Creamy Thai Coconut Shrimp: 1 amazing dish

Name: Creamy Thai Coconut Shrimp: 1 amazing dish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb large shrimp, peeled and deveined; 1 can (14 oz) coconut milk; 2 tablespoons red Thai curry paste; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 1 red bell pepper, sliced; 1 cup snap peas; Juice of 1 lime; Fresh cilantro, for garnish; Cooked rice or quinoa, for serving

by Fatima Garcia

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22 de January de 2026

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Creamy Thai Coconut Shrimp has been my go-to for a quick, restaurant-quality meal that instantly transports me to a bustling Bangkok market. I remember the first time I tried to replicate this dish, I was aiming for that perfect balance of sweet, savory, and a hint of spice. After a few tries, I finally nailed it, and the aroma that fills my kitchen now is pure bliss – that rich coconut milk mingling with fragrant garlic and ginger. This Easy Thai Coconut Shrimp recipe is a lifesaver on busy weeknights. If you’ve ever wondered how to make Thai Coconut Shrimp that’s both simple and incredibly flavorful, you’re in the right place. Let’s get cooking!

Why You’ll Love This Creamy Thai Coconut Shrimp

This dish is a true winner for so many reasons:

The flavor is absolutely incredible – a perfect harmony of creamy, sweet, savory, and a touch of spice.
It’s remarkably quick to prepare, making it an easy Thai coconut shrimp option for busy weeknights.
Packed with lean protein and healthy fats from the coconut milk, it’s a satisfying and relatively healthy choice.
It’s surprisingly budget-friendly, using common pantry staples and affordable shrimp.
The vibrant colors and rich aroma make it a crowd-pleaser that looks as good as it tastes.
You can customize the spice level to your preference, making it perfect for everyone.
This easy Thai coconut shrimp recipe is perfect for anyone looking for a taste of Thailand without a lot of fuss.
It’s a fantastic way to introduce your family to exciting new flavors.

Ingredients for Creamy Thai Coconut Shrimp

Here is everything you’ll need to create this delightful Coconut Milk Shrimp Thai dish. I find that having all the ingredients prepped makes the cooking process so much smoother. The combination of fresh shrimp and rich coconut milk is truly magical.

1 lb large shrimp, peeled and deveined – choose fresh or good quality frozen for the best texture
1 can (14 oz) full-fat coconut milk – this is the base for our creamy sauce
2 tablespoons red Thai curry paste – adjust this amount to your preferred spice level
1 tablespoon fish sauce – adds that essential umami depth
1 tablespoon sugar – balances the flavors and heat
1 tablespoon vegetable oil – for sautéing the aromatics
3 cloves garlic, minced – fresh garlic is key for that fragrant kick
1-inch piece of ginger, grated – adds a warm, zesty note
1 red bell pepper, sliced – for a touch of sweetness and color
1 cup snap peas – adds a delightful crunch and freshness
Juice of 1 lime – brightens everything up at the end
Fresh cilantro, for garnish – a burst of freshness to finish
Cooked rice or quinoa, for serving – the perfect vehicle for soaking up all that delicious sauce

How to Make Creamy Thai Coconut Shrimp

Step 1: Let’s get started by heating 1 tablespoon of vegetable oil in a large skillet over medium heat. I love using a skillet that has a good amount of surface area so everything cooks evenly.
Step 2: Once the oil is shimmering, add your minced garlic and grated ginger. Sauté these aromatics for about 1 minute until they release their wonderful fragrance. Be careful not to burn them!
Step 3: Now, add the 2 tablespoons of red Thai curry paste to the skillet. Stir it around with the garlic and ginger for another minute. This step really blooms the spices and makes the sauce incredibly flavorful.
Step 4: Gradually pour in the 1 can (14 oz) of full-fat coconut milk. Stir it all together, making sure to scrape up any bits stuck to the bottom of the pan. This is where our beautiful Thai Shrimp in Coconut Sauce starts to take shape.
Step 5: Stir in the 1 tablespoon of fish sauce and 1 tablespoon of sugar. Mix until the sugar is completely dissolved. Taste the sauce and adjust seasoning if needed – maybe a pinch more sugar or a dash more fish sauce.
Step 6: Toss in the sliced red bell pepper and snap peas. Let them cook for about 3-4 minutes, just until they become tender-crisp. I like them to still have a little bite to them.
Step 7: Add the 1 lb of large shrimp to the skillet. Cook for just 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Overcooked shrimp are no fun, so keep an eye on them! This is the final touch for our delicious Thai Shrimp in Coconut Sauce.
Step 8: Finish by squeezing the juice of 1 lime over everything. This really brightens up all the flavors and adds a lovely zesty note to the entire dish.
Step 9: Remove the skillet from the heat. Garnish generously with fresh cilantro. Spoon this amazing Creamy Thai Coconut Shrimp over cooked rice or quinoa and enjoy every single bite!

Pro Tips for the Best Creamy Thai Coconut Shrimp

I’ve learned a few tricks over the years to make this dish absolutely perfect. Follow these tips for the most delicious and authentic results!

Always use full-fat coconut milk; the lighter versions won’t give you that rich, creamy texture.
Don’t overcook the shrimp! They cook very quickly, and overdone shrimp become tough and rubbery.
Taste and adjust the seasoning before serving. The balance of sweet, salty, and spicy is key.
If you love garlic, feel free to add an extra clove or two when sautéing.
For a thicker sauce, you can simmer it for a few extra minutes before adding the shrimp, or create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir it in.

What’s the secret to perfect Creamy Thai Coconut Shrimp?

The secret to truly perfect Authentic Thai Coconut Shrimp lies in the balance of flavors and not overcooking the shrimp. Using quality red curry paste and full-fat coconut milk is essential for that rich, authentic taste. For more information on achieving authentic Thai flavors, you can explore resources on authentic Thai cuisine.

Can I make Creamy Thai Coconut Shrimp ahead of time?

You can prep most of the components ahead of time! Sauté the aromatics and curry paste, add the coconut milk mixture, and cook the vegetables. Store the sauce and vegetables separately from the uncooked shrimp in the refrigerator. When ready to serve, reheat the sauce and cook the shrimp just before serving for the best texture.

How do I avoid common mistakes with Creamy Thai Coconut Shrimp?

The biggest mistake is overcooking the shrimp; they only need a few minutes. Another common pitfall is using low-fat coconut milk, which results in a watery sauce. Also, ensure your curry paste is fresh for the best flavor. Learning about how to properly cook shrimp can prevent many common errors.

Best Ways to Serve Creamy Thai Coconut Shrimp

This delightful dish is incredibly versatile, making it perfect for any occasion. My favorite way to enjoy it is spooned over fluffy jasmine rice, allowing every grain to soak up that luscious, flavorful sauce. The combination of tender shrimp and aromatic coconut milk with Thai Coconut Shrimp with Rice is simply divine.

For a lighter option, try serving it with steamed quinoa or cauliflower rice. You could also pair it with some crusty bread to sop up every last drop of the delicious sauce, or even serve it as a flavorful topping for noodles. A side of fresh, crisp cucumber salad or some steamed broccoli also complements the richness beautifully.

Nutrition Facts for Creamy Thai Coconut Shrimp

When enjoying a serving of this delicious dish, here’s a general idea of what you can expect nutritionally. This Creamy Thai Coconut Shrimp is a good source of protein and flavor.

Calories: 320 kcal
Fat: 18g
Protein: 24g

Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and any substitutions made.

How to Store and Reheat Creamy Thai Coconut Shrimp

I love that this dish is just as delicious as leftovers! To store your Simple Creamy Thai Shrimp, make sure it has cooled completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for 2-3 days. If you want to save some for an even later date, you can freeze portions for up to 2 months. Just be sure to use freezer-safe containers or bags.

When you’re ready to enjoy your leftovers, the best way to reheat is on the stovetop. Gently warm the shrimp and sauce in a skillet over low heat. You might need to add a splash of water, coconut milk, or broth to help loosen the sauce and restore its creamy texture. Avoid microwaving if possible, as it can sometimes make the shrimp a bit rubbery.

Creamy Thai Coconut Shrimp: 1 amazing dish - Creamy Thai Coconut Shrimp - additional detail

Frequently Asked Questions About Creamy Thai Coconut Shrimp

Can I make Creamy Thai Coconut Shrimp spicier?

Absolutely! If you love a kick, you can easily make your Creamy Thai Coconut Shrimp spicier. The easiest way is to add more red Thai curry paste when you sauté it. You can also add a finely chopped fresh chili, like a Thai bird’s eye chili, along with the garlic and ginger. For an extra layer of heat, a pinch of red pepper flakes stirred into the sauce works wonders too!

What kind of shrimp is best for this recipe?

For the best texture and flavor in your Creamy Thai Coconut Shrimp, I always recommend using large or jumbo shrimp. Make sure they are peeled and deveined. Fresh shrimp are ideal, but good quality frozen shrimp that have been properly thawed work just as well. Avoid using pre-cooked shrimp, as they can easily become tough and rubbery when cooked again in the sauce.

Can I use different vegetables in this dish?

Yes, you can definitely customize the vegetables in your Creamy Thai Coconut Shrimp! Broccoli florets, sliced zucchini, baby corn, or even some chopped bok choy would be delicious additions. Just ensure you add them at the right time during cooking so they become tender-crisp, similar to the snap peas and bell peppers. This flexibility makes it a great way to use up whatever you have on hand.

What if I don’t have fish sauce?

If you can’t find fish sauce or prefer not to use it, soy sauce or tamari (for a gluten-free option) are good substitutes. While they won’t provide the exact same umami depth that fish sauce offers, they will still add essential saltiness and savory flavor to your Creamy Thai Coconut Shrimp. Just start with about half the amount and taste, adding more as needed to reach your desired seasoning.

Variations of Creamy Thai Coconut Shrimp You Can Try

This recipe is fantastic as is, but I love experimenting with it! Here are a few ways you can switch things up to make it your own.

Go Vegetarian/Vegan: Swap the shrimp for firm tofu or extra-firm pan-fried tofu cubes. For a vegan version, ensure your red curry paste doesn’t contain shrimp paste. This makes a wonderful meatless Monday option!
Add More Veggies: Feel free to toss in other vegetables like broccoli florets, sliced zucchini, baby corn, or even some chopped bok choy. Add them based on their cooking time, similar to the bell peppers and snap peas.
Spice It Up Differently: If you love extra heat, consider adding a finely chopped fresh chili (like a Thai bird’s eye chili) along with the garlic and ginger. For a different flavor profile, try a green or yellow Thai curry paste instead of red.
Boost the Garlic Flavor: For an extra punch, you can make a delicious Garlic Thai Coconut Shrimp by simply adding another 2-3 cloves of minced garlic when you sauté the initial aromatics. The extra garlic adds a wonderful depth of flavor that complements the creamy coconut sauce perfectly.

About the Author

Fatima Garcia