Stovetop Thai Coconut Curry Shrimp

By AislePrompt Test Kitchen · 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
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Ingredients

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.

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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.

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