This is an easy, 15 minute coconut red curry shrimp recipe. Perfect for a quick dinner.

Things crazy food bloggers do:

1. scatter garnishes all over the place for “background.”

2. rush home from Crossfit to be able to make dinner and photograph it in natural light.

Coconut red curry shrimp
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3. eat dinner at 5pm like senior citizens in the winter to accomplish #2.

red curry shrimp

4. buy a 1 serving wok/skillet thingy at a thrift store in California that can’t actually be used on the stove.

5. walk into the local sushi place and ask for a pair of chopsticks without even eating there and walk out.

6. make rice for a photo shoot with no intention of actually eating it. (good thing for non-paleo husbands)

Shrimp red curry

7. make a damn good red curry.

Staring at the pictures in this post made me laugh at how many ridiculous things I did in order for them to appear in this post as they do. And then I had to laugh some more because I literally just got back from purchasing sticky tiles and 4 random slate pieces for new photo backgrounds from home depot an hour before writing this.

What has my life come to?

Thankfully, despite all the nonsense, this coconut red curry shrimp dish was a home run. A rich and creamy coconut sauce coats juicy shrimp and tender vegetables for an easy dinner that’s a cinch to make. No need for Thai takeout when food like this is so easy to make yourself.

Looking for Chinese takeout inspiration? Try this shrimp lo mein recipe.

More shrimp recipes like this coconut red curry shrimp to try:
Greek Shrimp Skillet
Brown Butter Shrimp with Parmesan Basil Corn Orzo
Kung Pao Shrimp
Sweet and Spicy Mango Shrimp

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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5 from 3 votes

Coconut Red Curry Shrimp

Servings: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.

Ingredients 

  • 1-1 1/2 lb. large shrimp, deveined & tails removed
  • 1 tablespoon coconut oil
  • 2 cloves of garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 a large zucchini, sliced into 2 inch strips
  • 1 red pepper, chopped
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • 1/2 medium yellow onion, chopped
  • 1 1/2 tablespoons red curry paste
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fish sauce
  • 8 oz. light coconut milk, from a can

Instructions 

  • In a large skillet or wok over medium-high heat, melt coconut oil.
  • Add garlic and ginger and saute for about 1 minute until fragrant.
  • Add all vegetables and saute for another 5 minutes until softened.
  • Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
  • Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
  • Season with salt & pepper to taste.
  • Garnish with cilantro or scallions and serve with rice.

Nutrition

Serving: 1SERVINGCalories: 313kcalCarbohydrates: 12gProtein: 41gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 359mgSodium: 2491mgFiber: 2gSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Thai
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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36 Comments

  1. I am pretty sure after I read them, I promptly email at least half your recipes to my sister. This looks delicious.

  2. Hi! Love this, and intend to make it. One question: did you use light coconut milk for any particular reason? I already have full-fat coconut milk in the pantry and prefer a thicker curry, also.

    1. Hi Rachel- I only used light because I wanted a thinner liquid and not the thick cream from a full fat can for this but you could definitely use a full fat one if you’d like. I save those for desserts and coffee “cream” ;)

  3. Well I love it. I am just now getting into Photography and I can not get enough. Do you have any specific photography posts? I thought I had seen some from you before but I couldn’t find it in your categories to go and stalk them. ;-)

    1. Hey girl! I really don’t have any photography posts. I think I wrote one way back last January about some basic tips that I realized over the months (like sizing appropriately and using Flickr, etc.) but nothing specific to actual shooting. I’m no one to learn from on that, it’s all just been trial and error for me! Lots of practice in manual mode…

  4. Ha, love it! I need to take some food styling tips from you.

    P.S. The Shrimp Curry will be on my dinner table soon!

  5. hahahhhahha i love it. ;) this is why I rarely post any recipes in the winter time….there is NO way that I can do all that with a sticky-fingered little toddler hanging off me and considering I don’t even get home most dasy until 530-545 (after sun set).

  6. I really need to learn to style my food better! Your pictures always look so pretty and of course, this looks delicious too.

  7. All i can say is, I’m glad I’m not the only one. My hubby gets so pissed at me after I make dinner because while he’s eating, I’m photographing the hell out of my food and it’s getting cold. I swear it’s worth it though, damn it! I stand by you. United we bloggers stand.

  8. You are so funny!!! When my Step-daughter goes to Panda Express, I always ask her to bring home extra chopsticks. That reminds me I need more! What a wonderful dish!