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Coconut Lime Shrimp Curry Recipe

Coconut Lime Shrimp Curry Recipe: A Tropical Flavor Adventure

This Coconut Lime Shrimp Curry recipe offers a quick and flavorful meal packed with creamy coconut and zesty lime, perfect for dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 1 tablespoon Coconut Oil Adds rich flavor
  • 1 medium Onion Chopped, yellow or white works best
  • 2 cloves Garlic Minced
  • 1 tablespoon Ginger Freshly grated
  • 2 tablespoons Red Curry Paste Adjust for spice preference
  • 1 can Coconut Milk Light coconut milk can be substituted
  • 1 cup Chicken or Vegetable Broth Enhances flavor
Seasoning
  • 1 teaspoon Turmeric Adds warmth and color
  • 1 teaspoon Cumin Earthy depth
  • 1 teaspoon Paprika Earthy depth
  • 1 tablespoon Brown Sugar or Honey Balances heat with sweetness
  • 1 tablespoon Fish Sauce Replace with soy sauce for vegetarian option
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning
Main Ingredients
  • 1 pound Shrimp Peeled and deveined
  • 1 lime Lime Juice Fresh
  • 1 tablespoon Olive Oil For marinating
Garnishes
  • to taste Cilantro Freshly chopped
  • as needed Lime Wedges For serving

Equipment

  • large skillet
  • Separate pan
  • Measuring spoons
  • Measuring cups

Method
 

Coconut Lime Shrimp Curry Preparation
  1. In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and freshly grated ginger, cooking for 1-2 minutes until the mixture becomes fragrant.
  3. Mix in red curry paste, then pour in coconut milk and broth. Stir until smooth.
  4. Add turmeric, cumin, paprika, brown sugar, fish sauce, salt, and pepper. Let simmer on low heat for 10 minutes.
  5. Marinate shrimp in lime juice and olive oil with salt and pepper.
  6. In a separate pan, sear marinated shrimp for 2-3 minutes on each side until cooked.
  7. Gently fold cooked shrimp into the curry sauce, heat for an additional 1-2 minutes.
  8. Serve warm over jasmine rice or noodles, garnished with cilantro and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use fresh garlic and ginger for the best flavor. Adjust spice levels according to personal preference. Store leftovers in an airtight container for 2 days.

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