Ridiculously Easy Thai Coconut Curry Shrimp (Ready in 30 Minutes!)

This Thai Coconut Curry Shrimp is easy, vibrant, and bursting with fabulous flavor... think juicy, succulent shrimp nestled in a silky, flavorful coconut curry sauce and (the best part!) ready in under 30 minutes!

If you love a meal that comes together quickly and bursts with fresh, vibrant flavor, this Thai Coconut Curry Shrimp has your name written all over it (mine too!). It's perfect for a busy weeknight, but it's also one of those dishes you'll be proud to serve to guests... no one has to know that it's RIDICULOUSLY easy.

I experimented with a few different ways to cook the shrimp and found that broiling was the sweet spot. It's fast, easy, and gives the shrimp a bit of golden char without overcooking. From there, everything comes together in the same pan with a rich, creamy coconut milk sauce infused with ginger, garlic, and red curry paste.

💛 Why We Love This Thai Coconut Curry Shrimp

• Gorgeous presentation. With plump golden shrimp, creamy sauce, and bright garnishes, this dish is as pretty as it is delicious.
• It's super easy! This recipe might taste like it came from your favorite Thai restaurant, but it comes together in about 30 minutes - and it all happens in one pan. That qualifies it for our Ridiculously Easy series of recipes. You can read all about them here, but my nutshell description for these recipes is "they'll make you feel like a kitchen rock star with minimal effort on your part".
• Big, bold flavor. The combination of red curry paste, ginger, garlic, and creamy coconut milk creates a sauce that's rich, vibrant, and so... delicious!
• A touch of elegance. It's simple enough for a weeknight but special enough for guests. Just add some fresh herbs, a scatter of crunchy peanuts and rice (or your favorite Asian noodles), and you've got a dish that feels elevated without the effort.
• Customizable heat. Whether you like it mild or spicy, you can adjust the red curry paste to suit your taste buds.

🛒 Ingredients you'll need

• Large or jumbo shrimp - peeled and deveined; I like to remove the tail as well.
• Garlic salt - adds instant savory flavor.
• Ground coriander - a warm, citrusy spice that pairs beautifully with curry.
• Curry powder - choose a mild or medium blend depending on your heat preference.
• Black pepper - freshly ground for the best flavor.
• Butter - creates a rich base for the sauce.
• Fresh garlic - minced, for that classic aromatic kick.
• Fresh ginger - finely grated; adds bright, zesty flavor (you can also use ginger paste in a pinch).
• Shallots - finely chopped; sweeter and milder than onions.
• Red curry paste - brings that authentic Thai flavor and a bit of heat (I use the Thai Kitchen brand, widely available at any larger grocery store in the Asian section).
• Coconut milk - I've used full-fat and light. They're both delicious although full-fat yields a little creamier sauce. I'm always watching our diet so I usually use the light option.
• Soy sauce - just a splash to deepen the savory notes.
• Honey - balances out the spice with a subtle touch of sweetness.
• Cornstarch + water - whisked together to thicken the sauce just enough.

🥘 How to make this Thai Coconut Curry

1. Prep the shrimp.

In a broiler-safe braiser or oven-safe skillet combine garlic salt, ground coriander, curry powder, black pepper and olive oil and stir to combine. Add the shrimp and toss to evenly coat.
Tip: Since we don't live anywhere near the coast, I buy frozen shrimp that are already shelled and deveined.

2. Broil the shrimp.

Transfer the seasoned shrimp to a broiler-safe braiser or oven-safe skillet. Spread them out and place under the broiler for 5-7 minutes, until the shrimp are pink, opaque, and beginning to char.
Tip: Keep a close eye, they cook quickly!

3. Remove the shrimp and start the sauce.

Using tongs or a slotted spoon, transfer the shrimp to a plate and cover loosely. Place the pan back on the stovetop over medium heat. Add the butter and melt until it sizzles a bit.

4. Sauté the aromatics.

Add the garlic, ginger and shallots to the pan and cook for 1-2 minutes. Add red curry paste and cook for another minute stirring frequently, until everything is deliciously fragrant.

5. Add the coconut milk and flavorings.

Pour in the coconut milk, a splash of soy sauce, and a drizzle of honey. Stir well and bring the mixture to a simmer. Simmer for 6-8 minutes or until starting to thicken.

6. Thicken the sauce.

In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly stir it into the simmering sauce. Cook for 1-2 more minutes, or until the sauce is silky and slightly thickened.

7. Add the shrimp back in.

Return the shrimp to the pan. Warm through for 1-2 minutes, just until heated.

8. Serve and enjoy!

Pair the shrimp and curry sauce with basmati or jasmine rice or your favorite Asian noodle (we love it with ramen noodles). Garnish with sliced cucumbers (or steamed sugar snap peas), roasted peanuts, lime wedges, and fresh herbs like mint, basil, and/or cilantro.

❓FAQ

✅ Café tips for success

• I like to use large or jumbo shrimp for this recipe as they hold up well under the broiler and stay juicy inside while getting that lightly charred edge on the outside.
• Feel free to toss some fresh veggies in this curry. I've used the mini bell pepper sliced thinly at the end. I don't let them cook as we like the sweet crunch. Fresh spinach would also be delicious (and nutritious)!
• Don't overcook the shrimp! They only need 5-7 minutes under the broiler. Keep an eye on them as shrimp can go from perfect to rubbery in a flash.
• Chop the aromatics finely. The shallots, garlic, and ginger should be minced small so they melt into the sauce and infuse every bite with flavor.

Thought for the day:

You are worthy, our Lord and God, to receive glory and honor and power, for you created all things, and by your will they were created and have their being.
Revelation 4:11

What we're listening to for inspiration:

Worthy Of It All

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Ridiculously Easy Thai Coconut Curry Shrimp (Ready In 30 Minutes!)

Chris Scheuer

This vibrant Thai Coconut Curry Shrimp is ridiculously easy and comes together in about 30 minutes! Juicy broiled shrimp are bathed in a creamy coconut curry sauce with fresh ginger, garlic, and red curry paste. A simple but elegant dish that's perfect for a weeknight dinner or a casual dinner party.

5 from 2 votes

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 210

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Ingredients

 

US CustomaryMetric

 

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For the shrimp:

• 1 ½ pounds large or jumbo shrimp, peeled and deveined, tails removed
• 1 teaspoons garlic salt
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• ½ teaspoon freshly ground black pepper

For the sauce:

• 2 tablespoons butter
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely grated
• 1 medium shallot, finely chopped
• 1 tablespoon red curry paste, more to taste
• 1 13.5 ounces full-fat or light coconut milk, (1 can)
• 1 tablespoon soy sauce
• 1-2 tablespoons honey
• 2 teaspoons cornstarch
• 1 tablespoon cold water

Optional Garnishes:

• Cooked basmati or jasmine rice
• Mini cucumbers, sliced on a diagonal
• Roasted peanuts
• Fresh mint, basil, and/or cilantro
• Lime wedges

Instructions

 

For the shrimp:

1. Preheat broiler and position oven rack about 6 inches from the heat source.
2. In a broiler-safe braiser or ovenproof skillet, combine the garlic salt, ground coriander, curry powder, black pepper and olive oil. Stir to combine. Add the shrimp, toss until evenly coated then spread to an even layer.
3. Broil for 5-8 minutes, or until the shrimp are pink, opaque, and lightly charred. (Jumbo shrimp will take a bit longer than large.)
4. Remove the shrimp from the pan and set aside on a plate or in a bowl, lightly covered.

For the sauce:

1. Place the pan on the stovetop over medium heat. Add the butter and let it melt until starting to sizzle a bit .
2. Stir in the garlic, ginger, shallots, and red curry paste. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
3. Add the coconut milk, soy sauce, and 1 tablespoon of honey. Stir well to combine and bring the sauce to a gentle simmer.
4. In a small bowl, whisk the cornstarch with cold water to create a slurry. Slowly stir the slurry into the sauce and cook for another 2-3 minutes, or until thickened slightly.
5. Taste the sauce and add salt and additional honey and/or red curry paste, to taste.
6. Return the shrimp to the pan and heat cook over low heat for an additiona 1-2 minutes.

To serve and garnish:

1. Serve with basmati or jasmine rice or Asian noodles. Garnish with cucumber slices, roasted peanuts, lime wedges and fresh herbs.

Notes

See the Café Tips and FAQ above in the post for additional info to ensure success.

The nutritional information for this recipe is with light coconut milk. 

Nutrition

Calories: 210kcalCarbohydrates: 10gProtein: 24gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 229mgSodium: 1843mgPotassium: 256mgFiber: 1gSugar: 5gVitamin A: 1080IUVitamin C: 2mgCalcium: 111mgIron: 1mg

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Course: Main Course

Cuisine: Thai-inspired