Coconut Curry Shrimp with Peas Recipe

If you’ve ever craved a dish that’s bursting with flavor yet surprisingly simple to pull together, this Coconut Curry Shrimp with Peas Recipe is going to become one of your favorites. It’s that perfect balance of creamy coconut milk carrying warm spices, tender shrimp, and the bright pop of peas that keeps each bite fresh and inviting. I love making this when I want something comforting but not too heavy—it’s great for weeknight dinners or when you’re looking to impress without spending hours in the kitchen.

What makes this Coconut Curry Shrimp with Peas Recipe stand out for me is its versatility and freshness. The coconut milk keeps things luscious without feeling greasy, while the combination of garam masala, turmeric, and smoked paprika adds a depth of flavor that’s just irresistible. Trust me, once you try it, you’ll find yourself coming back to this recipe whenever you want a quick, satisfying meal that doesn’t skimp on taste.

Ingredients You’ll Need

Each ingredient here plays a special role, creating a symphony of flavors and textures that make the dish shimmer. When shopping, aim for the freshest shrimp you can find and full-fat coconut milk for that rich creaminess that really carries the curry.

• Virgin coconut or vegetable oil: Virgin coconut oil adds subtle nuttiness, but vegetable oil works well if you’re avoiding coconut flavors upfront.
• Small yellow onion: Finely chopped to melt into the sauce and provide a sweet, aromatic base.
• Kosher salt: Essential for bringing out all the flavors; season gradually to taste.
• Fresh ginger: Adding that slightly spicy, warm zing makes all the difference – fresh is best here.
• Serrano chile: I love the gentle heat it brings—remove seeds if you want it milder.
• Garlic cloves: Finely chopped for aromatic depth; don’t shy away from garlic!
• Tomato paste: Adds richness and a mild tang, balancing the creaminess of the coconut milk.
• Garam masala: This warm spice blend is key for authentic flavor.
• Sweet paprika: Provides subtle smokiness without overpowering the curry.
• Ground turmeric: For its beautiful golden color and earthy, slightly bitter undertone.
• Full-fat coconut milk: This makes the curry creamy and luxurious – don’t use lite coconut milk!
• Brown sugar: Just a touch to balance acidity and round the flavor.
• Jumbo shrimp (peeled and deveined): The star of the show – large shrimp stay juicy in the curry.
• Frozen petite peas: Adds sweetness and a pop of color; frozen works perfectly here.
• Baby spinach: Stirred in at the end for freshness and a mild earthiness.
• Fresh lime juice: Brightens and lifts the whole dish – don’t skip this!
• Cooked white or brown rice: The best base to soak up all that glorious curry sauce.
• Lime wedges: For serving and that extra zesty kick at the table.

Variations

I love that this Coconut Curry Shrimp with Peas Recipe adapts easily, so feel free to make it your own. Whether you want to swap ingredients or tweak the heat level, there are plenty of ways to tailor this dish to your tastes or dietary needs.

• Add Coconut Curry Shrimp with Vegetables: I sometimes throw in bell peppers or zucchini to bump up the veggies and add more texture.
• Make it Spicier: If you like heat, doubling the serrano chile or adding a pinch of cayenne really kicks things up.
• Dairy-Free Variant: This recipe is naturally dairy-free, which is great if you’re avoiding dairy but still crave rich creaminess.
• Use Chicken Instead of Shrimp: In a pinch, cut chicken thighs work beautifully if you prefer a different protein.
• Serve with Cauliflower Rice: For a low-carb twist, I swap out regular rice for cauliflower rice—still delicious and keeps it light.

How to Make Coconut Curry Shrimp with Peas Recipe

Step 1: Sauté Aromatics to Build Flavor

Heat your coconut or vegetable oil in a sturdy skillet over medium heat. Toss in the finely chopped yellow onion with a pinch of kosher salt and cook, stirring occasionally, until the onions soften and become translucent—usually about 5 minutes. Next, add the chopped ginger, serrano chile, and garlic. Let them sauté together for another 2 minutes, until fragrant. This step forms the heart of your curry’s flavor, so don’t rush it—softening the aromatics gently mellows them and lets their natural sweetness shine through.

Step 2: Spice It Up and Simmer

Stir in the tomato paste along with garam masala, sweet paprika, and turmeric. Cooking these spices briefly in the oil and aromatics helps release their essential oils, deepening the flavor. Pour in the full-fat coconut milk and add brown sugar, stirring everything together. Bring this mixture to a gentle simmer; you want it just bubbling because this will thicken the sauce slightly and give it that luscious curry texture. Keep the heat moderate so nothing burns or cooks too fast.

Step 3: Cook the Shrimp and Fold in Fresh Veggies

Once your curry base is simmering, add the peeled and deveined jumbo shrimp. Give them a gentle stir to coat with the sauce and simmer for about 3 to 5 minutes, just until they turn pink and curl up—overcooking shrimp can make them rubbery, so keep an eye on them. Then fold in the frozen petite peas and baby spinach; they only need a minute or two to heat through and wilt down gently, maintaining their bright color and fresh flavor.

Step 4: Brighten with Lime and Season to Taste

Finish with fresh lime juice squeezed right into the curry—this is a little trick I swear by to lift all the flavors and add a refreshing zing. Give everything a final stir, taste, and season with additional kosher salt if needed. If you like, you can adjust the spice or sweetness here too.

How to Serve Coconut Curry Shrimp with Peas Recipe

Garnishes

I always add a few fresh lime wedges alongside the plate and sometimes a sprinkle of chopped fresh cilantro or green onions if I have them on hand. They add that fresh, herbal finish that complements the rich coconut curry flavors perfectly. A little extra chili on top also works if you’re into a spicier kick.

Side Dishes

This Coconut Curry Shrimp with Peas Recipe shines best with simple sides—steamed jasmine or basmati rice is my go-to because it soaks up the curry beautifully. Sometimes, I’ll also serve it with naan bread for dipping or a light cucumber salad for a cooling contrast.

Creative Ways to Present

For special occasions, I like to serve this curry in little coconut shells or hollowed-out mini pumpkins—it’s a fun way to bring a tropical vibe to the table that guests always comment on. Another favorite is plating it over a bed of coconut-infused rice and garnishing with edible flowers for a vibrant, restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover Coconut Curry Shrimp with Peas in an airtight container in the fridge and it keeps well for up to 2 days. The shrimp can sometimes continue to soften if left too long, so I try to enjoy leftovers within that window to maintain the best texture and flavor.

Freezing

While I don’t typically freeze shrimp curry because the shrimp texture can change, it’s absolutely possible. If you want to freeze it, I recommend freezing the curry base without shrimp and adding fresh shrimp when you reheat. This way, the shrimp stay tender and juicy instead of rubbery.

Reheating

To reheat, I gently warm the curry in a skillet over low heat, stirring frequently so it heats evenly without drying out the shrimp. Adding a splash of coconut milk or water helps loosen the sauce if it’s thickened too much in the fridge. This keeps the curry creamy and delicious, almost like freshly made.

FAQs

Final Thoughts

This Coconut Curry Shrimp with Peas Recipe has become a staple in my kitchen whenever I want a dish that’s quick, comforting, and deeply satisfying. It’s one of those recipes where the ingredients come together so naturally, and the end result feels special without needing a lot of fuss. I hope you’ll try making it soon—you might just find it becoming your go-to weeknight dinner or your secret weapon when friends drop by.

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