Coconut Curry Shrimp with Ginger and Scallions: A Weeknight Showstopper

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If you’re looking for a fast, flavorful dinner that hits all the right notes—creamy, spicy, aromatic, and fresh—this Coconut Curry Shrimp with Ginger and Scallions is exactly what your weeknight rotation needs. Inspired by Southeast Asian flavors and balanced beautifully with fragrant coconut milk, zesty lime, and a kick of curry, this dish comes together in under 30 minutes but tastes like it simmered all day. Whether you’re a busy professional, a home cook looking to spice things up, or just someone craving restaurant-quality food at home, this recipe delivers every time.

Why You’ll Love This Dish

Coconut Curry Shrimp is one of those rare recipes that feels indulgent but is surprisingly healthy and easy to make. The rich coconut milk creates a luxurious base without the need for cream or butter, while shrimp cooks in minutes—perfect for last-minute meals or quick dinners after work.

Here’s who this dish is perfect for:

  • Seafood lovers who appreciate bold flavors and delicate textures.
  • Busy cooks looking for something quick, satisfying, and nutritionally balanced.
  • Entertainers needing a go-to dish that impresses with minimal effort.
  • Spice enthusiasts who want customizable heat levels (just add or omit the chili!).

Let’s dive into the recipe and discover what makes this such a crowd-pleasing meal.

Ingredients You’ll Need

Serves 4

  • 🦐 1 lb (450g) large shrimp, peeled and deveined
  • 🧂 Salt and pepper, to taste
  • 🧄 3 cloves garlic, minced
  • 🧅 1 small onion, thinly sliced
  • 🫚 1 tbsp fresh ginger, grated
  • 🧈 1 tbsp coconut oil (or vegetable oil)
  • 🥥 1 can (13.5 oz) full-fat coconut milk
  • 🍛 2 tsp curry powder (mild or hot)
  • 🌶️ 1 red chili, sliced (optional)
  • 🧄 1 tsp fish sauce or soy sauce
  • 🍋 Juice of 1/2 lime (plus wedges for serving)
  • 🧅 4 scallions, sliced (reserve green tops for garnish)
  • 🌿 Fresh cilantro or basil for garnish (optional)
  • 🍚 Steamed jasmine rice, for serving

Kitchen Equipment Needed

To make this Coconut Curry Shrimp, you’ll need just a few basic kitchen tools:

  • Large skillet or wok
  • Chef’s knife and cutting board
  • Garlic press (optional, but helpful)
  • Citrus juicer (for the lime)
  • Measuring spoons
  • Spatula or wooden spoon
  • Paper towels (for drying the shrimp)
  • Rice cooker or saucepan (for jasmine rice)

Step-by-Step Cooking Instructions

1. Prep the Shrimp

Begin by patting your shrimp dry using paper towels. This step is crucial—excess moisture can prevent the shrimp from searing properly. Season with a pinch of salt and pepper and set aside.

2. Sauté the Aromatics

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the sliced onion and cook for 2–3 minutes until soft and translucent. Stir in the minced garlic, grated ginger, and sliced chili (if using). Sauté for another 1–2 minutes until everything is fragrant and golden.

3. Build the Curry Base

Add the curry powder directly to the aromatics and stir well to coat everything evenly. Toast the spices for about 30 seconds—this helps to “bloom” the curry and enhance its depth.

4. Add the Coconut Milk and Flavor Boosters

Pour in the coconut milk and stir until smooth. Add the fish sauce or soy sauce for that umami punch, and squeeze in the juice of half a lime for brightness. Let the mixture come to a gentle simmer and cook for about 5 minutes to allow the flavors to meld.

5. Cook the Shrimp

Add the seasoned shrimp and sliced scallions to the simmering curry. Cook for 3–4 minutes, or until the shrimp are pink, opaque, and just cooked through. Avoid overcooking, as shrimp can become rubbery quickly.

6. Final Seasoning and Garnish

Taste your curry and adjust seasoning if needed. More lime for tang? Another dash of fish sauce for saltiness? A little more chili for heat? Go for it. Finish with a sprinkle of sliced scallion greens and fresh herbs like cilantro or basil.

7. Serve and Enjoy

Spoon the rich, golden curry over fluffy jasmine rice. Serve with lime wedges on the side to let everyone customize their level of acidity.

Tips, Swaps, and Shortcuts

  • Shrimp Swap: Try this recipe with scallops, cubed firm white fish, or even tofu for a pescatarian or vegetarian variation.
  • Add Veggies: Bell peppers, snap peas, spinach, or baby bok choy make great additions for extra color and nutrition.
  • Make it Creamier: Want a thicker sauce? Simmer the coconut milk a bit longer before adding the shrimp or stir in a teaspoon of cornstarch mixed with water.
  • Spice Control: Leave out the chili for a milder version, or add Thai bird’s eye chili for an extra fiery kick.
  • No Fish Sauce? Use soy sauce, tamari, or even a splash of Worcestershire for similar umami richness.

Storage & Leftovers

This curry stores beautifully, making it ideal for meal prep or next-day lunches.

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months, but note that the texture of the shrimp may change slightly upon reheating.
  • Reheat: Gently reheat in a saucepan over low heat or microwave in short bursts, stirring frequently.

Note: Always reheat shrimp gently to avoid overcooking.

Pairing Suggestions

Drinks:

  • White wine: A crisp Sauvignon Blanc or dry Riesling complements the richness of the curry.
  • Beer: A cold lager or pale ale balances the heat and creaminess.
  • Mocktail: Coconut water with lime or a chilled ginger tea is refreshing and palate-cleansing.

Sides:

  • Cucumber salad with rice vinegar and sesame seeds adds crunch and contrast.
  • Mango slices or a tropical fruit salad pairs well with the heat and spices.
  • Naan or flatbread: For scooping up every last drop of that luscious sauce.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just be sure to thaw them completely and pat them dry before cooking.

Is this dish spicy?

It can be, depending on your use of chili. The base curry itself is mild and creamy. Adjust the spice level to suit your taste.

Can I use light coconut milk?

You can, but the sauce won’t be as rich and silky. For best flavor and texture, stick with full-fat.

What kind of curry powder should I use?

Any good-quality yellow curry powder will work. You can also try Madras for more heat or Jamaican curry powder for a slightly different flavor profile.

How can I make this vegetarian or vegan?

Swap the shrimp for tofu or tempeh, use soy sauce instead of fish sauce, and enjoy the same flavorful experience with a plant-based twist.

Final Thoughts

Whether you’re a seasoned home cook or someone just starting to explore global flavors, this Coconut Curry Shrimp with Ginger and Scallions is a winning dish you’ll come back to time and again. It’s elegant enough for guests yet easy enough for a casual Tuesday night.

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