If you are craving an explosion of vibrant flavors wrapped in a comforting, creamy sauce, this Coconut Lime Shrimp Curry Recipe is absolutely perfect. It masterfully combines tender shrimp simmered in a luscious coconut milk base, complemented by zesty lime, aromatic spices, and that irresistible hint of heat from red curry paste. This dish is not only a feast for the palate but also a joy to prepare, making it an ideal weeknight dinner or a special meal to impress your friends and family.
Ingredients You’ll Need
This Coconut Lime Shrimp Curry Recipe relies on a handful of simple yet essential ingredients that each play a vital role in building its mouthwatering taste, smooth texture, and beautiful color palette. From the creamy coconut oil to the freshness of lime, every element brings something unique to the table.
- 1 tablespoon coconut oil or vegetable oil: Adds a rich, tropical foundation and helps sauté the aromatics perfectly.
- 1 medium onion, finely chopped: Provides sweetness and depth as it softens during cooking.
- 3 cloves garlic, minced: Imparts warmth and pungency, giving the curry its savory backbone.
- 1 tablespoon fresh ginger, minced: Adds a zesty brightness that balances the richness of the dish.
- 2 tablespoons red curry paste: The heart of the curry’s flavor with vibrant spice and complexity.
- 1 can (13.5 oz/400 ml) coconut milk: Creates that creamy, velvety sauce essential for any curry.
- 1 cup (240 ml) chicken or vegetable broth: Helps thin the sauce to the perfect consistency and deepens flavor.
- 1 tablespoon fish sauce: Brings umami boost and savory saltiness that enhances the overall taste.
- 1 tablespoon brown sugar or honey: Adds gentle sweetness to balance the spices and acidity.
- Juice of 1 lime: Injects lively citrus notes that brighten the entire dish.
- 1 teaspoon ground turmeric: Gives warm earthiness and a beautiful golden hue.
- 1 teaspoon ground cumin: Offers a warm, nutty flavor that rounds out the spices.
- 1/2 teaspoon paprika: Adds a subtle smokiness and vibrant color.
- Salt and black pepper to taste: Essential seasoning to tie all flavors together perfectly.
- 1 pound (450 g) large shrimp, peeled and deveined: The star of the dish, tender and juicy seafood that cooks quickly.
- 1 tablespoon lime juice: Extra citrus punch to marinate the shrimp.
- 1 teaspoon olive oil: Prevents the shrimp from sticking while cooking and adds a hint of richness.
- Fresh cilantro, chopped: For garnish, adding a fresh, herbal crunch.
- Lime wedges: Extra zing at the table to squeeze over just before eating.
- Cooked rice or noodles: The perfect vehicle to soak up every bit of the delicious curry sauce.
How to Make Coconut Lime Shrimp Curry Recipe
Step 1: Prepare the Curry Base
Start by heating the coconut oil in a large skillet over medium heat. Once shimmering, add the finely chopped onion and sauté it gently until it turns soft and translucent. This slow cooking releases the onions’ natural sweetness, setting a flavorful foundation. Next, toss in the minced garlic and fresh ginger, and cook them for another minute or two. You’ll instantly notice the kitchen filling with an intoxicating aroma that signals the curry is off to a wonderful start.
Step 2: Make the Curry Sauce
Stir in the red curry paste and let it toast for a moment to unlock its vibrant spices. Then carefully pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce, brown sugar, lime juice, turmeric, cumin, paprika, salt, and freshly ground black pepper. Bring the sauce to a gentle simmer and let it cook for about 10 minutes. This allows all the flavors to meld beautifully while the sauce thickens to a silky, luxurious texture that hugs the shrimp later on.
Step 3: Prepare the Shrimp
While the curry sauce simmers, toss the peeled and deveined shrimp with lime juice, olive oil, salt, and pepper. Heat a separate pan over medium-high heat and cook the shrimp until they turn pink and opaque, which usually takes just a few minutes per side. This quick cooking keeps the shrimp tender and juicy—perfect for folding into the sauce without overcooking them.
Step 4: Combine and Finish
Once your curry sauce has thickened and the shrimp are perfectly cooked, gently fold the shrimp into the sauce. Give everything a good stir and allow it to heat through for another minute. Taste and adjust the seasoning if needed—you might want to add a pinch more salt, pepper, or a splash of lime juice to balance the flavors. Your Coconut Lime Shrimp Curry Recipe is now ready to delight your senses!
How to Serve Coconut Lime Shrimp Curry Recipe
Garnishes
Fresh cilantro leaves sprinkled on top not only add a pop of vibrant green color but also bring an herbal brightness that cuts through the creamy curry. Lime wedges on the side are essential — a quick squeeze of fresh lime juice right before eating lifts the whole dish and adds that irresistible tangy edge.
Side Dishes
Serving this curry over fluffy steamed jasmine rice or your favorite noodles is a must to soak up all the luscious sauce. For a lighter option, cauliflower rice works wonderfully. Add a simple cucumber salad or steamed greens to balance the richness and round out the meal with some fresh crunch and coolness.
Creative Ways to Present
For a festive dinner, try serving this shrimp curry in a coconut shell bowl to enhance the tropical vibe. You can also plate it in shallow bowls with a sprinkling of chopped roasted peanuts or cashews on top for some satisfying texture. A side of toasted naan or flatbread can be perfect for scooping up every last bit of curry goodness.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Coconut Lime Shrimp Curry Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, making for an even tastier next-day meal.
Freezing
Freezing shrimp curry is possible but not ideal, as shrimp can become rubbery when frozen and reheated. If you do freeze it, remove the shrimp before freezing the curry sauce separately, then add freshly cooked shrimp when reheating.
Reheating
Reheat the curry gently on the stovetop over low heat, stirring frequently until warmed through. Avoid high heat to keep the coconut milk from curdling and the shrimp tender. A splash of broth or coconut milk can revive the sauce if it has thickened too much.
FAQs
Can I use frozen shrimp in this Coconut Lime Shrimp Curry Recipe?
Yes, frozen shrimp works perfectly! Just thaw them completely and pat dry before cooking to ensure they sear properly without releasing too much water.
Is it possible to make this recipe vegetarian or vegan?
Absolutely! Substitute the shrimp with tofu or mixed vegetables like bell peppers, snap peas, and sweet potatoes, and swap fish sauce with soy sauce or tamari for a vegan-friendly version.
How spicy is this Coconut Lime Shrimp Curry Recipe?
The heat level mainly depends on the red curry paste you choose. You can control spiciness by adding less or more curry paste and balancing it with the sweetness of brown sugar or honey.
What can I use instead of lime juice if I don’t have any?
If you don’t have lime juice, lemon juice is a great substitute and will provide a similar tangy brightness to brighten up the curry flavors.
Can this curry be made ahead for meal prep?
Yes, you can prepare the curry sauce ahead of time and cook the shrimp fresh during meal prep. This helps keep the shrimp tender and ensures the curry tastes fresh and delicious throughout the week.
Final Thoughts
There is something truly special about this Coconut Lime Shrimp Curry Recipe that makes it an instant favorite in any kitchen. Its balance of creamy coconut milk, zesty lime, warming spices, and tender shrimp makes every forkful a sheer delight. I wholeheartedly encourage you to try making this dish—it’s simple to prepare, full of flavor, and perfect for sharing good times around the table with people you love.
Print
Coconut Lime Shrimp Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Coconut Lime Shrimp Curry is a delightful blend of creamy coconut milk, zesty lime, and aromatic spices, paired perfectly with tender, juicy shrimp. It’s an easy-to-make, flavorful dish that comes together in just 35 minutes, ideal for a satisfying weeknight dinner served over rice or noodles.
Ingredients
Curry Base
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Curry Sauce
- 2 tablespoons red curry paste
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup (240 ml) chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or honey
- Juice of 1 lime
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Shrimp
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and black pepper to taste
Garnish and Serving
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or noodles
Instructions
- Prepare the Curry Base: Heat the coconut oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Then add the minced garlic and fresh ginger, cooking for an additional minute until fragrant.
- Make the Curry Sauce: Stir in the red curry paste to the sautéed aromatics and cook for a minute to release the flavors. Pour in the coconut milk and chicken or vegetable broth. Add fish sauce, brown sugar or honey, lime juice, ground turmeric, cumin, paprika, and season with salt and black pepper. Stir well and let the sauce simmer gently for 10 minutes, allowing the flavors to meld.
- Prepare the Shrimp: Meanwhile, toss the peeled and deveined shrimp with lime juice, olive oil, salt, and pepper. Heat a separate pan over medium heat and cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Avoid overcooking to maintain their tenderness.
- Combine and Serve: Fold the cooked shrimp gently into the simmering curry sauce. Heat through for another minute or two, adjusting the seasoning with additional salt, pepper, or lime juice if desired.
- Garnish and Serve: Transfer the curry to serving bowls, garnish with freshly chopped cilantro and lime wedges. Serve hot over steamed rice or noodles to complete this delicious meal.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust the red curry paste quantity to suit your preferred spice level.
- Use low-sodium broth and reduce added salt for a lower sodium version.
- For a richer curry, use full-fat coconut milk; light coconut milk will reduce calories but make the curry less creamy.
- Leftovers can be refrigerated up to 2 days and reheated gently on the stovetop.
