Why I love this red curry shrimp recipe
Let me tell you about my latest culinary obsession – a Thai Inspired Shrimp recipe that has completely captured my heart!
I’ve always been a fan of the vibrant flavors of Thai cuisine, but it wasn’t until recently that I decided to bring those flavors into my own kitchen.
This recipe it is super fast and easy to make. But tastes like it is much more complicated thanks to the Thai curry paste and spices that add lots of flavor to stir-fried shrimp.
So it works equally well for impressing your guests at a dinner party or a quick week night dinner.
And I have a feeling it’s going to become a new favorite in your recipe collection too!
More easy shrimp recipes
Ingredients
Here is your shopping list (for 4 servings):
- Seafood – 2 pounds uncooked, fresh or frozen medium-sized shrimp. (I usually use the 31 to 40 count per pound). To save some work, I like to buy them already peeled and de-veined .
- Spices – 1 teaspoon dried cilantro, 1 teaspoon dried parsley, 1 Tablespoon ground coriander
- Fresh produce – 1 lemon, 2 cloves garlic (minced)
- Flavoring – 1 Tablespoon fish sauce, ½ teaspoon Thai red curry paste
- Oil – 2 Tablespoons olive oil (divided)
Substitutions & Additions
- For a different but similar flavor profile, substitute ½ teaspoon of green curry paste instead of the red curry paste.
- Use 1 tablespoon cumin instead of the coriander as it provides a similar warm but distinct flavor profile.
- Replace the fish sauce with 1 tablespoon soy sauce mixed with 1 teaspoon Worcestershire sauce to mimic the umami and slightly fishy taste.
- You can use ½ teaspoon garlic powder or 2 teaspoons jarred minced garlic if fresh garlic is not available.
- Substitute 1 Tablespoon of coconut oil for the Tablespoon of olive oil that the shrimp is cooked in, if desired.
This recipe is naturally gluten-free.
This red curry shrimp dish is naturally dairy free.
How to make Thai red curry shrimp
1 | Prep work
Thaw your shrimp by running it under cold water if it is frozen.
If you did not purchase peeled and de-veined shrimp, you’ll need to start by preparing your shrimp for cooking. First, remove the shell by starting at the head end and peeling it away towards the tail. Then, make a shallow cut along the back of the shrimp and gently remove the dark vein. Running the shrimp under cold water can help in removing any residual vein.
Use a garlic press to mince 2 cloves of garlic.
Then grate the lemon peel using a zester or the smallest holes on a grater. You’ll need 1 Tablespoon of lemon zest.
Juice the lemon by cutting it in half crosswise and squeezing it by hand or using a juicer to extract the juice.
2 | Make the marinade
In a mixing bowl that is large enough to hold the shrimp, combine 1 Tablespoon lemon zest, 1 Tablespoon ground coriander, 1 Tablespoon olive oil, 1 Tablespoon fish sauce, 1 teaspoon dried cilantro, 1 teaspoon dried parsley, lemon juice, minced garlic, and ½ teaspoon Thai red curry paste.
Stir these ingredients well to ensure they’re thoroughly mixed.
This combination of herbs and seasonings will infuse the shrimp with a vibrant flavor profile.
3 | Marinate the shrimp
Add the cleaned shrimp to the bowl with the marinade.
Gently toss them until they’re evenly coated.
For the best flavor, cover the bowl and let the shrimp marinate in the refrigerator. Even a short marinating time of 30 minutes can make a significant difference, but if you have time, aim for an hour.
You don’t want to marinate the shrimp for much longer than an hour because the lemon juice can actually cook the shrimp.4 | Cook
When ready to cook, heat 1 Tablespoon olive oil in a frying pan or wok over medium-high heat.
The oil should shimmer slightly, when it’s hot enough.
Add the shrimp, spreading them out so they’re not overcrowded, which ensures they cook evenly.
Stir occasionally, and watch as they turn pink and firm, indicating they’re done.
This process should take about 5 minutes.
If you prefer, you can grill the shrimp instead of stir frying them. Just thread the marinated shrimp onto skewers and cook in a single layer over medium grill heat until the shrimp turn pink.
Be vigilant not to overcook the shrimp, as they can quickly become tough and rubbery.
Serving suggestions
Serve over a bed of jasmine rice or rice noodles to soak up the flavorful sauce. Accompany with a side of steamed vegetables like bok choy, broccoli, or snap peas for a balanced meal.
Garnish suggestions
If you want to elevate the look of your dish, try sprinkling one of these garnishes over the top:
- Freshly chopped cilantro leaves
- Thinly sliced green onions
- A sprinkle of sesame seeds
How to make ahead
To prepare this Thai red curry shrimp recipe more than an hour ahead of time, make the marinade and store in a container in the refrigerator until you are ready to serve. Then combine with the shrimp and cook as directed.
Storage
The cooked shrimp can be stored in an air tight container in the refrigerator for up to 3 days.
Or in the freezer for up to 3 months. Thaw in the refrigerator overnight or using the microwave defrost setting before reheating.
Thai Red Curry Shrimp
Ingredients
- ½ teaspoon Thai red curry paste
- 1 teaspoon dried cilantro
- 1 teaspoon dried parsley
- 1 Tablespoon ground coriander
- 1 Tablespoon grated lemon rind
- 1 Tablespoon olive oil for the marinade
- 1 Tablespoon fish sauce
- 2 cloves garlic , minced
- Juice of a lemon
- 2 pounds uncooked fresh or frozen medium-sized shrimp , thawed, peeled and de-veined
- 1 Tablespoon olive oil or coconut oil to cook the shrimp in
Equipment
- lemon zester
- juicer
- measuring cups and spoons
- large bowl
- mixing spoon
- frying pan or wok
Instructions
- Combine the coriander, cilantro, parsley, lemon rind, lemon juice, olive oil, fish sauce, minced garlic and Thai curry paste (if you are using it) in the mixing bowl.1 Tablespoon ground coriander, 1 teaspoon dried cilantro, 1 teaspoon dried parsley, 1 Tablespoon grated lemon rind, Juice of a lemon, 1 Tablespoon olive oil, 1 Tablespoon fish sauce, 2 cloves garlic, ½ teaspoon Thai red curry paste
- Add the shrimp and toss to coat with the sauce.2 pounds uncooked fresh or frozen medium-sized shrimp
- (optional) Cover and marinade for up to an hour in the refrigerator.
- Heat the olive oil or coconut oil in a frying pan or wok over medium-high heat.1 Tablespoon olive oil or coconut oil
- Add the marinated shrimp to the frying pan.
- Cook, stirring occasionally, until the shrimp is firm and turns pink, about 5 minutes.
Notes
- If you prefer, you can grill the shrimp instead of stir frying them. Just thread the marinated shrimp onto skewers and cook in a single layer over medium grill heat until the shrimp turn pink.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our Thai red curry shrimp recipe? Tell us in the section below.
This post was originally published on June 8, 2019 but was updated with new content on July 31, 2024.