Thai Red Curry Shrimp

This Thai-inspired red curry shrimp recipe features a vibrant mix of Thai red curry paste, spices, and lemon. Which is used to marinate and quickly sauté the shrimp for a flavorful seafood dish that is ready in less than 15 minutes.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 233kcal

Author Wanda Simone

Equipment

lemon zester
juicer
measuring cups and spoons
large bowl
mixing spoon
frying pan or wok

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

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