Happy Saturday y’all! Today I’m bringing you all a red curry shrimp dish that is delish! I am a huge fan of coconut in just about anything. Add curry paste and shrimp and y’all…. SO GOOD! This recipe has simple ingredients that you can find at pretty much any grocery store. Usually on the ethnic food aisle. If you’re short on time, this is the perfect meal because it’s so quick!
How to make red curry shrimp
To make red curry shrimp you only need a few ingredients.
- Red curry paste
- Coconut milk
- Bell pepper, garlic, onion
There are different types of curry shrimp depending on the type of curry you are going for. If you want a less spicy version, use green curry paste. However, you can just adjust the amount of red curry paste to your personal spice preference.
Nutritional benefits of meals with shrimp
Per 4 ounce serving, shrimp contains 120 calories, 21 grams of protein and 10% of the daily recommended amount of iron. Shrimp also contains iodine and many B vitamins which aid in keeping the immune system functioning.
Looking for more shrimp recipes? try these Shrimp Taco Cups w/ Pineapple Pico
Is coconut milk good for you?
First let’s talk about the different types of coconut milk:
- Full fat coconut milk
- Fat free coconut milk
- Coconut cream
- Carton coconut milk
Naturally, coconut flesh is high in saturated fat. There is conflicting research regarding coconut saturated fat as it relates to health benefit. Generally speaking, it is known that saturated fat contributes to heart disease, as a result, using lower fat coconut milk can be a better option. For this recipe, I don’t recommend using fat-free coconut milk. The coconut milk that is found in the carton is also not a good substitute here. It is too thin and to me, it does not have a strong coconut flavor.
What is red curry paste?
Red curry paste is a blend of spices including chili pepper, lemongrass and coriander. It is found at international markets or in your local grocery store on the ethnic food aisle. If you would prefer to make your own, try this recipe here, https://www.thespruceeats.com/thai-red-curry-paste-3217309, in your red curry shrimp dish.
Should you leave the shell on shrimp?
Yes! Absolutely yes! It may be more of a hassle to eat, but the flavor is significantly better if you leave the shell on your red curry shrimp. Of course, if you prefer, remove the shells before cooking or buy them pre-shelled.
Red Curry Shrimp
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 2 cloves garlic minced
- 1 bell pepper orange, yellow, or red
- 2 tablespoons red curry paste
- 2 teaspoons turmeric
- 1 lb jumbo shrimp with shell on
- 1 14.5 oz can full fat coconut milk
- In cast iron skillet, heat olive oil over medium heat
- Add onion and garlic and sauté 1-2 minutes. Add bell pepper, chili paste and turmeric. Cook an additional 1-2 minutes.
- Stir in shrimp and coat with spices. Add coconut milk and bring to a boil.
- Reduce heat and simmer for 15 minutes. Serve with jasmine rice and additional vegetables if desired.