If you are craving something that bursts with creamy, fragrant, and slightly spicy flavors, you absolutely have to try this Coconut Curry Shrimp recipe. It’s a delightful blend of sweet coconut milk, vibrant curry paste, and succulent shrimp that makes every bite a celebration of textures and tastes. Whether you’re looking for a quick weeknight dinner or a special dish to impress friends, Coconut Curry Shrimp brings exotic comfort food straight to your table with very little fuss.

Coconut Curry Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Coconut Curry Shrimp lies in how a handful of simple, fresh ingredients come together to create a dish that’s rich in flavor, vibrant in color, and perfectly balanced between spice and sweetness. Each ingredient plays a crucial role — from the aromatic ginger giving warmth, to the creamy coconut milk that wraps everything in delicious silkiness.

Shrimp (1 lb peeled and deveined): Use fresh or thawed shrimp for the best texture and flavor.
Coconut oil (1 tablespoon): Adds a subtle tropical note and helps deepen the curry aroma.
Small onion (finely chopped): Provides a mild sweetness and a savory base.
Garlic (2 cloves, minced): Brings that essential punch of garlic goodness.
Fresh ginger (1 tablespoon, minced): Infuses a warm, zesty brightness to the dish.
Red or yellow curry paste (1–2 tablespoons): Choose your spice level wisely; this is your curry’s flavor heart.
Coconut milk (1 can, 14 oz): The creamy foundation that balances spice with sweetness.
Red bell pepper (sliced): Adds a pop of color and crunch.
Small zucchini (sliced into half-moons): Provides fresh texture and mild flavor.
Fish sauce (1 tablespoon): Introduces umami depth and a touch of saltiness.
Brown sugar (1 teaspoon): Balances the curry’s heat with subtle sweetness.
Juice of 1 lime: Brightens the dish with fresh acidity.
Fresh cilantro: For garnish, adds herbaceous freshness.
Cooked jasmine rice: The ideal fluffy bed to soak up the luscious curry sauce.

How to Make Coconut Curry Shrimp

Step 1: Prepare Ingredients

Before the cooking begins, prep your shrimp by peeling and deveining them to ensure every bite is perfectly tender and clean. Slice the bell pepper and zucchini into nice, even pieces for even cooking, and mince the garlic and ginger finely — these aromatics will wake up your curry with their fragrant punch.

Step 2: Cook Aromatics

In a broad skillet or wok, heat the coconut oil over medium heat. Sauté the finely chopped onion, minced garlic, and fresh ginger for 2 to 3 minutes until the onion softens and the mixture fills your kitchen with an irresistible aroma. This step builds a flavorful foundation for your coconut curry shrimp that you’ll love.

Step 3: Add Curry Paste

Next, stir in your choice of curry paste — start with one tablespoon, then adjust for your preferred spice level later. Cook it for about one minute to release its complex flavors and make the entire dish come alive with those warm, spiced notes.

Step 4: Pour in Coconut Milk and Add Vegetables

Pour the creamy coconut milk into the skillet and give everything a good stir to combine. Then, toss in the sliced red bell pepper and zucchini. Let the mixture simmer gently for 3 to 4 minutes. This allows the vegetables to soften just enough, maintaining a fresh crunch that contrasts beautifully with the silky sauce.

Step 5: Cook the Shrimp

Add your shrimp straight into the simmering curry. It only takes 2 to 3 minutes for the shrimp to cook through until they turn perfectly pink and juicy. Be careful not to overcook them, as shrimp can become rubbery if left too long.

Step 6: Season and Finish

The last step is where the flavors really pop — stir in fish sauce for deep umami, brown sugar for that gentle sweetness, and fresh lime juice for a zesty finish. Give it a taste and tweak seasoning as needed. This balancing act is key to the perfect Coconut Curry Shrimp experience.

Step 7: Serve

Dish up the piping hot Coconut Curry Shrimp over a bed of fluffy jasmine rice and sprinkle with fresh cilantro for a burst of herbal freshness. The rice soaks up the luscious, spicy coconut sauce, making every spoonful a true delight.

How to Serve Coconut Curry Shrimp

Garnishes

Fresh cilantro is a must-have garnish here, adding brightness and a pop of green to contrast the creamy curry. You can also add thinly sliced red chili or a sprinkle of toasted coconut flakes if you want a little extra color and texture, which complements the shrimp perfectly.

Side Dishes

While the Coconut Curry Shrimp stands beautifully on its own with jasmine rice, pairing it with a simple cucumber salad or steamed greens like bok choy or spinach offers a refreshing balance of flavors and textures. These sides cut through the richness and enhance the meal’s overall freshness.

Creative Ways to Present

For a fun twist, serve your Coconut Curry Shrimp in hollowed-out pineapple halves to bring a tropical vibe to your table. You can also offer it as a filling for lettuce wraps or alongside warm naan bread to scoop up the curry sauce — both delightful ways to enjoy this dish.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Curry Shrimp stores well in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, making it just as delicious, if not more, the next day. Just remember not to leave shrimp in the fridge too long for the best texture.

Freezing

This dish is best enjoyed fresh, but you can freeze leftovers for up to a month if necessary. Freeze the curry and rice separately in airtight containers to maintain the best texture for both the shrimp and the rice.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking or overcooking the shrimp. Avoid microwave reheating if possible, as it can lead to rubbery shrimp. A slow, gentle reheat keeps the sauce creamy and the shrimp tender.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to fully thaw and drain the shrimp before cooking to avoid excess moisture in the curry.

How spicy is the Coconut Curry Shrimp?

The spice level depends on how much curry paste you use. Start with one tablespoon for mild heat and add more if you like it spicier — it’s very customizable.

Can I make this dish vegetarian?

Yes! Replace shrimp with tofu or chickpeas and use vegetable broth or water instead of fish sauce to keep it vegetarian-friendly.

What type of curry paste should I use?

Red or yellow curry paste both work well. Red tends to be spicier and more robust, while yellow is milder and sweeter. Choose based on your flavor preference.

Is it okay to substitute coconut oil?

Definitely. Vegetable oil or any neutral oil works fine if you don’t have coconut oil, though coconut oil adds a lovely subtle coconut aroma.

Final Thoughts

Coconut Curry Shrimp is one of those dishes that feels both exotic and comforting at the same time. Its creamy, spicy sauce and juicy shrimp make it an instant favorite in our home, and I promise once you try it, it will be on your regular dinner rotation too. Don’t hesitate—grab those ingredients and enjoy this little taste of paradise tonight!