Coconut Curry Shrimp Recipe

Prepare shrimp and sides

Pat shrimp dry with paper towels and season lightly with 0.25 tsp salt and a pinch of pepper. If using rice, cook according to package directions to yield about 3 cups cooked. If using rice noodles, soak or cook per package instructions and toss with 0.5 tsp sesame oil to prevent sticking.

Vegetables and aromatics

Wash and cut broccoli into bite-size florets, slice red pepper and cucumber, julienne carrot, trim snap peas, mince garlic and ginger, and slice green onions. Chop cilantro and prepare salad toppings of your choice (choose up to three).

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add broccoli and carrots first and stir-fry 2 minutes. Add red bell pepper and snap peas and continue to stir-fry another 2 minutes until vegetables are crisp-tender.

Add sliced green onions, 0.25 tsp salt and 1/8 tsp pepper, toss quickly, then transfer vegetables to a bowl and keep warm. Do not overcook; vegetables should remain bright and slightly crisp.

In the same skillet or a clean one, heat 1 tablespoon oil over medium-high heat. Add minced garlic (2 cloves) and minced ginger (1 tsp) and sauté 30 seconds until fragrant — do not brown.

Add 2 teaspoons yellow curry paste and stir into the aromatics for 30–45 seconds to bloom the spices.

Add the shrimp in a single layer and cook 1 minute per side just until they begin to turn pink (shrimp will finish cooking in the sauce). Remove shrimp to a plate and set aside.

Pour in 1 cup coconut milk and 1 cup low-sodium broth, scraping any browned bits. Stir in 1 teaspoon fish sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, 1 teaspoon salt, 1/4 tsp black pepper and optional 1/2 tsp chili flakes. Bring to a gentle simmer.

Simmer sauce 3–4 minutes to slightly thicken. Taste and adjust seasoning — add more lime for brightness, more sugar for balance, or a pinch more salt if needed.

Return shrimp to the skillet and simmer together 1–2 minutes until shrimp are cooked through and opaque and the sauce coats them. Stir in 2 tablespoons chopped cilantro just before removing from heat.

Divide cooked rice or prepared noodles between 4 bowls (about 3/4 cup rice/noodles per serving if making 4 servings).

Top each portion with a generous scoop of stir-fried vegetables (about 3/4 cup) and an even portion of coconut curry shrimp and sauce.

Add up to three salad bar toppings to each bowl (suggestion: shredded cabbage, cucumber slices, bean sprouts). Sprinkle chopped peanuts and extra cilantro if desired and serve with lime wedges.