If you are craving something that feels like a warm hug in a bowl, this Shrimp Coconut Curry Recipe is your new best friend. Imagine plump, tender shrimp swimming in a luxuriously creamy coconut milk sauce, infused with bright garlic, zingy ginger, and a blend of vibrant spices that awaken your taste buds. This dish is not only quick to whip up but also brings a harmony of bold flavors and textures that make every bite memorable. Whether it’s a cozy weeknight dinner or a special occasion, this recipe hits all the right notes and pairs beautifully with fragrant jasmine rice or soft naan bread.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets the foundation for this irresistible Shrimp Coconut Curry Recipe. Each element plays a vital role—coconut milk creates a creamy base, spices deliver warmth and depth, and fresh aromatics like garlic and ginger add that unforgettable zing.
- 1 lb large shrimp, peeled and deveined: Choose fresh or frozen shrimp for the best texture and flavor.
- 1 tablespoon coconut oil: Adds a subtle tropical note and is perfect for sautéing.
- 1 small onion, finely chopped: Provides a savory sweetness that balances the spices.
- 3 cloves garlic, minced: Brings fragrant, robust flavor that elevates the curry.
- 1 tablespoon fresh ginger, grated: Adds bright, sharp zing to cleanse the palate.
- 1 tablespoon red curry paste: The heart of the curry’s spice, delivering heat and complexity.
- 1 teaspoon ground turmeric: Imparts earthy warmth and a beautiful golden color.
- 1 teaspoon ground coriander: Lends a citrusy, nutty background flavor that rounds out the spices.
- 1 can (13.5 oz) full-fat coconut milk: Creates a rich, creamy sauce that coats the shrimp perfectly.
- 1 tablespoon fish sauce: Provides umami depth with a salty, savory punch.
- 1 tablespoon lime juice: Adds brightness and balances richness with acidity.
- 1 teaspoon brown sugar: Rounds out flavors with a subtle sweetness.
- 1/2 teaspoon salt, or to taste: Enhances all the flavors in harmony.
- 1/4 teaspoon black pepper: Adds a mild heat to complement the curry paste.
- 1 cup cherry tomatoes, halved: Introduces a fresh, juicy burst and beautiful color.
- 1/4 cup chopped fresh cilantro (for garnish): Offers a bright, herbal finish.
- Cooked jasmine rice, for serving: Perfectly soaks up the luscious sauce.
How to Make Shrimp Coconut Curry Recipe
Step 1: Sauté the Aromatics
Start by heating coconut oil in a large skillet over medium heat. Once shimmering, add the finely chopped onion and sauté until softened and translucent, about 3 to 4 minutes. This step develops a sweet savory base that will carry all the flavors of the curry beautifully.
Step 2: Build the Flavor with Garlic, Ginger, and Spices
Next, toss in the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until fragrant—this is when your kitchen starts smelling absolutely irresistible. Stir in the red curry paste, turmeric, and ground coriander, allowing the spices to toast lightly in the oil. This process releases their natural oils, elevating the dish’s complexity.
Step 3: Add Coconut Milk and Simmer
Pour the full-fat coconut milk into the skillet, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. During this time, the sauce will thicken slightly and all those flavors will marry into a harmonious creamy base that complements the shrimp perfectly.
Step 4: Season and Add Shrimp with Cherry Tomatoes
Enhance the sauce with fish sauce, lime juice, brown sugar, salt, and pepper, giving it that perfect balance of salty, sweet, and tangy notes. Then add the peeled shrimp and halved cherry tomatoes right into the simmering sauce. Let everything cook gently for 4 to 5 minutes, or until the shrimp turn bright pink and are cooked through. The tomatoes will also soften just enough to add a juicy pop of freshness.
Step 5: Final Touch and Serve
Once cooked, remove the skillet from heat and sprinkle freshly chopped cilantro on top. This brings an herbal brightness that really lifts the entire dish. Serve the curry piping hot over steamed jasmine rice, ready to spoon up every last bit of that luscious sauce.
How to Serve Shrimp Coconut Curry Recipe
Garnishes
Fresh cilantro is a classic and vibrant garnish, but you can also add a handful of chopped green onions or a squeeze of extra lime juice if you want to brighten it further. Toasted coconut flakes sprinkled on top add an unexpected crunch and extra coconut flavor that will delight the senses.
Side Dishes
Serve this shrimp coconut curry alongside fragrant jasmine rice to soak up the delicious sauce or some warm, fluffy naan for dipping. A simple cucumber salad or lightly sautéed greens like spinach or bok choy make excellent refreshing sides to balance the curry’s richness.
Creative Ways to Present
For a fun twist, serve the curry in hollowed-out mini pumpkins or bell peppers, turning your meal into a stunning centerpiece. You can also layer the curry over coconut rice or mix in some toasted cashews for added texture and nutty flavor. This recipe truly shines when you make it your own.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp coconut curry keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight making it equally delicious the next day—perfect for quick lunches or dinners.
Freezing
You can freeze the curry for up to 2 months. For best results, cool it completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the fridge and gently reheat on the stove over low heat, stirring occasionally.
Reheating
Reheat your shrimp coconut curry gently in a saucepan over low to medium heat. Stir often to prevent the coconut milk from separating. Adding a splash of coconut milk or water can help restore the creamy consistency if it thickens too much during storage.
FAQs
Can I use frozen shrimp for this Shrimp Coconut Curry Recipe?
Absolutely! Frozen shrimp works wonderfully here—just be sure to thaw them thoroughly and pat dry before cooking to avoid excess water in the curry.
Is this recipe very spicy?
The spice level can be adjusted by how much red curry paste you use. Start with one tablespoon and add more or less depending on your heat preference. The coconut milk also mellows the heat beautifully.
Can I add vegetables to this dish?
Yes! Spinach, bell peppers, snap peas, or even baby corn can be added for extra nutrition and texture. Add them during the simmering step so they cook just right.
What can I use instead of fish sauce?
If you’re avoiding fish sauce, soy sauce or tamari is a good vegan-friendly substitute that still offers savory depth, though the flavor won’t be quite as authentic.
Is this dish gluten-free?
This Shrimp Coconut Curry Recipe is naturally gluten-free as long as you check the labels on your curry paste and fish sauce to ensure they contain no gluten ingredients.
Final Thoughts
This Shrimp Coconut Curry Recipe is a delightful blend of comforting creaminess and vibrant spices that make every dinner feel special. It’s simple to prepare but offers layered flavors that impress without fuss. I highly encourage you to try making this at home—you might just find yourself reaching for it again and again when you want something deliciously cozy and exotic all at once.
Print
Shrimp Coconut Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Shrimp Coconut Curry is a rich, flavorful dish made with tender shrimp simmered in a creamy coconut milk sauce infused with garlic, ginger, and warming spices. It’s quick to make and perfect for a comforting weeknight meal. Serve it with steamed rice or naan for a complete dinner.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Oils & Fats
- 1 tablespoon coconut oil
Vegetables & Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro (for garnish)
Spices & Sauces
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Serving
- Cooked jasmine rice, for serving
Instructions
- Heat the oil: Heat the coconut oil in a large skillet over medium heat until shimmering but not smoking.
- Sauté aromatics: Add the finely chopped onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
- Add spices and curry paste: Stir in the red curry paste, turmeric, and coriander, coating the onions evenly and releasing the aromatic spices.
- Add coconut milk and simmer: Pour in the full-fat coconut milk and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Season the sauce: Stir in the fish sauce, lime juice, brown sugar, salt, and black pepper. Adjust seasoning according to taste.
- Cook the shrimp and tomatoes: Add the peeled and deveined shrimp and halved cherry tomatoes to the pan. Simmer for 4–5 minutes until the shrimp turn pink and are cooked through.
- Finish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve hot over cooked jasmine rice.
Notes
- You can add vegetables like spinach, bell peppers, or snap peas for extra texture and nutrition.
- Use light coconut milk if you prefer a lighter version.
