Creamy Coconut Shrimp Skillet Recipe

If you’re craving a dish that bursts with tropical vibes, rich flavors, and effortless elegance, you’ve come to the right place. This Creamy Coconut Shrimp Skillet Recipe is a total game changer, combining succulent shrimp with a luscious coconut curry sauce that’s perfectly spiced and creamy without being heavy. It’s one of those meals that feels fancy enough for guests but comes together in just about 30 minutes, making it a perfect weeknight winner. Every bite brings a hint of sweetness from fresh corn, a touch of brightness from basil, and a warm kick from Thai red curry paste. Trust me, once you try this, it will quickly become a favorite in your dinner rotation.

Ingredients You’ll Need

Getting this recipe right is all about simple, fresh ingredients that each play a crucial role. From the shrimp’s tender texture to the vibrant colors of bell pepper and corn, plus the creamy coconut base that ties everything together, each element is essential to balance both flavor and presentation.

• 1 lb. peeled and deveined raw shrimp, tails removed: Use fresh or thawed shrimp for the best texture and taste.
• 3/4 tsp. kosher salt, divided: Proper seasoning brings out every flavor in the dish.
• 1/4 tsp. black pepper: Adds a subtle heat without overpowering the other spices.
• 3 Tbsp. extra-virgin olive oil, divided: Used for perfectly searing shrimp and softening vegetables.
• 3/4 cup fresh corn kernels: Adds a sweet crunch and beautiful color from the cob.
• 1/2 cup diced red bell pepper: Bright and mildly sweet, it enhances both flavor and visual appeal.
• 1 medium shallot, minced: Offers delicate onion flavor that’s softer than regular onions.
• 2 garlic cloves, minced: Garlic gives a fragrant base that complements the curry paste.
• 2 Tbsp. Thai red curry paste: This is where the dish gets its vibrant, spicy character.
• 1 (13.5-oz.) can coconut milk: Creates the luxurious creamy sauce that makes this skillet so irresistible.
• 1 Tbsp. rice vinegar (or lime juice): Introduces the perfect bright, tangy contrast to the creamy richness.
• 3 Tbsp. chopped fresh basil leaves, plus more for garnish: Fresh herbs bring an aromatic finish that’s absolutely essential.
• Long-grain white rice or rice noodles: Choose either for serving; they soak up the sauce wonderfully.

How to Make Creamy Coconut Shrimp Skillet Recipe

Step 1: Prep and Sear the Shrimp

Start by patting your shrimp dry—this step is vital because a dry surface helps the shrimp sear perfectly. Season them lightly with salt and black pepper, then heat 2 tablespoons of olive oil in a skillet over medium-high heat. Place your shrimp in a single layer in the pan. Sear for about 3 minutes before flipping, cooking an additional minute. The shrimp should beautifully curl and turn opaque, signaling they’re cooked through. Once done, transfer them to a plate to rest briefly; this keeps them tender and prevents overcooking later.

Step 2: Sauté Vegetables and Build Layers of Flavor

Lower the heat to medium then add the last tablespoon of olive oil to the skillet. Toss in the fresh corn kernels, diced red bell pepper, and minced shallots. Cook these for 4 to 5 minutes until everything softens and the natural sweetness starts to develop. Next, stir in the garlic and Thai red curry paste, letting the fragrant mix cook for one more minute. This stage wakes up the spices and adds a punch of complexity to the overall dish.

Step 3: Create the Creamy Coconut Sauce

Pour in the coconut milk and stir gently to combine with the sautéed veggies and curry paste. Allow the mixture to simmer softly for about 5 minutes. During this time, the sauce thickens slightly and infuses with the assorted flavors. This step is what transforms the dish into that dreamy, creamy texture you’re aiming for.

Step 4: Bring Everything Together

Return the shrimp to the skillet, nestling them into the sauce. Add rice vinegar or lime juice—the choice here depends on whether you want a subtle tang or a little more zest. Sprinkle in fresh chopped basil and the remaining salt to balance out all the flavors. Cook everything together for an additional minute just to rewarm the shrimp and meld the tastes. At this point, your Creamy Coconut Shrimp Skillet Recipe is ready to serve!

How to Serve Creamy Coconut Shrimp Skillet Recipe

Garnishes

Fresh basil leaves are a must for garnish—they add an herbaceous pop that cuts through the richness. You can also sprinkle some finely chopped cilantro or a few thin slices of red chili for a touch of color and spicy contrast. A wedge of lime on the side brightens each bite and invites everyone to customize their flavor experience.

Side Dishes

This skillet shines over a bed of fluffy jasmine or basmati rice, which soaks up the beautiful sauce without competing for attention. If you prefer a lighter option, silky rice noodles work beautifully as well. To balance the richness, consider serving a simple cucumber salad or steamed greens alongside to add freshness and crunch to the meal.

Creative Ways to Present

If you want to wow your guests, serve the skillet straight from the pan at the table so everyone can dig in family-style. Another fun twist is plating individual bowls with a colorful rice base and a generous ladle of shrimp and coconut sauce, topped with herbs and a sprinkle of toasted coconut flakes for added texture. For a casual outdoor vibe, try scooping the shrimp and sauce into warm lettuce wraps for a bright, handheld delight.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Coconut Shrimp Skillet Recipe in an airtight container in the refrigerator. The flavors tend to deepen overnight, making the next-day meal just as delicious. It’s best eaten within two days to maintain the shrimp’s tenderness and the vibrancy of the sauce.

Freezing

While you can freeze the skillet, it’s not ideal for the shrimp texture, which can become rubbery after thawing. If you do choose to freeze, pour the sauce and vegetables into a freezer-safe container separately from the shrimp to reheat gently and then add cooked shrimp just before serving for best results.

Reheating

Warm leftovers in a skillet over low heat, stirring gently to avoid overcooking the shrimp. Alternatively, microwave on medium power in short bursts, checking frequently. Add a splash of coconut milk or water if the sauce thickens too much during reheating to keep it creamy and smooth.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to get that perfect sear and texture in the skillet.

Is Thai red curry paste very spicy?

Thai red curry paste has a moderate heat level and a complex flavor profile. If you prefer less spice, you can reduce the amount slightly or balance it by adding a bit more coconut milk to mellow the heat.

Can I substitute coconut milk with something else?

You can use canned coconut cream for a richer sauce or a mix of half coconut milk and half heavy cream. However, using regular dairy milk won’t give the authentic tropical creaminess this recipe is known for.

What’s the best rice to serve this with?

Long-grain jasmine or basmati rice are ideal because their fragrance and fluffy texture complement the creamy coconut sauce perfectly.

Can I make this dish vegan?

To make a vegan version, swap shrimp for tofu or chickpeas and ensure your Thai red curry paste doesn’t contain shrimp paste or fish sauce. The coconut sauce already fits beautifully into a plant-based diet.

Final Thoughts

There’s something wonderfully comforting and exotic about this Creamy Coconut Shrimp Skillet Recipe that truly brings joy to the dinner table. Whether you’re cooking for family, friends, or simply treating yourself, it’s a dish that’s easy to love and even easier to make. Once you savor those first forkfuls of tender shrimp bathed in luscious coconut sauce with just the right kick from curry paste, you’re sure to keep this recipe close at hand for many cozy meals ahead.

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