Delicious Coconut Curry Shrimp Recipe

The air filled with the fragrant aroma of coconut milk mingling with spices evokes a tropical paradise. Imagine diving into a bowl of Coconut Curry Shrimp that feels like a warm hug from the sun itself. The creamy texture wraps around perfectly cooked shrimp, transporting you to a beachside shack where life is carefree and the only worry is choosing between a sunny spot or a shady palm tree.

This dish isn’t just food; it’s an experience. I remember my first attempt at making Coconut Curry Shrimp during a dinner party that turned into a competitive cooking showdown among friends. The laughter echoing through the kitchen mixed with the tantalizing scent of spices set the stage for a memorable evening. Now, let’s embark on this culinary adventure together!

I once whipped up this recipe for my family, and they were practically fighting over the last spoonfuls!

Essential Ingredients

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

• Shrimp: Fresh or frozen shrimp works well; just ensure they are deveined for easy eating.
• Coconut Milk: Use full-fat coconut milk for a rich, creamy texture that enhances the dish’s flavor.
• Red Curry Paste: This adds depth and heat; start with a small amount if you’re sensitive to spice.
• Fresh Ginger: Grate fresh ginger for its zesty kick; it elevates the entire flavor profile beautifully.
• Garlic: Fresh minced garlic brings aromatic richness; don’t skimp here!
• Lime Juice: Freshly squeezed lime juice adds brightness and balances the creaminess of the coconut milk.
• Cilantro: Fresh cilantro not only enhances presentation but also adds a refreshing herbal note to each bite.
• Vegetable Oil: Use this for sautéing your aromatics before adding the liquids—extra virgin olive oil works too!
• Bell Peppers: Choose vibrant bell peppers for color and sweetness; slice them thinly for even cooking.
• Rice or Noodles: Serve over jasmine rice or rice noodles to soak up that luscious sauce perfectly!

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 your ingredients. Rinse your shrimp under cold water if using fresh ones and pat dry.

Sauté Aromatics: In a large skillet over medium heat, add vegetable oil. Sauté minced garlic and grated ginger until fragrant—about 1-2 minutes yields aromatic bliss.

Add Peppers: Toss in sliced bell peppers and stir-fry them until they begin to soften—aim for about 3-4 minutes while enjoying their sweet aroma.

Incorporate Curry Paste: Stir in red curry paste, mixing well with veggies until everything is coated in vibrant color—this takes about 1 minute.

Pour in Coconut Milk: Add full-fat coconut milk gently; stir until combined and simmer on low heat—let those flavors mingle for about 5 minutes.

Cook Shrimp: Add your shrimp next; cook until they turn pink and opaque—this usually takes 3-5 minutes depending on their size.

Finish with Lime Juice & Cilantro: Remove from heat and drizzle fresh lime juice over your creation; sprinkle chopped cilantro generously before serving.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add shrimp and cook until pink. Pour in coconut milk, letting it simmer for 10 minutes for maximum flavor.

Add Your Touch

Feel free to swap shrimp for chicken or tofu if you prefer! Adding different veggies like bell peppers or spinach can also elevate this dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat on the stovetop, stirring gently to prevent burning.

Sharing this recipe always brings back memories of my friend’s dinner party where everyone raved about how delicious it was. Their smiles made all those hours in the kitchen worth every second.

FAQ

Can I use frozen shrimp in Coconut Curry Shrimp?

Frozen shrimp can work but may affect texture and flavor quality.

What vegetables pair well with Coconut Curry Shrimp?

Bell peppers, snap peas, or spinach make excellent additions to enhance nutrition and color.

Can I make Coconut Curry Shrimp mild?

Absolutely! Adjust spices according to taste preference for a milder version of this dish.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Coconut Curry Shrimp

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• Author: Sophie
• Total Time: 25 minutes
• Yield: Serves approximately 4

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Description

Coconut Curry Shrimp is a vibrant, flavorful dish that transports you to a tropical paradise with every bite. This quick and easy recipe is perfect for impressing guests or enjoying a cozy night in.

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Ingredients

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• 1 lb fresh or frozen deveined shrimp
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• 2 tbsp vegetable oil (or extra virgin olive oil)
• 1 cup bell peppers, sliced (mixed colors)
• 3 cups cooked jasmine rice or rice noodles

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Instructions

1. Prep Ingredients: Rinse shrimp under cold water if using fresh; pat dry.
2. Sauté Aromatics: In a large skillet over medium heat, add vegetable oil. Sauté garlic and ginger until fragrant (about 1-2 minutes).
3. Add Peppers: Stir-fry sliced bell peppers until softened (about 3-4 minutes).
4. Incorporate Curry Paste: Mix in red curry paste with the vegetables for about 1 minute.
5. Pour in Coconut Milk: Add coconut milk and simmer on low heat for about 5 minutes.
6. Cook Shrimp: Add shrimp to the skillet; cook until pink and opaque (about 3-5 minutes).
7. Finish with Lime Juice & Cilantro: Remove from heat; drizzle lime juice and sprinkle cilantro before serving.

Notes

•  For extra flavor, let the curry simmer longer.
•  Substitute shrimp with chicken or tofu for variations.
•  Add vegetables like spinach or snap peas for added nutrition.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 3g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 17g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 150mg