Coconut Curry Shrimp

Published: January 27, 2023

A super quick & easy way to make shrimp. This recipe is done in as little as 30 minutes. Serve this Thai inspired Coconut Curry Shrimp with rice noodles, rice, or just eat them as is. You could even make it into a soup!

Recipe Notes:

Shrimp: I get shrimp that is already peeled to save time. Dethaw shrimp in the fridge overnight or soak frozen shrimp in cold water to dethaw.

Curry Paste: I prefer to use red curry paste but I had yellow this time so that is what I used in this recipe. I used Thai Kitchen yellow curry paste. It’s very mild and not spicy at all.

Coconut Milk: Make sure it’s unsweetened. Any brand is fine, I personally don’t notice a difference between brands.

Kaffir Lime Leaves: If you can’t find these in your grocery store, you can omit them. I couldn’t get any in my grocery store for the longest time.

Lemongrass: My grocery store doesn’t always have fresh lemongrass so I usually always get the paste. It’s very convenient to have on hand! I love using it in other curries or using it to make a marinade for chicken.

Tomato Paste: I like getting the tomato paste that comes in a tube so that I can easily refrigerate what’s remaining.

Red pepper flakes: Like I mentioned earlier, the curry paste is not spicy at all! If you want a little kick then I recommend adding something spicy. I cooked the shrimp with some red chili flakes, but you can add a pinch of cayenne or a little chili garlic sauce.

Limes: Fresh limes are a must! The bottled stuff is not the same.

For serving: You can eat this shrimp on it’s own or serve it with a side of rice noodles or basmati rice.

Additions: This would be delicious with some added vegetables! I would add sugar snap peas, sliced red peppers, and mushrooms. I have also made this as a soup before by adding some chicken or vegetable broth, veggies and rice noodles.

Coconut Curry Shrimp

  • Servings: 2
  • Print


  • Frozen shrimp, dethawed
  • 1 can of unsweetened coconut milk
  • 1 tbsp of red or yellow curry paste
  • 1 tbsp tomato paste
  • 1 tbsp lemongrass paste
  • 2 dashes of fish sauce
  • 2 dried kaffir lime leaves
  • 2-3 cloves of garlic
  • 2 shallots, sliced
  • Pinch of crushed red pepper flakes
  • 1 lime
  • Sea salt & black pepper to taste
  • Fresh cilantro for serving


  1. Dry shrimp with paper towels and season with salt and pepper. Set aside.
  2. Heat olive oil over medium high heat in a large pan.
  3. When the oil is hot, add shrimp, shallots, garlic, and red pepper flakes.
  4. Cook shrimp for roughly 2 minutes on each side. Do not over cook the shrimp, they cook very quickly! It’s ok if some parts of the shrimp are still a little bit translucent because they will continue to cook at the end. Overcooking the shrimp will make them tough and chewy.
  5. After 3-4 minutes, put shrimp in a bowl and set aside.
  6. In the same pan you cooked the shrimp in, add lemongrass paste, curry paste, and tomato paste. Cook for about 2 minutes.
  7. Add in full can of coconut milk, kaffir lime leaves, and fish sauce. Simmer for 5 minutes.
  8. When sauce is done simmering, remove kaffir lime leaves. Taste the sauce and season accordingly. Add chili garlic sauce or red pepper flakes for more spice if needed.
  9. Turn the heat off and immediately add in the shrimp. Squeeze half of a lime over the shrimp and add some fresh cilantro.
  10. Serve with some extra lime wedges, rice noodles, or rice.
  11. Enjoy!