Spicy Coconut Tiger Shrimp
Dive into a burst of bold flavors with this Spicy Coconut Tiger Shrimp recipe, a perfect fusion of creamy, zesty, and spicy elements that will transport your taste buds straight to Southeast Asia. Tender tiger shrimp are simmered in a luscious full-fat coconut milk sauce spiked with aromatic red curry paste, fresh ginger, and garlic, creating a symphony of flavor in every bite. A hint of lime juice and fish sauce balances the richness, while an optional red chili kick provides customizable heat. Finished with a sprinkle of fragrant cilantro, this one-pan dish is ready in just 30 minutes and pairs beautifully with steamed jasmine rice or crusty bread to soak up every drop of the flavorful sauce. Perfect for weeknight dinners or impressing your guests, this recipe is a must-try for lovers of spicy seafood delicacies.
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Recipe Information
Ingredients
- 1 pound tiger shrimp (peeled and deveined, with tails on)
- 1 can coconut milk (full-fat)
- 2 tablespoons red curry paste
- 3 pieces garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 piece lime (juiced)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 piece red chili (optional, thinly sliced for extra heat)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (chopped)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by patting the tiger shrimp dry with a paper towel. Season them with salt and black pepper, then set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the spices to bloom.
Pour in the coconut milk, stirring to combine with the curry paste. Add the fish sauce, brown sugar, and lime juice. Allow the mixture to simmer for 4-5 minutes, letting the flavors meld together.
If desired, add the thinly sliced red chili for extra heat. Taste and adjust seasoning as needed.
Gently stir in the tiger shrimp and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Remove from heat and sprinkle chopped cilantro over the dish.
Serve immediately, either over steamed jasmine rice or with fresh crusty bread to soak up the sauce.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
