Tiki-Style Coconut Curry with Grilled Shrimp

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A fragrant coconut curry infused with island spices, paired with grilled shrimp and fresh vegetables, capturing the laid-back spirit of Tiki culture. This Asian Fusion-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp (peeled and deveined), 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 pound large shrimp (peeled and deveined)
• 14 oz (1 can) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 medium red bell pepper (sliced)
• 1 medium zucchini (sliced into half-moons)
• 1 small yellow onion (diced)
• 2 tbsp fresh cilantro (chopped)
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (400°F). Toss 1 pound peeled and deveined large shrimp with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Grill shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
2. Step 2: In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1 small diced yellow onion and sauté for 3-4 minutes until translucent.
3. Step 3: Stir in 2 tablespoons red curry paste and cook for 1 minute until fragrant. Pour in 14 ounces canned coconut milk, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1 tablespoon fresh lime juice. Bring to a simmer.
4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced zucchini half-moons to the curry. Simmer for 5 minutes until vegetables are tender but still firm.
5. Step 5: Return the grilled shrimp to the skillet and stir to coat in the curry sauce. Cook for 2 more minutes to heat through.
6. Step 6: Remove from heat and sprinkle 2 tablespoons chopped fresh cilantro over the top. Serve hot with steamed jasmine rice or crusty bread.