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Coconut Red Curry Shrimp

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

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? Seriously.

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

Coconut Red Curry Shrimp

Coconut Red Curry Shrimp

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.


  • 1-11/2 lb. large shrimp, devained & 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)


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

Amount Per Serving: Calories: 266.46Total Fat: 15.79gCarbohydrates: 23.39gProtein: 6.12g


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


Sunday 13th of January 2019

I greatly appreciate you posting this recipe, but I found it to be rather bland. I didn't make any changes and followed it as listed, but the flavors never seemed to fully develop and it felt as though something was definitely missing. The color of the sauce was gorgeous - I just wish it tasted as vibrant as it looked.


Wednesday 8th of February 2017

Hi!! Just found this site and this was my first dish off it. Excellent. I'm a spice freak so I added more crushed red pepper and also srirachi when serving. It's perfect with a cauliflower rice as that stuff is so bland it needs something lively to perk it up

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Tuesday 3rd of March 2015

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Friday 2nd of May 2014

Okay, so I don't typically comment on these things (lurking and swiping recipes is more my style) but this time I just had to. I-don't-like-curry-I-don't-like-ginger hubby and I just finished having this for dinner - no really, my laptop is on one counter (where I had it for easy recipe viewing) and I'm hopping back and forth between it and the sink full of dishes right now - and it was amazing. His exact words, "This may be one of your best meals yet," and my favorite, "This is like, restaurant quality." This is the same man who not only 'doesn't like' curry or ginger but also made ridiculous faces all last weekend at the grocery store while we were buying 'weird' ingredients like coconut oil (yes, I'll admit it, this is not something I use on a regular basis - my pantry basically just consists of every variety of olive oil known to man, even when a recipe calls for vegetable or canola oil, unless it's baking, I just sup the extra light olive oil), curry paste, and fish sauce. We. Loved. It.

I jumped on this recipe as soon as I came across it (thank you Pinterest) because a few weeks ago we were in D.C. and I had a salmon curry at a little wine bistro across from Ford's theater that I loved and was hoping this would be similar. I was not the least bit disappointed. The only differences are that yours has a lot more veggies (which is a super-ultra-plus in our house), the bistro's had pineapple (which I will probably add next time I make yours, just to see how it comes out - any suggestions on when I should throw it in there?), and theirs was thicker (and I just saw your comment to another poster that full-fat coconut milk would make it thicker - a possibility I threw out to hubby as we were eating). But you should know that those are not criticisms in any way - again, yours was awesome. It will definitely go into the rotation for "We feel like splurging on the grocery bill and buying shrimp this week" recipes.

Thank you for sharing!


Sunday 9th of July 2017

Thank you for a review of the RECIPE. I appreciate that. I have some red Thai curry in the pantry and I need to use it. So, based on your helpful review, I am looking forward to making this! :)

Running to the Kitchen

Friday 2nd of May 2014

Yay! So glad everyone liked it. Compliments from picky husbands are the best kind :) If you add the pineapple (and I think that sounds like a great idea!) I'd just throw it in with the shrimp so it has a chance to warm through.

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Tuesday 15th of April 2014

[…] Coconut Red Curry Shrimp from Running to the Kitchen […]

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