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–+ servings

Thai Coconut Shrimp Recipe

Elaine Gordon
Let’s get this party started. When it comes to pairing dishes, every aspect counts—from drinks to sides.
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Prep Time 3 minutes
Cook Time 4 minutes
Total Time 7 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 461 kcal

Equipment

  • Large skillet, bowl

Ingredients
  

  • 1 pound medium raw shrimp peeled and deveined
  • 2 teaspoons unrefined olive oil or avocado oil
  • 4 cloves garlic minced
  • 4 scallions chopped (whites and greens separated) or 1 medium shallot, finely diced
  • 1 teaspoon freshly grated ginger
  • 2 cups quick-cooking vegetables of your choice like julienned sweet bell pepper, shredded carrots, sliced mushrooms, sliced snow peas, fresh spinach, or thinly sliced cabbage
  • 13.5 ounces canned coconut milk
  • 2 tablespoons Thai red curry paste
  • ½ teaspoon sea salt plus more to taste
  • 1 small red chili finely sliced
  • 1 tablespoon fish sauce

Instructions
 

Step 1: Prepping the Shrimp

  • Start by rinsing the shrimp under cold water. Remove any shells or bits that don’t belong. Once cleaned, set them aside and let them dry.

Step 2: Gather Your Ingredients

  • Chop your vegetables, mince the garlic, and grate the ginger. Having everything prepared makes the cooking process smooth. This is the key to a calm kitchen experience!

Step 3: Heat the Oil

  • In a large skillet or wok, heat the olive oil over medium heat. The oil needs to shimmer but not smoke. This is where we’ll start building our flavors.

Step 4: Sauté Aromatics

  • Add the minced garlic, chopped scallion whites or shallot, and grated ginger to the hot oil. Sauté everything for about a minute until fragrant. Be careful not to let it burn!

Step 5: Add Vegetables

  • Next, throw in your quick-cooking vegetables. Stir them around to mix with the aromatics, cooking only for a few minutes until slightly tender yet still colorful. You want to keep that crunch!

Step 6: Create the Coconut Sauce

  • Pour in the coconut milk and add the Thai red curry paste. Stir well, blending it all together. Season with salt. If you’re adding fish sauce or that sliced chili, do it now! Bring this mixture to a simmer.

Step 7: Cook the Shrimp

  • Once your sauce is bubbling, add in the shrimp. They cook quickly, so stir them gently for about 3–5 minutes until they turn pink and opaque.

Step 8: Final Adjustments

  • Taste the sauce. If needed, sprinkle more salt or adjust the spice levels. If it’s perfect, you’re ready to serve!

Step 9: Garnish and Serve

  • Turn off the heat. Garnish with the greens of your scallions for a pop of color. Serve immediately over rice or on its own.

Notes

Here’s how you can elevate your cooking game with shrimp in Thai coconut sauce:
  • Fresh Ingredients: Always opt for fresh shrimp if possible. Quality matters and the taste difference is noticeable.
  • Controlled Heat: Adjust the level of red curry paste depending on your tolerance for spice. Start small; you can always add more as it cooks.
  • Vegetable Variety: Switch up vegetables based on what’s in season or what you have on hand.
  • Make it Ahead: You can prepare the coconut sauce in advance. Just add the shrimp and veggies before serving.
  • Don’t Overcook: Shrimp cooks quickly. Remove from heat as soon as they turn pink for optimal tenderness.

Nutrition

Calories: 461kcalCarbohydrates: 9gProtein: 58gFat: 20.2gSaturated Fat: 6.2gTrans Fat: 0.2gCholesterol: 276mgSodium: 1653mgFiber: 4gSugar: 4gVitamin A: 19IUVitamin C: 11mgCalcium: 16mgIron: 18mg
Keyword Thai Coconut Shrimp Recipe
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