Coconut Curry Shrimp Recipe

If you are looking for a dish bursting with vibrant flavors and creamy, comforting texture, then this Coconut Curry Shrimp will quickly become one of your favorites. The richness of coconut milk combined with the spicy kick of red curry paste makes every bite a delightful experience that is balanced perfectly by fresh herbs and bright lime juice. This recipe turns simple shrimp and garden-fresh vegetables into an unforgettable meal that tastes like it took hours to master but comes together with surprising ease.

this Recipe

Ingredients You’ll Need

Every ingredient in this Coconut Curry Shrimp recipe is simple yet essential, adding layers of flavor, texture, and color that elevate the dish. From the richness of the coconut milk to the fresh snap of green vegetables, here is what you’ll need to bring it all together:

• 1 lb (450 g) large shrimp, peeled and deveined: The star protein that cooks quickly and absorbs flavors beautifully.
• 1 tablespoon vegetable oil: Ideal for sautéing your aromatics without overpowering the delicate shrimp.
• 1 small onion, finely chopped: Provides sweetness and depth as the base of the curry.
• 3 cloves garlic, minced: Adds a fragrant punch that enhances every bite.
• 1 tablespoon ginger, minced: Brings a warm, zesty note to brighten the sauce.
• 1–2 tablespoons red curry paste (adjust to taste): The key spice that delivers heat and complexity.
• 1 can (14 oz / 400 ml) coconut milk: Creates a creamy, luscious sauce that softens the spice and adds richness.
• 1 tablespoon fish sauce or soy sauce: Adds umami depth and saltiness to balance flavors.
• 1 teaspoon sugar (optional): Helps mellow the curry’s spice and bring harmony.
• 1 bell pepper, sliced: For a pop of color and crunchy sweetness.
• 1 cup snap peas or green beans: Adds crisp texture and fresh green notes.
• Juice of 1 lime: Brightens the dish with a tangy finish.
• Fresh cilantro, for garnish: Provides a fresh herbal contrast at the end.
• Salt and pepper, to taste: Essential for seasoning at every stage.
• Cooked rice, for serving: The perfect base to soak up the vibrant curry sauce.

How to Make Coconut Curry Shrimp

Step 1: Prepare the Shrimp and Vegetables

Start by patting your shrimp dry to ensure they sear nicely and absorb the curry flavors. Lightly season with salt and pepper to enhance their natural sweetness. While you’re at it, slice the bell peppers and prepare your snap peas or green beans, keeping everything ready for the quick cooking process that follows.

Step 2: Cook the Aromatics

Heat your vegetable oil in a large skillet or wok over medium heat. Add the finely chopped onion, garlic, and ginger, stirring frequently until fragrant and translucent—this usually takes about two minutes. These ingredients form the fragrant foundation, setting the stage for the harmonious flavors to come.

Step 3: Add Curry Paste and Coconut Milk

Stir in the red curry paste carefully, cooking it for about 30 seconds to unlock its aromatic oils and deepen its flavors. Then, pour in the luscious coconut milk followed by the fish sauce or soy sauce, and sugar if you’re using it. Give everything a good stir and bring the mixture to a gentle simmer — this stew-like sauce is where all those bold tastes meld beautifully.

Step 4: Cook the Vegetables

Next, add the sliced bell pepper and snap peas or green beans directly into the simmering sauce. Let them cook for about 3 to 4 minutes, just until they become slightly tender but still retain their fresh crunch. This step ensures that your dish will have that perfect contrast of textures, keeping the meal lively and satisfying.

Step 5: Cook the Shrimp

Finally, gently add your seasoned shrimp to the curry. Because shrimp cook quickly, only allow 2 to 3 minutes for them to turn pink and opaque — you want them juicy and tender, never rubbery. Finish by squeezing fresh lime juice over the top and adjusting the seasoning with salt and pepper to taste. It’s this final touch that lifts the dish to another level of brightness and balance.

How to Serve Coconut Curry Shrimp

Garnishes

A sprinkle of fresh cilantro leaves adds an herbal brightness that beautifully contrasts with the creamy and spicy curry sauce. You can also add thin slices of red chili if you’re feeling adventurous and want a bit more heat and vibrant color for presentation.

Side Dishes

Steamed jasmine or basmati rice is classic and essential here, as it soaks up all the delicious sauce. For a lighter side, a crisp cucumber salad or simple sautéed greens emphasize fresh textures that complement the richness of the curry without overwhelming it.

Creative Ways to Present

For a fun twist, serve your Coconut Curry Shrimp in small bowls with coconut rice on the side for a tropical flair. You can also spoon the curry over quinoa or cauliflower rice for a unique texture. For a party, consider mini lettuce wraps filled with shrimp curry and topped with cilantro, making every bite fun and handheld.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Coconut Curry Shrimp to an airtight container and refrigerate for up to 3 days. The flavors actually deepen with a little time, making leftovers a real treat.

Freezing

This shrimp curry can be frozen, but for best texture, it’s wise to freeze before adding the shrimp. Cook the shrimp fresh upon reheating, or freeze the complete dish for up to one month; just be aware the shrimp texture may change slightly.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring frequently to avoid overcooking the shrimp. Adding a splash of coconut milk or water helps loosen the sauce and restores its silky texture.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry before cooking. This helps maintain the best texture and ensures the shrimp absorb the curry flavors well.

What can I substitute if I don’t have red curry paste?

You can substitute with Thai yellow or green curry paste for a slightly different flavor profile. If no curry paste is available, a mix of turmeric, chili powder, and cumin can work in a pinch.

Is this dish spicy?

The heat depends on how much red curry paste you add. Starting with one tablespoon offers a mild warmth, and you can increase up to two tablespoons for a spicier kick. It’s very customizable!

Can I make this Coconut Curry Shrimp vegan?

Yes! Simply replace shrimp with tofu or chickpeas, use soy sauce instead of fish sauce, and keep all the other ingredients the same for a delicious vegan version.

What type of rice pairs best with this dish?

Jasmine rice is a classic choice because its floral aroma complements the curry beautifully, but basmati or even coconut rice work wonderfully as well, enhancing the tropical notes of the dish.

Final Thoughts

I hope you’re as excited to try this Coconut Curry Shrimp as I am to share it with you. It’s the kind of dish that’s comforting, vibrant, and surprisingly simple to make—perfect for weeknight dinners or impressing guests. Once you’ve savored that rich, fragrant sauce and tender shrimp, I have no doubt it’ll become a staple in your recipe collection. So grab your ingredients, fire up your skillet, and get ready to enjoy a bowl full of sunshine and spice!