30-Minute Shrimp In Coconut Curry Sauce
If you love big flavor with minimal effort, this shrimp in coconut curry delivers. A creamy coconut milk and red curry sauce creates the base, while the shrimp cook directly in the skillet, becoming tender and deeply seasoned. Finished with fresh herbs and bright lime, it’s an easy, gluten-free, dairy-free dinner that’s perfect over jasmine rice.
Servings: 6 servings
Calories: 389kcal
Video
Equipment
Ingredients
- 2 Tbsp light neutral oil such as grapeseed, coconut oil, canola, avocado, or vegetable oil
- 3 scallions thinly sliced, about ½ cup
- 2 cloves garlic finely chopped
- 2 tsp ginger paste or 1-inch ginger root peeled and grated
- 1 white onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp Kosher salt
- 2 (13.5) oz cans coconut milk
- ¼ cup red curry paste
- ⅓ cup packed whole basil leaves plus more for serving
- 2 Kaffir lime leaves
- 2 tsp fish sauce
- 2 tsp granulated sugar
- 1 tsp turmeric
- 1 lb medium shrimp raw, peeled, and deveined
- 2 limes 1 juiced, plus 1 more cut into wedges for serving
- 2 tsp low-sodium soy sauce
- White rice, chopped peanuts, fresh cilantro, and thinly sliced Thai chilis for serving
Instructions
- Sauté the veggies. Heat 2 Tbsp light, neutral oil in a skillet over medium-high heat. When hot, add 3 thinly sliced scallions, 2 cloves minced garlic, and 2 tsp ginger paste. Stir until very fragrant, about 1 minute, then add thinly sliced onion and bell pepper. Cook, stirring occasionally for 4-5 minutes. Vegetables should still be crisp. Season with ½ tsp Kosher salt.
- Add the liquid. Add 2 (13.5 oz) cans coconut milk and ¼ cup red curry paste, then stir until the paste dissolves. Add ⅓ cup whole basil leaves 2 Kaffir lime leaves, 2 tsp fish sauce, 2 tsp granulated sugar, and 1 tsp turmeric. Stir until well mixed.
- Poach the shrimp. Place shrimp in the skillet, then reduce the heat to medium. Cover and cook until the shrimp have turned opaque, about 5 minutes. Stir in the juice of 1 lime, then taste the sauce and adjust seasoning as needed. You can add a splash of soy sauce if you feel it needs salt.
- Garnish, then serve. Serve over rice with chopped peanuts, fresh cilantro and basil, and thinly sliced Thai chilis.
Notes
- Note: Nutrition facts exclude white rice and garnishes.
- Storage: Enjoy leftovers within 3–5 days.
- Freezing: Not recommended—shrimp texture suffers after freezing and thawing.
- Shrimp tip: Medium shrimp are ideal—they cook quickly and don’t need cutting. Size affects cook time, not flavor.
- You can omit the Kaffir lime leaves if unavailable.
Nutrition
Calories: 389kcal | Carbohydrates: 13g | Protein: 14g | Fat: 34g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1053mg | Potassium: 498mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2381IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
