This Creamy Coconut Shrimp Recipe with garlic, ginger & curry in 30 mins. Tropical flavor made easy—perfect over rice for weeknight dinners!

This is an image of two bowls of creamy coconut shrimp. They're garnished with fresh cilantro and limes.
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This is an image of two bowls of creamy coconut shrimp. They're garnished with fresh cilantro and limes.

Creamy Coconut Shrimp Recipe

Taylor Jackzen
Creamy Coconut Shrimp is an easy weeknight meal that tastes like a tropical getaway! Juicy shrimp are cooked in a velvety coconut curry sauce with garlic, ginger, and lime for a dish that’s equal parts sweet, spicy, and tangy. Serve it over rice or pasta for a restaurant-quality dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

For the Shrimp

  • 1½ lb large shrimp peeled and deveined (tails on or off)
  • Salt and black pepper to taste
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 tbsp olive oil or avocado oil

For the Coconut Sauce

  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated (or 1 tsp ground ginger)
  • 1 tbsp red curry paste or more to taste
  • 1 13.5 oz can full-fat coconut milk
  • ½ cup chicken or vegetable broth
  • 1 tbsp coconut aminos or soy sauce
  • Zest and juice of ½ lime

For Serving

  • Steamed jasmine or basmati rice
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 tsp olive oil for sautéing

Instructions
 

  • Prepare jasmine or basmati rice according to package directions. Set aside and keep warm.
  • Heat 1 tsp olive oil in a medium skillet over medium heat. Add sliced yellow and orange bell peppers, season with a pinch of salt and pepper, and sauté for 4–5 minutes until tender-crisp. Remove from heat and set aside.
  • Pat shrimp dry and season with salt, pepper, paprika, and garlic powder. Heat 1 tbsp oil in a large skillet over medium-high heat.
  • Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and lightly golden. Remove shrimp from the pan and set aside.
  • Reduce heat to medium. In the same skillet, melt butter. Add garlic and ginger; sauté for 30–60 seconds until fragrant. Stir in red curry paste and toast for another 30 seconds.
  • Pour in coconut milk, broth, and soy sauce. Stir, scraping up any browned bits. Simmer for 5–7 minutes until slightly thickened. Add lime zest and juice. Taste and adjust seasoning.
  • Return the shrimp and bell peppers to the skillet and simmer gently for 2–3 minutes, just until shrimp are cooked through and coated in sauce.
  • Spoon rice into bowls. Top with creamy coconut shrimp, veggies, and sauce. Garnish with fresh cilantro and serve with lime wedges.