- Coconut Curry Shrimp

$- Large shrimp (1 lb) - Coconut milk (13.5 oz can) - Red curry paste (2 tablespoons) - Fresh ginger (1 tablespoon) - Garlic (1 tablespoon) - Variety of vegetables (bell pepper, snap peas) - Fish sauce (2 tablespoons) - Lime juice (1 tablespoon) - Coconut oil (1 tablespoon) - Fresh cilantro for garnish Gathering these ingredients sets the stage for a rich and bold meal. The large shrimp is the star of the dish, bringing sweetness and a tender bite. Coconut milk adds creaminess and a hint of tropical flavor. Red curry paste offers warmth and depth, making every bite exciting. Fresh ginger and garlic provide a fragrant base. The bell pepper adds color and crunch, while snap peas bring a fresh snap. Fish sauce enhances umami, balancing the dish perfectly. Lime juice adds brightness, cutting through the creaminess. Coconut oil helps in cooking while adding a hint of sweetness. Finally, cilantro gives a fresh finish to each plate. You can find the full recipe at the end of this article to help you whip up this coconut curry shrimp dish in no time. - Start with 1 pound of large shrimp. Peel and devein each shrimp. This step removes the shell and the dark vein along the back. - Next, take a bell pepper and slice it into thin strips. You can choose any color you like. - Then, grab 1 cup of snap peas. Trim the ends to prepare them for cooking. - In a large skillet, heat 1 tablespoon of coconut oil over medium heat. - Add 1 tablespoon of minced ginger and 2 minced garlic cloves. Sauté them for about 1 minute until they smell great. - Now, stir in 2 tablespoons of red curry paste. Cook for another minute to blend the flavors well. - Pour in 1 can (13.5 oz) of coconut milk. Stir until the curry paste mixes completely into the milk. - Bring the mixture to a gentle simmer. Add the sliced bell pepper and trimmed snap peas. Cook for about 5 minutes. The veggies should be tender but still crisp. - Now, it’s time to add the shrimp. Cook for 3 to 4 minutes until they turn pink and opaque. - Stir in 2 tablespoons of fish sauce and 1 tablespoon of lime juice. Season with salt to taste. - Remove from heat and let the dish sit for a minute. This helps the flavors blend together nicely. For the full recipe, refer to the earlier section. Enjoy your flavor-packed coconut curry shrimp! To make perfect shrimp, avoid overcooking. Shrimp cooks fast, usually in just a few minutes. When they turn pink and opaque, they are done. If you cook them too long, they can become rubbery. Keep an eye on the time, especially when adding them to the curry. Adjusting heat is key for simmering. Start with medium heat to cook the ginger and garlic. Once you add the coconut milk, reduce the heat to low. This helps the flavors blend without boiling. A gentle simmer allows the shrimp to cook just right while keeping the sauce creamy. Balancing spice levels can make your dish shine. If the curry is too spicy, add more coconut milk. This will cool the heat and keep it creamy. Taste as you go. If you want it sweeter, a touch of honey or sugar works great. Just a small amount can make a big difference. Presentation makes your dish look inviting. Serve the coconut curry shrimp over jasmine rice. The white rice contrasts nicely with the vibrant curry. Add fresh cilantro on top for color and flavor. Lime wedges on the side add a zesty pop. For side dishes, consider serving with a simple salad or steamed broccoli. These pair well and add texture to the meal. You can check out the Full Recipe for more tips on serving this delightful dish. {{image_2}} You can make coconut curry shrimp vegan by using tofu or chickpeas. Tofu absorbs flavors well and gives a nice texture. Cut firm tofu into cubes, and sauté it just like shrimp. Chickpeas also work well. They add protein and a hearty feel. For gluten-free options, use gluten-free fish sauce or tamari. Both options fit well in the dish. Always check labels for hidden gluten in other sauces too. Coconut curry has many regional styles. Thai and Indian versions offer unique tastes. Thai curries often use lemongrass and kaffir lime leaves. These add a fresh, zesty flavor. Indian curries may include spices like cumin and coriander. These spices give a warm, earthy taste. You can customize your dish by adding unique regional spices. A pinch of turmeric or a dash of garam masala can change the flavor profile. This keeps your curry exciting every time you cook it. Feel free to add different vegetables to the dish. Zucchini, carrots, or spinach work well. They not only add color but also boost nutrition. If you want to switch from shrimp, consider chicken, tofu, or even fish. Each option brings its own flavor and texture. These swaps can make the dish fun and fresh every time you cook it. For the full recipe, check out the Coconut Curry Shrimp recipe above. To store leftover coconut curry shrimp, let it cool down first. Place the shrimp in an airtight container. This step helps keep the flavor intact. I recommend glass or BPA-free plastic containers. They provide a good seal and prevent spills. If you want to save the dish for later, freezing is a great option. Portion the shrimp into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you're ready to enjoy it, thaw overnight in the fridge. Reheat on the stove over low heat. This method keeps the shrimp tender. Leftovers will stay fresh in the fridge for up to three days. After this time, the shrimp may lose its taste and texture. Signs of spoilage include a sour smell or a change in color. Always check before eating to ensure it’s safe. To enjoy the full flavor, eat the leftovers sooner rather than later. For the full recipe, check the earlier section. Yes, you can use frozen shrimp. Thaw them before cooking for the best results. To thaw, place the shrimp in a bowl of cold water. Change the water every 30 minutes. This method takes about an hour. You can also leave them in the fridge overnight. This keeps them safe and fresh. If you need a fish sauce substitute, try soy sauce. It adds a nice salty flavor. For a vegan option, use coconut aminos. This adds sweetness without fish. You can also mix soy sauce with a bit of lime juice. This gives a similar taste to fish sauce. Yes, you can prepare some parts ahead. Cook the shrimp and veggies just before serving. You can make the sauce and store it in the fridge. Combine it with shrimp and veggies when ready to eat. This keeps the dish fresh and full of flavor. This blog post shared a simple coconut curry shrimp recipe. We discussed essential ingredients, like shrimp, coconut milk, and red curry paste. I provided step-by-step cooking instructions and tips for perfect results. You can customize the dish for dietary needs and see how to store leftovers. Experiment with flavors and make it your own. Enjoy creating a tasty meal!$

Indulge in the tropical flavors of Coconut Curry Shrimp with this easy recipe that will transport your taste buds to paradise! Featuring succulent shrimp bathed in a creamy coconut sauce, vibrant veggies, and aromatic spices, this dish is perfect for a quick weeknight dinner. Ready in just 20 minutes, it pairs beautifully with jasmine rice. Click through to discover this delightful recipe and bring a touch of the tropics to your kitchen!

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Ingredients

1 lb large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon ginger, minced

2 garlic cloves, minced

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon coconut oil

Fresh cilantro, for garnish

Salt to taste

Cooked jasmine rice, for serving

Instructions

In a large skillet, heat the coconut oil over medium heat.

Add the minced ginger and garlic, sautéing for about 1 minute until fragrant.

Stir in the red curry paste and cook for another minute, allowing the flavors to blend.

Pour in the coconut milk, stirring until the curry paste is fully dissolved into the liquid.

Bring the mixture to a gentle simmer, then add the sliced bell pepper and snap peas. Cook for about 5 minutes until the vegetables are tender-crisp.

Add the shrimp and cook for an additional 3-4 minutes, or until they turn pink and opaque.

Stir in the fish sauce and lime juice, then season with salt to taste.

Remove from heat and let the curry sit for a minute to allow flavors to mesh.

Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

- Presentation Tips: Serve the coconut curry shrimp over a bed of jasmine rice and garnish with fresh cilantro. For an extra touch, add lime wedge slices on the side for a pop of color.