Coconut Curry Shrimp (25 Minutes)

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This quick and delicious curry recipe is one of my family’s favorites. Tender shrimp is coated in a rich and creamy coconut curry sauce that’s seasoned with garlic, ginger, and red pepper flakes. Sweet red peppers and fresh basil give a pop of color while also providing a refreshing contrast to the spicy sauce. Let’s dig in!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1 red bell pepper, sliced
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup fresh basil (can chop or leave whole)
  • Salt and black pepper, to taste
  • Cooked rice or noodles, for serving

Instructions

  1. In a large skillet over medium-high heat, heat the olive oil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the skillet and set aside.
  2. In the same skillet, add the curry powder, garlic powder, ginger, and red pepper flakes. Stir and cook for 1-2 minutes until fragrant.
  3. Add the sliced red pepper and cook for 2-3 minutes until slightly softened.
  4. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
  5. Add the cooked shrimp back to the skillet and stir to combine tossing in the basil at the last minute. Season with salt and black pepper, to taste.
  6. Serve the coconut curry shrimp over cooked rice or noodles, and garnish with additional basil if desired.

Notes

Feel free to add in some other veggies like spinach or sliced carrots. You can also adjust the spice level by adding more or less red pepper flakes. Make sure to use raw shrimp for this recipe as cooked shrimp can become rubbery when reheated. This dish can be stored in the fridge for up to 3 days, making it a great option for meal prep. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 324 calories
  • Sugar: 3g
  • Sodium: 301mg
  • Fat: 21g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 172mg

Pair this with...

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

For Tomorrow's Dinner

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!