Native-Style Coconut Curry Shrimp
Sweet and spicy shrimp simmered in a rich coconut curry sauce with fresh vegetables. This thai-inspired seafood ready in about 27 minutes pairs shrimp, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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.
Ingredients
- 12 oz peeled and deveined shrimp
- 1 cup full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup sliced bell peppers
- 1/2 cup sliced red onion
- 2 cloves minced garlic
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1/4 cup chopped fresh cilantro
- 1 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until aromatic.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute, stirring constantly to prevent burning.
- Step 3: Add sliced bell peppers and red onion. Sauté for 3 minutes until vegetables begin to soften.
- Step 4: Pour in 1 cup coconut milk, lime juice, and fish sauce. Bring to a gentle simmer.
- Step 5: Add shrimp and cook for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
- Step 6: Remove from heat and stir in 1/4 cup chopped cilantro. Serve over steamed jasmine rice with extra cilantro for garnish.
Frequently asked questions
How long does Native-Style Coconut Curry Shrimp take to make?
Total time is about 27 minutes (15 min prep + 12 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 Native-Style Coconut Curry Shrimp?
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 Native-Style Coconut Curry Shrimp?
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 Native-Style Coconut Curry Shrimp for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Native-Style Coconut Curry Shrimp?
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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
