Thai Shrimp
Transport your taste buds to the heart of Southeast Asia with this irresistible Thai Shrimp recipe! Succulent, tender shrimp are simmered in a creamy coconut milk base infused with bold red curry paste, zesty lime juice, and a touch of fish sauce for authentic umami depth. Vibrant red bell peppers and nutrient-packed baby spinach add fresh, colorful contrast, while fragrant garlic and ginger create a savory, aromatic foundation. Finished with a sprinkle of fresh cilantro and green onions, this quick and easy dish is perfect for busy weeknights or whenever you’re craving a restaurant-quality Thai meal at home. Serve over fluffy jasmine rice for a complete, flavor-packed experience that’s ready in just 30 minutes.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- 2 cups cooked jasmine rice (optional, for serving)
Instructions
Rinse and pat dry the shrimp. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release the flavors.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
Add the fish sauce, brown sugar, and lime juice. Stir well to balance the flavors.
Add the sliced red bell pepper to the skillet and cook for 2-3 minutes until they begin to soften.
Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
Stir in the baby spinach and let it wilt for about 1 minute.
Taste the sauce and adjust seasoning if needed. Add more fish sauce for saltiness, sugar for sweetness, or lime juice for tanginess.
Remove the skillet from heat and garnish the dish with fresh cilantro and green onions.
Serve the Thai shrimp hot with steamed jasmine rice, if desired.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 31.0 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2239 mg | 48% | |
*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.
