Give it up my sweet friend! You cannot resist the temptation of this Coconut Curry Shrimp. I’m telling you, this dish is a flavor explosion that will have you doing a happy dance right in your kitchen.
Recipe Overview
Let me give you the quick rundown on what we’re making today. This is one of those recipes you’ll come back to again and again.
- Cuisine: Thai-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Do You Love This Recipe Too?
I first fell in love with these flavors on a humid evening when I wanted something that tasted like a tropical vacation but took zero effort to make. The combination of creamy coconut milk and zesty lime instantly transported me to a beachside cabana. It’s that perfect “impress your guests” meal that actually takes less than 30 minutes to whip up!
Coconut Curry Shrimp Recipe
Make Coconut Curry Shrimp with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.
Author: [Your Name] Prep: 10 min | Cook: 15 min | Total: 25 min
Servings: 4
Let’s Get Your Ingredients Ready
- 500g large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium onion, chopped
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tbsp coconut oil
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
- Cooked rice or naan bread, for serving
Bringing This Recipe to Life (Step-by-Step)
- Heat coconut oil and olive oil in a large pan over medium heat.
- Sauté the chopped onion, minced garlic, and grated ginger until fragrant and the onions are softened.
- Add curry powder, turmeric, and cumin, stirring for a minute to toast the spices and release their aroma.
- Pour in the coconut milk, fish sauce, and lime juice, then bring the mixture to a gentle simmer.
- Add the shrimp and cook until they are pink, opaque, and fully cooked.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with rice or naan bread, along with lime wedges on the side. Enjoy!
Notes
Enjoy your homemade Coconut Curry Shrimp!
Nutrition Information
Calories: 380 Protein: 25g Carbohydrates: 12g Fat: 28g Saturated Fat: 18g Cholesterol: 190mg Sodium: 900mg
Did You Make This?
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My Shopping List for This Recipe
I get so excited gathering these ingredients! They’re all easy to find but come together in the most magical way.
Coconut Curry Shrimp Recipe
Let’s Get Your Ingredients Ready
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Coconut Curry Shrimp Recipe!
Nutrition Information
The key players here are the fresh ginger and that creamy can of coconut milk. Don’t skimp on the lime either—that splash of acid wakes up the whole dish! If you can find fresh turmeric, it’s a bonus, but ground works perfectly too.
Let’s Get Your Ingredients Ready
Okay, let’s gather our cast of characters! Having everything prepped makes the cooking process so smooth and enjoyable.
- 500g large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium onion, chopped
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tbsp coconut oil
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro and lime wedges
Bringing This Recipe to Life (Step-by-Step)
Ready to create some magic? Follow these steps and you’ll have a restaurant-quality curry in no time flat.
- Heat coconut oil and olive oil in a large pan over medium heat. The mix of oils prevents burning and adds great flavor.
- Sauté the chopped onion, minced garlic, and grated ginger until fragrant. Your kitchen is about to smell incredible!
- Add curry powder, turmeric, and cumin, stirring for a minute. Toasting the spices is the secret to deep flavor.
- Pour in the coconut milk, fish sauce, and lime juice, then bring to a simmer. Let those flavors meld together.
- Add the shrimp and cook until pink and fully cooked. Watch them closely—shrimp cook fast!
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with rice or naan bread, along with lime wedges on the side. Enjoy!
Fun Variations to Try Next Time
Once you master the basic recipe, feel free to get creative! Here are some of my favorite twists.
- Add Veggies: Bell peppers, snap peas, or baby spinach add a wonderful crunch and color to the curry.
- Spice it Up: Add a pinch of cayenne pepper or sliced red chilies if you like your curry with a serious kick.
- Swap the Protein: This sauce is liquid gold on chicken pieces or chickpeas for a vegetarian option!
How to Store, Freeze, and Reheat
Leftovers? No problem! This dish stores beautifully if you have any left (which I rarely do).
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat so the shrimp don’t get rubbery.
Freezing works well for the sauce, but shrimp can change texture slightly. If freezing, consume within 2 months. Thaw overnight in the fridge before reheating.
NUTRITION INFORMATION
- Calories: 380
- Protein: 25g
- Carbohydrates: 12g
- Fat: 28g
- Saturated Fat: 18g
- Cholesterol: 190mg
- Sodium: 900mg
A Quick Q&A on This Recipe
I get asked these questions all the time! Here are the answers to help you succeed.
Can I use light coconut milk?
You absolutely can! It will save some calories, though the sauce won’t be quite as thick or creamy as with full-fat coconut milk.
What if I don’t have fish sauce?
No worries! You can substitute it with soy sauce or tamari for a similar umami depth, though fish sauce gives it that authentic Thai-style edge.
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before adding them to the pan. This prevents the curry sauce from becoming watery.
There you have it, my friends! This Coconut Curry Shrimp has become my go-to for impressing guests or treating myself to something special.
It’s quick enough for busy weeknights but exotic enough for a dinner party. The combination of spices, coconut, and lime is simply unbeatable.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
