Coconut Curry Shrimp
This Coconut Curry Shrimp is a rich, fragrant, and deeply satisfying dish made with plump shrimp simmered in a creamy coconut milk curry sauce with warm spices and tender vegetables.Ready in just 30 minutes, it's one of the best quick shrimp recipes for a weeknight dinner that tastes like it came straight from your favorite restaurant.
Equipment
- Large skillet or wide sauté pan
- Cutting board
- Chef's knife
- Wooden spoon or silicone spatula
Ingredients
- 1.5 lbs large shrimp peeled and deveined, patted dry
- 1 can (13.5 oz) full-fat coconut milk
- 2-3 tablespoons red curry paste Thai-style
- 4 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 1 medium yellow onion diced
- 1.5 cups mixed vegetables such as bell peppers, snap peas, or zucchini
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons fresh lime juice about 1 large lime
- 2 tablespoons coconut oil or neutral oil
- 0.25 cup fresh cilantro roughly chopped, for garnish
- 2 stalks scallions thinly sliced, for garnish
- salt and black pepper to taste
Instructions
- Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Set aside. Dice your onion, mince the garlic, grate the ginger, and chop your mixed vegetables so everything is ready before you start cooking.
- Heat the coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and just beginning to turn golden at the edges.
- Add the minced garlic and grated ginger to the pan. Cook for 60 seconds, stirring constantly, until very fragrant. Be careful not to let the garlic brown.
- Push the aromatics to one side of the pan and add the red curry paste directly onto the open oil surface. Let it fry undisturbed for 30 seconds, then stir it into the aromatics and cook together for another 30 to 60 seconds. This step blooms the paste and is essential for deep, layered flavor.
- Pour in the full-fat coconut milk, fish sauce, and brown sugar. Stir everything together until the curry paste is fully incorporated. Bring the sauce to a gentle simmer over medium-low heat and cook for 4 to 5 minutes, stirring occasionally, until it begins to thicken slightly.
- Add the mixed vegetables to the simmering sauce. Cook for 3 to 4 minutes until just tender but still bright and slightly crisp. Do not overcook at this stage, as the vegetables will continue softening once the shrimp are added.
- Nestle the seasoned shrimp into the sauce in a single layer, making sure each shrimp is mostly submerged. Cook for 2 to 3 minutes per side, just until the shrimp curl tightly and turn fully opaque. Remove the pan from heat immediately to prevent overcooking.
- Squeeze the fresh lime juice over the finished dish and stir gently to incorporate. Taste and adjust seasoning with salt, pepper, or an extra splash of fish sauce if needed. Garnish generously with fresh cilantro and sliced scallions. Serve immediately over jasmine rice or with warm naan bread.
Notes
For the best results, always use full-fat coconut milk for a rich, creamy sauce. Do not skip the step of frying the curry paste in oil before adding the liquid, as this is what gives the dish its deep, complex flavor. Shrimp cook very quickly, so watch them closely and pull the pan off the heat the moment they turn opaque to avoid a rubbery texture. Leftovers keep in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of coconut milk. The sauce can be frozen for up to 2 months; add fresh shrimp when reheating for best texture.