Coconut Curry Shrimp Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, and lime juice. Let sit 5–10 minutes while you prepare the sauce to allow flavors to penetrate.

Heat 1 tablespoon vegetable oil in a large skillet or sauté pan over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if needed). Sear shrimp 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside; they will finish cooking later in the sauce.

In the same skillet, reduce heat to medium and add 1 tablespoon coconut oil. Add the chopped onion and a pinch of salt; sauté 5–7 minutes until soft and translucent, stirring occasionally.

Add minced garlic and ginger and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Sprinkle in the curry powder, turmeric, ground coriander, and red chili flakes. Stir constantly for 30–60 seconds to bloom the spices and release their aroma.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Pour in the coconut milk and 1/2 cup stock, scraping up any browned bits from the bottom of the pan. Stir to combine and bring the mixture to a gentle simmer.

Add brown sugar, fish sauce, and lime zest. Taste and adjust seasoning: add more fish sauce for saltiness, sugar for sweetness, or chili flakes for heat. Simmer sauce 5–8 minutes uncovered until it slightly thickens and flavors meld.

If you prefer a silkier texture, blend the sauce briefly with an immersion blender or in a countertop blender (cool slightly first) until smooth, then return to the pan and reheat gently.

Return the seared shrimp and any juices collected on the plate back to the skillet with the simmering coconut curry sauce. Reduce heat to medium-low and simmer 2–3 minutes, stirring gently, until shrimp are fully cooked and coated in sauce. Do not overcook shrimp.

Stir in chopped cilantro and basil (if using). Taste and season with additional salt, pepper, lime juice, or fish sauce as needed.

Sprinkle toasted coconut flakes over the dish if using, and garnish with extra cilantro and lime wedges.

Serve the coconut curry shrimp over steamed jasmine rice or coconut rice. Offer extra lime wedges on the side and a small bowl of sliced cucumber or mango for a refreshing contrast.

Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking shrimp.