Easy Coconut Curry Shrimp
**Easy Coconut Curry Shrimp** promises a rich, creamy, and satisfying dinner. This recipe solves the problem of busy nights when you need something fast. After making this many times, I know the trick to perfect shrimp texture. Creamy coconut sauce with a hint of spice. Try my **Easy Pineapple Chicken Rice Stir Fry** next. If you love recipes like this, you’ll also enjoy Easy Roasted Peaches Recipe Perfect for Baby Led Weaning and Easy Pineapple Chicken Rice Stir Fry Recipe.
Why This Easy Coconut Curry Shrimp Is Pure Comfort
- Creamy coconut flavor
- Crispy shrimp texture
- Quick 20-minute recipe
- Perfect for dinner
What You'll Need for Easy Coconut Curry Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Cooked rice
📝 Ingredient Notes
- Shrimp: Use large shrimp for best texture.
- Coconut milk: Full-fat coconut milk gives the best flavor.
- Red curry paste: Adjust amount to taste.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents shrimp from sticking and ensures even cooking. → See on Amazon
- Measuring spoons — Ensures accurate seasoning for consistent flavor. → See on Amazon
How to Make Easy Coconut Curry Shrimp
- Step 1: Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Step 2: Add shrimp and cook until pink and slightly curled, about 2–3 minutes per side.
- Step 3: Add garlic, ginger, and onion. Cook 2 minutes until onions are translucent.
- Step 4: Stir in bell pepper, coconut milk, curry paste, fish sauce, soy sauce, and lime juice.
- Step 5: Simmer 5–7 minutes until sauce thickens and shrimp are fully cooked.
Cook's Tips for Perfect Easy Coconut Curry Shrimp
- Cooking technique: Cook shrimp just until pink to avoid toughness.
- Common mistake and fix: Overcooking shrimp is the most common failure. Remove from heat as soon as they turn pink.
- Flavor enhancement: Add a splash of lime juice at the end for brightness.
- Serving suggestion: Serve over rice for a complete meal.
Storing & Reheating Easy Coconut Curry Shrimp
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for 3–4 days. Make-ahead tip: Make ahead and store in the fridge for up to 2 days.
Freezing Easy Coconut Curry Shrimp
Freeze in a sealed container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use fresh garlic and ginger for the best flavor.
- Best substitution: Replace coconut milk with a blend of cream of coconut and water if preferred.
- Make-ahead: This dish can be made up to 2 days in advance.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If sauce is too thin, simmer longer or add a cornstarch slurry.
Want to level up this recipe?
Lime juicer — Extracts more juice and flavor for better seasoning. → Check price on Amazon
Easy Coconut Curry Shrimp
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 bell pepper, sliced
- 1 onion, sliced
Seasonings
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
Optional Toppings
- Fresh cilantro
- Lime wedges
- Cooked rice
Instructions
- Step 1: Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Step 2: Add shrimp and cook until pink and slightly curled, about 2–3 minutes per side.
- Step 3: Add garlic, ginger, and onion. Cook 2 minutes until onions are translucent.
- Step 4: Stir in bell pepper, coconut milk, curry paste, fish sauce, soy sauce, and lime juice.
- Step 5: Simmer 5–7 minutes until sauce thickens and shrimp are fully cooked.
Notes
- Chef tip: Use fresh garlic and ginger for the best flavor.
- Best substitution: Replace coconut milk with a blend of cream of coconut and water if preferred.
- Make-ahead: This dish can be made up to 2 days in advance.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If sauce is too thin, simmer longer or add a cornstarch slurry.
Storage
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Oven reheat: Reheat in a preheated oven at 350°F for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Make ahead and store in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 18g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 800mg
- Cholesterol: 150mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Curry Shrimp FAQs
Yes, this recipe can be made ahead and stored in the fridge for 3–4 days. Reheat as needed.
If the curry paste is too strong, reduce the amount or use a mild variety next time. Add a splash of coconut milk to balance the heat.
Yes, thaw frozen shrimp before cooking. Pat dry to avoid excess moisture.
You can use a mix of cream of coconut and water for a similar flavor. Avoid using light coconut milk as it lacks richness.
Air fryer is not ideal for this recipe. Stovetop or skillet cooking gives better sauce consistency.
A Warm Final Note
I can’t wait for you to try Easy Coconut Curry Shrimp and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
