15 Minute Red Curry Coconut Shrimp

Looking for a quick and flavorful meal? Try our 15-minute red curry coconut shrimp recipe! Packed with protein and delicious Thai-inspired flavors, this dish is perfect for busy weeknights. With just a few simple ingredients and easy steps, you can have a restaurant-quality meal in no time. Plus, it's easily customizable to your preferences. Give it a try and let us know what you think!

Tools and Supplies Needed:

• 1 Cutting Board and 1 Chefs Knife

• Measuring Spoons and Cups

• 1 Large Saute Pan & Large Mixing Spoons

Prep

1. Slice red onion thinly and mince garlic.

2. Peel and devein shrimp, if needed. (I recommend buying pre-pealed to save time)

3. Measure remaining ingredients for convenience while cooking.

---

Ingredients

• 1 pound - Jumbo Shrimp, Peeled and Deveined

• 2 teaspoon - Kosher Salt, Divided

• 1/4 teaspoon - Ground Black Pepper

• 1 Tablespoon - Olive Oil

• 1/4 Cup - Red Onion, Thinly Sliced

• 1/2 Tablespoon - Garlic, Minced

• 2 Tablespoon - Red Curry Paste

• 1 (13-ounce) Can - Coconut Milk (shake vigorously before opening)

• 3-4 Handfuls - Baby Spinach

• 4 Servings - Cooked Jasmine Rice

• Handful Cilantro Leaves

• 1 Small - Serrano Pepper, Thinly Sliced (Optional)

---

Want more meal inspo?

Check out our other dinner ideas!

Dinner Recipes

Directions

1. Lay out the Jumbo Shrimp flat, on a paper towel, and pat dry. Season evenly with 1 teaspoon of Kosher Salt and 1/4 teaspoon of Ground Black Pepper.

2. Heat large saute pan over medium heat, then add Olive Oil. Once the oil is hot, add the seasoned Jumbo Shrimp to the pan and sear each side for about 1-2 minutes.

3. Once the shrimp are browned on both sides, add Minced Garlic and Thin Sliced Red Onion. Saute for about 1 minute until the garlic and onion have become aromatic. The red onion should still be slightly firm, as it will continue to cook as you go.

4. Lower heat to low temperature, and then add in Red Curry Paste. Mix red curry paste until it has coated the sauteed shrimp and onions.

5. Next, shake Coconut Milk one last time to ensure the fat and the milk are not separate, and slowly add to the pan while stirring. Stir until the mixture has been fully incorporated. Add in the remaining 1 teaspoon of Kosher Salt.

6. Increase heat to a medium-high temperature, and bring sauce to a simmer. Simmer for about 3-5 minutes until the sauce has begun to thicken. Add Baby Spinach and mix spinach and let wilt slightly.

7. Remove from heat and serve over rice. Top with cilantro and thin sliced Serrano Pepper

---

Yield: 4-5

Author: The Red Fox Kitchen

Print

With ImageWithout Image

15 Minute Red Curry Coconut Shrimp

Looking for a quick and flavorful meal? Try our 15-minute red curry coconut shrimp recipe! Packed with protein and delicious Thai-inspired flavors, this dish is perfect for busy weeknights. With just a few simple ingredients and easy steps, you can have a restaurant-quality meal in no time. Plus, it's easily customizable to your preferences. Give it a try and let us know what you think!

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

Red Curry Coconut Shrimp

• 1 pound - Jumbo Shrimp, Peeled and Deveined
• 2 teaspoon - Kosher Salt, Divided
• 1/4 teaspoon - Ground Black Pepper
• 1 Tablespoon - Olive Oil
• 1/4 Cup - Red Onion, Thinly Sliced
• 1/2 Tablespoon - Garlic, Minced
• 2 Tablespoon - Red Curry Paste
• 1 (13-ounce) Can - Coconut Milk (shake vigorously before opening)
• 3-4 Handfuls - Baby Spinach

For Serving

• 4 Servings - Cooked Jasmine Rice
• Handful Cilantro Leaves
• 1 Small - Serrano Pepper, Thinly Sliced (Optional)

Instructions

1. Lay out the Jumbo Shrimp flat, on a paper towel, and pat dry. Season evenly with 1 teaspoon of Kosher Salt and 1/4 teaspoon of Ground Black Pepper.
2. Heat large saute pan over medium heat, then add Olive Oil. Once the oil is hot, add the seasoned Jumbo Shrimp to the pan and sear each side for about 1-2 minutes.
3. Once the shrimp are browned on both sides, add Minced Garlic and Thin Sliced Red Onion. Saute for about 1 minute until the garlic and onion have become aromatic. The red onion should still be slightly firm, as it will continue to cook as you go.
4. Lower heat to low temperature, and then add in Red Curry Paste. Mix red curry paste until it has coated the sauteed shrimp and onions.
5. Next, shake Coconut Milk one last time to ensure the fat and the milk are not separate, and slowly add to the pan while stirring. Stir until the mixture has been fully incorporated. Add in the remaining 1 teaspoon of Kosher Salt.
6. Increase heat to a medium-high temperature, and bring sauce to a simmer. Simmer for about 3-5 minutes until the sauce has begun to thicken. Add Baby Spinach and mix spinach and let wilt slightly.
7. Remove from heat and serve over rice. Top with cilantro and thin sliced Serrano Pepper