Coconut Shrimp Curry is a delightful dish that brings together tender shrimp cooked in a rich and creamy coconut milk sauce, flavored with a blend of warm spices and a hint of sweetness. The combination of juicy shrimp and the smooth, fragrant curry sauce makes for a comforting and satisfying meal.
I love making this curry when I want something flavorful but not too heavy. The coconut milk gives it a lovely creaminess, while the spices add just the right kick without overpowering the shrimp. It’s one of those recipes that feels special but comes together quickly, making it perfect for any night of the week.
My favorite way to enjoy this dish is over a bed of fluffy jasmine rice, which soaks up all the tasty sauce. Sometimes I add a squeeze of fresh lime or a sprinkle of chopped cilantro on top to brighten it up even more. It’s always a hit with family and friends, and I find myself going back for seconds every time!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. Just thaw frozen shrimp completely before cooking. You can leave the tails on for a nice look, or remove them for easy eating.
Panko Breadcrumbs: These give a light, crispy coating. If you don’t have panko, regular breadcrumbs or crushed crackers can be used but expect a denser texture.
Red Curry Paste: This is the main flavor driver. If you can’t find red curry paste, try yellow curry paste or even a mix of curry powder and chili flakes. Adjust spice levels based on your preference.
Coconut Milk: Full-fat canned coconut milk works best for creamy texture. Light coconut milk will be thinner but still tasty if you want fewer calories.
Fish Sauce: This adds a salty, umami depth. If you avoid fish sauce, substitute with soy sauce or skip it altogether. A pinch of salt will help balance flavors.
How Do I Get Crispy Shrimp That Stay Crunchy in Curry?
Coating and frying shrimp properly is key to a crispy bite that doesn’t sog after adding the sauce. Here’s how I do it:
- Pat shrimp completely dry; moisture prevents crunch.
- Set up stations with flour, egg, and panko. Dredge shrimp in that order, pressing panko gently to stick well.
- Fry shrimp in hot oil without crowding the pan—this keeps oil temperature steady for crispiness.
- Drain fried shrimp on paper towels to remove excess oil before adding to curry.
- Add shrimp to the curry at the very end, just long enough to warm through. This keeps the crust crisp without turning soggy.
Equipment You’ll Need
- Large skillet or wok – I like this because it heats evenly and is easy to toss everything together.
- Shallow bowls or plates – for breading the shrimp in flour, egg, and panko; makes coating quick and mess-free.
- Deep-fry thermometer (optional) – helps keep the oil at the right temperature for crispy shrimp.
- Wooden spoon or spatula – great for stirring the sauce without scratching your pan.
- Cooking tongs – for safely turning and removing the crispy shrimp.
- Measuring cups and spoons – for accurate ingredient prep, especially the curry paste and coconut milk.
Flavor Variations & Add-Ins
- Use chicken or tofu instead of shrimp for different protein options. Tofu becomes crispy when fried, pairing nicely with the curry.
- Add vegetables like bell peppers, snap peas, or baby spinach to boost nutrition and color. Toss in toward the end of simmering.
- Replace lime juice with lemon or vinegar for a different tang. Alternatively, stir in a splash of coconut aminos for extra umami.
- Mix in chopped fresh herbs like Thai basil or mint for a brighter flavor burst right before serving.
Coconut Shrimp Curry
Ingredients You’ll Need:
Shrimp and Coating:
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 2 tbsp vegetable oil (for frying)
Curry Sauce:
- 1 tbsp coconut oil or vegetable oil (for curry)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (13.5 oz) coconut milk
- 1 tsp sugar
- 1 tbsp fish sauce (optional)
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, to serve
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking. Frying the shrimp and simmering the curry sauce are quick steps, so you can have this delicious meal ready in no time. Serve it right away over jasmine rice for a cozy dinner.
Step-by-Step Instructions:
1. Coat and Fry the Shrimp:
First, pat the shrimp dry with paper towels. Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Dip each shrimp into the flour, then into the egg, and finally coat it well with panko. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the shrimp in batches for 2-3 minutes on each side until golden and crispy. Remove them and place on paper towels to drain.
2. Make the Curry Sauce:
In a separate large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the red curry paste and cook while stirring for 1-2 minutes to release its flavors.
3. Simmer and Combine:
Pour in the coconut milk and stir to combine everything well. Bring the sauce to a gentle simmer. Add the sugar and fish sauce if you are using it. Let the sauce cook for about 5 minutes so the flavors meld nicely. Taste the sauce and add salt, pepper, or more curry paste if needed. Finally, gently add the fried shrimp into the sauce, coating them carefully. Warm for another 2 minutes.
4. Finish and Serve:
Remove the curry from heat and stir in the fresh lime juice. Serve the coconut shrimp curry over steamed jasmine rice and garnish with chopped cilantro for a fresh touch. Enjoy your flavorful and creamy homemade dish!
Can I Use Frozen Shrimp for This Coconut Shrimp Curry?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly by placing sealed shrimp in cold water. Pat them dry thoroughly to ensure the coating sticks well and fries crispy.
How Can I Make This Dish Gluten-Free?
Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Also, double-check that your curry paste and fish sauce are gluten-free to keep the dish safe for gluten-sensitive diets.
Can I Prepare the Shrimp or Curry Sauce Ahead of Time?
You can coat and fry the shrimp ahead, then reheat them briefly in the curry sauce right before serving to keep them crispy. The curry sauce itself can be made a day in advance and reheated gently on the stove. Add lime juice and shrimp last to keep flavors fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, stirring occasionally. Keep the fried shrimp separate if possible and add them to the warmed sauce just before serving to maintain crispiness.
