Go Back
- 1 pound large shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 2 tablespoons fish sauce - Juice of 2 limes - Zest of 1 lime - 2 tablespoons brown sugar - 1 tablespoon ginger, minced - 3 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - Fresh cilantro, for garnish - Cooked jasmine rice, for serving This recipe shines because of its fresh, vibrant ingredients. Let’s break them down: - Shrimp: Use large shrimp for the best texture. They cook quickly and soak up flavors well. - Coconut milk: This gives a creamy base. It adds richness and balances the spice. - Red curry paste: This paste gives heat and depth. It’s made from peppers, herbs, and spices. - Fish sauce: This adds umami flavor. It’s salty and rich, making your dish more savory. - Lime juice and zest: These bring brightness. The juice adds tang, while zest gives a fragrant touch. When picking shrimp, look for these tips: - Smell: Fresh shrimp should smell like the ocean, not fishy. - Color: Look for shrimp with a clear, shiny appearance. Avoid dull or discolored shrimp. - Texture: Fresh shrimp should feel firm to the touch. If it feels mushy, skip it. - Shell: If possible, buy shrimp with the shell on. It keeps them fresher longer. Selecting the right shrimp makes all the difference in your Thai Coconut Lime Shrimp dish. Enjoy the cooking! Start with a large skillet over medium heat. Pour in the can of coconut milk. Add the red curry paste, fish sauce, lime juice, lime zest, brown sugar, minced ginger, and minced garlic. Stir well until everything mixes nicely. You want to see bubbles form, which means the sauce is simmering. This step brings out the rich flavors of the dish. Now, it’s time for the vegetables. Add the sliced red bell pepper and snap peas to the skillet. Cook these for about 3 to 4 minutes. Stir them gently as they cook. You want them to be slightly tender but still crisp. This keeps the veggies bright and fresh. They add great color and crunch to your dish. Next, it’s shrimp time! Add the peeled and deveined shrimp to the skillet. Gently stir them into the sauce. Cook for another 4 to 5 minutes. Watch for the shrimp to turn pink and opaque. This shows they are done cooking. Once finished, taste the sauce and adjust it if needed. You might want more lime juice or a splash of fish sauce. Finally, serve your shrimp over jasmine rice and add fresh cilantro on top. Enjoy! When making Thai Coconut Lime Shrimp, avoid these common mistakes: - Overcooking the shrimp: Cook the shrimp just until they turn pink. This keeps them tender and juicy. - Using low-quality coconut milk: High-quality coconut milk gives a rich flavor. Check the label for added preservatives. - Skipping the lime zest: The zest adds bright flavor. Don’t skip this step! To boost the flavor of your dish, try these tips: - Add more lime juice: A splash of extra lime juice brightens the dish. Adjust to your taste. - Use fresh herbs: Fresh cilantro adds a lovely aroma. Sprinkle it on just before serving. - Incorporate more veggies: Try adding bok choy or carrots for extra crunch and color. Having the right tools makes cooking easier. Here are my top picks: - Non-stick skillet: This helps prevent sticking and makes cleanup easy. - Measuring cups and spoons: Precise measurements ensure balanced flavors. - Sharp knife: A good knife helps with slicing veggies smoothly. These tips will help you create a stunning dish that impresses everyone! Enjoy your cooking! {{image_2}} You can switch the shrimp for other proteins. Chicken or firm tofu works well. Use one pound of chicken breast, cut into bite-sized pieces. Cook it until golden before adding the sauce. For tofu, press it to remove water. Then, cut it into cubes and sauté until crisp. Both options absorb the flavors nicely and create a tasty dish. To make this dish vegan, swap shrimp for chickpeas or mushrooms. Use one can of chickpeas, rinsed and drained. Add them to the sauce after cooking the veggies. For mushrooms, use 8 ounces of sliced shiitake or button mushrooms. Cook them until tender and add to the sauce. This keeps the meal hearty and delicious. If you like heat, add more red curry paste. Start with one extra tablespoon and taste as you go. For a milder dish, reduce the curry paste to one tablespoon or use a sweet curry powder. You can also add a pinch of red pepper flakes for a quick heat boost. Always adjust to your taste for the best results. After cooking Thai Coconut Lime Shrimp, allow it to cool down. Then, place the shrimp in an airtight container. This keeps the dish fresh and tasty. You can store it in the fridge for up to 3 days. Make sure to seal the container well to prevent any odors from other foods. To reheat, you can use the stove or microwave. If using the stove, heat a skillet over medium-low heat. Add the shrimp with a splash of coconut milk to keep it moist. Stir gently until warmed through. If using a microwave, place the shrimp in a microwave-safe bowl. Heat in 30-second intervals, stirring in between to ensure even heating. If you want to save some for later, you can freeze the shrimp. Place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. The shrimp can last in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight before reheating. You can serve this dish with cooked jasmine rice. The rice absorbs the sauce and adds a nice texture. You could also add a fresh salad or steamed vegetables. A side of spring rolls or Thai noodles pairs well too. These options enhance the meal and make it more filling. To make Thai Coconut Lime Shrimp gluten-free, use gluten-free fish sauce. Many brands offer this option. Check the label to ensure it meets gluten-free standards. Also, pair it with rice instead of noodles that may contain gluten. This way, you keep the flavors while making it safe for gluten-free diets. Yes, you can use different types of shrimp. Medium or small shrimp work well too. Fresh, frozen, or even shrimp from the seafood counter are good choices. Just make sure they are peeled and deveined. The cooking time may change slightly based on their size. In this blog post, I shared a complete guide for making Thai Coconut Lime Shrimp. We covered key ingredients, step-by-step cooking instructions, and useful tips. Remember, fresh shrimp makes a big difference in taste. As you explore variations, think about proteins and spice levels that suit you. Proper storage can keep leftovers fresh, and reheating is simple. With these tips, you’ll create a delicious meal every time. Enjoy your cooking journey!

Thai Coconut Lime Shrimp

Experience the tropical flavors of Thai Coconut Lime Shrimp with this easy and delicious recipe! Juicy shrimp are simmered in a creamy coconut milk sauce with zesty lime, fragrant ginger, and colorful veggies. Perfectly served over jasmine rice, this dish will transport your taste buds to paradise. Click through to explore the full recipe and bring a taste of Thailand to your kitchen tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

2 tablespoons fish sauce

Juice of 2 limes

Zest of 1 lime

2 tablespoons brown sugar

1 tablespoon ginger, minced

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup snap peas, trimmed

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

In a large skillet over medium heat, combine the coconut milk, red curry paste, fish sauce, lime juice, lime zest, brown sugar, ginger, and garlic. Stir well until the ingredients are fully incorporated and the mixture begins to simmer.

    Add the sliced red bell pepper and snap peas to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.

      Add the shrimp to the skillet, stirring gently to coat them with the sauce. Cook for an additional 4-5 minutes or until the shrimp turn pink and opaque.

        Remove the skillet from heat and taste the sauce, adjusting seasoning with more lime juice or fish sauce if necessary.

          Serve the coconut lime shrimp over cooked jasmine rice. Garnish with fresh cilantro before serving.

            Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4