Thai Coconut Curry Shrimp

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Thai Coconut Curry Shrimp

This Thai Coconut Curry Shrimp recipe is a flavorful and comforting dish that’s perfect for a quick weeknight dinner yet impressive enough for entertaining. Juicy shrimp are simmered in a fragrant red curry coconut sauce, finished with fresh herbs, and served over fluffy rice or light cauliflower rice. Ready in just 20 minutes!

Why You’ll Love This Recipe

  • Bursting with bold Thai flavors: red curry, garlic, coconut, and lime.
  • Quick and easy: Ready in under 30 minutes.
  • Healthy and versatile: Low in carbs and packed with protein.
  • Customizable: Add vegetables or adjust the spice level to your taste.

Ingredients (Serves 4)

  • 1 teaspoon oil (such as avocado or neutral cooking oil)
  • 4 medium scallions (green onions), chopped — whites and greens separated
  • 1 tablespoon Thai red curry paste (adjust more or less for desired spice)
  • 2 garlic cloves, finely minced
  • 1 lb (450 g) raw shrimp, peeled and deveined (medium or large)
  • 6 ounces (¾ cup) canned light coconut milk
  • 2 teaspoons fish sauce (adds umami depth)
  • Salt, to taste
  • ¼ cup fresh cilantro or extra scallions, chopped (for garnish)
  • Lime wedges, for serving

Optional Vegetable Add-ins:

  • 1 cup sliced bell peppers (red, yellow, or green)
  • ½ cup julienned carrots
  • 1 cup baby spinach or chopped kale
  • ½ cup sliced mushrooms
  • ½ cup sugar snap peas or snow peas

Instructions

  1. Prep the Aromatics: Heat a large nonstick skillet over medium-high heat. Add the oil. Once hot, stir in the scallion whites and red curry paste. Sauté for about 1 minute, stirring constantly, until fragrant and the curry paste deepens in color.
  2. Add Garlic & Shrimp: Add the minced garlic and shrimp to the skillet. Sprinkle with a pinch of salt and cook for about 2 minutes, stirring occasionally, until the shrimp start to turn pink and sear slightly.
  3. Simmer in Coconut Sauce: Stir in the coconut milk and fish sauce. If you’re adding any quick-cooking vegetables like spinach or bell peppers, toss them in now. Reduce the heat to medium and simmer for 2–3 minutes, or until the shrimp are opaque and fully cooked through.
  4. Finish with Herbs: Turn off the heat and stir in the scallion greens and fresh cilantro. Give it a taste and adjust the seasoning with more salt, curry paste, or lime juice as needed.
  5. Serve: Spoon the curry shrimp over rice, jasmine rice, or cauliflower rice. Serve with lime wedges for an extra burst of brightness.

Tips & Variations

  • Spice Level: Start with 1 tablespoon curry paste for mild heat; increase to 1½–2 tablespoons for a spicier kick.
  • Vegetarian Option: Substitute shrimp with cubed tofu or chickpeas and omit fish sauce (use soy sauce or coconut aminos instead).
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop or in the microwave before serving.

Nutrition (Per Serving)

  • Calories: 136 kcal
  • Protein: 16 g
  • Carbohydrates: 5 g
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Cholesterol: 143 mg
  • Sodium: 1059 mg
  • Fiber: 1 g
  • Sugar: 1.5 g

Note: Nutrition facts are estimates and may vary based on ingredient brands and portion sizes.

Serving Suggestions

Pair this dish with:

  • Steamed jasmine or brown rice
  • Cauliflower rice for a low-carb option
  • Thai cucumber salad for a refreshing contrast
  • Coconut sticky rice if you’re craving something indulgent

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