Shrimp Coconut Curry Bowl

Name: Shrimp Coconut Curry Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4.0
Ingredients: 1 lb shrimp, peeled and deveined; 1 can (14 oz) coconut milk; 1 tablespoon red curry paste; 1 tablespoon fish sauce; 1 teaspoon sugar; 1 cup bell peppers, sliced; 1 cup snap peas; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon vegetable oil; Fresh cilantro, for garnish; Lime wedges, for serving; Cooked jasmine rice or quinoa

Highlighted under: Global Taste Adventures

I absolutely love making this Shrimp Coconut Curry Bowl whenever I want something comforting and flavorful. The combination of shrimp, creamy coconut milk, and aromatic spices creates a delicious dish that never fails to impress. It's quick to prepare, making it perfect for busy weeknights or special occasions. Plus, the vibrant colors and enticing aromas fill my kitchen, inviting everyone to gather around the table. Trust me, once you try this recipe, it will become a regular in your meal rotation!

Created by

Anna

Last updated on 2026-02-23T14:14:19.160Z

When I first experimented with this Shrimp Coconut Curry Bowl, I wanted to create a dish that embraced the rich flavors of Southeast Asian cuisine. I found that using fresh shrimp cooked in coconut milk and a medley of spices provided a delightful balance of sweetness and heat. It's the perfect reminder of vacationing on tropical beaches.

One key tip I've learned is to use high-quality coconut milk for a creamy texture that brings everything together. The addition of lime juice and fresh herbs at the end provides a burst of freshness that elevates the entire dish. Whether served over jasmine rice or quinoa, this bowl is always a hit!

Why You'll Love This Recipe
Creamy coconut milk that's both rich and comforting
Spicy shrimp that packs a flavorful punch
Quick and easy to make, yet impressive enough for guests

Flavor Profiles of the Ingredients

The beauty of this Shrimp Coconut Curry Bowl lies in the harmonious balance of flavors created by its key ingredients. The shrimp, when cooked properly, offers a tender and juicy texture, absorbing the rich, creamy flavor from the coconut milk. Coconut milk not only adds a velvety consistency to the curry but also balances the heat from the red curry paste, allowing the spices to shine without overwhelming the palate.

Bell peppers and snap peas introduce a fresh crunch that contrasts beautifully with the creamy sauce. The bright colors of these vegetables are not just visually appealing; they also contribute nutrition to the dish. Bell peppers provide vitamin C, while snap peas offer dietary fiber, making this meal not only satisfying but also wholesome.

Cooking Techniques for Perfect Shrimp

Cooking shrimp can be tricky, but with a few tips, you'll have perfectly tender shrimp every time. Ensure that your pan is preheated over medium heat before adding the shrimp. This allows for even cooking. Stir the shrimp frequently and watch for the color change—they should become pink and opaque, which typically takes about 2-3 minutes. Be careful not to overcook them, as they can turn rubbery quickly. Once you see that vibrant pink hue, they’re ready!

If you're looking to enhance the flavor further, consider marinating the shrimp before cooking. A simple marinade of lime juice, garlic, and a pinch of salt can deepen the taste. Just remember to not marinate for too long; 15-30 minutes is sufficient to let the flavors penetrate without compromising the shrimp's delicate texture.

Serving Suggestions and Variations

While jasmine rice or quinoa serves as an excellent base for this curry bowl, feel free to get creative with your serving options. For a lower-carb alternative, cauliflower rice can substitute perfectly, soaking up the curry flavors while adding a nutritious twist. Additionally, you can add a side of naan bread to scoop up the curry, creating a delightful and interactive eating experience.

Consider adding seasonal vegetables or protein sources to customize the recipe to your liking. Zucchini, carrots, or even chickpeas can enhance the flavor profile and texture. If you want to spice things up, try incorporating a tablespoon of lime juice or a splash of soy sauce for an extra zing. Remember, the beauty of this dish is in its versatility, allowing you to adapt it to suit different tastes or dietary needs.

Ingredients

Ingredients for Shrimp Coconut Curry Bowl

For the Curry

1 lb shrimp, peeled and deveined
1 can (14 oz) coconut milk
1 tablespoon red curry paste
1 tablespoon fish sauce
1 teaspoon sugar
1 cup bell peppers, sliced
1 cup snap peas
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon vegetable oil
Fresh cilantro, for garnish
Lime wedges, for serving

For Serving

Cooked jasmine rice or quinoa

Instructions

How to Make Shrimp Coconut Curry Bowl

Prepare the Vegetables

Heat vegetable oil in a large pan over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant. Then, add the sliced bell peppers and snap peas, cooking for an additional 3 minutes until just tender.

Cook the Shrimp

Add the shrimp to the pan and cook for 2-3 minutes, stirring frequently, until they turn pink and opaque.

Make the Curry Sauce

Stir in the coconut milk, red curry paste, fish sauce, and sugar. Mix well and let it simmer for about 5 minutes to thicken slightly.

Serve

Serve the shrimp coconut curry over a bed of jasmine rice or quinoa. Garnish with fresh cilantro and lime wedges for an added burst of flavor.

Pro Tips

For an extra layer of flavor, consider adding a splash of lime juice right before serving. This brightens up the dish beautifully and complements the spices perfectly.

Make-Ahead and Storage Tips

This Shrimp Coconut Curry Bowl is perfect for meal prep! You can prepare the curry sauce in advance and store it in the refrigerator for up to three days. Just remember to add the shrimp and vegetables fresh to ensure optimal texture and flavor. When you're ready to serve, simply heat the sauce over medium heat and add the shrimp, cooking just until they are pink and cooked through.

If you plan to make the dish in larger batches, consider freezing the curry without the shrimp and vegetables. It can last in the freezer for up to a month. Just thaw it overnight in the fridge before reheating. For the best results, add freshly cooked shrimp and vegetables once you’re ready to serve, allowing them to retain their best texture.

Common Troubleshooting

If your curry turns out too thick, simply add a splash of water or vegetable broth to reach your desired consistency. Stir well and allow it to simmer for an additional minute or two until fully combined. Conversely, if it’s too thin, allow it to simmer longer; this will evaporate some of the liquid and thicken it slightly.

For those who find the curry a bit too spicy, you can mellow the heat by adding an additional can of coconut milk. Doing this not only tones down the spice but also enhances the creaminess of the dish. Alternatively, a pinch of sugar or honey can help balance flavors if the spice level is too much for your taste.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

→ Is this dish spicy?

The level of spiciness depends on the amount of red curry paste you use. You can adjust it to your preference.

→ Can I make this recipe vegetarian?

Absolutely! Replace shrimp with tofu or your favorite vegetables, and use vegetable broth in place of fish sauce.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.