The Ultimate Thai Coconut Curry Shrimp (Ready In 30 Minutes!)

Imagine a dish that is an explosion of vibrant, complex flavors—juicy, succulent shrimp bathed in a luxuriously creamy coconut curry sauce that’s fragrant with ginger, garlic, and a hint of spice. Now, imagine it all comes together in about 30 minutes. That, my friends, is the ridiculously easy and delicious magic of this Thai Coconut Curry Shrimp. It is, without a doubt, the most impressive weeknight meal you will make all month.

Here’s the thing about a great curry: it often feels like it should take hours to develop such deep flavor. I created this recipe to completely debunk that myth. It’s my go-to for a night when I’m craving something exotic and deeply satisfying but have very little time. The secret is a clever broiling technique for the shrimp that keeps them perfectly cooked and infuses them with flavor, while you build the quick and creamy sauce on the stovetop.

I promise you, there is no greater feeling than sitting down to a restaurant-quality Thai-inspired dinner that you whipped up in your own kitchen in half an hour. The balance is perfect—the rich, creamy coconut milk, the savory depth of the red curry paste, the sweetness of honey, and the bright finish of fresh lime. It’s a true flavor journey in a bowl.

Get ready to master a simple yet elegant dish that is perfect for a quick weeknight dinner but special enough for a casual dinner party.

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Why This Will Be Your New Favorite Curry!

You are going to be completely blown away by how much flavor is packed into this speedy dish. It’s a recipe that over-delivers on every level. Here’s why:

• A True 30-Minute Meal: From start to finish, this entire, elegant meal comes together in about 30 minutes, making it the ultimate weeknight wonder.
• Luxuriously Creamy Sauce: The full-fat coconut milk creates an incredibly rich and velvety sauce that perfectly coats the shrimp and rice, with a beautiful balance of sweet, savory, and spicy.
• Perfectly Cooked Shrimp Every Time: The broiling method is a game-changer! It cooks the shrimp quickly and evenly, keeping them plump and juicy with a touch of delicious char.
• Packed with Authentic Thai-Inspired Flavor: The combination of red curry paste, fresh ginger, garlic, and coconut milk creates a complex and aromatic flavor profile that tastes incredibly authentic.
• Easy to Customize: You can easily adjust the spice level to your liking or toss in your favorite vegetables to make it a complete one-pan meal.

Recipe Snapshot

Your Shopping List for This Vibrant Curry

This recipe uses a handful of powerful, flavor-packed ingredients. Here’s what you’ll need:

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→ For the Shrimp

• 1 ½ pounds large or jumbo shrimp → Peeled and deveined. Using larger shrimp ensures they stay juicy under the broiler.
• 1 tsp garlic salt, 1 tsp ground coriander, 1 tsp curry powder, ½ tsp black pepper → Our simple, aromatic spice rub for the shrimp.

→ For the Coconut Curry Sauce

• 2 tbsp butter & 1 tbsp olive oil → For sautéing the aromatics.
• 3 cloves garlic, 1 tbsp fresh ginger, 1 medium shallot → The essential, fragrant flavor base.
• 1 tbsp red curry paste → The heart of our curry! Use more or less depending on your spice preference.
• 1 (13.5 oz) can full-fat coconut milk → Don’t use light! Full-fat is the secret to a rich, creamy sauce.
• 1 tbsp soy sauce & 1-2 tbsp honey → For the perfect salty-sweet balance.
• 2 tsp cornstarch & 1 tbsp cold water → To create a “slurry” that will thicken the sauce perfectly.

→ For Serving & Garnish

• Cooked basmati or jasmine rice
• Sliced mini cucumbers, roasted peanuts, fresh mint/basil/cilantro, and lime wedges → These are not optional in my book! They add essential freshness, crunch, and acidity.

Let’s Get Cooking! Your 30-Minute Guide

This dish comes together fast, so have all your ingredients chopped and measured before you start. Let’s do it!

Part 1: The Perfectly Broiled Shrimp

1. Prep the Broiler and Shrimp: Position your oven rack about 6 inches from the heat source and preheat the broiler.
2. Season the Shrimp: In a broiler-safe braiser or large ovenproof skillet, combine the olive oil, garlic salt, coriander, curry powder, and black pepper. Add the shrimp and toss until they are evenly coated. Spread them in a single layer.
3. Broil to Perfection: Place the pan under the broiler for 5-8 minutes. The shrimp are done when they are pink, opaque, and just starting to get a little charred on top. Keep a close eye on them, as they cook very quickly! Remove the cooked shrimp from the pan and set them aside on a plate.

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Part 2: The Creamy Coconut Curry Sauce

4. Sauté the Aromatics: Place the same pan you used for the shrimp on the stovetop over medium heat. Add the butter and let it melt. Stir in the minced garlic, grated ginger, chopped shallots, and red curry paste. Cook for 2-3 minutes, stirring frequently, until everything is fragrant and softened.
5. Build the Sauce: Pour in the coconut milk, soy sauce, and 1 tablespoon of honey. Stir well and bring the sauce to a gentle simmer.
6. Thicken with a Slurry: In a small bowl, whisk the cornstarch with the cold water until completely smooth. Slowly stir this slurry into the simmering sauce. Cook for another 2-3 minutes, stirring, as the sauce thickens to a beautiful, velvety consistency.
7. Taste and Adjust: Taste the sauce. Now is the time to add more honey for sweetness or more curry paste for spice until it’s perfect for you.

Part 3: The Grand Finale

8. Combine and Serve: Return the cooked shrimp to the pan with the sauce. Cook over low heat for just 1-2 minutes to warm the shrimp through.
9. Garnish and Enjoy: Serve immediately over fluffy rice. Top with a generous amount of fresh herbs, cucumber slices, roasted peanuts, and a big squeeze of fresh lime juice.

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WiseRecipes’ Top Tips for Perfect Curry Shrimp

These simple secrets will ensure your curry is restaurant-quality every single time.

1. Don’t Overcook the Shrimp! The broiler is incredibly fast and powerful. Keep a very close eye on the shrimp. They are done the moment they turn pink and opaque. Overcooked shrimp become tough and rubbery.
2. Use Full-Fat Coconut Milk. This is non-negotiable for a truly rich and creamy curry sauce. Light coconut milk will result in a thin, watery sauce that lacks that signature decadent texture.
3. “Bloom” Your Curry Paste. The step of sautéing the red curry paste with the other aromatics is crucial. This “blooming” process toasts the spices in the paste, deepening their flavor and unlocking their full aromatic potential.
4. The Slurry is the Secret to a Smooth Sauce. Never add cornstarch directly to a hot liquid, as it will clump up instantly. Dissolving it in cold water first creates a smooth “slurry” that will thicken your sauce perfectly without any lumps.
5. Don’t Skimp on the Garnishes! The fresh garnishes are not just for looks; they are essential to the flavor balance. The fresh herbs, crunchy peanuts, and especially the squeeze of acidic lime juice at the end cut through the richness of the coconut milk and make the whole dish come alive.

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Thai Coconut Curry Shrimp

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 ginger, garlic, and red curry paste.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai-inspired

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

For the shrimp:

• 1 1/2 lb. large or jumbo shrimp, peeled, deveined, tails removed
• 1 tsp. garlic salt
• 1 tsp. ground coriander
• 1 tsp. curry powder
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. olive oil

For the sauce:

• 2 Tbsp. butter
• 3 cloves garlic, finely minced
• 1 Tbsp. fresh ginger, finely grated
• 1 medium shallot, finely chopped
• 1 Tbsp. red curry paste, more to taste
• 1 (13.5 oz.) can full-fat or light coconut milk
• 1 Tbsp. soy sauce
• 1-2 Tbsp. honey
• 2 tsp. cornstarch
• 1 Tbsp. cold water

Optional Garnishes:

• as needed Cooked basmati or jasmine rice, for serving
• as needed Mini cucumbers, sliced
• as needed Roasted peanuts
• as needed Fresh mint, basil, and/or cilantro
• as needed Lime wedges

Equipment

• Broiler-safe braiser or ovenproof skillet
• Small Bowl
• Whisk

Method

 

Broil the Shrimp

1. Preheat broiler and position oven rack about 6 inches from the heat. In a broiler-safe skillet, combine olive oil, garlic salt, ground coriander, curry powder, and black pepper. Add the shrimp, toss to coat, then spread in an even layer.
2. Broil for 5-8 minutes, or until the shrimp are pink, opaque, and lightly charred. Remove the shrimp from the pan and set aside on a plate.

Make the Sauce

1. Place the same pan on the stovetop over medium heat. Add the butter and let it melt. Stir in the garlic, ginger, shallots, and red curry paste. Cook for 2-3 minutes, stirring frequently, until fragrant.
2. Add the coconut milk, soy sauce, and 1 tablespoon of honey. Stir well and bring the sauce to a gentle simmer.
3. 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, until thickened slightly.
4. Taste the sauce and add more salt, honey, or red curry paste as needed.

Finish and Serve

1. Return the cooked shrimp to the pan and cook over low heat for an additional 1-2 minutes to warm through.
2. Serve immediately with rice and garnish generously with cucumber slices, roasted peanuts, fresh herbs, and lime wedges.

Notes

Nutritional Info: The nutritional information for this recipe is calculated with light coconut milk. Using full-fat coconut milk will increase the fat and calorie content but is highly recommended for the creamiest sauce.

Keep It Fresh! Storing and Reheating

This dish is best enjoyed fresh, but leftovers are still a treat.

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: For the best results, reheat gently in a skillet over low heat just until warmed through. Be careful not to overcook the shrimp, as they can become tough. Microwaving can work in a pinch, but use a lower power setting.

FAQs: Your Thai Curry Questions, Answered!

How spicy is this recipe?

The spice level is completely up to you! As written, with one tablespoon of a standard red curry paste, it has a mild to medium warmth. If you love heat, feel free to add more curry paste. If you are sensitive to spice, start with just two teaspoons.

Can I add vegetables to this curry?

Absolutely! This is a fantastic base for adding veggies. You could add sliced bell peppers, snow peas, or broccoli florets to the skillet to sauté for a few minutes before you add the coconut milk. A big handful of fresh spinach can also be wilted in at the very end.

Can I use light coconut milk to save calories?

You can, but I highly recommend against it for the best results. The sauce will be significantly thinner and less rich and creamy. If you do use light coconut milk, you may need to add a little extra cornstarch slurry to help it thicken.

Can I make this with chicken instead of shrimp?

Yes, this sauce is wonderful with chicken! Simply cut boneless, skinless chicken thighs or breasts into bite-sized pieces and sauté them in the skillet until cooked through (instead of broiling). Remove the chicken, make the sauce in the same pan, and add the chicken back at the end.

Final Thoughts: Your 30-Minute Trip to Thailand

There is nothing more satisfying than creating a dish that transports you, a meal that tastes exotic and complex but was secretly a breeze to make. This Thai Coconut Curry Shrimp is a perfect example of that magic. I hope this easy, vibrant recipe brings a little bit of delicious adventure to your weeknight dinner table. Happy cooking!