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jhessica

Coconut Curry Shrimp: A Flavorful Journey You’ll Love!

A delicious and flavorful coconut curry shrimp dish that is easy to prepare and perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 cup bell peppers sliced (any color)
  • 1 cup snap peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until softened.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the red curry paste to the skillet, stirring to combine with the onion mixture.
  5. Pour in the coconut milk, soy sauce, and lime juice, stirring well to incorporate. Bring the mixture to a gentle simmer.
  6. Add the shrimp, bell peppers, and snap peas to the skillet.
  7. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender-crisp.
  8. Season with salt and pepper to taste.
  9. Remove from heat and garnish with fresh cilantro.
  10. Serve the coconut curry shrimp over cooked rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 150mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add sliced jalapeños or a dash of sriracha to the curry.
  • You can also substitute the shrimp with chicken or tofu for a different protein option.

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