Description
This Creamy Coconut Shrimp Skillet is a flavorful and easy-to-make dish featuring succulent shrimp cooked in a rich and aromatic Thai red curry coconut sauce with fresh corn, red bell pepper, and fresh basil. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner served over jasmine or basmati rice or tender rice noodles.
Ingredients
Shrimp and Seasoning
- 1 lb. peeled and deveined raw shrimp, tails removed
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
Vegetables and Aromatics
- 3/4 cup fresh corn kernels (from 1 cob)
- 1/2 cup diced red bell pepper
- 1 medium shallot, minced
- 2 garlic cloves, minced
Sauce and Flavorings
- 2 Tbsp. Thai red curry paste
- 1 (13.5-oz.) can coconut milk
- 1 Tbsp. rice vinegar (or lime juice)
- 3 Tbsp. chopped fresh basil leaves, plus more for garnish
- 3 Tbsp. extra-virgin olive oil, divided
Serving Suggestions
- Long-grain white rice, such as Jasmine or Basmati
- Rice noodles
Instructions
- Prepare and Season Shrimp: Pat the shrimp dry using a paper towel to remove any excess moisture. Season evenly with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Cook Shrimp: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 3 minutes on one side. Flip the shrimp and cook for an additional 1 minute until they are opaque and cooked through. Transfer cooked shrimp to a plate and set aside.
- Sauté Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the fresh corn kernels, diced red bell pepper, and minced shallots. Cook for 4 to 5 minutes, stirring occasionally, until the pepper and shallot are softened.
- Add Aromatics and Curry Paste: Stir in the minced garlic and 2 tablespoons of Thai red curry paste. Cook for another 1 minute until fragrant and well combined.
- Add Coconut Milk and Simmer: Pour in the can of coconut milk and gently simmer the sauce for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Reincorporate Shrimp and Finish Sauce: Return the cooked shrimp to the skillet along with 1 tablespoon of rice vinegar (or lime juice), chopped fresh basil leaves, and the remaining 1/2 teaspoon of kosher salt. Stir gently and cook for 1 more minute to warm the shrimp through and blend the flavors.
- Serve: Serve the creamy coconut shrimp skillet over cooked long-grain jasmine or basmati rice, or alongside rice noodles. Garnish with additional fresh basil leaves for a burst of freshness.
Notes
- For a spicier dish, increase the amount of Thai red curry paste according to your taste.
- Feel free to substitute shrimp with chicken or tofu for a different protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Use fresh coconut milk for a richer flavor if available.
- To reduce sodium, adjust the amount of kosher salt or use low-sodium alternatives.
