This Coconut Curry Shrimp is a tasty dish that’s packed with flavor! With juicy shrimp cooked in creamy coconut milk and fragrant spices, it’s a delightful treat for your taste buds.
When I make this, I can’t help but smile at how quick it is to prepare. Serve it over rice for a complete meal that’ll make everyone ask for seconds! 🍤🥥
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. For a different protein, try chicken or tofu. Just adjust the cooking time. I love shrimp because it cooks quickly and absorbs flavors well!
Oils: Olive oil is great, but coconut oil really enhances the tropical flavor. If you’re looking for a lighter option, feel free to use vegetable oil instead.
Red Curry Paste: This ingredient brings the heat! You can substitute with green curry paste if you prefer that flavor. Just start with a smaller amount; you can always add more for heat.
Coconut Milk: Full-fat coconut milk gives a rich texture, but light coconut milk works too. If you want a non-dairy option, try almond or cashew cream. They won’t be as thick but will still taste lovely!
Veggies: Broccoli and red bell peppers add great color and nutrition. Use any veggies you have on hand like bell peppers, snap peas, or zucchini for added flavor!
How Do I Get the Shrimp Perfectly Cooked?
Cooking shrimp may seem tricky, but it’s all about timing! If overcooked, they can get tough. Here’s how to avoid that:
- Cook shrimp just until they turn pink and opaque, about 2 minutes per side.
- Remove them from heat as soon as they reach that stage. They’ll continue cooking a bit from residual heat.
- It’s okay if they’re slightly undercooked when you remove them—they’ll finish cooking when added back to the coconut sauce.
This approach keeps the shrimp tender and juicy! Enjoy your cooking!
How to Make Coconut Curry Shrimp
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz/400 ml) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar or maple syrup
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or basmati rice, for serving
- Red chili flakes (optional, for extra heat)
How Much Time Will You Need?
This delicious Coconut Curry Shrimp dish takes about 10 minutes to prep and around 15 minutes to cook, making a total of about 25 minutes from start to finish. Quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Cook the Shrimp:
Start by heating the olive oil or coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes on each side, or until they turn pink and are just cooked through. Once done, remove the shrimp from the skillet and set them aside on a plate. Don’t worry, we will add them back in later!
2. Sauté the Aromatics:
In the same skillet, add the finely chopped onion. Sauté for around 3-4 minutes until the onion is translucent and soft. Next, add the minced garlic and ginger, cooking for an additional minute until you can smell that delicious aroma!
3. Add the Veggies:
Now stir in the diced red bell pepper and broccoli florets. Sauté for another 3-4 minutes until the veggies start to soften but are still crisp. This ensures they retain their nutrients and fresh flavor!
4. Incorporate the Curry Paste:
Time to add flavor! Stir in the red curry paste, making sure to coat the veggies well. Cook for 1-2 minutes to let the spices release their fragrant aroma.
5. Make the Coconut Sauce:
Pour in the can of coconut milk and stir to combine everything. Bring the mixture to a gentle simmer; you’ll see it bubbling slightly after a few minutes.
6. Final Touches:
Add in the fish sauce (if using), lime juice, and brown sugar, stirring well to blend all the flavors. Allow the mixture to simmer for about 5 minutes until the sauce slightly thickens and the vegetables are tender.
7. Bring Back the Shrimp:
Now, return the cooked shrimp back into the skillet. Mix it all together and let it cook for another 1-2 minutes to warm the shrimp through. This is where those flavors really meld together!
8. Season and Serve:
Finally, season the dish with salt and pepper to taste. If you like heat, feel free to sprinkle in some red chili flakes. Serve hot, garnished with fresh chopped cilantro, with a generous portion of jasmine rice or basmati rice on the side. Enjoy your flavorful and creamy Coconut Curry Shrimp!
This dish is always a hit, and I’m sure you and your loved ones will enjoy it just as much!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, just make sure to thaw them completely before cooking. You can thaw them overnight in the fridge, or if you’re in a hurry, place them in a sealed bag and submerge in cold water for about 15-20 minutes.
Can I Make This Coconut Curry Ahead of Time?
Yes, you can prepare the curry sauce ahead of time and store it in the fridge for up to 3 days. Just keep the shrimp separate until you’re ready to serve. When reheating, add the shrimp toward the end to prevent overcooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to ensure it’s heated evenly. If the sauce thickens, stir in a splash of coconut milk or water to loosen it up.
What Other Vegetables Can I Add?
Feel free to customize this dish with your favorite vegetables! Snap peas, carrots, zucchini, or baby corn work wonderfully. Just adjust the cooking time slightly to ensure all veggies remain crisp but tender.