Print

Creamy Coconut Curry Shrimp Stir-Fry Recipe Easy 30-Minute Dinner with Jasmine Rice

creamy coconut curry shrimp stir-fry - featured image
Print Recipe

A quick and easy creamy coconut curry shrimp stir-fry served over fluffy jasmine rice, perfect for busy weeknights or cozy dinners. This flavorful dish balances creamy richness with vibrant curry spice and crisp-tender veggies.

Ingredients

Scale
  • 1 pound medium peeled and deveined shrimp (fresh or frozen, thawed)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small yellow onion, thinly sliced
  • 1 cup mixed bell peppers (red and yellow), sliced
  • 1 cup snap peas or sugar snap peas
  • 1 tablespoon fish sauce or soy sauce (use tamari or coconut aminos for gluten-free or paleo)
  • Juice of 1 lime
  • 1 teaspoon brown sugar or coconut sugar
  • 1 ½ cups (280 g) uncooked jasmine rice
  • A handful fresh cilantro, chopped (optional)
  • 2 tablespoons neutral oil (avocado or canola)

Instructions

  1. Rinse jasmine rice under cold water until water runs clear. Add rice to a medium saucepan with 2 ¼ cups (530 ml) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.
  2. While rice cooks, peel and devein shrimp if needed. Pat dry with paper towels. Slice onion, bell peppers, and trim snap peas. Mince garlic and grate fresh ginger.
  3. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add onions and sauté for 2-3 minutes until translucent. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
  4. Sprinkle 2 tablespoons curry powder into the skillet and stir well to coat the aromatics. Cook for 1 minute to bloom the spices.
  5. Slowly add 1 can (13.5 oz / 400 ml) full-fat coconut milk, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly.
  6. Stir in 1 tablespoon fish sauce or soy sauce, 1 teaspoon brown sugar, and juice from 1 lime. Taste and adjust seasoning as needed.
  7. Push sauce to one side of the pan. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Avoid overcooking.
  8. Add bell peppers and snap peas to the skillet. Toss everything together and cook for another 2-3 minutes until veggies are crisp-tender.
  9. Remove from heat and sprinkle chopped fresh cilantro over the top. Serve immediately over jasmine rice.

Notes

Keep an eye on the shrimp during cooking to avoid overcooking. Blooming the curry powder with aromatics enhances flavor. Use full-fat coconut milk for best creaminess. Prep all ingredients before cooking as stir-fry moves quickly. Adjust spice level by adding red pepper flakes or fresh chilies if desired. Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid sauce separation. This dish does not freeze well due to coconut milk, but jasmine rice can be frozen separately.

Nutrition

Keywords: coconut curry shrimp, shrimp stir-fry, creamy curry sauce, jasmine rice, quick dinner, easy weeknight meal, gluten-free, dairy-free, paleo option

Find it online: https://islatable.com/creamy-coconut-curry-shrimp-stir-fry-recipe-easy-30-minute-dinner-with-jasmine-rice/