Thai Red Pepper Shrimp
Elevate your weeknight dinner with this vibrant and flavorful Thai Red Pepper Shrimp recipe! Succulent shrimp are sautéed to perfection before being simmered in a creamy coconut milk sauce infused with bold Thai red curry paste, aromatic garlic, and ginger. Sweet red bell peppers and tender onions add a burst of color and texture, while a splash of lime juice and fish sauce create the perfect balance of tangy and savory notes. Finished with fresh cilantro and optional red chili flakes for an extra kick, this 30-minute dish is as easy as it is delicious. Serve over fluffy steamed rice or tender noodles for a restaurant-quality meal that’s packed with authentic Thai flavors. Perfect for shrimp lovers and fans of quick, satisfying meals!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 red bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp red chili flakes (optional, for extra heat)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and sauté for 2-3 minutes until they begin to turn pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the red bell peppers and onion for 3-4 minutes, until they begin to soften.
Stir in the minced garlic and grated ginger. Cook for an additional 1 minute until fragrant.
Add the Thai red curry paste to the skillet and stir to coat the vegetables evenly.
Slowly pour in the coconut milk while stirring to combine, then add the fish sauce, lime juice, and brown sugar. Mix well.
Allow the sauce to simmer for 2-3 minutes, letting the flavors meld together.
Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Cook for another 2-3 minutes until the shrimp are fully cooked and heated through.
Taste and adjust seasonings if needed. For extra heat, sprinkle in red chili flakes if desired.
Remove from heat and garnish the dish with fresh cilantro.
Serve the Thai Red Pepper Shrimp immediately over steamed rice or noodles.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 34.8 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2171 mg | 46% | |
*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.
