Shrimp Coconut Curry Bowls

Succulent shrimp coconut curry bowls are my answer to a fast yet exotic dinner when the mood for something creamy and vibrant hits. Plump shrimp get simmered in a velvety, spiced coconut sauce, then piled over steaming jasmine rice with fresh veggies. This colorful bowl feels both restaurant-worth and totally doable on any weeknight.

I whipped this up for the first time after a long day when I barely wanted to cook. The reward was a creamy, totally satisfying bowl that my whole family now cheers for especially with extra lime squeezed on top.

Ingredients

• Large shrimp: fresh or frozen adds juicy protein and cooks in minutes. Look for peeled and deveined shrimp for convenience and a firm texture
• Red bell pepper: brings sweetness and keeps the bowl colorful choose ones with glossy skin
• Snap peas: offer crunch and mild sweetness trim the ends for the best texture
• Red onion: a must for mild sharpness and beautiful color
• Garlic: fresh minced elevates every layer of flavor choose firm bulbs without sprouting
• Fresh ginger: grated ginger provides a warm kick always select plump and smooth pieces
• Coconut milk: full-fat gives the sauce its creamy luxurious texture one can is perfect
• Red curry paste: builds the backbone of the dish brighter flavor comes from reputable brands
• Soy sauce or tamari: brings a hint of umami use tamari if gluten-free
• Fish sauce: a splash lends that classic curry complexity opt for Thai brands whenever possible
• Brown sugar: balances all the savory flavors use soft moist sugar for easy mixing
• Lime juice: fresh squeezed brightens the curry and makes flavors pop
• Jasmine rice: classic base for soaking up all the sauce rinse well for fluffiness
• Fresh cilantro (for garnish): brings a cooling herbal note go for stems that stand upright
• Lime wedges (for extra zing): freshly cut
• Sliced red chili (for garnish): and a gentle heat choose brightly colored chilies for the best flavor

Instructions

Cook the Rice:

Prepare jasmine rice according to package directions. Rinse the rice under running water until the water runs clear. Combine with water in a saucepan bring to a boil then reduce the heat and simmer covered until the grains are tender and all water is absorbed. Keep the rice warm so the texture stays fluffy

Sauté Aromatics:

Heat a large skillet or wok over medium high. Add a splash of oil once hot. Toss in sliced red onion minced garlic and fresh ginger. Stir well and cook for two minutes watching for the onion to turn translucent and the mixture to become fragrant but not browned

Stir-Fry Vegetables:

Add sliced red bell pepper and snap peas to the aromatics in the skillet. Toss and stir fry for three to four minutes. The vegetables should take on color while still keeping a bit of crunch. Remove all vegetables from the skillet and set aside

Bloom the Curry Paste:

If the pan looks dry add a tiny bit more oil. Drop the red curry paste into the hot skillet and use a spatula to stir and toast it for about one minute to bring out its depth and complexity

Build the Sauce:

Slowly pour in the can of coconut milk. Add the soy sauce or tamari fish sauce and brown sugar. Stir well using the spatula to ensure the curry paste dissolves smoothly. Bring the mixture up to a gentle simmer

Cook the Shrimp:

Add the shrimp directly into the simmering sauce. Stir gently and watch for them to turn opaque and pink about three to four minutes. The moment they curl and firm up remove the pan from direct heat to avoid overcooking

Combine All the Goodness:

Return the cooked vegetables to the skillet with the shrimp and curry sauce. Squeeze in the juice of one lime and gently mix everything so it heats through and is evenly coated with the creamy sauce

Serve and Garnish:

Spoon cooked jasmine rice into bowls. Ladle shrimp curry and veggies over the rice. Garnish with fresh cilantro sprigs lime wedges and slices of red chili to finish with color and a touch of heat

Pin

Once I discovered how coconut milk melds with the shellfish flavor I never looked back. My youngest always requests extra snap peas because they soak up so much of the aromatic sauce

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. When reheating add a splash of coconut milk or water to bring the sauce back to its creamy texture. If preparing for meal prep keep the rice and curry separate until serving to keep everything fresh

Ingredient Substitutions

No shrimp on hand use chicken breast tofu or even firm white fish. Red bell pepper can swap out for yellow or orange. If you do not have snap peas green beans or zucchini provide that same fresh crunch. For a lower carb bowl serve over cauliflower rice instead of jasmine rice

Serving Suggestions

Add a quick cucumber salad or pickled vegetables on the side for cool contrast. Scatter roasted peanuts for crunch. This bowl pairs beautifully with a cold beer or crisp aromatic white wine. Sometimes I also serve with warm naan to mop up every drop of sauce

Cultural and Seasonal Context

Inspired by Thai and Southeast Asian curries this dish brings those sunshine flavors right to your kitchen. In winter I love using root vegetables like carrots for extra heartiness while summer calls for swapping in zucchini or fresh corn for sweetness

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Leftover curry sauce is delicious spooned over cooked noodles or roasted veggies the next day

Recipe Questions

→ How do I avoid overcooking the shrimp?

Add the shrimp once the sauce is simmering and cook only until pink—about 3–4 minutes—to keep them tender.

→ Can I substitute other vegetables?

Yes, you can use green beans, zucchini, or carrots in place of snap peas and red bell pepper for varied texture.

→ Is this dish suitable for gluten-free diets?

It is gluten-free when you choose tamari instead of soy sauce. Always double-check sauce labels for hidden gluten.

→ What kind of rice works best?

Jasmine rice delivers authentic flavor and aroma, but brown rice or cauliflower rice are good lighter alternatives.

→ How spicy is the coconut curry?

The dish has gentle heat from red curry paste, but you can add sliced chili or extra paste for more spice.

→ Can I make this dish ahead of time?

You can prepare the sauce and rice in advance, then reheat and add fresh shrimp just before serving for best taste.