This Coconut Curry Shrimp is loaded with tasty shrimp in a creamy coconut sauce that’s both sweet and spicy. It’s quick to make and full of flavor!
If you’re a fan of curry, get ready to fall in love! I like to serve it over rice to soak up that delicious sauce. Yum! Who needs takeout when you can whip this up at home?
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish for their texture and quick cooking time. If you’re on a budget or can’t find shrimp, chicken or tofu can work as great alternatives.
Curry Paste: Red curry paste adds depth of flavor. If you prefer a milder dish, you can use less, or choose yellow curry paste. For a quick fix, store-bought curry paste can be a lifesaver.
Coconut Milk: Full-fat coconut milk gives a rich creaminess to the sauce. If you want a lighter version, use light coconut milk, but keep in mind it may be less creamy.
Pineapple Chunks: These add a sweet touch and are optional. If you don’t have pineapple, mango or even bell peppers can add sweetness and a lovely texture.
Fish Sauce: This ingredient adds an umami punch. If you want a vegetarian option, try soy sauce or tamari for a similar flavor.
How Do I Get My Shrimp Cooked Just Right?
Cooking shrimp perfectly can be tricky, but it’s all about timing. Follow these tips for great results:
- Start with a hot skillet to cook the shrimp quickly, preventing them from becoming rubbery.
- Cook shrimp in a single layer to ensure even cooking. If you’re making a large batch, cook them in two batches.
- Look for color changes: shrimp will turn from gray to pink and opaque when done. This usually takes just 2-3 minutes per side.
Keep an eye on them, and you’ll have tender, juicy shrimp every time! Enjoy your cooking adventure!
Coconut Curry Shrimp
Ingredients You’ll Need:
- For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- For the Cooking Sauce:
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce (optional)
- 1 tsp brown sugar or maple syrup
- 1/2 cup pineapple chunks (optional for sweetness and texture)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- For Serving:
- Cooked jasmine rice or basmati rice
- Lime wedges, for serving (optional)
- Red chili flakes or fresh chilies (optional for extra heat)
How Much Time Will You Need?
This vibrant Coconut Curry Shrimp takes about 10 minutes to prepare and just 15 minutes to cook. In about 25 minutes total, you’ll have a delicious, flavorful dish ready to serve!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive or coconut oil in a large skillet over medium-high heat. Once hot, add the chopped onion and sauté until it turns translucent, about 3-4 minutes. This adds a lovely base flavor!
2. Add Aromatics:
Stir in the minced garlic and ginger and cook for about 1 minute until they smell amazing—this is where the magic starts!
3. Cook the Bell Pepper:
Add in the diced red bell pepper and cook for another 2-3 minutes until slightly softened. This will give some nice crunch and color to your curry.
4. Blend in the Curry Paste:
Now, stir in the red curry paste and cook for about 1 minute to release its fantastic aroma. You can adjust the amount based on your spice preference.
5. Make the Sauce:
Pour in the coconut milk, fish sauce (if using), and brown sugar. Stir everything together and bring it to a gentle simmer, letting those flavors mingle beautifully!
6. Simmer with Pineapple:
If you’re using pineapple chunks for an added sweetness, toss them in now. Let the sauce simmer for about 5 minutes. This will bring a lovely tropical twist!
7. Cook the Shrimp:
Add the shrimp to the pan in a single layer. Cook for 2-3 minutes on each side, until they turn pink and opaque. They cook quick, so don’t wander off!
8. Season and Garnish:
Season the curry with salt, black pepper, and chili flakes if you love a little heat. Remove from heat and sprinkle freshly chopped cilantro on top for freshness.
9. Serve Platter:
Serve the coconut curry shrimp hot over a bed of cooked jasmine or basmati rice. Don’t forget to add lime wedges on the side for a zesty kick!
Enjoy your flavorful Coconut Curry Shrimp that blends rich coconut creaminess with vibrant curry spices and fresh herbs!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to do this is to place them in the fridge overnight or submerge them in a sealed plastic bag in cold water for about 30 minutes.
Can I Make This Dish Vegetarian or Vegan?
Absolutely! To make it vegetarian or vegan, simply replace the shrimp with tofu or chickpeas. Use vegan fish sauce or omit it entirely, and ensure your curry paste doesn’t contain any fish products.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if the curry has thickened too much.
What Can I Serve with Coconut Curry Shrimp?
This dish pairs wonderfully with rice, but you can also serve it with quinoa or even cauliflower rice for a low-carb option. A simple green salad or steamed vegetables make for great side dishes as well!