Easy Coconut Shrimp Curry Recipe

This coconut-y, slightly spicy shrimp curry is the kind of weeknight dinner that feels like a hug in a bowl—rich coconut milk, bright lime, a hit of curry paste and tender shrimp that soak up all the saucy goodness. It’s fast, a little exotic without being fussy, and forgiving if your chopping game is meh. If you want something cozy, a touch tropical, and faster than ordering takeout, try this.

My husband eats like he’s auditioning for a food show, which means he either loves everything or loudly critiques it. He LOVED this—dove in, slurped the sauce, and asked for leftovers before I’d even plated. Our tiny human (age: forever picky) surprised me by dipping naan in the curry and declaring it “not spicy, just yummy.” This recipe sits in our rotation now because it checks the comfort food box and the “make guests think you did a lot” box, without actually doing a lot.

Kitchen Talk

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I’ll be honest: I’ve burned curry paste before. It smells like regret and toasted ginger. Now I always cook it off briefly in oil with the aromatics so it gets fragrant but not crispy-burnt. I once thought I’d save time by adding shrimp at the very beginning of the sauce build—big mistake. Shrimp turned gummy. The trick I stuck to after that was to make the sauce first, then finish the shrimp in it last-minute. Also, I sometimes throw in a handful of frozen peas or spinach when I’m out of fresh veggies and it’s saved dinners more than once.

Shopping Tips

– Seafood: Buy peeled, deveined shrimp if you can — it shaves off prep time. If buying frozen, thaw in the fridge overnight or in a bowl of cold water before cooking.
– Spices: Fresh curry paste packs the quickest punch; if you buy powder, look for a fragrant, bright blend and consider toasting it briefly in the pan.
– Canned Goods: Choose full-fat coconut milk for creamier sauce, or light if you want fewer calories; shake the can—separation is normal.
– Fresh Herbs: Cilantro and Thai basil brighten the whole dish—buy a small bunch and use stems in the sauce if you’re stingy with leaves.
– Citrus: Keep limes on hand for finishing — a little squeeze at the end saves bland sauce faster than salt.

Prep Ahead Ideas

– Peel and devein shrimp the day before, store in a covered container in the fridge on a bed of paper towel to absorb excess moisture.
– Make the curry base (simmered coconut milk + curry paste + aromatics) a day ahead and refrigerate; reheat gently and add shrimp right before serving.
– Chop onions, garlic, ginger, and cilantro in advance and keep them in airtight containers or zip bags to speed the evening assembly.
– Use glass containers for leftovers so they cool evenly and stack neatly in the fridge or freezer.

✔Time-Saving Tricks

– Use pre-peeled, deveined shrimp and canned coconut milk — huge time saver with the same comfort factor.
– Jarred curry paste versus measuring multiple spices: quicker and often tastier because it’s balanced.
– One-pan is your friend: sauté aromatics, add paste and coconut milk, finish shrimp in the same pan for fewer dishes.
– Frozen veggies like peas or green beans can go straight into the sauce for a no-think veg boost.

✔Common Mistakes

– Overcooking shrimp: I did this once and the shrimp turned rubbery; pull them when just opaque and let carryover cook finish them.
– Watery sauce: if yours feels thin, simmer a bit longer to concentrate flavors, or whisk in a small slurry of cornstarch and water off heat.
– Burning the curry paste: cook paste briefly with a little oil before adding liquids — don’t let it sit and scorch.
– Skipping acid: lime at the end keeps a rich coconut sauce from feeling one-note; taste before serving and add a squeeze.

What to Serve It With

– Steamed jasmine rice or brown basmati to soak up the sauce.
– Warm naan or flatbread for scooping and arguing over who gets the last piece.
– Quick cucumber salad with vinegar and sugar for crunchy contrast.
– Sautéed spinach or bok choy tossed with a little garlic for a green, slightly bitter balance.

✔Tips & Mistakes

– Use a wide pan so shrimp cook in a single layer and don’t steam.
– Salt lightly during cooking and taste at the end — coconut can hide saltiness.
– If the sauce is too rich, a splash of water or broth thins it without killing flavor.
– Add herbs and citrus last so they stay fresh and bright.
– Don’t rush the sauce development — flavor builds midday, even on weeknights.

✔Storage Tips

Leftovers keep well in the fridge for a few days in an airtight container; the shrimp will continue to firm up, so reheat gently or add a splash of coconut milk when warming. Freezes okay for about two months, but texture may change. Cold straight from the fridge? Totally edible — I’ve eaten it on toast for a quick breakfast; no judgment here.

✔Variations and Substitutions

– Swap shrimp for chunks of chicken thigh or firm tofu if you want a non-seafood version; adjust cooking so protein isn’t overdone.
– Full-fat coconut milk = creamier sauce; light coconut milk keeps calories down but may be less velvety.
– No curry paste? Use garam masala or a homemade mix and sauté it with the aromatics, but the flavor will shift.
– Fish sauce adds umami, tamari or soy sauce work in a pinch; balance with a pinch of sugar if needed.
– Add mango or pineapple at the end for a tropical-sweet lift.

Frequently Asked Questions

Easy Coconut Shrimp Curry Recipe

Creamy coconut shrimp curry made in one pan with fresh aromatics and warm spices. A cozy weeknight dinner ready in about 35 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb large shrimp, peeled and deveined thawed if frozen
• ▢ 1 tbsp coconut oil or any neutral oil
• ▢ 1 cup diced onion about 1 medium
• ▢ 1 cup thinly sliced red bell pepper
• ▢ 1 tbsp minced garlic about 3 cloves
• ▢ 2 tsp grated fresh ginger
• ▢ 1.5 tbsp red curry paste
• ▢ 0.75 cup crushed tomatoes
• ▢ 0.5 cup low-sodium chicken broth or water
• ▢ 13.5 fl oz coconut milk full-fat for creaminess
• ▢ 1 tbsp fish sauce optional
• ▢ 1 tsp brown sugar or coconut sugar
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.25 tsp black pepper
• ▢ 0.25 tsp red pepper flakes optional heat
• ▢ 1 tbsp fresh lime juice plus extra to taste
• ▢ 0.25 cup chopped fresh cilantro for garnish

Instructions

Preparation Steps

• Pat shrimp dry and season lightly with salt and pepper.
• Warm the coconut oil in a large skillet over medium heat.
• Sauté onion and bell pepper until softened, about 4 to 5 minutes.
• Stir in garlic and ginger; cook until fragrant, about 30 seconds.
• Bloom the red curry paste in the pan for 1 minute, stirring.
• Pour in crushed tomatoes and broth; scrape the pan and simmer 3 minutes.
• Stir in coconut milk, fish sauce, and brown sugar; bring to a gentle simmer.
• Add shrimp and cook, stirring, until pink and opaque, 3 to 4 minutes.
• Turn off heat; stir in lime juice and most of the cilantro. Adjust salt.
• Serve hot, topped with remaining cilantro and a pinch of red pepper flakes.

Notes

Variation: Swap half the shrimp for cubed salmon or add a handful of spinach at the end. Serve with jasmine rice or spoon over cauliflower rice for a lighter take. Leftovers keep 2 days in the fridge; reheat gently to avoid overcooking the shrimp.

This recipe is an original creation inspired by classic Easy Coconut Shrimp Curry Recipe flavors. All ingredient ratios and instructions are independently developed.