Let me tell you, this Exotic Coconut Curry Shrimp has quickly become one of my favorite weeknight go-tos—and I can’t wait to share why. The first time I made it, my kitchen smelled like a little tropical getaway: warm coconut mingling with bright, fragrant curry spices. Plus, the shrimp cook so fast, you’re done before you know it—perfect for when you want a flavorful dish without waiting forever. The sauce is luxuriously creamy, with just a touch of heat that wakes up your taste buds, while the shrimp stay tender and juicy. If you’re anything like me, you’ll love how this recipe effortlessly balances ease and exotic flavors—no passport required!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 lb large shrimp, peeled and deveined
1 tbsp coconut oil (or vegetable oil)
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 can (14 oz) full-fat coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
How I Make It
Step 1:
Start by heating the coconut oil in a large skillet over medium heat. Once shimmering, toss in your onions, garlic, and ginger. Stir and sauté until fragrant and the onions turn translucent—about 3-4 minutes. This base packs a punch of warm aromas that set the stage for everything else.
Step 2:
Add in the red curry paste, stirring well to coat the onions and letting it sizzle for about 1-2 minutes. This step unlocks those bold, spicy notes right away, and it’s what makes the curry so vibrant.
Step 3:
Pour in the coconut milk gradually while stirring to combine. Add fish sauce and brown sugar next. Simmer gently for 5 minutes to allow the sauce to thicken just a bit and deepen in flavor. Give it a taste now, and adjust seasoning with salt or more sugar if needed.
Step 4:
Turn the heat to medium-high and add the shrimp in a single layer. Cook undisturbed for about 2 minutes, then flip and cook another 2 minutes, or until pink and opaque. Avoid overcooking to keep them tender and juicy.
Step 5:
Remove the skillet from heat and stir in the lime juice. This bright, acidic finish cuts through the richness perfectly, making every bite feel fresh.
Step 6:
Serve immediately, garnished generously with fresh cilantro. The vibrant green pop of herb against the golden curry is just as delightful to the eyes as the flavors are to your palate.
Variations & Tips
Swap out shrimp for chicken or tofu for a different protein option.
Add chopped bell peppers or snap peas in step 3 for extra crunch and color.
If you like it spicy, toss in a diced fresh chili or a pinch of red pepper flakes.
Use light coconut milk for a lower-fat version, but expect a thinner sauce.
To thicken the sauce more, stir in 1 tsp cornstarch mixed with 1 tbsp water during simmering.
How I Like to Serve It
I love pairing this curry with fluffy jasmine rice to soak up that creamy sauce. Sometimes, I scoop it over warm naan bread for a cozy dinner at home. During warmer months, a side of crisp cucumber salad adds a lovely, refreshing crunch alongside.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid toughening the shrimp.
Frozen shrimp work well—just thaw completely and pat dry before cooking for best results.
Closing: This recipe is my go-to whenever I want a quick, cozy meal that’s bursting with exotic flavor but feels like a comforting hug on a plate.
