Easy Coconut Curry Shrimp Recipe

There’s something magical about the combination of creamy coconut milk, aromatic spices, and succulent shrimp that transforms a simple weeknight dinner into something extraordinary. I’ve been making this Easy Coconut Curry Shrimp recipe for years, and it never fails to impress both family and guests alike. The best part? It comes together in just 30 minutes, making it perfect for those busy evenings when you crave something delicious but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

This coconut curry shrimp isn’t just another recipe—it’s a game-changer for your meal rotation. Here’s why I can’t get enough of it:

• Quick and simple: From start to finish in 30 minutes
• Bold flavors: Creamy, spicy, sweet, and savory all in one dish
• Versatile: Easily customizable with whatever vegetables you have on hand
• Impressive presentation: Looks and tastes like something from your favorite restaurant
• Nutritious: Packed with protein and vegetables for a complete meal

I first discovered my love for curry during a trip to Thailand, where I was mesmerized by the complex flavors that seemed to dance on my taste buds. After returning home, I was determined to recreate those magical dishes in my own kitchen. After much experimentation, this coconut curry shrimp recipe became my go-to whenever I wanted to bring those vacation flavors back to life.

Ingredients You’ll Need

For the Curry Base:

• 2 tablespoons coconut oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons red curry paste (adjust to your spice preference)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, julienned
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar or coconut sugar
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped (plus more for garnish)
• Salt to taste

For the Shrimp:

• 1.5 pounds large shrimp, peeled and deveined (16-20 count)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric (optional, for color and flavor)

For Serving:

• Jasmine rice or cauliflower rice
• Lime wedges
• Fresh cilantro
• Sliced red chilis (optional, for extra heat)
• Toasted coconut flakes (optional, for garnish)

Kitchen Tools You’ll Need

• Large skillet or wok
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Wooden spoon or spatula
• Rice cooker or pot (for cooking rice)

Step-by-Step Instructions

Preparing the Shrimp

1. Pat the shrimp dry with paper towels. This step is crucial as it allows the shrimp to sear properly rather than steam.
2. In a bowl, toss the shrimp with salt, pepper, and turmeric (if using).
3. Set aside while you prepare the curry base. This brief marinating time allows the seasonings to penetrate the shrimp.

Making the Curry Base

1. Heat coconut oil in a large skillet or wok over medium heat until shimmering.
2. Add the diced onion and cook for 3-4 minutes until translucent.
3. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. (Be careful not to burn the garlic as it can become bitter.)
4. Add the red curry paste and stir to coat the onions, cooking for about 1 minute to release the aromatic oils in the paste.
5. Add the sliced bell peppers and julienned carrots, stirring to coat with the curry paste. Cook for about 2-3 minutes until the vegetables begin to soften but still maintain some crunch.
6. Pour in the coconut milk, stirring well to incorporate with the curry paste.
7. Add fish sauce and brown sugar, then bring the mixture to a gentle simmer.
8. Allow the sauce to simmer for about 5 minutes, letting it thicken slightly and allowing the flavors to meld together.

Cooking the Shrimp

1. Once your curry base has simmered, add the seasoned shrimp to the skillet.
2. Cook, stirring occasionally, for about 2-3 minutes until the shrimp just start to turn pink.
3. Continue cooking for another 1-2 minutes until the shrimp are completely pink and cooked through. Be careful not to overcook them, as they can become rubbery.
4. Remove from heat and stir in the lime juice and chopped cilantro.
5. Taste and adjust seasoning if needed, adding more salt, curry paste, or lime juice according to your preference.

Serving Suggestions

I love serving this coconut curry shrimp over a bed of fluffy jasmine rice, which soaks up all that delicious sauce. For a lower-carb option, cauliflower rice works beautifully too.

Make sure to garnish generously with:

• Fresh cilantro leaves
• A squeeze of lime
• Sliced red chilis (if you like extra heat)
• A sprinkle of toasted coconut flakes for a delightful textural contrast

Some other great serving options include:

• Alongside warm naan bread for scooping up the sauce
• With a side of cucumber salad dressed simply with lime juice and a touch of salt
• Paired with a refreshing mango lassi for a complete Indian-inspired meal

Storing and Reheating Tips

This coconut curry shrimp is at its absolute best when freshly made, but it does store well if you have leftovers:

• Refrigeration: Store in an airtight container for up to 2 days.
• Freezing: Not recommended, as the shrimp texture deteriorates and the coconut milk may separate.
• Reheating: Warm gently in a skillet over medium-low heat, adding a splash of coconut milk if the sauce has thickened too much. Alternatively, microwave on 70% power, stirring halfway through to ensure even heating.

Nutritional Information

Based on 4 servings, not including rice

Variations and Substitutions

One of the reasons I love this recipe so much is its flexibility. Here are some of my favorite ways to switch things up:

Protein Options

• Chicken: Use boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Cooking time will increase to about 6-8 minutes.
• Tofu: For a vegetarian version, use extra-firm tofu, pressed and cubed.
• Mixed seafood: Try a combination of shrimp, scallops, and firm white fish for a seafood curry.

Vegetable Variations

• Add snap peas, broccoli florets, or baby corn for extra crunch
• Spinach or kale can be stirred in during the last minute of cooking
• Mushrooms add an earthy dimension (add them after the onions)
• Eggplant soaks up the curry flavors beautifully (add earlier in the cooking process)

Spice Adjustments

• For milder curry: Use just 1 tablespoon of curry paste and add a bit more coconut milk
• For extra heat: Add fresh Thai chilis or a teaspoon of sambal oelek
• Try green or yellow curry paste instead of red for a completely different flavor profile

Dietary Adaptations

• Keto-friendly: Serve over cauliflower rice and use a sugar substitute
• Paleo: Ensure your curry paste is paleo-compliant and use coconut aminos instead of fish sauce
• Whole30: Skip the sugar and check that your curry paste is compliant

Pro Tips for Perfect Coconut Curry Shrimp

After making this dish countless times, I’ve picked up some tricks that make a real difference:

1. Don’t overcook the shrimp: They continue cooking slightly in the residual heat after you take the pan off the stove. Remove from heat when they’re just turning pink all the way through.
2. Use full-fat coconut milk: The “light” versions simply don’t provide the same creaminess and often contain additives. For the richest flavor, I sometimes replace half the coconut milk with coconut cream.
3. Bloom your spices: That step where you cook the curry paste in oil before adding liquid? It’s crucial for developing depth of flavor. Don’t rush it!
4. Balance is key: The perfect curry has a balance of spicy, sweet, salty, and sour elements. Taste as you go and adjust with more lime juice, sugar, fish sauce, or curry paste as needed.
5. Prep everything before you start cooking: This dish comes together quickly, so having all ingredients chopped, measured, and ready to go (mise en place) makes the process much smoother.
6. Let the flavors marry: If you have time, make the curry base ahead and let it simmer for 10-15 minutes before adding the shrimp. The flavor improves dramatically.

Why This Recipe Works

The magic of this coconut curry shrimp lies in the perfect balance of flavors and textures:

• The creamy coconut milk provides a rich base that carries the spices beautifully
• Red curry paste delivers complex flavor without requiring dozens of individual spices
• Fish sauce adds that crucial umami depth that’s hard to achieve otherwise
• The quick cooking time for shrimp means this dish comes together rapidly while keeping the seafood tender
• The combination of aromatics (onion, garlic, ginger) creates a flavor foundation that makes every bite exciting

I’ve served this dish at everything from casual weeknight dinners to dinner parties, and it always earns rave reviews. There’s something about the combination of exotic flavors in an easy-to-prepare format that makes everyone happy!

Common Questions About Coconut Curry Shrimp

Q: Can I use frozen shrimp for this recipe?

Yes! I often use frozen shrimp myself. Just make sure to thaw them completely and pat them dry before cooking. The easiest way to thaw shrimp is to place them in a colander and run cold water over them for about 5 minutes, or place them in the refrigerator overnight.

Q: Is this recipe spicy?

The spice level depends entirely on the curry paste you use and how much you add. Thai Kitchen brand is relatively mild, while brands like Mae Ploy tend to pack more heat. Start with less if you’re sensitive to spice – you can always add more later.

Q: I don’t have fish sauce. What can I substitute?

While fish sauce adds an authentic flavor that’s hard to replicate, you can substitute soy sauce or coconut aminos in a pinch. The flavor profile will be different but still delicious. You might want to add a squeeze of extra lime to compensate for the tangy complexity that fish sauce provides.

Q: Can I make this dish ahead of time?

I recommend making the curry base ahead of time but adding the shrimp just before serving. Shrimp tend to become tough when reheated. If you must make the entire dish in advance, slightly undercook the shrimp initially so they don’t become overcooked when reheated.

Q: What’s the difference between red, green, and yellow curry paste?

Red curry paste typically contains red chilies, galangal, lemongrass, and garlic, offering a moderate heat level. Green curry paste includes green chilies and has a brighter, more herbaceous flavor and is often the spiciest. Yellow curry paste incorporates turmeric and typically has a milder, slightly sweet flavor profile.

Q: My curry seems too thin. How can I thicken it?

Allow the curry to simmer uncovered for a few extra minutes to reduce and thicken naturally. If you need a quicker solution, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering curry.

Q: What kind of coconut milk should I use?

Always choose full-fat coconut milk in a can, not the beverage type found in cartons. Thai brands like Chaokoh or Aroy-D tend to have the best consistency and flavor for curries. Shake the can well before opening or stir thoroughly if the cream has separated from the liquid.

The Perfect Weeknight Dinner

What I love most about this coconut curry shrimp is how it transforms an ordinary evening into something special without requiring hours in the kitchen. The vibrant colors, enticing aromas, and complex flavors create a dining experience that feels indulgent yet comes together in less time than it takes to order takeout.

I remember the first time I made this for my skeptical family – some of whom claimed they “didn’t like curry.” The empty plates and requests for seconds told the real story! Since then, it’s become a regular in our dinner rotation, with each family member having their preferred variation.

Whether you’re cooking for yourself, your family, or guests, this easy coconut curry shrimp delivers restaurant-quality flavor with home-cooked comfort. It’s the perfect solution for those evenings when you want something impressive but don’t want to spend hours cooking.

Give this recipe a try, and I’m confident it will earn a permanent spot in your recipe collection. The combination of convenience, nutrition, and incredible flavor is truly hard to beat!