Coconut-Lemongrass Shrimp Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant shrimp simmered in a creamy coconut curry infused with fresh lemongrass and ginger, perfect for a quick and flavorful meal. This thai-inspired seafood ready in about 25 minutes pairs large shrimp, coconut oil, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a medium saucepan over medium heat. Add 1 smashed lemongrass stalk and sauté for 2 minutes until fragrant.
  2. Step 2: Add 3 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until aromatic.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to deepen flavors.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar; bring the mixture to a gentle simmer.
  5. Step 5: Add 1 lb peeled and deveined large shrimp to the curry, cooking for 4-5 minutes until shrimp turn pink and are cooked through.
  6. Step 6: Remove the lemongrass stalk, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve hot with steamed rice.

Frequently asked questions

How long does Coconut-Lemongrass Shrimp Curry take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Shrimp Curry?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Coconut-Lemongrass Shrimp Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Shrimp Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Shrimp Curry?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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