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!
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Ingredients
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
- Salt/Pepper
For Serving
- Cooked Rice
- Diced Pineapple
- Cilantro
- Lime
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!
RELATED: 20+ Best Food Storage Containers (for Meal Prep & Freezing Food!)
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
Equipment
Ingredients
- 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
For Serving
- 2 cups cooked rice
- 1/2 cup diced pineapple
- 1/4 cup cilantro
- Fresh lime
Instructions
- 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!
Moop Brown says:
I’m a huge curry fan and really exciting to try this dish- it looks especially mouthwatering and flavorful.
FOODHEAL says:
Thai and quinoa! I have never tried coconut milk on quinoa and you just raised my curiosity. This is surely something I am going to make soon.
Tammy says:
Oh my goodness do I love curried dishes! This looks SO delicious and sounds so easy to make for the weeknights. I cannot wait to try this with shrimp…yum!
Jacqueline Debono says:
I love how easy this Thai curry shrimp bowl was to put together. Coconut and seafood curries are my favourite and this is such a quick and healthy way to enjoy those flavours!
Lori | The Kitchen Whisperer says:
The perfect weeknight/I’m too tired to slave over a stove but I want deliciousness! This recipe is perfect and a must make!
Kathryn says:
I love al of that shrimp on top! We love shrimp and this is such a great way to enjoy it! Love all of the flavors and how easy this recipe is. Trying this soon!
Beth says:
I love how simple this recipe is since you are starting from cooked shrimp and that you make curry paste from ingredients I have in my pantry.
HEATHER PERINE says:
Ooh love a busy girl weeknight dinner! And my husband LOVES curry and I don’t make it often so he is going to be excited for this!
Bernice Hill says:
How timely! I was looking for a Coconut Curry Shrimp recipe the other day and yours looks perfect. Will save for the next time I’m in shrimp mode.
Marta says:
I’m such a fan of bold flavors. This coconut curry was mellow, but flavorful at the same time.
Katt says:
Hello, I made this recipe as a keto meal and it was awesome! I was wondering if you had anymore nutrition info for this recipe as I would like to add it to my menu if keto meals. Thanks for a great recipe.
Christine McMichael replied:
So glad you enjoyed the recipe, Katt! At this time I don’t have macros for this recipe. I hope to change that on all of my recipes in the future, though!
Karen Hicks says:
Does does the sweet peppers mean bell peppers?
Christine McMichael replied:
Hi, Karen! Yes, the little tri-colored bell peppers. They usually come in a bag at the store. Enjoy!
A. T. says:
Whoa, this came out spicy! I added an extra 1/2 cup of coconut milk. I didn’t have peppers so I used fresh zucchini. I wish I had added carrots, it needs the sweetness that the sweet peppers would’ve brought.
Christine McMichael replied:
Yes, it’s a little spicy! Perfect. Carrots would have been amazing. You’ll have to let me know if you make it again!
Karly says:
YUUUM! This looks SO delish and so full of flavor! I fall in love every time I stop by. Keep it up, girlfriend!
Christine McMichael replied:
Thank you, Karly! That means so much to me. Love your blog too, friend!
Danielle says:
I have all the same feels and vibes about summer ending and fall coming through!!! But I guess if I have some thai coconut CURRY shrimp that’ make the transition between the two seasons even easier, right??? I mean, that’s what food is there for! Hahaha, in all seriousness I love your recipes. They are so creative and quick to make so thanks for this one. I’m gonna dream about it tonight!!
Christine McMichael replied:
YES! So glad I’m not the only one, Danielle! Haha exactly. 😉 Thank you so much, that means a lot!