Name: Shrimp Coconut Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 1 onion, thinly sliced; 1 tablespoon ginger, minced; 2 garlic cloves, minced; ½ teaspoon salt (divided); ½ teaspoon black pepper (divided); 2 tablespoons red curry paste; 1 red bell pepper, thinly sliced; 1 (14.5 ounce) can coconut milk; 1 pound large shrimp, cleaned and deveined; 1 tablespoon fresh lime juice; ¼ cup cilantro, chopped; Steamed white rice, for serving

Jump to Recipe· 4.4 from 11 reviews

If you are craving a vibrant, creamy dish that bursts with flavor in every bite, then this Shrimp Coconut Curry Recipe is just what you need. Combining tender shrimp with a luscious coconut milk base, fragrant red curry, and fresh herbs, this recipe is a perfect balance of spicy, savory, and slightly tangy notes that come together beautifully in under 30 minutes. It’s a welcoming dish that feels both exotic and comforting, perfect for a weeknight dinner that impresses or a casual gathering with friends. Once you try this Shrimp Coconut Curry Recipe, it’s hard not to make it a regular in your meal rotation!

Ingredients You’ll Need

The image shows clear glass bowls and a glass jug arranged separately on a white marbled surface. One bowl holds raw white shrimp with light pink details, looking fresh and slightly wet, placed at the center. Above it, a jug contains white coconut milk with a smooth texture. To the left, a small bowl contains dark reddish-brown paste with a thick, textured look, and next to it, a fresh, bright red bell pepper with a shiny surface. On the right side, there is a white onion with a smooth pale yellow skin, two light brown garlic cloves, a small glass bottle with golden olive oil, a fresh green lime, a light brown piece of ginger with a bumpy surface, and a bunch of bright green cilantro with some leaves showing slight yellowing. A small bowl with white salt and black pepper is also visible. The ingredients contrast nicely with the clean white marbled background, and the photo was taken with an iphone --ar 4:5 --v 7

The magic of this Shrimp Coconut Curry Recipe lies in its simple but essential ingredients. Each one plays a vital role in building layers of flavor and texture, from the aromatic ginger and garlic to the creamy coconut milk and fresh cilantro that brighten the dish at the end. Having these ingredients on hand means you’re just a short cooking session away from a sensational meal.

2 tablespoons olive oil: For sautéing the aromatics and preventing sticking while adding a subtle richness.
1 onion (thinly sliced): Provides sweetness and depth when gently browned.
1 tablespoon ginger (minced): Adds warmth and a slight zing that energizes the curry flavors.
2 garlic cloves (minced): Enhances the savory foundation and aromatic profile.
½ teaspoon salt: Balances and lifts all the flavors in the curry sauce.
½ teaspoon black pepper: Gives a gentle heat to complement the curry paste.
2 tablespoons red curry paste: The heart of the dish providing spicy, complex taste and that iconic red color.
1 red bell pepper (thinly sliced): Adds a sweet crunch and vibrant color.
1 (14.5 ounce) can coconut milk: Creates the creamy, luscious base that harmonizes all the spices.
1 pound large shrimp (cleaned and deveined): Tender, protein-packed star ingredient that cooks quickly.
1 tablespoon fresh lime juice: Brings brightness and a subtle tang to finish the curry perfectly.
¼ cup cilantro (chopped): Fresh herb that adds a burst of freshness and visual appeal.
Steamed white rice (for serving): Classic side to soak up the delicious curry sauce.

How to Make Shrimp Coconut Curry Recipe

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the thinly sliced onion and let it cook gently for 8 to 10 minutes until it becomes soft and golden brown, releasing its natural sweetness. Then, stir in the minced ginger and garlic, cooking for just a minute until their fragrance fills your kitchen. Season the mixture with a pinch of salt and pepper to develop the base flavors.

Step 2: Build the Curry Sauce

Now, it’s time to introduce the star flavor component—the red curry paste. Stir it in thoroughly so that each piece of onion, garlic, and ginger is coated, allowing the paste to bloom in the oil. Add the sliced red bell pepper and cook for another 3 to 4 minutes until it softens while maintaining a bit of crunch. Pour in the coconut milk, then top off the can halfway with water and add this as well to loosen the curry sauce. Bring everything to a gentle simmer, letting the flavors meld beautifully.

Step 3: Cook the Shrimp

While the sauce simmers, season your cleaned and deveined shrimp with the remaining salt and pepper. Add them to the pot, nestling them into the sauce. Cover and cook for 3 to 4 minutes, just enough time for the shrimp to turn pink and become tender yet succulent. This part is crucial—overcooking shrimp can make them rubbery, so keep a close eye.

Step 4: Final Touches Before Serving

Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro. These fresh ingredients lift the rich coconut flavor with a burst of brightness and a herby finish that make this recipe stand out. Your Shrimp Coconut Curry Recipe is now ready to be served hot over fluffy steamed white rice!

How to Serve Shrimp Coconut Curry Recipe

A white bowl filled with two main layers: the bottom layer is fluffy white rice, and the top layer is shrimp cooked in a creamy orange sauce with thin slices of red bell pepper. The shrimp and peppers are coated with the sauce and sprinkled with fresh green chopped cilantro. A lime wedge is placed on the right side of the bowl, resting on the shrimp. Behind the bowl, there is a white pot filled with more shrimp in the orange sauce, garnished with lime wedges and cilantro. The setup is on a white marbled surface with a beige and white striped cloth under the bowl, and fresh cilantro leaves are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes to your Shrimp Coconut Curry Recipe can elevate the dish from delicious to restaurant-worthy. Sprinkle freshly chopped cilantro or even thin slices of red chili for extra kick and color contrast. A wedge of lime on the side invites diners to add more tang if desired, enhancing the curry’s brightness.

Side Dishes

While steamed white rice is the classic and most comforting side, you can also serve this curry with jasmine rice for a floral aroma or even cauliflower rice for a low-carb option. Crisp cucumber salad or a simple mango chutney pairs wonderfully too, providing a fresh and sweet balance alongside the warm, spicy curry flavors.

Creative Ways to Present

If you want to impress guests, serve your Shrimp Coconut Curry Recipe in individual deep bowls with a sprinkle of toasted coconut flakes on top. Adding a few sprigs of cilantro and an artfully placed lime wedge makes the presentation vibrant and inviting. For a fun twist, serve the curry over coconut-infused rice to double down on the tropical notes.

Make Ahead and Storage

Storing Leftovers

You can store leftover Shrimp Coconut Curry Recipe in an airtight container in the refrigerator for up to 3 days. The shrimp might continue to absorb flavors, so the dish can taste even more developed the next day. Just keep the rice separate to maintain its texture.

Freezing

While the curry sauce freezes well, shrimp can become rubbery after freezing and reheating, so it’s best to freeze the sauce separately without shrimp if you want to keep some for later. When ready to eat, thaw the sauce overnight in the fridge and add freshly cooked shrimp just before serving.

Reheating

To reheat, gently warm the curry on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the sauce thickens too much, add a splash of water or coconut milk for smoothness. Avoid reheating shrimp for too long to keep them tender and juicy.

FAQs

Can I use frozen shrimp for this Shrimp Coconut Curry Recipe?

Absolutely! Just make sure to thaw the shrimp fully and pat them dry before cooking. This helps ensure even cooking and prevents excess moisture from diluting the curry sauce.

Is red curry paste very spicy?

Red curry paste typically has a moderate spicy heat with aromatic spices. You can adjust the amount used depending on your spice tolerance or look for milder varieties at the store.

Can I make this Shrimp Coconut Curry Recipe vegan or vegetarian?

Yes! Simply swap shrimp for firm tofu, chickpeas, or mixed vegetables, and you’ll still enjoy a rich and flavorful curry. Just adjust the cooking time as needed based on your protein or vegetable choice.

What can I substitute for coconut milk?

If you don’t have coconut milk, you could try using coconut cream diluted with water, or for a less rich alternative, whole milk with a bit of coconut extract. However, coconut milk is key to the authentic flavor and creamy texture.

Can I make this recipe in advance for a party?

Definitely! Prepare the curry sauce ahead of time and refrigerate it. When it’s time to serve, warm the sauce gently and add freshly cooked shrimp so that they remain juicy and tender for your guests.

Final Thoughts

I truly believe that this Shrimp Coconut Curry Recipe is a must-try for anyone who loves vibrant, comforting meals with a touch of elegance. It’s quick enough for a weeknight dinner yet special enough to share with family or friends. The blend of creamy coconut and fragrant curry with tender shrimp hits all the right notes and will likely become one of your new favorite dishes. Give it a go—you won’t regret it!

Shrimp Coconut Curry Recipe

Ingredients You’ll Need