Red Curry Shrimp
Red curry shrimp is a quick skillet dinner with tender shrimp in a creamy coconut red curry sauce that’s rich, savory, and full of bold flavor. The sauce is made with onion, garlic, ginger, red curry paste, and full-fat coconut milk, then finished with lime juice and fish sauce for balance. Serve it over jasmine rice for an easy dinner that tastes warm, fragrant, and satisfying.
Servings: 4
Calories: 201kcal
Ingredients
For the Shrimp
- 1 lb Shrimp I prefer large (16-20 or 13-15), peeled & deveined
- ½ tsp Natural Ancient Sea Salt
- ¼ tsp Black Pepper
- ½ tsp Smoked Paprika
- ½ tsp Garlic Powder
- 1 tbsp Olive Oil
For the Red Curry Sauce
- 1 tbsp butter
- 1 small Yellow Onion finely diced
- 4 cloves Garlic minced
- 1 tbsp fresh ginger minced
- 1 Red Bell Peppers thinly sliced
- 2 tsp Red Curry Paste or more to taste
- 14.5 oz Unsweetened Coconut Milk full-fat, 1 can, shake the can before opening
- 1 tbsp Fish Sauce
- 1 tbsp lime juice
- 1 tbsp Brown Sugar or honey
Optional for Serving
- Fresh cilantro or parsley to serve
- Lime wedges to serve
Instructions
Sear the Shrimp
- Season the shrimp: Pat the shrimp dry and toss with salt, pepper, smoked paprika, and garlic powder.
- Heat a large skillet with olive oil over medium-high heat.
- Sear the shrimp 1–2 minutes per side until just pink. Be careful not to overcook them.
- Remove the shrimp from the pan and set aside.
Make the Red Curry Sauce
- Saute the onions and garlic: Add butter to the same pan. Cook the onion until soft, about 3 to 4 minutes. Then add garlic and ginger, and cook until fragrant, about one minute.
- Add bell peppers and curry paste: Stir in bell pepper and sauté for 2 to 3 minutes. Add red curry paste and toast for 30 seconds.
- Add coconut milk and finish the sauce: Pour in coconut milk. Add the fish sauce, lime juice, and brown sugar.
- Simmer for 5 to 7 minutes until slightly thickened and creamy. Taste and adjust the sauce if needed.
- Return shrimp to the pan, toss to coat, and warm through for 1 minute. Serve.
Notes
- Pat the shrimp dry before cooking: This helps them sear instead of steam.
- Do not overcook the shrimp: They only need a short cook time. Once they turn pink and opaque, they are ready.
- Cook the curry paste before adding the coconut milk: This helps deepen the flavor and gives the sauce a smoother taste.
- Use full-fat coconut milk: It gives the sauce the rich texture this dish needs.
- Adjust the curry paste to your taste: Some brands are much hotter than others, so it helps to learn how spicy yours runs.
- Let the sauce simmer long enough to thicken slightly: That short simmer helps the flavors come together and gives the sauce better texture.
- Add a splash of liquid when reheating leftovers: The sauce thickens in the fridge, so a little water or coconut milk helps loosen it back up.
Nutrition
Calories: 201kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 678mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1540IU | Vitamin C: 42mg | Calcium: 23mg | Iron: 0.5mg
