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Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe
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★★★★★

4.7 from 30 reviews

This Coconut Curry Shrimp recipe offers a vibrant and flavorful dish featuring succulent shrimp simmered in a rich, creamy coconut curry sauce infused with red curry paste, fresh ginger, garlic, and a hint of lime. Perfectly paired with steamed jasmine or coconut rice, this quick and easy meal brings a delightful balance of spicy, tangy, and sweet notes, making it an ideal choice for seafood lovers seeking a comforting yet exotic dinner.

Ingredients

Scale

For the Shrimp:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tablespoon lime juice
  • Salt and black pepper, to taste

For the Curry:

  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (or yellow for milder flavor)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tablespoon fish sauce (optional, for depth)
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 cup baby spinach or bell peppers (optional add-ins)
  • Fresh cilantro or basil, for garnish

For Serving:

  • Steamed jasmine rice or coconut rice
  • Lime wedges

Instructions

  1. Season the Shrimp: Pat shrimp dry and toss with lime juice, salt, and pepper. Set aside while preparing the curry base to allow the flavors to meld.
  2. Sauté the Aromatics: In a large skillet or wok, heat coconut oil over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened and translucent. Stir in minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant to build a flavorful foundation.
  3. Add the Curry Base: Stir in red curry paste, cooking for 1 minute to release its essential oils and deepen flavor. Pour in the coconut milk, then add fish sauce and brown sugar. Allow the sauce to simmer gently for 3 to 5 minutes until it thickens slightly, creating a rich and creamy curry base.
  4. Cook the Shrimp: Add the seasoned shrimp to the pan and simmer gently for 3 to 4 minutes until they turn pink and are cooked through. Stir in lime juice and adjust seasoning with salt or additional curry paste if desired. If using, add baby spinach or bell peppers in the last minute to wilt or soften them without overcooking.
  5. Serve: Spoon the flavorful coconut curry shrimp over steamed jasmine or coconut rice. Garnish with fresh cilantro or basil and serve with lime wedges for added brightness. Enjoy immediately while hot and fragrant.

Notes

  • Use red curry paste for a spicier dish, or substitute with yellow curry paste for a milder flavor.
  • Fish sauce is optional but adds depth; omit to keep it vegetarian-friendly if substituting shrimp with tofu or vegetables.
  • For a gluten-free version, double-check that your curry paste and fish sauce are gluten-free certified.
  • Adjust the amount of curry paste and lime juice to taste depending on your spice and tang preference.
  • Leftover curry can be stored in the refrigerator for up to 2 days and reheated gently on the stove.
  • You can substitute shrimp with chicken or tofu for a different protein option.

Nutrition

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

Find it online: https://maicook.com/coconut-curry-shrimp-recipe-3/