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Make this Coconut Curry Shrimp in just 20 minutes with juicy shrimp, creamy coconut milk, and Thai curry paste for an easy weeknight dinner.
Know Before You Scroll
What You’ll Need
Shrimp, Thai curry paste, coconut milk, garlic, ginger, onion, fish sauce, cilantro.
Flavor Profile
Creamy, mildly spicy, rich coconut flavor with warm Thai curry spices and fresh herbs.
Difficulty Level
Easy. Ready in about 20 minutes with one skillet.
Equipment Needed
Large skillet, knife, cutting board, measuring spoons.
Top Tip
Pat the shrimp completely dry before cooking so they stay juicy and don’t water down the sauce
Ingredient Swaps
Use chicken or scallops instead of shrimp, red or yellow curry paste instead of green, and parsley if you don’t enjoy cilantro.
Why This Recipe Works
I first shared this Coconut Curry Shrimp recipe back in 2020, and honestly, I’m not sure how it ever slipped under the radar. It’s collected five-star reviews, been shared hundreds of times on social media, and every time I make it, I’m reminded why I loved it so much in the first place. So instead of changing the recipe (because it really didn’t need it!), I decided it was time to give the post a little love with new photos, a step-by-step video, and lots of extra tips to help you make it with confidence.
If you’ve never tried it before, you’re in for a treat. The shrimp stay tender and juicy, and the coconut milk turns into the creamiest curry sauce with hardly any effort. The ginger, garlic, curry paste, and fish sauce all work together to create layers of flavor that taste like they’ve been simmering for hours, even though dinner is on the table in about 20 minutes. It’s one of those recipes that’s simple enough for a Tuesday night but delicious enough that you’ll want to make it again and again.
Ingredient Notes
Shrimp
Best Choice
Large raw shrimp (31/40 count), peeled and deveined for quick cooking.
Substitutions
Extra-large shrimp, scallops, or diced chicken all work well.
Thai Curry Paste
Best Choice
Red, yellow, or green Thai curry paste depending on your preferred spice level.
Substitutions
Panang curry paste also works beautifully.
Coconut Milk
Best Choice
Full-fat canned coconut milk creates the richest, creamiest sauce.
Substitutions
Light coconut milk can be used for a lighter version, although the sauce won’t be quite as rich.
Where to Find
Baking or international aisle.
Fish Sauce
Best Choice
Authentic fish sauce adds incredible savory depth without tasting fishy.
Substitutions
Soy sauce works in a pinch but the flavor won’t be quite as complex.
Where to Find
Asian foods aisle.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Season the Shrimp
Pat the shrimp completely dry with paper towels, then season generously with salt and pepper.
2
Build the Flavor Base
Cook the onion until soft before adding the garlic and ginger. Stir until fragrant, then add the curry paste and cook for another minute.
3
Coat the Shrimp
Add the shrimp and toss them through the curry mixture so every piece is coated with the aromatic paste.
4
Create the Sauce
Pour in the coconut milk and fish sauce. Bring to a lively simmer and cook until the sauce thickens slightly and the shrimp are just cooked through.
5
Finish & Serve
Stir in the chopped cilantro and serve immediately over steamed jasmine rice with extra cilantro for garnish.
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Recipe
Coconut Curry Shrimp
Ingredients
- 1 ½ pounds large shrimp (deveined and peeled)
- 2 tablespoons canola oil
- 1 onion (large, minced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons Thai curry paste (whatever you like best see post for more info.)
- 1 tablespoons fish sauce
- 1 cup coconut milk
- fresh cilantro (AKA coriander) ( a good handful, chopped)
Instructions
- Pat the shrimp dry with some paper towels, season with salt and pepper, and set aside.
- Heat the canola oil in a large skillet on medium-high heat. Add the onion and cook until the onions are very tender, but not caramelized. Add the garlic, ginger, and cook another minute.
- Add the curry paste sauce and cook, stirring, another minute. Add the shrimp and cook with the mixture for about a minute just to coat.
- Raise to high and add the fish sauce and coconut milk. Cook, stirring occasionally, until thick (3-4 minutes).
Tips
- After adding the shrimp, cook briefly just to coat in the paste. The shrimp will finish cooking in the sauce.
- Use full-fat coconut milk for richness.
- Most Thai curry paste works, but I’d avoid Massaman curry paste with seafood.
- Feel free to add your favorite vegetables, you can pre-steam them and add them at the end.
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FAQs
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking for the best texture.
Which Thai curry paste is best?
Red curry paste is the most versatile, green is typically spicier, and yellow is the mildest and slightly sweeter.
Why did my sauce separate?
This usually happens if coconut milk boils too vigorously. Keep the sauce at a gentle simmer.
What should I serve with coconut curry shrimp?
Steamed jasmine rice, coconut rice, rice noodles, or warm naan are all excellent choices.
Can I make it ahead?
The sauce can be made ahead, but it’s best to cook the shrimp just before serving for the best texture.
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