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Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe
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★★★★★

4.8 from 11 reviews

This Coconut Curry Shrimp recipe is a vibrant and creamy Southeast Asian-inspired dish that combines succulent shrimp with a rich, flavorful coconut curry sauce. Perfectly balanced with aromatic garlic, ginger, and a touch of lime, this meal is quick to prepare and ideal for serving over steamed rice or noodles for a satisfying dinner.

Ingredients

Scale

For the Shrimp

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tbsp vegetable or coconut oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • Salt and pepper, to taste

For the Curry

  • 1 small onion, chopped
  • 1 red bell pepper, sliced
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 2 tbsp red or yellow curry paste (adjust to taste)
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish

For Serving

  • Steamed rice or noodles

Instructions

  1. Cook the shrimp: Heat oil in a skillet or wok over medium-high heat. Season shrimp with salt and pepper and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  2. Cook the aromatics: In the same pan, sauté garlic, ginger, and chopped onion for 2–3 minutes until fragrant. Add the sliced red bell pepper and cook for an additional 2 minutes until slightly softened.
  3. Make the curry: Stir in the red or yellow curry paste and cook for 30 seconds to release the flavors. Pour in the coconut milk, fish sauce, and sugar, then simmer for 3–5 minutes until the sauce is slightly thickened.
  4. Combine shrimp and sauce: Return the cooked shrimp to the pan and toss to coat evenly with the curry sauce. Stir in the lime juice and cook for 1–2 minutes until the shrimp are heated through.
  5. Serve: Serve the coconut curry shrimp over steamed rice or noodles, garnished with freshly chopped cilantro for a burst of fresh flavor.

Notes

  • You can adjust the curry paste amount to regulate the spice level according to your taste preferences.
  • Use fresh shrimp for best results, but frozen shrimp can be substituted.
  • For a vegetarian version, substitute shrimp with tofu and use vegetarian fish sauce alternatives.
  • This dish pairs excellently with jasmine rice or rice noodles.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.

Nutrition

Keywords: coconut curry shrimp, shrimp curry, seafood curry, quick Asian dinner, coconut milk shrimp, spicy shrimp recipe

Find it online: https://maicook.com/coconut-curry-shrimp-recipe-5/