Spicy Tiki-Style Coconut Shrimp Curry

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant curry blending creamy coconut milk and fiery spices with tender shrimp, inspired by Polynesian tiki flavors. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs large 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 280 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
1 tbsp lime juice
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
3 cloves minced garlic
1 medium sliced red bell pepper
1/4 cup chopped cilantro
2 sliced green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic and the oil begins to separate.
Step 3: Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar; stir well and bring to a simmer.
Step 4: Add 1 medium sliced red bell pepper to the curry and simmer for 5 minutes until slightly softened.
Step 5: Add 1 lb peeled shrimp to the simmering sauce and cook for 4-5 minutes until the shrimp turn pink and opaque.
Step 6: Remove from heat and stir in 1 tbsp lime juice, then garnish with 1/4 cup chopped cilantro and 2 sliced green onions before serving.