s an easy yet impressive meal for any night of the week.
Ingredients
For the Shrimp:
- 1 1/2 pounds large shrimp (16/20 count), peeled and deveined
- 1 teaspoon red curry paste
- 1 teaspoon yellow curry powder
- Salt and black pepper, to taste
- 1 tablespoon coconut oil
For the Curry Sauce:
- 2 teaspoons red curry paste
- 1 teaspoon yellow curry powder
- 2 tablespoons coconut oil
- 1 large onion, very finely diced
- 4 cloves garlic, pressed or minced
- 1/2 teaspoon finely minced lemongrass (white part only)
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- 1/2 cup chicken broth or stock
- 1 (13.6 oz) can organic, unsweetened coconut milk (not light)
- 1/2 cup organic, unsweetened coconut cream
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
Garnishes & Optional Additions:
- 1/4 cup roughly chopped cilantro leaves (plus more for garnish)
- Sliced red chilis (optional)
- Lime wedges (for serving)
- Cooked jasmine rice (optional accompaniment)
Instructions
- Prepare the Shrimp:
- Toss shrimp in 1 teaspoon red curry paste, 1 teaspoon yellow curry powder, salt, and pepper.
- Cook the Shrimp:
- Heat 1 tablespoon coconut oil in a large skillet over medium-high heat.
- Sear shrimp in batches for 2-3 minutes per side until golden and cooked through. Remove and set aside.
- Prepare the Curry Base:
- In the same skillet, melt 2 tablespoons coconut oil.
- Add diced onion, season with salt and pepper, and sauté until softened (2 minutes).
- Stir in garlic, lemongrass, ginger, remaining red curry paste, and yellow curry powder. Cook until fragrant (30 seconds).
- Simmer the Sauce:
- Add brown sugar, chicken broth, coconut milk, coconut cream, and fish sauce to the skillet.
- Stir well and bring to a simmer. Reduce heat and simmer for 8-10 minutes until slightly thickened.
- Combine & Finish:
- Turn off heat, stir in lime juice, and fold in cooked shrimp and ¼ cup cilantro.
- Serve:
- Spoon over jasmine rice (if using), and garnish with additional cilantro, red chilis, and lime wedges.
Notes
- For more heat, increase the red curry paste or add fresh chilies.
- Substitute chicken or tofu for shrimp if desired.
- Store leftovers in the fridge for up to 2 days and reheat gently to avoid overcooking shrimp.
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