shrimp curry recipe

This Thai Shrimp Curry combines juicy shrimp and hearty butternut squash in a simple, flavorful, creamy coconut red curry sauce. Perfect for a quick and impressive weeknight dinner!

Thai Shrimp Curry

onion (finely chopped)

garlic

tsp fresh ginger (grated)

butternut squash

red bell pepper (diced)

lbs shrimp (raw & thawed)

tbsp any oil (for frying)

coconut milk (light

tomato paste (low sodium)

tsp fish sauce

tsp red curry paste

tsp any sweetener (I used honey)

kaffir lime leaves

tsp salt

tsp black pepper

lime wedges

tbsp green onions (finely chopped)

tbsp cilantro (finely chopped)

Preheat large deep skillet on low heat and swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.

Add coconut milk, tomato paste, fish sauce, red curry paste, honey, kaffir lime leaves, salt, pepper and stir until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes.

Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente.

Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.

Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.

This delicious and creamy shrimp curry is flavorful, healthy, and can be ready in 30 minutes.  

Coconut Shrimp Curry with Mushrooms

lbs shrimp, wild-caught

mushrooms

onion, chopped

ginger,

coconut milk

tomato paste

turmeric

curry powder

tbsp ghee

salt & pepper

Sauté onions, mushrooms, ginger, garlic and spices in ghee until unions are translucent and spices are aromatic.

Add tomato paste, blend well and add coconut milk.

Bring to a low boil and add shrimp. Cook 5-10 minutes until shrimp are cooked through and sauce is thick.

Add salt and pepper to taste.

Thai Coconut Shrimp Curry

450 g shrimp, peeled and deveined

soy sauce

½ tsp red pepper flakes + turmeric

garlic powder

¼ tsp white pepper

vegetable oil

unsalted butter

bell pepper, sliced

garlic cloves, grated

tbsp ginger

shallot, finely chopped

120 ml chicken or vegetable broth

tbsp mild red curry paste

brown sugar

½ tsp turmeric, ground cumin, ground coriander

tbsp fish sauce

(14 oz/400 m) coconut milk, full fat

juice from ½ lime

sriracha,

torn thai basil

topping: scallions, cilantro, fried onions, chili pepper

Get all the prep done before you start...

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

Grate the ginger and garlic cloves. Finely chop...

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

Heat oil and butter in a large skillet...

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

In the same skillet, add bell pepper. Sauté...

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

Stir in red curry paste. Add brown sugar,...

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

Add lime juice, sriracha and Thai basil. Stir...

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

shrimp

½ tsp red pepper flakes

bell pepper (sliced)

shallot (finely chopped)

broth

½ tsp turmeric (ground cumin, ground coriander)

full fat coconut milk ((14 oz/400 ml) coconut milk)

lime (juiced)

tsp sriracha (optional)

scallions

onions

cilantro

chili pepper

marinating

chopping

searing

sautéing

simmering

tossing

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

Jamaican Curry Shrimp is a flavourful dish, simmered in a rich coconut milk sauce infused with curry powder, thyme, garlic, scotch bonnet, and pimento flavours. Ready in 25 minutes, the juicy shrimp and mouthwatering stew make for a quick and satisfying entree with fresh steamed rice.

Jamaican Curry Shrimp

lb Raw Shrimp (peeled and deveined)

tsp Curry Powder (betapac or montego brand curry recommended)

tsp Garlic Powder

(more

tsp Black Pepper

tbsp Olive Oil

tbsp Butter

tbsp Curry Powder (betapac or montego brand curry recommended)

med Green Bell Pepper (finely diced or julienned)

med Red Bell Pepper (finely diced or julienned)

Green Onion (finely sliced)

Garlic (minced)

Fresh Thyme

Scotch Bonnet Pepper (or 1 tsp of Hot Pepper Sauce)

400 milliliters Can Coconut Milk

tbsp Ketchup (optional)

tsp Cornstarch

tsp Cold Water

Season shrimp with garlic powder, curry powder, black pepper, salt and set aside.

In a large saucepan, heat olive oil and butter over medium high heat and "burn", or cook the curry (1 tbsp) for about 2 minutes - see notes section. Add the julienned bell peppers and onion, and the minced garlic to the saucepan. Saute until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.

Stir in coconut milk until combined, then add salt and black pepper, stirring occasionally for approx. 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.

Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674269706/r0wteh0qdcrozfc4uppb.mp4

Jamaican Curry Shrimp is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite! Enjoy as an appetizer or as part of a weeknight main course with fresh steamed rice. Recipe instructions includes step-by-step easy to follow recipe video!

Top 5 shrimp curry recipe recipes from across the web

The most viewed shrimp curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Shrimp Curry

Coconut Shrimp Curry with Mushrooms

Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry

Jamaican Curry Shrimp

Top 5 shrimp curry recipe recipes from across the web

The most viewed shrimp curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Shrimp Curry

Coconut Shrimp Curry with Mushrooms

Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry

Jamaican Curry Shrimp

The most viewed shrimp curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine