Creamy Coconut Shrimp Skillet

5 from 16 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Creamy Coconut Shrimp Skillet is the ultimate 1-pan dinner that’s ready in 30 minutes. Featuring sautéed shrimp, aromatics, and sweet corn simmered in a rich red curry coconut sauce.Creamy coconut shrimp skillet topped with basil leaves

This easy weeknight dinner boasts bold flavors for minimal ingredients.

It’s no secret that I love a one pan shrimp dinner. From this Lemon Pepper Shrimp and Orzo to Shrimp Jambalaya, the options are endless.

This shrimp skillet, however, really elevates the weeknight dinner game. Between the bursts of sweet corn and rich coconut curry sauce, it’s the perfect alchemy of hearty and healthy.

Using high-impact ingredients like red curry paste keeps the ingredient list short and sweet.

It’s also super versatile if you want to switch out the corn for whatever is in season. Or, if you’re not a fan of shrimp, this recipe also works with chicken, tofu, or scallops.

How to Make Creamy Coconut Shrimp:

Break out the largest skillet or sauté pan you have to make sure everything fits.

For serving, I love spooning it over rice noodles (or Pad Thai noodles). Alternatively, it’s also delicious over Jasmine or Basmati rice.

The IngredientsRecipe ingredients in separate bowls with black and white labels

  • Shrimp: Shrimp is a great blank-canvas protein that cooks quickly and takes on any flavor profile you throw its way. For easy prep, you’ll want to use raw shrimp that’s been peeled and deveined. 
  • Shallots: I prefer the sweeter taste of shallots, however yellow onion will also work here.
  • Red Bell Pepper: For a pop of color and sweetness, I prefer using red bell pepper over the other colors.
  • Garlic: Fresh is a must!
  • Red Curry Paste: A mix of red chili pepper, garlic, lemongrass, coriander, and kaffir lime make this condiment extremely fragrant and flavorful.
  • Corn: Use the kernels from 1 cob of fresh corn, or 3/4 cup canned or frozen corn.
  • Coconut Milk: Coconut milk lends creamy, silky richness to the sauce. 
  • Rice Vinegar: Look for unseasoned (or natural) rice vinegar for a crisp, clean finish. Alternatively, you can use fresh lime juice.
  • Basil: A burst of fresh basil helps cut through the richness of the coconut sauce. You can use Thai basil or sweet basil, or even a handful of fresh cilantro.

A plate of rice noodles topped with creamy coconut shrimp

The Directions

Step 1: Sauté the Shrimp

Pat shrimp dry with a paper towel and season evenly with 1/4 tsp. each of salt and black pepper.

Heat 2 Tbsp. of the oil in a large skillet over medium-high. Arrange shrimp in a single layer in the pan and cook for 3 minutes. Flip, and cook 1 more minute, until cooked through. Transfer shrimp to a plate.Shrimp being sauteed in a cast iron skillet

Step 2: Sauté Aromatics

Reduce heat to medium and add remaining 1 Tbsp. oil. Add bell pepper, corn, and shallots; cook 4 to 5 minutes, until the pepper and onion soften. Stir in garlic and Thai red curry paste; cook 1 more minute.Bell pepper, corn, shallots, and red curry paste being sautéed in a skillet

Step 3: Simmer Sauce

Add coconut milk and rice vinegar to the pan; gently simmer for 5 minutes. Add shrimp back to pan, along with fresh basil. Season with remaining 1/2 tsp. salt. Serve over rice or rice noodles.

Serving Suggestions:

  • Rice: I love serving this creamy coconut shrimp over long-grain white rice, such as Jasmine or Basmati.
  • Rice Noodles: Another great option is rice noodles. My go-to brand is Thai Kitchen or Lotus Foods.
  • Veggies: For a lower carb alternative, serve over fresh spinach or with a side of Perfect Sautéed Broccoli.

How to Store and Reheat:

  • To Store: Leftovers can be refrigerated for up to 3 days.
  • To Reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time. 
  • To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor!

A fork twirling rice noodles coated in curry sauce

More Shrimp Skillet Recipes to Try:

Creamy Garlic-Paprika Shrimp Skillet

Lemon Pepper Shrimp and Orzo

Harissa Shrimp and Feta Orzo

Creamed Corn Orzo with Shrimp

If you give this creamy coconut shrimp skillet a try, snap a pic and tag #dishingouthealth on Instagram. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 16 votes

Creamy Coconut Shrimp Skillet

Creamy Coconut Shrimp Skillet is the ultimate 1-pan dinner that's ready in 30 minutes. Featuring sautéed shrimp, aromatics, and sweet corn simmered in a rich red curry coconut sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Large skillet

Ingredients  

  • 1 lb. peeled and deviened raw shrimp, tails removed
  • 3/4 tsp. kosher salt, divided
  • 1/4 tsp. black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 3/4 cup fresh corn kernels (from 1 cob)
  • 1/2 cup diced red bell pepper
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 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

For Serving (optional)

  • Long-grain white rice, such as Jasmine or Basmati
  • Rice noodles
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Pat shrimp dry with a paper towel and season evenly with 1/4 tsp. each of salt and black pepper.
    Heat 2 Tbsp. of the oil in a large skillet over medium-high. Arrange shrimp in a single layer in the pan and cook for 3 minutes. Flip, and cook 1 more minute, until cooked through. Transfer shrimp to a plate.
  • Reduce heat to medium and add remaining 1 Tbsp. oil. Add corn, bell pepper, and shallots; cook 4 to 5 minutes, until the pepper and onion soften. Stir in garlic and Thai red curry paste; cook 1 more minute.
  • Add coconut milk and gently simmer for 5 minutes. Add shrimp back to pan, along with rice vinegar (or lime), fresh basil, and remaining 1/2 tsp. salt. Cook 1 more minute to rewarm shrimp. Serve over rice or rice noodles.

Notes

  • To Store: Leftovers can be refrigerated for up to 3 days.
  • To Reheat: Gently reheat leftovers in a skillet over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time. 
  • To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor!

Nutrition

Serving: 1.25cups | Calories: 303kcal | Carbohydrates: 10g | Protein: 17g | Fat: 20g | Saturated Fat: 10.5g | Sodium: 1005mg | Fiber: 1g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

974 Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. Andi says:

    5 stars
    We are this over rice and loved it! My family typically doesn’t eat shrimp, but we loved this! Thanks for sharing!

  2. Alex says:

    A piece of Thailand in our home 🏠 ❤️

  3. Caitlin says:

    5 stars
    Tonight I cooked this recipe for perhaps the 10th time and decided it was time to leave a review! I always make it exactly as written, and it always tastes like a masterpiece.

  4. Ada Marion says:

    5 stars
    Made this tonight with rice noodles! So delicious!!!

  5. Amy says:

    5 stars
    Just made this. Soooo good!

    Had to sub drained can corn, used a sweet onion and I used double shrimp for added protein. We served over steamed rice and had enough to do two meal prep lunches for my teenager for school. The sauce was so good.