A healthy Shrimp Curry made in a creamy, Thai red curry sauce with coconut milk. I love shrimp recipes because they are perfect for last minute meals. The sauce is made with a few pantry staples, and will transport you to a Thai beach!
I love shrimp recipes! Hop on over to my Honey Garlic Teriyaki Shrimp Stir Fry, or try these Mini Shrimp Tostadas.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
A Mouthwatering Shrimp Curry!
Easy shrimp dinner to the rescue! Seafood defrosts fast, so salmon and shrimp are my go-tos when I haven’t planned ahead.
If you’re like me, peppers and onions are staples in the fridge. They add great flavor and color to so many dishes. A bag of shrimp in the freezer, and some coconut milk in the pantry, and you are good to go.
This delicious Thai shrimp curry tastes like take-out, but is made at home with clean ingredients. It uses healthy avocado oil, a sugar free curry paste, and coconut milk. It fits so many “healthy eating” guidelines.
Plus, who can resist tender, juicy shrimp, swimming in a spicy coconut milk sauce? It’s really to-die for!
What You’ll Need
- Wild Shrimp
- Onions, Bell Pepper, and Zucchini (or your favorite veggies, like carrots, asparagus, eggplant, or broccoli)
- Avocado Oil
- Coconut Milk
- Thai Red Curry Paste
- Fresh Ginger
- SunButter No Sugar Added
- Lime Juice
Tips for the Perfect Thai Red Curry Sauce
Choosing the best red curry paste: I use the Mae Ploy brand of Thai red curry paste. It has the most authentic flavor, plus clean ingredients – no sugar! It’s generously spicy. A tub of it will last you over a year!
Fresh-tasting Coconut Milk: The canned coconut milks sold in the US taste like a can. In SE Asia, coconut milk is sold in paper cartons. It’s much sweeter, and makes a much better curry dish. I buy it on Amazon or pick it up at Asian import stores. (I am not talking about coconut milk beverage sold by the almond milk. That is mostly water.)
SunButter No Sugar Added: Many Thai recipes have a base of crushed peanuts. It adds a nutty, rich flavor to dishes. I’ve chosen to keep this recipe allergy-friendly by using SunButter sunflower seed butter.
I adore using SunButter in recipes! It’s perfect for baking (like these to-die-for Vegan Oatmeal Cookies), but also a great base to sauces (you HAVE to try these Asian Pork Meatballs).
Hop on over to SunButter’s Website to see the range of products! I use the No Sugar Added for most recipes, but love eating Chocolate SunButter and the Chunky variety off a spoon 😍!
How to Make a Shrimp Curry – in 1 Skillet!
Step 1: In a bowl or large measuring cup, whisk together the Thai curry sauce ingredients.
Step 2: Heat a large skillet over medium high heat, and add avocado oil and shrimp.Season shrimp with salt, and cook both sides of the shrimp, about 2 minutes per side, being careful not to overcook. Shrimp cook very fast! Set cooked shrimp aside.
Step 3: Into the same skillet, add the onions and peppers. Saute the vegetables for about 7 minutes, until they have softened.
Step 4: Pour the coconut milk mixture over the veggies. Lower the heat to medium, and allow the sauce to simmer with the veggies for about 10 minutes.
Step 5: Add back in the shrimp, and softer veggies, like zucchini. Stir in and heat throughout, about 5 more minutes.
Step 6: Garnish the curry with fresh herbs, like cilantro, green onions, and Thai basil. Adjust the seasonings if necessary (I typically will flavor with additional salt and lime, if needed).
How to Serve a Thai Shrimp Curry
Whole30 / Paleo / Low Carb: This dish is easily adaptable to many diets or eating styles! The curry itself is high in protein, has no added sugar, and is low in carbs. Serve this over cauliflower rice to keep it grain free.
Gluten Free Shrimp Dinner: Serve this on Thai jasmine rice, basmati rice, Thai red rice, or quinoa to keep the meal gluten free.
Other Healthy Shrimp Recipes
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Thai Shrimp Curry with Coconut Milk
Ingredients
Red Curry Sauce
- 1 cup coconut milk full fat (not coconut milk beverage)
- 3 tablespoons SunButter No Sugar Added
- 2 tablespoons Thai red curry paste
- 2 tablespoons lime juice
- 2 tablespoons ginger finely grated
Shrimp and Vegetables
- 1 tablespoons avocado oil
- 1 pound shrimp peeled and deveined
- sea salt to taste
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 zucchini chopped
- cilantro optional, to garnish
- green onions optional, to garnish
Instructions
- In a large measuring cup or small mixing bowl, add all sauce ingredients, and whisk to combine. Set aside.
- Heat a large skillet over medium high heat. Add the avocado oil, and cook shrimp about 3 minutes per side, until pink and just cooked through. Remove shrimp from the pan as they cook.
- Into the skillet, add the onions and peppers. Saute for 7-10 minutes to soften.
- Add the coconut milk mixture, and bring to a simmer, stirring ocassionally, for about 5 minutes.
- Add back in the shrimp along with the zucchini (or any other fast cooking vegetable you're using, like asparagus or broccoli), and simmer together for another 5 minutes.
- Remove from heat, and adjust seasonings with more salt or lime juice, if necessary. Garnish with herbs and chilis, if using.
This shrimp recipe looks incredible! love the clean list of ingredients, the curry broth looks so tasty. I cannot wait to try this!
This is so delicious, my husband who doesn’t care too much for shrimp, loved this. The flavors are on point!
We had this coconut shrimp for dinner last night and OMG was it amazing! We already can’t wait to make it again!
Yes to everything about this recipe!