Thai Coconut Shrimp Curry

This delicious Thai-Inspired Coconut Curry Shrimp recipe comes together in just 30 minutes! Made entirely in one pan with seasoned, cooked shrimp, sautéed broccoli and bell peppers, red curry paste, coconut milk, lime, garlic, and ginger, then served with cooked rice and freshly diced pineapple. I can’t get enough of this flavorful weeknight dinner!

Thai-Inspired Coconut Curry Shrimp Recipe

I love how this coconut curry shrimp recipe is giving cozy vibes with a fresh feel! Which is perfect for the weather here in Oklahoma right now. It’s the last little stretch of summer before we head into fall, but I’m already dreaming of the cool weather food. So this cozy curry recipe is the perfect happy medium!

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The spices and flavors in the coconut curry sauce all come together with freshly ginger, garlic, and notes of lime. Sautéed vegetables, seared shrimp, and fresh cilantro go into the pan, making for the best easy weeknight meal! Serve it all with cooked rice and pineapple, and add a little bit of cayenne pepper to adjust the kick to your own taste. I absolutely love this curry and I know you will, too!

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Coconut Curry Shrimp Ingredients

Here’s what you’ll need to make coconut curry shrimp:

Coconut Curry Shrimp

• Toasted Sesame Oil (opens in a new tab)
• Pre-Cooked Frozen Shrimp
• Red Curry Paste (opens in a new tab)
• Tomato Paste
• Minced Garlic
• Fresh Grated Ginger
• Broccoli Florets
• Diced Onion
• Red bell pepper (diced)
• Brown Sugar
• Coconut Milk (opens in a new tab)
• Chopped Cilantro
• Salt/Pepper

For Serving

• Cooked Rice (opens in a new tab)
• Diced Pineapple
• Cilantro
• Lime

How to Make Coconut Curry Shrimp

There’s nothing like a flavorful recipe that’s hearty and nutritious for weeknight dinners! I love that this meal comes together so quickly and easily. Here’s how to make coconut curry shrimp with just one pan in 30 minutes!

1. Season and cook the shrimp, then set aside.
2. Sauté the onion, broccoli, and bell pepper, then add in the garlic and ginger.
3. Add in tomato paste and red curry paste.
4. Stir in the coconut milk, brown sugar, and salt/pepper. Simmer until the sauce begins to thicken.
5. Add the shrimp back in along with a little bit of lime juice and fresh cilantro.
6. Serve with rice and fresh pineapple!

I could truly eat this curry recipe forever. Every bite is SO good!

How to Store Thai Shrimp Curry

This recipe reheats beautifully! To store leftovers, keep the cooked rice, fresh pineapple and cilantro, and cooked shrimp curry in separate airtight containers. I recommend storing the curry in a glass container, as it can stain!

Shrimp curry can be refrigerated for up to 4-5 days or kept in the freezer for up to 3 months! To reheat, it’s best to microwave the curry (or cook on the stovetop) from frozen, stirring often for even heating. Heat the cooked rice separately and serve with the rice as well as fresh pineapple/cilantro!

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More Curry Recipes You’ll Love

• Vegetarian Lentil & Sweet Potato Curry
• Easy Vegan Potato Curry
• Pumpkin Curry Soup
• Beef Curry Rice Burger Bowls
• Coconut Lentil & Chickpea Curry

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