Shrimp Coconut Curry Bowls

Succulent shrimp simmered in coconut curry sauce is my weeknight rescue dinner that feels like both a restaurant treat and pure comfort food. I love how the sweet coconut milk wraps each shrimp in a creamy hug, with bright veggies and zippy lime pulling it all together on a bed of fluffy rice.

I remember the first time I served this for friends everyone went back for seconds and wanted the recipe immediately. It is such a versatile dish that brings bold flavors with very little effort.

Ingredients

• Large shrimp: peeled and deveined I always get fresh or high quality frozen shrimp for plump texture and natural sweetness
• Red bell pepper: provides crunch and a pop of color choose glossy skinned peppers for the freshest flavor
• Snap peas: add a slight snap and freshness I like to pick bright green pods with minimal blemishes
• Red onion: slice thin for mild sharpness look for firm onions with shiny purple skin
• Garlic: minced for savory depth pick heavy firm heads with tight skin
• Fresh ginger: grated gives aromatic zing scrape the skin with a spoon for easy peeling
• Coconut milk: full fat version gives ultra creamy texture use brands with minimal added gums for cleanest taste
• Red curry paste: adds heat and bold Southeast Asian flavor I go for authentic Asian brands from the international aisle
• Soy sauce or tamari: brings umami and balance pick reduced sodium if you want more control over saltiness
• Fish sauce: introduces savory depth and is classic in Southeast Asian curries check the label for a short list of ingredients
• Brown sugar: subtly sweetens and rounds out the spice use a well sealed container to keep sugar moist
• Lime juice: punches up brightness pick heavy limes and roll before juicing for maximum juice
• Jasmine rice: rinsed for extra fluffiness use high quality aromatic rice from the Asian section
• Fresh cilantro leaves: for garnish pick vibrant bunches no wilting
• Lime wedges: for squeezing more acidity tableside
• Sliced red chili: for a little extra heat if you like things spicy

Instructions

Prepare the Rice:

Cook the jasmine rice as directed on the package. Once done keep it covered to stay warm and fluffy

Sauté the Aromatics:

Heat a tablespoon of oil in your skillet over medium high. Toss in the red onion garlic and ginger then cook for two minutes until everything is fragrant and just softened. This step builds the curry’s deep flavor foundation

Stir Fry the Veggies:

Add red bell pepper and snap peas to the skillet. Stir frequently and cook for three to four minutes until vegetables are just tender but still bright. Transfer vegetables to a plate and set aside

Toast the Curry Paste:

If the pan looks dry add a splash of oil. Drop in the red curry paste and cook for one minute while stirring to wake up all those aromatic spices

Build the Curry Sauce:

Pour in the coconut milk add soy sauce or tamari fish sauce and brown sugar. Stir well to combine then let the mixture come to a gentle simmer. This step melds flavors for that signature creamy base

Cook the Shrimp:

Add the shrimp to the simmering sauce. Stir occasionally and cook for three to four minutes until the shrimp are pink and just cooked through. Avoid overcooking for the best juicy texture

Combine Veggies and Finish:

Return the sautéed vegetables to the pan with the shrimp. Add fresh lime juice and stir well to marry all the flavors. Heat through for about one minute

Assemble and Garnish:

Spoon steamed rice into bowls. Top each serving with plenty of shrimp coconut curry. Finish with cilantro lime wedges and red chili slices to taste

Save It

The coconut milk is my hands down favorite part rich and comforting without feeling heavy. One night my kids wanted extra sauce just for their rice so now I always double it when family comes over

Storage Tips

Store leftovers in airtight containers in the fridge for up to three days. To reheat warm gently over low heat to keep shrimp tender. Rice can be microwaved with a sprinkle of water to restore moisture

Ingredient Substitutions

Use green beans or zucchini in place of snap peas if you like. For lower carb try cauliflower rice or serve the curry over spiralized veggies. If shrimp is not available chicken breast or extra firm tofu work beautifully

Serving Suggestions

I love serving these bowls with extra lime wedges and a sprinkle of peanuts for crunch. Steamed edamame or a simple cucumber salad are delicious on the side. This curry also pairs surprisingly well with a crisp white wine or a cold lager

Cultural and Historical Context

Southeast Asian curries are known for their heat mellowed by coconut milk and a harmony of fresh veg and herbs. This recipe is inspired by Thai curries but adapted for a quick home approach without specialty equipment or hard to find ingredients

Save It

Quick enough for weeknights but special enough to share, this shrimp coconut curry is a meal everyone looks forward to. With bold flavor and nourishing ingredients, the leftovers are even better the next day

Common Questions About Recipes

→ Can I use frozen shrimp for this bowl?

Yes, thaw frozen shrimp thoroughly and pat dry before cooking to ensure the best texture and flavor.

→ What substitutes work for snap peas?

Green beans or zucchini can be used in place of snap peas for similar crunch and freshness.

→ Is the dish spicy?

It has mild heat from red curry paste. Adjust spiciness by adding more chili or reducing curry paste.

→ Can I make this bowl ahead?

Prepare the sauce and veggies in advance, then cook shrimp fresh before serving for best results.

→ What rice options pair well?

Jasmine rice is recommended, but brown rice or cauliflower rice also work for lighter alternatives.

→ How do I ensure shrimp aren’t overcooked?

Shrimp turn pink and firm in 3–4 minutes; remove promptly once cooked to avoid rubbery texture.