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Coconut Curry Shrimp Recipe – Easy, Flavorful & Spicy

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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!

 

Ingredients

Scale

  • 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.

Nutrition

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