Delicious Coconut Curry Shrimp Recipe

Imagine walking into a tropical paradise where the air is fragrant with spices, and you can almost hear the waves crashing on the shore. Welcome to your kitchen! Here’s where we’re going to whip up some delightful Coconut Curry Shrimp that will transport you straight to an island getaway—all from the comfort of your own home. This dish is like a warm hug on a plate; it’s creamy, zesty, and absolutely irresistible.

Now picture this: it’s a rainy Tuesday evening, and you need something comforting yet exciting for dinner. You rummage through your pantry and find a can of coconut milk and some shrimp hiding in the freezer. That’s when it hits you—Coconut Curry Shrimp night! Trust me; your taste buds will be dancing like they just won the lottery.

I once made this dish for friends, and let’s just say there were no leftovers—only happy faces!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Use peeled and deveined shrimp for convenience; fresh or frozen works well in this recipe.
• Coconut Milk: Full-fat coconut milk gives this dish its creamy texture; choose organic if possible.
• Red Curry Paste: This adds depth and heat; adjust based on your spice preference.
• Fresh Ginger: Grate fresh ginger for an aromatic zing that complements the curry beautifully.
• Garlic: Use minced garlic for savory goodness; it enhances all other flavors in the dish.
• Lime Juice: Fresh lime juice adds brightness; don’t skip it!
• Vegetable Oil: A neutral oil works best for sautéing without overpowering the other flavors.
• Fresh Cilantro: For garnish; its freshness elevates the dish’s visual appeal and flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all ingredients. Chop garlic, grate ginger, and have everything ready so cooking flows smoothly.

Sauté Garlic and Ginger: Heat vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger until fragrant—about one minute is all you need.

Add Coconut Milk and Red Curry Paste: Pour in coconut milk while stirring in red curry paste until fully combined—a gorgeous swirl of colors awaits!

Add Shrimp: Toss in your shrimp and cook until they turn pink—this should take about 4-5 minutes. The aroma fills your kitchen like magic.

Add Lime Juice: Squeeze fresh lime juice over your creation right before serving to add brightness—trust me; it’s worth it!

Garnish & Serve: Plate your Coconut Curry Shrimp over rice or noodles and sprinkle with fresh cilantro for an extra pop of color!

And voilà! You’ve just created magic in your kitchen that would make even Gordon Ramsay nod with approval (and maybe even crack a smile)! Enjoy every bite of this luscious meal that transports you straight to flavor paradise!

Perfecting the Cooking Process

Start by sautéing the onions and garlic until fragrant, then add shrimp and cook until pink. Pour in coconut milk, letting it simmer while you prepare rice or noodles for a complete meal.

Add Your Touch

Feel free to swap out shrimp for chicken or tofu; both absorb flavors well. Add veggies like bell peppers or snap peas for extra crunch and nutrition. Spice things up with chili flakes or fresh herbs.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of coconut milk to keep it creamy.

The first time I made Coconut Curry Shrimp, my friends raved about it so much that I felt like a culinary rock star! They even asked me to teach them how to make it.

FAQ

What type of shrimp should I use for Coconut Curry Shrimp?

Fresh shrimp provides the best flavor and texture, though frozen shrimp works if prepared correctly.

Can I make Coconut Curry Shrimp ahead of time?

Absolutely! Prepare it a day in advance and reheat gently for maximum flavor enhancement.

Is Coconut Curry Shrimp spicy?

The spice level depends on your preferences; feel free to adjust seasonings to suit your palate!

Print

Coconut Curry Shrimp

Save Recipe Recipe Saved

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this creamy Coconut Curry Shrimp, bursting with tropical flavors that will transport your taste buds to paradise with each delightful bite.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp red curry paste
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• Juice of 1 lime
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Prep your ingredients by chopping garlic and grating ginger.
2. Heat vegetable oil in a large pan over medium heat. Sauté garlic and ginger until fragrant (about 1 minute).
3. Stir in coconut milk and red curry paste until combined.
4. Add shrimp and cook until pink, approximately 4-5 minutes.
5. Squeeze lime juice over the dish before serving.
6. Serve over rice or noodles, garnished with fresh cilantro.

Notes

• For added nutrition, consider incorporating vegetables like bell peppers or snap peas.
•  If you prefer a spicier dish, increase the amount of red curry paste or add chili flakes.
• Leftovers can be stored in an airtight container for up to three days. Reheat gently on low heat, adding a splash of coconut milk for creaminess.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 4g
• Sodium: 480mg
• Fat: 24g
• Saturated Fat: 21g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 150mg