This Coconut Curry Shrimp is a vibrant, flavorful dish that’s quick to prepare yet packed with bold, spicy, and creamy goodness. Juicy shrimp are simmered in a rich coconut curry sauce infused with aromatic spices, garlic, ginger, and fresh lime juice. Perfect for busy weeknights or when you crave a restaurant-quality meal at home, this recipe will become a go-to favorite!
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~400 kcal per serving
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to spice preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1/2 cup (120 ml) chicken or vegetable broth
- 1 tablespoon fish sauce (optional, for umami depth)
- 1 tablespoon lime juice (plus extra wedges for serving)
- 1 teaspoon brown sugar (balances the spice)
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked jasmine rice or basmati rice, for serving
Instructions
1. Prepare the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
2. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Build the Curry Base: Add the red curry paste, turmeric, coriander, and paprika. Stir well to coat the onions in the spices, allowing them to bloom for about 1 minute.
4. Simmer the Sauce: Pour in the coconut milk and broth, stirring to combine. Add fish sauce (if using), lime juice, and brown sugar. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened.
5. Add the Shrimp: Toss the shrimp into the simmering curry sauce. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them.
6. Final Seasoning: Taste the curry and adjust with more salt, lime juice, or sugar to balance the flavors as desired.
7. Serve: Spoon the curry over bowls of warm jasmine rice. Garnish with fresh cilantro and extra lime wedges for a zesty finish.
Serving Suggestions
- Sides: Pair with naan bread, steamed vegetables, or a light cucumber salad.
- Rice Alternatives: Serve over cauliflower rice for a low-carb option.
- Toppings: Add sliced red chili for extra heat or toasted coconut flakes for texture.
Tips & Variations
- Spice Level: Adjust the heat by adding more curry paste or fresh chilies if you prefer it spicier.
- Protein Swap: Substitute shrimp with chicken, tofu, or chickpeas for a different protein.
- Creamier Option: Add a splash of heavy cream or an extra spoonful of coconut cream for an ultra-rich texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Indulge in the creamy, spicy, and irresistible flavors of this Coconut Curry Shrimp—a dish that’s as easy as it is unforgettable!
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Coconut Curry Shrimp Recipe – Easy, Flavorful & Spicy
This Coconut Curry Shrimp is a vibrant, flavorful dish that’s quick to prepare yet packed with bold, spicy, and creamy goodness. Juicy shrimp are simmered in a rich coconut curry sauce infused with aromatic spices, garlic, ginger, and fresh lime juice. Perfect for busy weeknights or when you crave a restaurant-quality meal at home, this recipe will become a go-to favorite!
- Total Time: 25 minutes
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1–2 tablespoons red curry paste (adjust to spice preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1/2 cup (120 ml) chicken or vegetable broth
- 1 tablespoon fish sauce (optional, for umami depth)
- 1 tablespoon lime juice (plus extra wedges for serving)
- 1 teaspoon brown sugar (balances the spice)
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked jasmine rice or basmati rice, for serving
Instructions
1. Prepare the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
2. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Build the Curry Base: Add the red curry paste, turmeric, coriander, and paprika. Stir well to coat the onions in the spices, allowing them to bloom for about 1 minute.
4. Simmer the Sauce: Pour in the coconut milk and broth, stirring to combine. Add fish sauce (if using), lime juice, and brown sugar. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened.
5. Add the Shrimp: Toss the shrimp into the simmering curry sauce. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them.
6. Final Seasoning: Taste the curry and adjust with more salt, lime juice, or sugar to balance the flavors as desired.
7. Serve: Spoon the curry over bowls of warm jasmine rice. Garnish with fresh cilantro and extra lime wedges for a zesty finish.
Notes
- Spice Level: Adjust the heat by adding more curry paste or fresh chilies if you prefer it spicier.
- Protein Swap: Substitute shrimp with chicken, tofu, or chickpeas for a different protein.
- Creamier Option: Add a splash of heavy cream or an extra spoonful of coconut cream for an ultra-rich texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~400 kcal per serving