Thai Coconut Curry Shrimp

Sweet succulent shrimp, rich coconut milk and a warm curry spice served over rice with fresh toppings just create the perfect seafood dish. Thai Coconut Curry Shrimp is one of our most requested shrimp dishes

Curry is actually a spice blend typically but not limited to containing coriander, cumin, chili pepper, cardamom, turmeric and red pepper

It has a wonderful warmth in the flavor that goes well with so many things. In fact, I like to add a little curry to my chicken salad just to spice things up

One of my favorite ways to use curry is with coconut milk in a Thai style sauce with shrimp

This is such a comforting and delicious dish we know you’re going to love it!

Let’s prep the shrimp

We are starting with 2 pounds of peeled and deveined shrimp

Place the shrimp in a large bowl and sprinkle with 1 tablespoon of turmeric and the zest of 1 lime

Even though there is turmeric in the curry powder I love the extra pop of flavor the shrimp get as well as the bright color

The lime zest also adds a bright freshness to the shrimp

Toss together and set the shrimp aside

Let’s prep the rest of the ingredients

Next, we will need an onion peeled and chopped, a red bell pepper seeded and chopped, one jalapeno pepper seeded and chopped and 2 tablespoons of red curry powder

Next, we will need 1 can of unsweetened coconut milk (13.5 ounces), 2 tablespoons of brown sugar, the juice from 1 lime (the one we zested earlier) and 1/2 tablespoon of fish sauce

Add these ingredients to a bowl and whisk together then set aside

Time to start cooking!

To a pan add 2 tablespoons of olive oil over medium heat

When the oil is hot add the shrimp in trying not to over crowd them (may have to cook in batches)

Cook for 2 minutes then flip and cook 1-2 minutes more then remove from the pan and set aside

Repeat with any remaining shrimp

We are looking to get a sear on the shrimp for texture but we don’t want to cook them all the way yet

We will finish them off in the curry sauce for extra flavor

Add 1 tablespoon of olive oil back in the pan and add in the onion, peppers and curry powder

Also sprinkle with 1/2 teaspoon each of kosher salt and ground black pepper

Cook for 6-8 minutes stirring occasionally until the veggies start to soften and the curry powder is slightly toasted

Why toast the curry powder?

Some spices and blends such as curry become more intense and flavorful from a light toasting in a pan before use. We are killing two birds with one stone by not only toasting the curry but also sautéing the veggies at the same time

It all adds up to flavor!

Next add in the coconut milk mixture

Bring to a light boil and then reduce the heat and simmer for 10-12 minutes to allow the flavors to meld

Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the curry a bit at a time until the sauce reaches your desired thickness

Add the Shrimp in and allow to cook 4-6 minutes or until they are opaque and firm

Sprinkle with some freshly chopped basil and cilantro and remove from the heat

Let’s talk toppings because no meal is complete without some great accoutrements

Here are our recommendations however you let your imagination soar

We like to put the toppings out for our family to choose from to make the dish more personal

Some serving suggestions are toasted coconut flakes (a great idea my daughter Marin thought up), roasted peanuts, chopped scallions, thinly sliced jalapeno, chopped fresh basil, chopped fresh cilantro and some additional lime zest

We like to serve the Thai Coconut Curry Shrimp over white rice

Click on our link to make your own

Jasmine Rice

Spoon some shrimp and curry sauce over the rice and add your favorite toppings!

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Try some of our other favorite shrimp dishes as well!

Jambalaya

Pesto Shrimp

Grilled Colossal Shrimp

Low Country Shrimp Boil

Enjoy!!!

Simply Sundays! ~ Thai Coconut Curry Shrimp

Servings: 4-6
Time: Prep 15 Min, Cook 30 Min
Difficulty: Easy
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Ingredients

For the shrimp

2 pounds of shrimp (shelled and deveined)

1 tablespoon of turmeric

zest from 1 lime (reserve the juice)

Onion (1)

Red bell pepper (1)

Jalapeno pepper (1)

2 tablespoons of red curry powder

1/2 teaspoon each of kosher salt and ground black pepper

For the sauce

1 can of unsweetened coconut milk (13.5 ounces)

2 tablespoons of brown sugar

1/2 tablespoon of fish sauce

juice of 1 lime

For serving

white rice

Suggested toppings

toasted shredded coconut

roasted peanuts

chopped scallions

thinly sliced jalapenos

chopped fresh basil

chopped fresh cilantro

lime zest

Directions

Place shrimp in a large bowl and sprinkle them with 1 tablespoon of turmeric and the zest of 1 line (reserving the juice). Toss the shrimp around to coat and set aside

Add 2 tablespoons of olive oil in a pan over medium heat. When hot add in the shrimp in batches to avoid over crowding them. Cook for 2 minutes then flip and cook 1-2 minutes more. Remove from the pan and repeat with any remaining shrimp. They will finish cooking later in the sauce

Add in another tablespoon of oil to the pan, then you’ll need to add in an onion peeled and chopped, a red bell pepper seeded and chopped, one jalapeno pepper seeded and chopped, 2 tablespoons of red curry powder and 1/2 teaspoon each of kosher salt and ground black pepper. Cook for 6-8 minutes stirring occasionally until the veggies start to soften and the curry powder is slightly toasted

In a bowl whisk together 1 can of unsweetened coconut milk (13.5 ounces), 2 tablespoons of brown sugar, 1/2 tablespoon of fish sauce and the juice from 1 lime. Add to the veggies

Bring to a light boil and then reduce the heat and simmer for 10-12 minutes to allow the flavors to meld. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the curry a bit at a time until the sauce reaches your desired thickness

Add in the shrimp in and allow to cook for 4-6 minutes or until they are opaque and firm. Sprinkle with some fresh chopped basil and cilantro and remove from the heat

Serve over white rice with our suggested toppings

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

OXO Good Grips Tongs

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Balloon Whisk

OXO 26781 Good Grips Lemon Zester with Channel Knife,1 EA