Coconut Curry Shrimp recipe

What Makes This Dish Unforgettable?
Coconut Curry Shrimp is the perfect blend of warmth, spice, and comfort. Juicy shrimp simmered in a creamy coconut milk sauce with bold curry spices makes this dish unforgettable. It’s fast, easy, and brings restaurant-quality flavor straight to your kitchen.

Ingredients You’ll Need:
1 lb shrimp (peeled and deveined)
1 tbsp olive oil
1 small onion (finely chopped)
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)
1–2 tbsp red curry paste (adjust to spice level)
1 tsp curry powder
1 can (13.5 oz) coconut milk (full fat)
1 tbsp lime juice
Salt and pepper (to taste)
Fresh cilantro (chopped, for garnish)
Cooked jasmine rice (for serving)

Tools You’ll Need:
Large skillet or sauté pan
Knife and cutting board
Measuring spoons and cups
Wooden spoon or spatula

How to Make Coconut Curry Shrimp:
Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 2–3 minutes until soft. Add garlic and ginger and sauté for 30 seconds. Stir in red curry paste and curry powder, cooking for 1 minute to release the aroma. Pour in coconut milk and bring to a gentle simmer. Add salt, pepper, and lime juice. Simmer 3–4 minutes until slightly thickened. Add the shrimp and cook for 3–4 minutes until pink and cooked through.

Serve:
Spoon the coconut curry shrimp over steamed jasmine rice. Garnish with chopped cilantro and serve hot with extra lime wedges if desired.

What to Serve with This Dish:
Jasmine or basmati rice
Steamed broccoli or green beans
Naan bread or flatbread
Cucumber salad with lime

Tips for Perfect Coconut Curry Shrimp:
Don’t overcook the shrimp — they turn rubbery
Use full-fat coconut milk for the creamiest texture
Adjust red curry paste based on spice preference
Fresh lime juice brightens the whole dish

Storage Instructions:
Refrigerate – Store in an airtight container up to 2 days
Reheat – Gently on the stove; add a splash of coconut milk if needed
Freeze – Best consumed fresh; sauce texture may change after freezing

How Do I Make This Gluten-Free?
This dish is naturally gluten-free — just confirm your curry paste is certified gluten-free.

Conclusion:
Coconut Curry Shrimp is a bold, creamy, and comforting dish with tropical flair. It’s quick to make, rich in flavor, and guaranteed to become a new favorite for seafood and curry lovers alike.

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Coconut Curry Shrimp recipe

Author: zeroual7ali@gmail.com

Difficulty: Intermédiaire Prep Time 30 mins Total Time 30 mins

Description

This Coconut Curry Shrimp is a quick and flavorful dish that combines juicy shrimp with a rich, creamy coconut milk sauce infused with red curry, garlic, and ginger. Ready in just 20 minutes, it's the perfect balance of warmth, spice, and freshness — ideal for weeknight dinners or when you're craving something exotic and comforting. Serve it over rice or with naan for a complete meal full of bold flavor.

Ingrédients

Scale

1/2x 1x 2x 3x

1 lb shrimp (peeled and deveined)

• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 3 garlic cloves (minced)
• 1 tbsp fresh ginger (grated)
• 1 tbsp 1–2 red curry paste (adjust to spice level)
• 1 tsp curry powder
• 1 can (13.5 oz)
• 1 tbsp lime juice
• Salt and pepper (to taste)
• Fresh cilantro (chopped, for garnish)
• Cooked jasmine rice (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté for 2–3 minutes until soft and translucent.
3. Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
4. Add red curry paste and curry powder. Cook for 1 minute, stirring constantly to toast the spices.
5. Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
6. Add lime juice, salt, and pepper to taste. Simmer for 3–4 minutes until slightly thickened.
7. Add shrimp to the sauce and cook for 3–4 minutes, or until pink and opaque.
8. Remove from heat. Garnish with chopped cilantro and serve hot over rice or with naan.