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Spicy Coconut Curry Shrimp - Creamy, Fragrant, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails on or off).
  • Coconut milk: 1 can (13.5–14 oz) full-fat for creaminess; light works but is thinner.
  • Red curry paste: 2–3 tablespoons, depending on heat preference.
  • Garlic: 4 cloves, minced.
  • Ginger: 1 tablespoon, freshly grated.
  • Onion or shallot: 1 small, finely chopped.
  • Bell pepper: 1, thinly sliced (any color).
  • Cherry tomatoes: 1 cup, halved (optional for sweetness and pop).
  • Fish sauce: 1–2 teaspoons for umami; use soy sauce or tamari if preferred.
  • Lime: Zest and juice of 1 lime.
  • Brown sugar or coconut sugar: 1–2 teaspoons to balance heat.
  • Chili flakes or fresh chili: To taste, for extra kick.
  • Fresh cilantro or basil: A handful, chopped.
  • Coconut oil or neutral oil: 1–2 tablespoons for sautéing.
  • Salt and black pepper: To taste.
  • Cooked rice, quinoa, or naan: For serving.

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper. This helps them sear and not steam.
  2. Warm the pan: Heat oil in a large skillet over medium-high. Add onion and bell pepper. Cook 3–4 minutes until softened and slightly golden.
  3. Build the aromatics: Add garlic and ginger. Stir 30 seconds until fragrant. Add red curry paste and cook 1 minute to wake up the spices.
  4. Make the sauce: Pour in coconut milk, stirring to dissolve the curry paste. Add fish sauce and sugar. Bring to a gentle simmer.
  5. Add tomatoes and simmer: Stir in cherry tomatoes if using. Simmer 3–4 minutes to thicken slightly and meld flavors.
  6. Cook the shrimp: Slide in the shrimp in an even layer. Simmer 2–3 minutes, flipping once, until pink and just opaque. Don’t overcook or they’ll turn rubbery.
  7. Finish with lime: Stir in lime zest and juice. Taste and adjust salt, sugar, and heat. Add chili flakes if you want more spice.
  8. Garnish and serve: Take off the heat. Sprinkle with chopped cilantro or basil. Serve hot over rice or with warm naan.