Coconut Lime Shrimp Curry Recipe

If you’ve ever dreamed of a dish that bursts with vibrant flavors and a perfect balance of creamy, tangy, and spicy, then this Coconut Lime Shrimp Curry Recipe is here to make that dream come true. It’s a wonderfully aromatic curry that combines succulent shrimp with a luscious coconut milk base, brightened by fresh lime and spiced just right. Whether you’re cooking for friends or craving comfort food at home, this recipe delivers an irresistible, restaurant-quality meal with surprisingly simple ingredients and straightforward steps.

Ingredients You’ll Need

Every ingredient in this Coconut Lime Shrimp Curry Recipe plays a crucial role in creating the perfect depth of flavor and enticing texture. From the creamy coconut milk that forms the heart of the sauce to the zesty lime juice that adds a refreshing lift, each one brings something essential to the table.

• 1 tablespoon coconut oil or vegetable oil: Provides a fragrant base that enhances the curry’s tropical essence.
• 1 medium onion, finely chopped: Adds sweetness and body to the curry sauce as it softens.
• 3 cloves garlic, minced: Brings pungent warmth and a flavor boost to the dish.
• 1 tablespoon fresh ginger, minced: Offers a bright, spicy kick that complements the shrimp beautifully.
• 2 tablespoons red curry paste: The soul of the curry’s spice profile, balancing heat and depth.
• 1 can (13.5 oz/400 ml) coconut milk: Creates the rich, creamy texture that’s signature to coconut curry.
• 1 cup (240 ml) chicken or vegetable broth: Adds savory notes and thins out the sauce to the perfect consistency.
• 1 tablespoon fish sauce: A salty, umami ingredient that enhances all the other flavors without overpowering.
• 1 tablespoon brown sugar or honey: Balances the spice and acidity with a touch of natural sweetness.
• Juice of 1 lime: Introduces zesty brightness and fresh acidity that livens up the curry.
• 1 teaspoon ground turmeric: Provides a warm color and subtle earthiness to the dish.
• 1 teaspoon ground cumin: Adds depth with its aromatic, slightly smoky flavor.
• 1/2 teaspoon paprika: Offers mild heat and vibrant color.
• Salt and black pepper to taste: Essential seasonings for balance and enhancing flavor.
• 1 pound (450 g) large shrimp, peeled and deveined: The star protein, tender and quick-cooking for perfect texture.
• 1 tablespoon lime juice: For marinating the shrimp and boosting their brightness.
• 1 teaspoon olive oil: Keeps the shrimp moist and helps them sear beautifully.
• Salt and black pepper to taste: For seasoning the shrimp before cooking.
• Fresh cilantro, chopped: Adds fresh herbaceous notes and a pop of green color at the end.
• Lime wedges: For extra tang when serving.
• Cooked rice or noodles: The perfect base to soak up the luscious curry sauce.

How to Make Coconut Lime Shrimp Curry Recipe

Step 1: Prepare the Curry Base

Start by heating your coconut oil in a skillet over medium heat. Once the oil shimmers, toss in the finely chopped onion and sauté until it softens and becomes translucent. This step builds a savory foundation that will give your curry rich flavor and a slightly sweet undertone. Then add the minced garlic and ginger, stirring them gently so they release their aromatic oils, preparing you for the bold flavors ahead.

Step 2: Make the Curry Sauce

Next, stir in the red curry paste, letting its vibrant color and spicy aroma infuse the softened onion, garlic, and ginger. Pour in the coconut milk and chicken or vegetable broth, creating a creamy and luscious sauce. Sprinkle in the turmeric, cumin, and paprika for warmth and earthy depth. Sweeten the mixture with brown sugar or honey, and season with fish sauce, salt, and black pepper. Let everything simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. This is the heart of your Coconut Lime Shrimp Curry Recipe.

Step 3: Prepare the Shrimp

While your curry sauce is simmering, toss the peeled and deveined shrimp with lime juice, olive oil, salt, and pepper. This simple marinade adds a zesty brightness that perfectly contrasts the richness of the curry. Heat a separate pan over medium-high, then cook the shrimp until they turn pink and opaque—this usually takes just a few minutes per side. Cooking them separately prevents overcooking and ensures they stay tender and juicy.

Step 4: Combine and Serve

Now, fold the cooked shrimp into your simmering curry sauce and allow them to warm through for a minute or two. Taste the sauce and adjust the seasonings if needed — sometimes a little more lime juice or a pinch of salt can elevate the flavors even further. Your Coconut Lime Shrimp Curry Recipe is ready for garnishing and serving.

How to Serve Coconut Lime Shrimp Curry Recipe

Garnishes

Garnishing this curry is where the dish truly shines in presentation and flavor layers. Freshly chopped cilantro sprinkled on top adds a vibrant herbal aroma that cuts through the richness of the curry. Lime wedges on the side provide guests the chance to add extra zing as they please, balancing the creamy and spicy elements in each bite.

Side Dishes

To enjoy your Coconut Lime Shrimp Curry Recipe at its best, serve it alongside fluffy jasmine rice or chewy noodles. These sides are perfect for soaking up the creamy curry sauce, making every bite satisfying and complete. Steamed vegetables like bok choy or green beans also make excellent accompaniments by introducing a fresh crunch and color contrast.

Creative Ways to Present

For a crowd-pleasing option, serve the curry family-style in a large beautiful bowl with a basket of warm naan or crusty bread on the side for dipping. You can also elevate the presentation by layering the curry over coconut rice and garnishing with toasted coconut flakes and finely sliced chili for added texture and heat. This recipe’s versatility makes it great for both casual nights and special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Lime Shrimp Curry Recipe keeps beautifully in an airtight container in the refrigerator for up to 2 days. The flavors meld more deeply over time, making reheated portions even more delicious. Just be sure to keep the shrimp tender by reheating gently.

Freezing

While the curry sauce freezes well, shrimp can become rubbery after freezing and thawing. To preserve the texture, consider cooking the curry sauce ahead and freezing it separately from the shrimp, which you can cook fresh when you’re ready to enjoy the meal again.

Reheating

When reheating your Coconut Lime Shrimp Curry Recipe, warm it gently in a saucepan over low heat, stirring occasionally to avoid scorching. Add a splash of broth or water if it has thickened too much. This gentle reheating helps maintain the creamy texture and juicy shrimp without overcooking.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them thoroughly before cooking. Pat them dry to prevent excess moisture from diluting the curry sauce, and adjust cooking times as needed since frozen shrimp may take a little longer to cook through.

Is it possible to make this dish vegetarian?

Absolutely! Simply swap the shrimp for firm tofu, tempeh, or a mix of your favorite vegetables like cauliflower and bell peppers, and replace the fish sauce with soy sauce or tamari to keep it flavorful without animal products.

What type of curry paste is best for this recipe?

Red curry paste works best here because it brings a nice balance of heat and complexity, but if you prefer a milder or slightly different flavor, you can experiment with yellow or green curry pastes. Just adjust the amount to suit your spice preference.

Can I prepare this recipe in advance for a dinner party?

You can prepare the curry sauce up to a day ahead and refrigerate it. Cook the shrimp fresh when you’re ready to serve to ensure they remain tender and juicy.

What can I substitute for coconut milk if I’m allergic?

If coconut milk is off the table, try using a blend of cashew cream or almond milk with a little extra olive oil or vegan butter for richness. The flavor will be different but still creamy and satisfying.

Final Thoughts

This Coconut Lime Shrimp Curry Recipe is a joyful celebration of flavors that’s easy enough for a weeknight yet special enough to share with loved ones. Its creamy coconut base perfectly complements the zest of lime and the tender shrimp, creating a meal that’s both comforting and exciting. Give it a try—you’ll quickly find it becoming a go-to recipe in your collection, guaranteed to impress and satisfy every time.

Coconut Lime Shrimp Curry Recipe

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4.2 from 48 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A vibrant and creamy Coconut Lime Shrimp Curry featuring succulent shrimp simmered in a flavorful coconut milk and red curry paste sauce, infused with fragrant spices and a zesty lime finish. This quick and easy recipe is perfect for a comforting weeknight dinner served over rice or noodles.

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Ingredients

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Curry Base

• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Curry Sauce

• 2 tablespoons red curry paste
• 1 can (13.5 oz/400 ml) coconut milk
• 1 cup (240 ml) chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar or honey
• Juice of 1 lime
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Shrimp

• 1 pound (450 g) large shrimp, peeled and deveined
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Salt and black pepper to taste

To Serve

• Fresh cilantro, chopped
• Lime wedges
• Cooked rice or noodles

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Instructions

1. Prepare the Curry Base: Heat the coconut oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent. Stir in the minced garlic and fresh ginger, cooking for an additional 1-2 minutes until fragrant.
2. Make the Curry Sauce: Add the red curry paste to the skillet and stir well to coat the onion mixture. Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Season with fish sauce, brown sugar or honey, lime juice, ground turmeric, ground cumin, paprika, salt, and black pepper. Bring the sauce to a gentle simmer and let it cook for 10 minutes to develop the flavors.
3. Prepare the Shrimp: In a separate bowl, toss the peeled and deveined shrimp with lime juice, olive oil, salt, and black pepper. Heat a separate pan over medium heat and cook the shrimp until they turn pink and opaque, about 2-3 minutes per side depending on their size.
4. Combine and Serve: Fold the cooked shrimp into the curry sauce, stirring gently to coat. Allow the combined curry and shrimp to heat through for another 1-2 minutes. Taste and adjust seasoning if necessary.
5. Garnish and Serve: Serve the coconut lime shrimp curry over cooked rice or noodles. Garnish with freshly chopped cilantro and lime wedges for an extra burst of freshness.

Notes

• You can substitute shrimp with chicken or tofu for a different protein option.
• Adjust the amount of red curry paste depending on your preferred spice level.
• Serve with jasmine rice or rice noodles for authentic flavor.
• Make sure not to overcook the shrimp to keep them tender and juicy.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai