This Coconut Curry Shrimp is a tasty mix of juicy shrimp cooked in a creamy coconut sauce. It’s simple to whip up and full of flavor!
I love how the coconut adds a smooth sweetness that pairs perfectly with spicy curry. Serve it over rice, and your dinner is ready to impress even the pickiest eaters!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this recipe as they cook quickly and have great texture. If you can’t find fresh shrimp, frozen is a fine substitute. Make sure to thaw them thoroughly before cooking.
Coconut Oil: Coconut oil adds a lovely tropical flavor, but you can use vegetable or canola oil if needed. I enjoy the twist that coconut oil brings, but any neutral oil will work.
Red Curry Paste: This paste gives your dish that signature flavor. If it’s too spicy for your taste, you can reduce the amount or use yellow curry paste instead, which is milder.
Coconut Milk: Use full-fat coconut milk for the creamiest sauce. Light coconut milk is a healthier option, but it may alter the texture slightly. You can also try almond or cashew milk if you need dairy alternatives.
How Do I Perfectly Cook the Shrimp?
Cooking shrimp just right is essential. The key is to avoid overcooking them, which can make them rubbery. Follow these steps:
- Make sure your pan is hot enough before adding the shrimp. This allows them to sear nicely.
- Cook the shrimp for just 3-5 minutes, flipping them once they turn pink. They are done when they curl in shape.
- Remove them from heat as soon as they’re cooked to keep them tender. You can always return them to the sauce briefly if needed.
With these tips, you’ll nail the shrimp every time!
How to Make Coconut Curry Shrimp
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp coconut oil (or vegetable oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, diced
- 1 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tbsp fish sauce (optional)
- 1 tbsp lime juice
- 1-2 tsp brown sugar or maple syrup
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped for garnish
For Serving:
- Cooked jasmine rice or basmati rice
How Much Time Will You Need?
This dish takes about 30 minutes in total, with 10 minutes for preparation and 20 minutes for cooking. It’s a quick yet delicious meal that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Start with the Oil:
In a large skillet, heat the coconut oil over medium heat. Once it’s nice and warm, this is where the fun begins!
2. Sauté the Aromatics:
Add the chopped onion to the pan and sauté for about 3-4 minutes until it’s translucent. This will make your kitchen smell amazing! Next, stir in the minced garlic and ginger, cooking for another minute until fragrant.
3. Add the Bell Pepper:
Now toss in the diced red bell pepper and cook for 2-3 minutes. You’re looking to soften it a bit so that it blends beautifully into the curry.
4. Mix in Spices:
It’s time to amp up the flavor! Stir in the red curry paste, turmeric powder, and paprika. Let this cook for about a minute, allowing those wonderful aromas to fill the kitchen.
5. Pour in the Coconut Milk:
Now, pour in that lovely coconut milk, stirring everything together. Bring the mixture to a gentle simmer; the sauce will begin to thicken as it heats up.
6. Cook the Shrimp:
Add the shrimp to the pan and cook for 3-5 minutes. They’ll turn pink and curl up, signaling they are perfectly cooked. Just a tip: avoid overcooking them or they might become tough.
7. Final Seasoning:
Season your dish with fish sauce (if using), lime juice, brown sugar, salt, and pepper. Taste it to see if it needs any adjustments!
8. Garnish and Serve:
Remove from heat and sprinkle with chopped cilantro. Serve the coconut curry shrimp over your choice of cooked jasmine or basmati rice. Feel free to add extra cilantro on top for that fresh touch!
Enjoy your flavorful, creamy Coconut Curry Shrimp!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before cooking. It’s best to place them in the fridge overnight or run them under cold water to speed up the process, then pat them dry before adding to the pan.
Can I Substitute the Coconut Milk?
Yes, you can use almond or cashew milk for a healthier option, but keep in mind this will change the flavor and creaminess. If you prefer a richer taste, you might opt for heavy cream or a non-dairy cream alternative.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add More Vegetables?
Definitely! Feel free to add vegetables such as zucchini, spinach, or snap peas. Just make sure they are cut into bite-sized pieces and adjust the cooking time as needed so they can cook through while keeping some crunch.