Coconut Curry Shrimp

Reinvigorate your weekly menu lineup with this easy coconut curry shrimp recipe. This 30-minute meal simply bursts with flavor thanks to creamy coconut milk, tangy fish sauce and deeply spiced curry paste or powder.

We love quick and simple curry recipes for their deliciousness and versatility. This version of shrimp curry with coconut calls for a simple combination of peppers and onions, but you can load it up with your favorite vegetables for a flavor-packed meal.

Coconut curry shrimp is also a great make-ahead meal. Cook it along with a big batch of your favorite fluffy rice, then portion it into meal-prep containers for an entire week’s worth of yummy lunches.

What is curry?

Curry is a general cooking term used to describe a vast array of dishes from Southeast Asia, India and Thailand. In the Westernized versions of many Indian and Thai dishes, curry powders and pastes are used to flavor dishes, while the original versions use fresh chiles, herbs and spices to build the flavor from scratch. Indian curries typically have warmer, richer flavor profiles from the use of cumin, coriander, cinnamon and turmeric, while Thai curries are often lighter and brighter, relying on flavors from lemongrass, galangal, and kaffir lime leaves.

This coconut shrimp curry recipe is more akin to a Thai red curry due to its use of red curry paste (or powder), coconut milk and fish sauce. This combination is a common base for many red curry recipes. Yellow and green curries also exist in Thai cuisine.

Ingredients for Coconut Curry Shrimp

• Coconut milk: A can of coconut milk infuses the sauce with a subtle coconut flavor while also making it irresistibly rich and creamy. For the best taste and consistency, we recommend sticking to full-fat coconut milk, although light coconut milk works too. Just make sure you don’t accidentally confuse coconut milk and coconut cream!
• Fish sauce: This funky, pungent sauce is a quintessential Thai ingredient. It has a strong flavor and aroma, so a little bit goes a long way in this coconut curry shrimp.
• Curry paste or powder: No two curry powders or pastes are quite the same. Some are spicier, others are earthier, and some are sweet. Choose your favorite blend or try making your own homemade curry powder.
• Brown sugar: A sprinkle of brown sugar adds sweetness to the sauce, balancing the acidity of the fish sauce and heat from the curry powder.
• Shrimp: Choose large or jumbo raw shrimp that have been peeled and deveined for the easiest preparation. If you have a little extra time and don’t mind the extra work, you can also clean the shrimp yourself.
• Vegetables: Aromatic onions and red bell peppers flavor and perfume the curry.
• Cilantro: Cilantro is a popular garnish for Thai curry. If you think cilantro tastes like soap, you can omit it from the recipe and garnish it with Thai basil instead.
• Rice: Jasmine rice is the best rice to serve with coconut shrimp curry. If you don’t have jasmine rice, you can serve Thai curry with basmati rice, brown rice or another type of rice you enjoy.

Directions

Step 1: Mix the sauce ingredients

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In a small bowl, combine the coconut milk, fish sauce, curry, brown sugar, salt and pepper.

Step 2: Stir-fry the shrimp

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In a large skillet or wok, stir-fry the shrimp in oil until they turn pink. Remove them and keep them warm.

Editor’s Tip: If you’re in the market for the best wok to buy, our Test Kitchen’s pick might be a good place to start your search.

Step 3: Cook the vegetables

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Add the red pepper, onions and the coconut milk mixture to the pan. Bring the liquid to a boil; cook and stir for three to four minutes or until the vegetables are crisp-tender.

Step 4: Return the shrimp and serve

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Return the shrimp to the pan, add the cilantro and heat everything through. Serve the curry with rice and lime wedges.

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Coconut Curry Shrimp Variations

• Change the protein: You can make this recipe with any type of shrimp, including prawns. Other meats, like pork, chicken or beef are also often used in Thai red curries. Salmon, cod, tilapia, haddock, sole and grouper are some tasty seafood swaps to consider.
• Add other vegetables: Curry recipes can help you pack in an extra serving (or two) of vegetables. Try adding sliced carrots, chopped kale, spinach leaves, cubed sweet potatoes, broccoli, cauliflower, zucchini or chopped tomatoes to the recipe.
• Turn up the heat: If you enjoy spicy coconut curry, you can add your favorite type of hot peppers to the recipe. Either dice them and cook with the bell peppers and onions, or use them fresh as a garnish. A drizzle of Sriracha or a sprinkle of chili flakes would also give each bite some kick.

How to Store Coconut Curry Shrimp

Leftover coconut shrimp curry will last in the refrigerator for up to four days when stored in an airtight food storage container. We do not recommend freezing curry recipes with coconut, since they tend to separate and curdle upon thawing.

Coconut Curry Shrimp Tips

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Can you use precooked shrimp in shrimp coconut curry?

Yes, you can use precooked shrimp in curry. Save a few minutes of cooking time by adding precooked, peeled and deveined shrimp at the end. Simmer the curry until the shrimp are heated through.

What else can you serve with coconut curry shrimp?

This shrimp recipe pairs well with an array of Thai recipes, including Thai salad with cilantro-lime dressing or Thai peanut naan pizzas.

You could also mix cuisines and serve Thai curry with a batch of homemade naan or a Vietnamese-style baguette. While not traditional, both would make the perfect vessel for soaking up the creamy coconut shrimp curry sauce.