Coconut Curry Shrimp – A Flavorful 30-Minute Dinner
Picture this: plump, juicy shrimp swimming in a creamy coconut curry sauce so good you’ll want to lick the bowl. No, really.
This isn’t just another shrimp recipe—it’s a flavor bomb that’ll make your taste buds throw a party.
Why settle for bland when you can have spicy, sweet, and savory all in one bite? And the best part? You don’t need to be a Michelin-star chef to pull it off.
Ready to upgrade your dinner game? Let’s go.

Why This Coconut Curry Shrimp Slaps
This recipe isn’t just good—it’s stupidly good. The coconut milk adds richness, the curry paste brings heat, and the shrimp?
Perfectly tender. It’s a balance of flavors that’s hard to mess up (but we’ll cover mistakes later, because someone will try to skip steps). Plus, it’s versatile.
Serve it over rice, noodles, or just eat it straight from the pan. No judgment.
Coconut Curry Shrimp – A Flavorful 30-Minute Dinner
Course: Seafood, Uncategorized4
servings10
minutes15
minutes320
kcalIngredients
1 lb large shrimp, peeled and deveined
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 lime, juiced
Fresh cilantro for garnish
1 tbsp vegetable oil
Step-by-Step Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic, and ginger. Sauté for 3 minutes until fragrant.
- Add the curry paste and stir for 1 minute to toast it. This step is non-negotiable—skipping it means missing out on depth of flavor.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well and let it simmer for 5 minutes.
- Toss in the shrimp and cook for 3–4 minutes until they turn pink. Don’t overcook them, or you’ll end up with rubbery sadness.
- Squeeze in lime juice, garnish with cilantro, and serve immediately. Boom. Done.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove—microwaving might turn your shrimp into chewy little disappointments. FYI, the sauce thickens when cold, so add a splash of water or coconut milk when reheating.
Why This Recipe is a Win
It’s fast, flavorful, and packed with protein. The coconut milk adds healthy fats, while the shrimp delivers a low-calorie, high-protein punch.
Plus, it’s gluten-free and dairy-free, so it’s a crowd-pleaser for most diets. IMO, it’s the ultimate weeknight dinner flex.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 24g
- Carbs: 12g
- Fat: 20g
- Fiber: 2g
- Sugar: 6g

Common Mistakes to Avoid
- Overcooking the shrimp: They cook fast. Pink = done.
Any longer and you’re chewing on seafood gum.
- Using light coconut milk: Go full-fat or go home. Light milk makes the sauce watery and sad.
- Skipping the lime: The acidity balances the richness. Don’t be lazy.
Alternatives
No shrimp?
Use chicken or tofu. Not a fan of red curry paste? Try green or yellow.
Out of fish sauce? Soy sauce works in a pinch. Veggies can be swapped too—zucchini, spinach, or snap peas all play nice here.
FAQs
Can I use frozen shrimp?
Yes, but thaw them first.
Cooking frozen shrimp straight from the bag will waterlog your sauce. Nobody wants that.
Is this recipe spicy?
It’s got a kick, but you can dial it down by using less curry paste or adding a bit more coconut milk. Or, you know, embrace the heat.
What’s the best rice to serve with this?
Jasmine rice is the MVP here, but basmati or even cauliflower rice works if you’re carb-conscious.
Final Thoughts
This coconut curry shrimp is the kind of dish that makes you look like a kitchen genius with minimal effort.
It’s fast, flavorful, and impossible to mess up (unless you ignore the mistakes section). So grab a skillet and get cooking—your taste buds will thank you.