EASY Coconut Curry Shrimp Recipe

I’ve crafted a simple Coconut Curry Shrimp with juicy shrimp, tender vegetables and a spiced coconut sauce, and among my Seafood Curry Recipes it hides an unexpected twist worth reading about.

I love a meal that looks fancier than it is, and this EASY Coconut Curry Shrimp does just that. Big, juicy large shrimp swim in velvety full fat coconut milk and somehow every spoonful feels like a tiny, bold adventure.

I kept thinking about Coconut Curry Snapper while testing it and even shoved the pics into my Shrimp Food Recipes folder, because yeah it’s that kind of flavor you want to remember. It’s bright, a little cheeky, and weirdly hard to forget, like a song you didn’t mean to learn but now hum all day.

Ingredients

• Lean protein, low carb, lots of iodine, it soaks up sauce real well
• Creamy and rich, high in saturated fat, adds sweet tropical flavor
• Mix of spices, anti inflammatory bits, gives warm color and depth
• Pungent aromatics, immune boosting reputation, give sharp fresh heat
• Sweet crunch, lots of vitamin C, brightens and adds texture
• Zesty acidity, brightens the whole dish, adds citrusy tang
• Deep umami, really salty so use sparingly, boosts savory notes
• Sweet balance for spice and acid, simple carbs, caramel notes

Ingredient Quantities

• 1 lb (450 g) large shrimp, peeled and deveined (tails on or off, your call)
• 1 tbsp vegetable oil or coconut oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or medium)
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 can (14 oz / 400 ml) full fat coconut milk
• 1/2 cup low sodium chicken or vegetable broth
• 1 tbsp tomato paste
• 1 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar or honey
• Juice of 1 lime (about 1-2 tbsp)
• Salt and black pepper, to taste
• 1/4 tsp red pepper flakes or 1 tsp sriracha (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, to thicken)
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan for serving (optional)

How to Make this

1. Prep: pat 1 lb shrimp dry, season lightly with salt and pepper, set aside; slice 1 small yellow onion and 1 red bell pepper, mince 3 garlic and grate 1 tbsp ginger, mix 1 tbsp cornstarch with 2 tbsp water if you want a thicker sauce.

2. Heat 1 tbsp vegetable or coconut oil in a large skillet over medium-high heat, sear shrimp 30-60 seconds per side until just pink, don’t overcook, remove shrimp to a plate and set aside.

3. In the same pan lower heat to medium, add the sliced onion and bell pepper, cook until softened and starting to brown about 4-6 minutes, scrape up any browned bits from the shrimp for flavor.

4. Add minced garlic and grated ginger, cook 30 seconds until fragrant, then stir in 2 tbsp curry powder, 1 tsp turmeric and 1/2 tsp cumin, cook another 30-45 seconds to bloom the spices.

5. Stir in 1 tbsp tomato paste and cook 1 minute, then pour in 1/2 cup low sodium chicken or veg broth to deglaze the pan, scraping the bottom so nothing burns.

6. Add 1 can (14 oz) full fat coconut milk, 1 tbsp fish sauce or soy sauce, and 1 tbsp brown sugar or honey; stir, bring to a gentle simmer.

7. Simmer the sauce 3-5 minutes to meld flavors; if you want heat add 1/4 tsp red pepper flakes or 1 tsp sriracha now.

8. Return the shrimp to the skillet, simmer 2-3 minutes until shrimp are opaque and just cooked through, taste and season with salt and black pepper as needed.

9. If the sauce needs thickening, stir in the cornstarch slurry and simmer 1-2 minutes until slightly thickened; finish by stirring in the juice of 1 lime (about 1-2 tbsp).

10. Remove from heat, sprinkle chopped fresh cilantro over the top and serve immediately over cooked rice or with warm naan, enjoy.

Equipment Needed

1. Large heavy skillet, about 10 to 12 inches, for searing shrimp and simmering the sauce
2. Chef’s knife for slicing onion and pepper and mincing garlic
3. Cutting board (keep one clean for the shrimp)
4. Measuring spoons plus a 1/2 cup measure for broth and coconut milk
5. Spatula or wooden spoon for stirring and scraping the pan
6. Microplane or small grater for the ginger
7. Small bowl and fork or whisk to mix the cornstarch slurry
8. Tongs or slotted spoon and a plate to rest the seared shrimp before finishing

FAQ

EASY Coconut Curry Shrimp Recipe Substitutions and Variations

• Shrimp: try scallops, diced chicken breast, firm tofu, or tempeh if you want a veg option.
• Coconut milk: swap with light coconut milk (less rich), evaporated milk or diluted heavy cream, or unsweetened cashew/almond milk plus a little coconut extract.
• Curry powder: use garam masala for a warmer spice, Thai red curry paste for a punchier sauce, or Madras curry powder if you want more heat.
• Fish sauce or soy sauce: replace with tamari, coconut aminos, or a splash of Worcestershire sauce plus a pinch of salt for extra umami.

Pro Tips

1) Pat the shrimp REALLY dry and salt them right before you sear, especially if they were frozen. If theyre wet theyll steam instead of getting any browning, and that browning is where a lot of the flavor comes from.

2) Bloom your spices in the hot oil with the onions for at least 30 seconds, dont just dump them in and stir once. Toasting them releases oils and makes the curry taste way deeper, just watch they dont burn or it will get bitter.

3) Finish with acid and bright stuff, not more coconut milk. A squeeze of lime and a little lime zest or extra cilantro at the end wakes the whole dish up, and a splash of fish sauce fixes blandness better than more salt. Add a touch of sugar or honey only if it feels too sharp.

4) Control the sauce texture intentionally instead of guessing. Reduce it quickly over medium heat to concentrate flavor or use the cornstarch slurry for a silkier coating, and always add the shrimp last so they stay tender, not rubbery.