Ridiculously Easy Thai Coconut Curry Shrimp (Ready In 30 Minutes!)
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.
Servings: 4 servings
Calories: 210kcal
Ingredients
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:
- Preheat broiler and position oven rack about 6 inches from the heat source.
- 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.
- Broil for 5-8 minutes, or until the shrimp are pink, opaque, and lightly charred. (Jumbo shrimp will take a bit longer than large.)
- Remove the shrimp from the pan and set aside on a plate or in a bowl, lightly covered.
For the sauce:
- Place the pan on the stovetop over medium heat. Add the butter and let it melt until starting to sizzle a bit .
- Stir in the garlic, ginger, shallots, and red curry paste. Cook for 2–3 minutes, stirring frequently, until fragrant and softened.
- Add the coconut milk, soy sauce, and 1 tablespoon of honey. Stir well to combine and bring the sauce to a gentle simmer.
- 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.
- Taste the sauce and add salt and additional honey and/or red curry paste, to taste.
- Return the shrimp to the pan and heat cook over low heat for an additiona 1-2 minutes.
To serve and garnish:
- 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: 210kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 1843mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg
