Coconut Curry Shrimp Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine lime juice (1 tbsp), minced garlic (1 tsp), kosher salt (1 tsp), black pepper (1/2 tsp) and 1 tbsp vegetable oil. Add shrimp and toss to coat. Let marinate 10–15 minutes while you prepare other components.

Cook jasmine rice

Rinse jasmine rice under cold water until water runs clear. In a small pot combine rinsed rice (1 cup), water (1.25 cups), salt (1/4 tsp) and optional coconut milk (1/4 cup) if using — reduce water to 1 cup if using coconut milk. Bring to a boil over medium-high heat. Stir once, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Sauté aromatics

Heat 1 tbsp neutral oil in a large skillet or sauté pan over medium heat. Add finely chopped shallot (1 small) and cook 2–3 minutes until softened. Add 2 cloves minced garlic and grated ginger (1 tsp) and cook 30–45 seconds until fragrant.

Bloom curry paste

Add 2 tbsp red curry paste to the pan and cook, stirring, about 1 minute to bloom the spices and remove any raw taste.

Simmer sauce

Pour in 14 oz coconut milk and 1/4 cup vegetable broth or water, stirring to combine and scraping any browned bits. Bring to a gentle simmer, reduce heat to medium-low and simmer 4–6 minutes until slightly thickened.

Season sauce

Stir in fish sauce (1 tsp), light brown sugar (1 tsp), lime zest (1 tsp) and lime juice (1 tbsp). Taste and adjust — add up to 1/2 tsp additional fish sauce for salt or 1/2 tsp sugar for sweetness. If sauce is too thick, thin with extra water 1–2 tbsp at a time until desired consistency.

Cook broccolini

While sauce simmers, heat a separate skillet or use a grill pan over medium-high heat. Toss broccolini (8 oz) with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Sear broccolini in batches 2–3 minutes per side until charred in spots and crisp-tender (6–8 minutes total), or blanch 2–3 minutes in boiling water then shock in ice and sauté 1–2 minutes to finish. Keep warm and squeeze lime wedge if using.

Cook shrimp

When sauce is simmering and broccolini is nearly done, heat a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Remove shrimp from marinade and shake off excess. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (do not overcook).

Combine shrimp with sauce

Transfer cooked shrimp to the simmering coconut curry sauce and toss to coat for 1 minute to marry flavors. If desired, add sliced red chili (1/2 ea) and stir. Remove from heat.

Garnish

Stir chopped cilantro (2 tbsp) into the sauce or sprinkle over the plated dish. Adjust final seasoning with a small pinch of salt or a squeeze of lime if needed.

Spoon jasmine rice onto plates or a shallow bowl. Arrange broccolini alongside. Spoon coconut curry shrimp and sauce over the rice (or place shrimp atop rice and ladle sauce). Garnish with cilantro and optional sliced red chili. Serve immediately with lime wedges.