Easy Coconut Curry Shrimp

Some dishes do more than satisfy hunger—they awaken the senses, wrapping you in layers of aroma, texture, and warmth. Creamy Coconut Curry Shrimp is one of those meals. With plump shrimp swimming in a golden, spiced coconut sauce, flecked with vibrant bell peppers and fresh herbs, every bite feels like an escape to sunlit shores. It’s the kind of dish that turns a simple dinner into a celebration—whether you’re craving comfort on a busy weeknight or serving something special for friends.

This curry has a way of bringing people together. On a quiet evening at home, the scent of simmering coconut milk, ginger, and curry powder lured my family into the kitchen before I even called them to the table. “That smells unreal,” my husband said, peeking into the pot. One taste was all it took—soon, everyone was reaching for seconds, soaking up the sauce with warm naan. Even my picky eater, who usually avoids anything “spicy,” cleaned her plate and asked when I’d make it again.

Its magic isn’t just for family meals, though. When I shared it at a casual gathering, the pot was scraped clean within minutes. A friend who’d traveled through Southeast Asia took one bite and grinned. “This takes me back to the street markets of Bangkok,” she said. Another, who swore he didn’t like coconut, ended up asking for the recipe. Now, it’s the dish we all make when we want to impress without stress—quick enough for a Tuesday, but memorable enough for a feast.

Why This Easy Coconut Curry Shrimp?
Selling Points:

• Bold and Flavorful: The creamy coconut and aromatic curry spices create an unforgettable taste
• Quick and Easy: Ready in 30 minutes, perfect for busy nights
• Customizable: Adjust the spice level and vegetables to your liking
• Healthy and Balanced: Packed with protein and good fats, this dish is nutritious and delicious

What You Need for Easy Coconut Curry Shrimp
Ingredients:

For the Curry:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup bell peppers, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• ½ cup fresh basil or cilantro

For Serving:

• Cooked jasmine rice
• Lime wedges
• Extra herbs for garnish

How to Make Easy Coconut Curry Shrimp

1. Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and ginger, cooking for 1 minute more.
2. Add Curry Paste: Stir in red curry paste and cook for 1 minute until fragrant.
3. Create Sauce: Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
4. Cook Shrimp: Add shrimp and bell peppers to the sauce. Cook for 3-4 minutes until shrimp are pink and cooked through.
5. Finish with Lime: Remove from heat and stir in lime juice and fresh herbs.
6. Serve: Spoon over jasmine rice and garnish with lime wedges and extra herbs.

Tips for the Perfect Coconut Curry Shrimp

• Don’t Overcook Shrimp: They cook quickly and become rubbery if overdone
• Adjust Spice Level: Start with less curry paste if sensitive to heat
• Use Full-Fat Coconut Milk: It creates the creamiest sauce
• Fresh Herbs Matter: They add brightness to the rich curry

Substitutions and Variations

• Vegetarian Option: Use tofu or chickpeas instead of shrimp
• Different Protein: Try with chicken or scallops
• Extra Veggies: Add broccoli, snap peas, or carrots
• Thai Basil: Use instead of regular basil for authentic flavor

Make a Healthier Version

• Light Coconut Milk: Reduce calories without sacrificing flavor
• Less Sugar: Omit or reduce the brown sugar
• More Vegetables: Add zucchini or spinach for extra nutrition
• Brown Rice: Serve with brown rice instead of white

Closing for Easy Coconut Curry Shrimp
This Easy Coconut Curry Shrimp is more than just a meal—it’s a celebration of bold flavors, fresh ingredients, and the joy of creating something delicious and satisfying. Whether you’re serving it for a quick dinner or a special gathering, this dish is sure to impress. Don’t forget to let us know how your curry turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Coconut Curry Shrimp

1. Can I use frozen shrimp?
   Yes, thaw completely and pat dry before cooking.
2. How long does this keep in the fridge?
   Store in an airtight container for up to 2 days.
3. Can I make it less spicy?
   Use less curry paste or try yellow curry paste for milder flavor.
4. What can I substitute for fish sauce?
   Use soy sauce or coconut aminos.
5. Can I use light coconut milk?
   Yes, but the sauce will be less creamy.
6. How can I make it thicker?
   Simmer longer or add 1 tsp cornstarch mixed with water.
7. Can I add other vegetables?
   Absolutely! Try carrots, zucchini, or mushrooms.
8. Is this gluten-free?
   Yes, if using gluten-free fish sauce.
9. Can I freeze this dish?
   It’s best fresh, as shrimp texture changes when frozen.
10. What other proteins work well?
    Chicken, scallops, or firm tofu are great alternatives.

This Easy Coconut Curry Shrimp is a testament to the magic of simple ingredients coming together to create something truly special. Whether you’re a seasoned cook or just starting out, this recipe is a must-try. So gather your ingredients, heat up your skillet, and get ready to enjoy a dish that’s sure to become a family favorite. Happy cooking!

Easy Coconut Curry Shrimp

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Curry:

• 1 lb large shrimp, peeled and deveined

• 1 tbsp coconut oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp red curry paste

• 1 can (13.5 oz) coconut milk

• 1 cup bell peppers, sliced

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 lime, juiced

• ½ cup fresh basil or cilantro

• For Serving:

• Cooked jasmine rice

• Lime wedges

• Extra herbs for garnish

Directions

• Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and ginger, cooking for 1 minute more.
• Add Curry Paste: Stir in red curry paste and cook for 1 minute until fragrant.
• Create Sauce: Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
• Cook Shrimp: Add shrimp and bell peppers to the sauce. Cook for 3-4 minutes until shrimp are pink and cooked through.
• Finish with Lime: Remove from heat and stir in lime juice and fresh herbs.
• Serve: Spoon over jasmine rice and garnish with lime wedges and extra herbs.