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Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe
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★★★★★

4.8 from 16 reviews

This Coconut Curry Shrimp recipe offers a vibrant and flavorful dish featuring succulent shrimp cooked in a rich, creamy coconut milk base infused with aromatic curry paste, fresh ginger, and garlic. Paired with crisp vegetables and served over fragrant jasmine rice, it’s a quick and satisfying meal perfect for seafood lovers seeking a spicy, tropical twist.

Ingredients

Scale

Seafood

  • 1 lb (450 g) shrimp, peeled and deveined

Vegetables & Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 red bell pepper, sliced
  • 1 small zucchini, sliced into half-moons

Liquids & Condiments

  • 1 tablespoon coconut oil (or vegetable oil)
  • 1–2 tablespoons red or yellow curry paste (adjust to spice preference)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime

To Serve

  • Fresh cilantro, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Prepare ingredients: Peel and devein the shrimp. Slice the vegetables and mince garlic and ginger to have all ingredients ready for cooking.
  2. Cook aromatics: Heat coconut oil in a large skillet or wok over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant and softened, building the flavor base for the curry.
  3. Add curry paste: Stir in curry paste and cook for 1 minute to fully release its aromatic spices into the oil.
  4. Add coconut milk and vegetables: Pour in the coconut milk and stir well to combine with the curry paste. Add the sliced red bell pepper and zucchini. Let simmer for 3–4 minutes until vegetables are tender yet retain some crispness.
  5. Cook the shrimp: Add the peeled shrimp to the curry mixture. Cook for 2–3 minutes until the shrimp turn pink and are fully cooked through.
  6. Season and finish: Stir in fish sauce, brown sugar, and freshly squeezed lime juice. Taste the curry and adjust seasoning to preference for a balanced sweet, salty, and tangy flavor.
  7. Serve: Serve the coconut curry shrimp hot over cooked jasmine rice. Garnish with fresh cilantro for a bright, herbaceous finish.

Notes

  • Adjust the amount of curry paste according to your spice tolerance; start with 1 tablespoon and add more if desired.
  • Fresh lime juice brightens the dish—don’t skip it to maintain authentic flavor.
  • This recipe pairs well with steamed jasmine rice but can also be served with brown rice or rice noodles for variation.
  • For a vegetarian option, substitute shrimp with tofu or chickpeas.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.

Nutrition

Keywords: coconut curry shrimp, Thai shrimp curry, coconut milk curry, spicy shrimp recipe, easy shrimp curry, seafood curry, Thai cuisine, quick dinner

Find it online: https://maicook.com/coconut-curry-shrimp-recipe-2/