Coconut Red Curry Shrimp

Coconut Red Curry Shrimp

Have y’all tried my Coconut Red Curry Cod? This Coconut Red Curry Shrimp is virtually the same recipe, except the protein is shrimp and you don’t have to bake it in the oven. Yay for one less step!

Like the Cod, Coconut Red Curry Shrimp tastes delicious, is simple to make, and is good for you, too! With fresh ginger, garlic, shallot, tomatoes, cilantro, red curry pastecoconut milk and lime juice, you really can feel good about every bite 🙂 

Ever cooked with red curry pasteRed curry paste is a blend of red peppers, garlic, shallot, lemon grass, kaffir lime and other spices. To me, it has a very “Thai” flavor — a bit like Tom Yum Soup, if you’ve ever had that. In short: it’s delicious. You can find Thai Kitchen mild red curry paste on Amazon or at most grocery stores. I keep a jar (and a can of coconut milk) in my pantry for last-minute dinners. Keep some shrimp in your freezer, too, and you’ll always be ready to whip up some Coconut Red Curry Shrimp!

If you don’t like shrimp, feel free to switch it up! A flakey white fish is wonderful, as is chicken. For a vegan option, try chickpeas or tofu. You can also add more veggies — mushrooms and spinach are delightful — and I love dipping steamed broccoli into the leftover sauce. Serve with simple white rice on the side!

Coconut Red Curry Shrimp


  • 1 tablespoon extra virgin olive oil
  • 1 shallot, sliced into thin rings
  • 1 clove garlic, minced
  • 1 piece (approx. 2”) ginger, peeled and grated
  • 2-4 tablespoons mild red curry paste
  • 1 pint cherry tomatos
  • 1 (13.5-oz.) can coconut milk
  • Juice of 1 lime
  • 1 pound shrimp, peeled and deveined
  • Salt and pepper, to taste
  • For garnish: Cilantro leaves, chopped; lime wedges


  1. In a large pan, heat the olive oil over medium heat. Add the shallot, garlic and ginger; sauté for about 1 minute, stirring frequently to avoid burning. Add the red curry paste and cook for about 30 seconds, stirring with the other ingredients a few times to avoid burning. Add cherry tomatoes and cook until the skins start to blister and break, about 1 minute. Add the coconut milk and lime juice; stir to combine. Season with salt and pepper
  2. Add shrimp and cook until pink, about 5 minutes. Add cilantro and season with salt and pepper if needed. Serve warm with chopped cilantro, lime wedges and simple white rice. Enjoy!

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours