Tiki-Inspired Coconut Shrimp Curry
A rich and creamy coconut curry with tender shrimp and exotic spices, bringing the flavors of the South Pacific to your table. This asian fusion-inspired seafood 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 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 medium, sliced into thin strips red bell pepper
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup chopped, for garnish cilantro
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic.
- Step 3: Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, 1 tsp brown sugar, and bring the mixture to a gentle simmer.
- Step 4: Add 1 lb peeled and deveined large shrimp and 1 medium sliced red bell pepper to the curry. Simmer for 5-6 minutes until shrimp turn pink and are cooked through.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice for brightness.
- Step 6: Serve curry garnished with 1/4 cup chopped cilantro alongside steamed jasmine rice or coconut rice for a tropical feast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut 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 Tiki-Inspired Coconut Shrimp Curry?
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 Tiki-Inspired Coconut 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 Tiki-Inspired Coconut 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 Tiki-Inspired Coconut Shrimp Curry?
Asian Fusion 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.
