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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.
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 Ingredients
- 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.
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.
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.
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!
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.
Creamy Coconut Shrimp Skillet
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
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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
What’s a good sub for the red curry paste? I can’t do spicy 🙁
I made this last night for Sunday dinner; it was delicious! The flavors are well-balanced and I love the freshness of all the ingredients. I also love the sweetness of corn, so I used two corn on the cobs.
This recipe is definitely a keep and I will keep it as part of my permanent go-to collection. Thanks for creating this!
Hi, Carol! I’m so glad you enjoyed this one! Thank you for taking the time to come back and leave a review!
Kids love it…
Excellent recipe! And it really is fast to make, which I appreciated.
Really delicious meal, all about the paste you use and great to add brown sugar and fish sauce in at the end!
Making this for the third time in a month. It’s beyond delicious. I served it to company last time I prepared it and our guest went back for seconds and thirds! Easy and so, so good!
Hi Jennifer! I’m so glad you love this one. Thank you so much for taking the time to come back and leave a review!
We love this dinner and have made it multiple times now!
Woohoo! Thank you so much for leaving a review, Rose! So glad you loved it
Just made this for the first time, delicious!! Light, but creamy and filling – Definitely going to keep this in the meal rotation 🙂 I didn’t have corn on hand, but def want to add that next time and some mushrooms
Super easy and very flavorful! Loved this recipe
Just made this for the first time. Easy, quick and delicious!!! Knocking it out if the park, as always.