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Creamy Coconut Shrimp Skillet Recipe

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★★★★

4 from 35 reviews

This Creamy Coconut Shrimp Skillet is a flavorful and easy one-pan dish featuring tender shrimp cooked in a rich, creamy coconut milk sauce infused with Thai red curry paste, fresh vegetables, and aromatic basil. Perfect for a quick weeknight dinner, it’s served over fragrant jasmine or basmati rice, or rice noodles for a comforting and exotic meal.

Ingredients

Scale

Shrimp

  • 1 lb. peeled and deveined raw shrimp, tails removed
  • 3/4 tsp. kosher salt, divided
  • 1/4 tsp. black pepper

Vegetables & Aromatics

  • 3/4 cup fresh corn kernels (from 1 cob)
  • 1/2 cup diced red bell pepper
  • 1 medium shallot, minced
  • 2 garlic cloves, minced

Cooking Fats & Oils

  • 3 Tbsp. extra-virgin olive oil, divided

Sauce & Seasoning

  • 2 Tbsp. Thai red curry paste
  • 1 (13.5-oz.) can coconut milk
  • 1 Tbsp. rice vinegar (or lime juice)
  • 3 Tbsp. chopped fresh basil leaves, plus more for garnish

To Serve

  • Long-grain white rice, such as Jasmine or Basmati
  • Rice noodles

Instructions

  1. Season Shrimp and Sear: Pat shrimp dry with a paper towel, then season evenly with 1/4 teaspoon each of kosher salt and black pepper. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 3 minutes on one side, then flip and cook for another 1 minute, or until the shrimp are opaque and cooked through. Remove shrimp from skillet and transfer to a plate.
  2. Sauté Vegetables: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Add fresh corn kernels, diced red bell pepper, and minced shallot to the pan. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften. Stir in minced garlic and Thai red curry paste, cooking for an additional 1 minute to release the flavors.
  3. Simmer in Coconut Milk: Pour in the can of coconut milk and gently simmer the sauce for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
  4. Combine and Finish: Return the cooked shrimp to the skillet along with rice vinegar (or lime juice), chopped fresh basil leaves, and the remaining 1/2 teaspoon kosher salt. Cook everything together for 1 more minute to rewarm the shrimp and blend the flavors.
  5. Serve: Spoon the creamy coconut shrimp mixture over cooked jasmine or basmati rice, or rice noodles. Garnish with additional fresh basil leaves if desired and serve immediately.

Notes

  • For extra flavor, garnish with fresh basil or a squeeze of lime juice before serving.
  • You can substitute Thai red curry paste with other curry pastes like green or yellow for different flavor profiles.
  • To make this dish gluten-free, ensure the Thai red curry paste and rice vinegar used are certified gluten-free.
  • Rice noodles are a great gluten-free alternative to long-grain white rice.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: creamy coconut shrimp, Thai shrimp skillet, coconut milk shrimp, red curry shrimp, easy shrimp recipe, one-pan shrimp dinner

Find it online: https://epicrecipebox.com/creamy-coconut-shrimp-skillet-recipe/