Go Back

Creamy Coconut Curry Shrimp Skillet

A quick and delightful dish combining shrimp and a creamy coconut sauce, perfect for weeknight dinners or entertaining guests.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Choosing high-quality shrimp ensures a tender, flavorful dish.
  • 2 tablespoons olive oil For sautéing the shrimp.
  • Salt and pepper To taste.
For the Curry Sauce
  • 1 can coconut milk (13.5 oz) Use full-fat for a thicker consistency.
  • 2 tablespoons red curry paste Adjust amount for desired spice level.
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option) For umami flavor.
  • 1 tablespoon brown sugar To balance the flavors.
  • 1 Juice of 1 lime For brightness.
For the Veggies
  • 1 red bell pepper, sliced Add color and sweetness.
  • 1 cup snap peas For crunch.
  • 2 cloves garlic, minced For flavor.
  • 1 inch ginger, grated For warmth.
For Garnish
  • Fresh cilantro, chopped For freshness.
  • Lime wedges For serving.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Season the shrimp with salt and pepper before adding them to the skillet.
  3. Sauté the shrimp for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Cooking the Veggies
  1. In the same skillet, add the minced garlic, grated ginger, and sliced red bell pepper.
  2. Stir-fry for 2-3 minutes until the peppers soften.
  3. Add the snap peas and cook for another minute until bright green.
Making the Sauce
  1. Pour the coconut milk into the skillet, followed by the red curry paste, fish sauce, and brown sugar.
  2. Stir until well combined and bring it to a gentle simmer.
  3. Let it cook for about 5 minutes, allowing the flavors to meld.
Combining
  1. Return the cooked shrimp to the skillet and squeeze in the lime juice.
  2. Stir everything gently to coat the shrimp and veggies in the creamy sauce.
  3. Cook for another 2 minutes, letting the shrimp soak in the flavor.
Garnishing and Serving
  1. Remove from heat and garnish with fresh cilantro and lime wedges.
  2. Serve warm alongside jasmine rice or noodles.

Notes

Feel free to substitute shrimp with chicken or tofu. Store leftovers in an airtight container in the refrigerator for up to 2 days.