Print

Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe
Print Recipe

★★★★★

4.9 from 20 reviews

This Coconut Curry Shrimp recipe offers a vibrant and flavorful dish combining tender shrimp with creamy coconut milk, bold curry paste, and fresh vegetables. Perfectly balanced with a hint of sweetness and tangy lime, it’s a quick and satisfying meal served over aromatic jasmine rice.

Ingredients

Scale

Main Ingredients

  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1–2 tablespoons red or yellow curry paste (adjust to spice preference)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 red bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Prepare ingredients: Peel and devein the shrimp. Slice the red bell pepper and small zucchini into half-moons. Mince the garlic and fresh ginger, and finely chop the onion to have all ingredients ready for cooking.
  2. Cook aromatics: Heat the coconut oil in a large skillet or wok over medium heat. Add the finely chopped onion, minced garlic, and ginger, sautéing for 2 to 3 minutes until the mixture becomes fragrant and the onion softens.
  3. Add curry paste: Stir in 1 to 2 tablespoons of red or yellow curry paste depending on your taste preference. Cook it for about 1 minute to release its rich, aromatic flavors into the oil and aromatics.
  4. Add coconut milk and vegetables: Pour the entire can of coconut milk into the skillet and stir well to combine with the curry paste. Add the sliced red bell pepper and zucchini, then let the curry simmer gently for 3 to 4 minutes until the vegetables are tender but still crisp.
  5. Cook the shrimp: Add the peeled and deveined shrimp to the simmering curry. Cook the shrimp for 2 to 3 minutes until they turn pink and are fully cooked, stirring occasionally to ensure even cooking.
  6. Season and finish: Mix in 1 tablespoon of fish sauce, 1 teaspoon of brown sugar, and the juice of one lime to the curry. Stir well, taste, and adjust the seasoning if necessary to balance the sweet, salty, and tangy flavors.
  7. Serve: Serve the coconut curry shrimp hot over cooked jasmine rice. Garnish with fresh cilantro leaves for a bright, fresh finish to the dish.

Notes

  • Adjust curry paste quantity to control spice level.
  • Use fresh shrimp for best flavor, but frozen shrimp can also be used if thawed properly.
  • For a vegetarian version, substitute shrimp with tofu and use vegetarian fish sauce alternatives.
  • Leftovers can be refrigerated and reheated gently, though shrimp texture may change.
  • Serve with steamed jasmine rice to soak up the flavorful curry sauce.

Nutrition

Keywords: coconut curry shrimp, shrimp curry, Thai shrimp recipe, easy curry recipe, coconut milk shrimp, spicy shrimp curry

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