If you’re craving a dish that perfectly balances creamy richness, vibrant spices, and fresh seafood, then you’re going to love this Coconut Curry Shrimp recipe. It’s a delightful explosion of flavors where tender shrimp swim in a luscious coconut milk-based curry sauce, infused with aromatic ginger, garlic, and a touch of lime for brightness. Whether you’re whipping it up for a weeknight dinner or impressing friends at a casual gathering, this recipe is as comforting as it is exciting. The Coconut Curry Shrimp has quickly become one of my favorite go-to dishes because it’s both simple to make and ridiculously tasty.

Coconut Curry Shrimp Recipe - Recipe Image

Ingredients You’ll Need

For this Coconut Curry Shrimp, you just need a handful of fresh, simple ingredients that come together to create a flavor-packed, colorful dish. Each item plays an important role, from the succulent shrimp delivering protein and texture to the fragrant curry paste and coconut milk creating that classic curry base.

Large shrimp (1 lb, peeled and deveined): Choose fresh or thawed shrimp for a juicy, tender bite.
Coconut oil or vegetable oil (2 tbsp): This helps bring out the aroma when sautéing your aromatics.
Small onion (finely chopped): Adds a mild sweetness that forms the flavor foundation.
Garlic (2 cloves, minced): Brings a punch of savory depth.
Fresh ginger (1-inch piece, grated): Offers a warm, zesty note essential to curry dishes.
Red or yellow curry paste (1–2 tbsp): This is the heart of your curry’s spice and character—adjust it to your liking.
Coconut milk (1 can, 14 oz): Provides the luscious, creamy base that makes the curry silky smooth.
Fish sauce (1 tbsp, optional): For an umami boost that deepens flavor complexity.
Brown sugar (1 tsp): Balances the spices with a gentle sweetness.
Red bell pepper (sliced): Adds vibrant color and a light crunch.
Snap peas or green beans (1 cup): These fresh veggies keep the dish crisp and healthy.
Lime juice (from 1 lime): A splash that brightens and lifts all the flavors.
Fresh cilantro (chopped): Provides a fresh herbal finish and lovely green flecks.
Cooked jasmine rice: The perfect fluffy bed to soak up all that curry goodness when serving.

How to Make Coconut Curry Shrimp

Step 1: Sauté the Aromatics

Start by heating your coconut oil in a large skillet or wok over medium heat. As soon as it shimmers, toss in the finely chopped onion, minced garlic, and freshly grated ginger. Sauté these together for 2 to 3 minutes until the air is filled with that warm, inviting aroma that’s just irresistible. This step builds the essential flavor base for your curry.

Step 2: Add the Curry Paste

Next, stir in your chosen red or yellow curry paste. Let it cook for about a minute while stirring constantly. This short cooking time helps release all those fragrant spices locked in the paste, creating a rich, vibrant foundation for the sauce.

Step 3: Pour in Coconut Milk and Season

Now comes the creamy part. Pour in the entire can of coconut milk, then add the optional fish sauce and brown sugar. The fish sauce adds an exciting layer of umami, while the brown sugar gently tempers the heat from the curry paste. Bring this mixture to a gentle simmer so all the flavors meld beautifully.

Step 4: Cook the Vegetables

Add your sliced red bell pepper and snap peas or green beans to the simmering sauce. Let these vegetables cook for 3 to 4 minutes until they are tender yet still crisp—this keeps the dish fresh, colorful, and full of texture.

Step 5: Add the Shrimp

Finally, stir in the shrimp and cook for 2 to 3 minutes, or until they turn pink and opaque. The shrimp cook quickly, so keep an eye on them to avoid overcooking and maintain their juicy, tender quality.

Step 6: Finish with Lime and Cilantro

Remove the skillet from heat, squeeze in the fresh lime juice, and sprinkle the chopped cilantro over the top. These fresh elements add a beautiful brightness and herbal freshness that perfectly complement the creamy curry sauce. Your Coconut Curry Shrimp is now ready to serve!

How to Serve Coconut Curry Shrimp

Garnishes

To elevate your Coconut Curry Shrimp, fresh garnishes are the way to go. Cilantro adds a burst of color and fresh aroma, while thin slices of red chili can bring a lively, spicy kick if you want more heat. A wedge of lime on the side invites guests to add an extra splash of zing as they like.

Side Dishes

Classic jasmine rice is the perfect sidekick for soaking up the luscious coconut curry sauce. For a lighter option, serve alongside steamed vegetables or a crisp cucumber salad to balance the richness. If you’re in the mood for something a bit heartier, buttery naan bread or roti make fantastic options to scoop up every bite.

Creative Ways to Present

Fancy a bit of flare? Serve your Coconut Curry Shrimp in individual bowls lined with banana leaves for an exotic touch. Another fun idea is to spoon the curry over fluffy quinoa or cauliflower rice for a nutritious twist. For gatherings, consider plating is on mini lettuce cups as a vibrant appetizer that wows with flavor and color.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Coconut Curry Shrimp to an airtight container and refrigerate. It will stay fresh for up to 3 days. The flavors often deepen overnight, making leftovers even tastier!

Freezing

You can freeze the curry, but keep in mind the texture of the shrimp and vegetables may change slightly after freezing. Store in a freezer-safe container or heavy-duty freezer bag for up to 1 month, defrost in the fridge overnight before reheating.

Reheating

Gently reheat Coconut Curry Shrimp on low heat in a skillet, stirring occasionally to warm evenly without overcooking the shrimp. Adding a splash of coconut milk or water can help keep the sauce creamy and smooth during reheating.

FAQs

Can I use frozen shrimp for Coconut Curry Shrimp?

Absolutely! Just make sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture.

How spicy is this coconut curry shrimp dish?

The heat level depends on the amount and type of curry paste you use. Start with 1 tablespoon and adjust according to your taste. Mild curry pastes create a gentle warmth, while spicier ones will turn up the heat.

Is fish sauce necessary in the recipe?

Fish sauce adds depth and umami but it’s optional. You can omit it or substitute with soy sauce if you prefer a vegetarian version, although the flavor will vary slightly.

Can I make Coconut Curry Shrimp gluten-free?

Yes! This recipe is naturally gluten-free as long as you check that your curry paste and fish sauce do not contain gluten, which most traditional brands don’t.

What can I serve instead of jasmine rice?

If you want an alternative to jasmine rice, try brown rice, quinoa, or cauliflower rice. All these options will soak up that delicious coconut curry sauce beautifully.

Final Thoughts

There’s something so joyful about making Coconut Curry Shrimp that brings both comfort and a burst of exciting flavors to the table. It’s a dish that’s approachable for any home cook and impressive enough to serve guests. With its creamy coconut sauce and vibrant spices, it’s no wonder this recipe has become such a beloved favorite. I can’t wait for you to try making it yourself—once you do, it might just become a staple in your kitchen too!