Stovetop Thai Coconut Curry Shrimp

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

Succulent shrimp simmered in a fragrant coconut curry sauce with fresh lime and basil for vibrant Southeast Asian flavors. This thai-inspired seafood (gluten free, dairy free) ready in about 25 minutes pairs peeled and deveined large shrimp, (13.5 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Thai cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas. Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, stirring to combine. Bring to a gentle simmer.
  3. Step 3: Add 1 medium thinly sliced red bell pepper and cook for 3 minutes until slightly softened. Then add 1 lb peeled and deveined large shrimp, cooking for 4-5 minutes until shrimp are pink and opaque.
  4. Step 4: Remove from heat and stir in 1 tbsp fresh lime juice, 1/4 cup chopped fresh basil leaves, and 1/2 tsp salt. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Stovetop Thai Coconut Curry Shrimp 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 Stovetop Thai Coconut Curry Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Stovetop Thai 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 Stovetop Thai Coconut Curry Shrimp 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.

Is Stovetop Thai Coconut Curry Shrimp gluten free?

Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes