Thai Inspired Creamy Coconut Shrimp Recipe

There’s something magical about the scent of creamy coconut and garlic sizzling together in a skillet. This Thai Inspired Creamy Coconut Shrimp is one of those dishes that smells just as incredible as it tastes—warm, fragrant, and impossible to resist.

I first whipped this up on a whim after a trip to the farmer’s market left me with a bag of fresh shrimp and a handful of Thai basil. What started as an experimental dinner turned into a recipe that now lives in heavy rotation at our house. It’s quick, full of bold flavors, and brings restaurant-quality Thai vibes right into your kitchen.

Whether you’re craving something a little exotic on a weeknight or hosting friends for dinner, this creamy coconut shrimp hits all the right notes.

Let me show you why this will become one of your go-to recipes.

Why You’ll Love This Thai Inspired Creamy Coconut Shrimp

Get ready to fall in love with the bold, creamy, and slightly spicy combination that makes this dish unforgettable. This isn’t just a weeknight dinner—it’s a flavor-packed experience.

First of all, it’s fast and foolproof. From prep to plate in about 30 minutes, it’s the perfect solution for busy evenings when you want something special without spending hours in the kitchen.

It’s also budget-conscious. Shrimp might sound fancy, but using frozen, deveined shrimp keeps this dish affordable. Most of the other ingredients—like garlic, onion, and canned coconut milk—are pantry staples.

The flavor is next-level. You’ve got creamy coconut milk, a splash of lime, a hit of fish sauce, and that kick of Thai red curry paste. It’s rich, savory, a little sweet, and just the right amount of spicy.

And let’s not forget how versatile it is. Serve it over jasmine rice, noodles, or even with cauliflower rice for a low-carb twist. You can also toss in veggies or swap the protein—it’s super adaptable.

Now that you’re officially hungry, let’s take a look at what you’ll need to bring this dish to life.

Ingredients Notes

The beauty of this recipe is how a handful of key ingredients come together to create something extraordinary. Each element brings a specific flavor or texture that balances out the dish.

Shrimp is, of course, the star here. I like using medium or large peeled and deveined shrimp, tail on or off depending on your presentation preference. Frozen shrimp work perfectly—just make sure they’re fully thawed and patted dry before cooking.

Coconut milk is what gives this dish its signature creaminess. Look for full-fat canned coconut milk for the richest, silkiest texture. Light coconut milk can be used in a pinch, but it won’t have quite the same depth.

Thai red curry paste adds the heat and complexity. You can find this in the international aisle of most grocery stores. A little goes a long way, so feel free to adjust the quantity based on your heat tolerance.

Fish sauce brings a salty, umami richness that gives the dish that authentic Thai depth. Don’t be tempted to skip it—it’s the secret ingredient that makes the flavors pop. If you’re hesitant, start with a small amount and taste as you go.

Fresh ingredients like garlic, ginger, lime juice, and Thai basil or cilantro finish the dish with brightness and aroma. They cut through the creaminess beautifully and bring everything together.

For equipment, you won’t need anything fancy—just a large nonstick skillet or sauté pan, a good knife, and a cutting board. A microplane zester for the lime and ginger is handy, but not required.

How To Make This Thai Inspired Creamy Coconut Shrimp

Cooking this dish is just as easy as eating it—which is to say, very. Let’s break it down step by step so you feel confident from the first chop to the final garnish.

Start by prepping all your ingredients. Dice your onion, mince the garlic and ginger, and zest your lime. Having everything ready before you start cooking makes this dish go incredibly smoothly.

Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add your shrimp in a single layer. Cook them for about 1-2 minutes per side, just until they’re pink and lightly golden. Remove the shrimp and set them aside—don’t overcook them here since they’ll go back into the sauce later.

In the same skillet, reduce the heat slightly and add a bit more oil if needed. Sauté the onion until soft and translucent, about 3-4 minutes. Stir in the garlic and ginger, and cook until fragrant—just about 30 seconds.

Next comes the flavor bomb: stir in the red curry paste and cook it for a minute to bloom the spices. Then pour in the coconut milk, add the fish sauce, lime juice, and a touch of brown sugar. Stir everything together and let it simmer gently for 5 minutes to thicken slightly.

Return the cooked shrimp to the skillet and let them simmer in the sauce for another 2-3 minutes, just to reheat and soak up all that flavor. Finish with a sprinkle of chopped Thai basil or cilantro and some extra lime zest for brightness.

From start to finish, this dish takes around 30 minutes. It’s quick, easy, and feels like a restaurant-quality meal—without the delivery fee.

Storage Options

If you’re lucky enough to have leftovers, this dish stores beautifully.

Let the shrimp cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 days. The flavors actually deepen a bit after a day, making leftovers even more delicious.

For longer storage, you can freeze the coconut curry sauce without the shrimp for up to 2 months. Shrimp can become rubbery when frozen and reheated, so if you plan to freeze, cook the shrimp fresh when you're ready to eat.

When reheating, warm it gently in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce. Microwave works too, but be sure to use low power and short intervals to avoid overcooking the shrimp.

Variations and Substitutions

One of my favorite things about this recipe is how easy it is to riff on it based on what you have on hand—or your dietary needs.

Not a fan of shrimp? No problem! Chicken works wonderfully in this dish. Just slice it thin and cook it a bit longer in the skillet before building the sauce.

Want to make it vegetarian? Swap the shrimp for tofu or chickpeas. Tofu soaks up the sauce beautifully—just pan-fry it until golden before adding it in.

You can also toss in vegetables like bell peppers, snap peas, spinach, or zucchini. Just sauté them along with the onions or simmer in the sauce until tender.

Prefer a lighter version? Use light coconut milk and reduce the brown sugar or omit it altogether. The dish will still be flavorful and satisfying.

If Thai red curry paste isn’t your thing, try using green curry paste for a slightly different heat and flavor profile—it’s more herbal and less spicy.

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