Thai-Inspired Coconut Curry Shrimp Recipe
I love how this coconut curry shrimp recipe is giving cozy vibes with a fresh feel! Which is perfect for the weather here in Oklahoma right now. It’s the last little stretch of summer before we head into fall, but I’m already dreaming of the cool weather food. So this cozy curry recipe is the perfect happy medium!
The spices and flavors in the coconut curry sauce all come together with freshly ginger, garlic, and notes of lime. Sautéed vegetables, seared shrimp, and fresh cilantro go into the pan, making for the best easy weeknight meal! Serve it all with cooked rice and pineapple, and add a little bit of cayenne pepper to adjust the kick to your own taste. I absolutely love this curry and I know you will, too!
Here’s what you’ll need to make coconut curry shrimp:
Coconut Curry Shrimp
- Toasted Sesame Oil
- Pre-Cooked Frozen Shrimp
- Red Curry Paste
- Tomato Paste
- Minced Garlic
- Fresh Grated Ginger
- Broccoli Florets
- Diced Onion
- Red bell pepper (diced)
- Brown Sugar
- Coconut Milk
- Chopped Cilantro
- Cooked Rice
- Diced Pineapple
How to Make Coconut Curry Shrimp
There’s nothing like a flavorful recipe that’s hearty and nutritious for weeknight dinners! I love that this meal comes together so quickly and easily. Here’s how to make coconut curry shrimp with just one pan in 30 minutes!
- Season and cook the shrimp, then set aside.
- Sauté the onion, broccoli, and bell pepper, then add in the garlic and ginger.
- Add in tomato paste and red curry paste.
- Stir in the coconut milk, brown sugar, and salt/pepper. Simmer until the sauce begins to thicken.
- Add the shrimp back in along with a little bit of lime juice and fresh cilantro.
- Serve with rice and fresh pineapple!
I could truly eat this curry recipe forever. Every bite is SO good!
How to Store Leftovers
This recipe reheats beautifully! To store leftovers, keep the cooked rice, fresh pineapple and cilantro, and cooked shrimp curry in separate airtight containers. I recommend storing the curry in a glass container, as it can stain!
Shrimp curry can be refrigerated for up to 4-5 days or kept in the freezer for up to 3 months! To reheat, it’s best to microwave the curry (or cook on the stovetop) from frozen, stirring often for even heating. Heat the cooked rice separately and serve with the rice as well as fresh pineapple/cilantro!
More Curry Recipes You’ll Love
- Vegetarian Lentil & Sweet Potato Curry
- Easy Vegan Potato Curry
- Pumpkin Curry Soup
- Beef Curry Rice Burger Bowls
- Coconut Lentil & Chickpea Curry
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Thai-Inspired Coconut Curry Shrimp
- 2 Tablespoons toasted sesame oil (divided)
- 1 pound pre-cooked frozen shrimp (deveined & thawed)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup diced onion
- 2 cups broccoli florets
- 1 medium red bell pepper (diced)
- 2 teaspoons minced garlic
- 1 Tablespoon fresh grated ginger
- 1 Tablespoon tomato paste
- 3 Tablespoons red curry paste
- 1 15- ounce can full-fat coconut milk
- 1 teaspoon brown sugar
- 1/4 cup chopped cilantro
- 2 cups cooked rice
- 1/2 cup diced pineapple
- 1/4 cup cilantro
- Fresh lime
- Season the shrimp with half of the salt and pepper.
- Heat 1 Tablespoon of sesame oil over medium-high heat in a large sauté pan with tall sides.
- Add shrimp and sear on each side for 1-2 minutes. Remove from the pan and set aside.
- To the same pan, add the remaining sesame oil, onion, broccoli, and bell pepper and cook until softened.
- Add garlic and ginger and saute an additional 1-2 minutes.
- Add the tomato paste and curry paste and saute for 1-2 more minutes.
- Add the salt, pepper, coconut milk, brown sugar and simmer until the sauce starts to thicken. If you prefer a thicker sauce, you can make a slurry with 2 teaspoons of tapioca starch with 1 tablespoon of water. Whisk that in until thick. TIP: If you’re going to serve with rice, this isn’t entirely necessary as that will naturally thicken it!
- Add the shrimp and simmer for 1-2 more minutes. Add lime juice, cilantro and stir.
- Serve with rice, then garnish with more cilantro, fresh pineapple and enjoy!