If you love creamy Thai coconut shrimp, you’re in for a treat! This easy dish comes together in less than 20 minutes, blending juicy shrimp with a rich coconut sauce full of real Thai flavors. It’s a great way to impress guests or enjoy a restaurant-style meal at home, all without extra hassle or a big takeout bill.
Earlier this year, my dad spent a month in Bangkok and took a two-week Thai cooking course at the Bangkok Thai Cooking Academy. He came back with a notebook full of authentic recipes, and lucky for us, this creamy red coconut shrimp curry is one of them. It’s a super simple dish with a fresh, aromatic flavor that makes you feel like you’re dining in Thailand. It is so quick and easy that it has become one of my favorite recipes, and I am confident you will love it too! For more Thai recipes, check out this Thai Mushroom Stir-Fry or this Creamy Thai Lime Chicken recipe.
Jump to:
- Why you will love this Creamy Coconut Shrimp Recipe
- Ingredients
- Substitutions and variations
- How to make this Easy Creamy Coconut Shrimp Recipe
- What to serve with this dish
- Equipment
- Storage
- Top tips!
- Love this recipe? Let's stay connected!
- More Easy Shrimp & Fish Recipes for you!
- Creamy Thai Coconut Shrimp Recipe With Pineapple
- See what other people think about this recipe!
Why you will love this Creamy Coconut Shrimp Recipe
- Authentic Thai flavors, made simple. This creamy coconut shrimp recipe brings the vibrant taste of Thailand right to your kitchen. It’s quick, easy, and full of flavor, making it perfect for a busy weeknight or a special occasion.
- Light yet indulgent. Juicy shrimp and sweet pineapple simmer in a velvety red curry coconut milk sauce that’s both refreshing and creamy. This dish offers a wonderful balance of tropical flavors everyone will enjoy.
- Quick and fuss-free. This recipe is ready in just 20 minutes and doesn’t require any stir-frying. Everything cooks together in the coconut milk sauce, so cleanup is easy.
- Perfectly tender shrimp every time. When gently simmered in the creamy sauce, the shrimp become plump, juicy, and full of flavor.
Ingredients
This creamy Thai coconut shrimp recipe is made with simple, wholesome ingredients that you can easily find at most large supermarkets. Alternatively, check your local Asian grocery store. I’ve also included easy substitutions so you can still make this dish even if you’re missing something!
- Pineapple - cut into cubes. Adds a refreshing, tropical sweetness that perfectly balances the creamy sauce.
- Fresh shrimp - The star of the dish! I recommend getting large shrimp if possible. Large shrimp stay juicy and tender when simmered in the coconut sauce.
- Long red chilies - finely diced. Bright flavor and a gentle kick. Remove the seeds to keep it mild.
- Kaffir lime leaves - Essential for that authentic Thai aroma and citrusy lift.
- Red curry paste - The flavor base of the dish. Choose your favorite Thai brand for the best results.
- Tamarind paste - Adds a tangy depth that balances the creaminess.
- Canned coconut milk or coconut cream - Use milk for a lighter sauce, cream for extra richness, or a mix of both.
Condiments
- Fish sauce - Brings that umami, salty depth of Thai cooking.
- Palm sugar (ethically sourced) - the quantity I note is ¼ the amount of the original recipe. I find Thai recipes tend to include too much sugar, so to make it healthier, I've heavily reduced the amount whilst still ensuring a delicious result.
- Oil for cooking - the original recipe calls for vegetable oil, but since I don't like cooking with vegetable oil, I recommend using coconut oil instead. Olive oil would also work, but it can overpower the flavors.
- Optional - Fresh coriander - For a burst of freshness and color when serving.
See recipe card for quantities.
Substitutions and variations
- Fresh lime juice - instead of tamarind paste (1:1 ratio, but add a little extra sugar to compensate)
- Brown or coconut sugar - instead of palm sugar
- Thai basil (or regular fresh basil) + fresh lime zest - instead of kaffir lime leaves. While the flavor profile is different, it will bring a lovely aroma to the dish.
- Not a fan of pineapple? Add other veggies instead! Zucchini, Thai eggplant, broccoli, or green onions would work fantastic.
- Reduced-fat coconut milk instead of full-fat coconut milk for a lower fat content. Bear in mind that full-fat coconut milk has more creamy texture than the reduced fat option.
How to make this Easy Creamy Coconut Shrimp Recipe
1 - Prepare the ingredients: peel and cut the pineapple into cubes. Dice the chilies. Half of the kaffir lime leaves: remove the middle vein, roll, and thinly slice to get thin strips. Note - it's optional to add the slices of kaffir lime leaves.
2 - Heat the oil over medium heat in a large skillet or wok. Once hot, add the red curry paste and stir for 1-2 minutes until it becomes fragrant.
3 - Pour in the coconut milk or cream. Stir vigorously until the oil begins to separate and rise to the surface.
4 - Add the pineapple cubes and half the amount of the entire kaffir lime leaves, and combine well.
5 - Toss in the fish sauce, sugar, and tamarind paste. Combine well for 1-2 minutes and add the raw shrimp.
6 - Stir constantly for 3-4 minutes until the shrimp cook. Remove from heat and sprinkle chili slices and (optional) kaffir lime leaves thinly sliced.
Serve in a bowl with steamed rice or your favorite side.
Note! Like in all Thai curries, you can add a little stock (veggie stock works well) if necessary to make the sauce more runny.
What to serve with this dish
This easy recipe is perfect to pair with a few different sides, from the traditional rice to other lower-carb options:
- Steamed white rice, coconut rice, or sticky rice for a classic pairing that works superb!
- Rice noodles for a heartier option.
- Brown rice is a more wholesome option.
- Cauliflower rice or zucchini noodles for a low-carb version.
Equipment
All you need to make this creamy coconut shrimp recipe is:
- Chopping board
- Sharp knife
- Large skillet or wok
- Timber spatula
Storage
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Top tips!
Be mindful of cooking times, you don't want to overcook the shrimp!! They only need a few minutes to turn pink and tender in the coconut sauce. If you cook them too long, they can quickly become rubbery. For the best texture, cook as indicated, let them gently simmer until just done (3-4 minutes only).
Love this recipe? Let's stay connected!
If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
More Easy Shrimp & Fish Recipes for you!
Creamy Thai Coconut Shrimp Recipe With Pineapple
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main course
- Cuisine: Thai
Description
If you love creamy Thai coconut shrimp, you’re in for a treat! This easy dish comes together in less than 20 minutes, blending juicy shrimp with a rich coconut sauce full of real Thai flavors.
Ingredients
2 cups of pineapple - cut into cubes
20-25 fresh large shrimp
3 long red chilies - finely diced. Remove the seeds to keep it mild.
8 kaffir lime leaves (see substitutions below)
3 tbsp of red curry paste
2 tbsp of tamarind paste (see substitutions below)
3-4 cups of canned coconut milk or coconut cream
Condiments
4 tsp of fish sauce
2 tsp of palm sugar (ethically sourced)
4 tbsp oil for cooking (I use coconut oil)
Optional - Fresh coriander
Instructions
- Prepare the ingredients: peel and cut the pineapple into cubes. Dice the chilies. OPTIONAL - Half of the kaffir lime leaves: remove the middle vein, roll, and thinly slice to get thin strips.
- Heat the oil over medium heat in a large skillet or wok. Once hot, add the red curry paste and stir for 1-2 minutes until it becomes fragrant.
- Pour in the coconut milk or cream. Stir vigorously until the oil begins to separate and rise to the surface.
- Add the pineapple cubes and half the amount of the entire kaffir lime leaves, and combine well.
- Toss in the fish sauce, sugar, and tamarind paste. Combine well for 1-2 minutes and add the raw shrimp.
- Stir constantly for 3-4 minutes until the shrimp cook. Remove from heat and sprinkle chili slices and (OPTIONAL) kaffir lime leaves thinly sliced.
- Serve in a bowl with steamed rice or your favorite side.
Notes
Note! Like in all Thai curries, you can add a little stock (veggie stock works well) if necessary to make the sauce more runny.
Fresh lime juice - instead of tamarind paste (1:1 ratio, but add a little extra sugar to compensate)
Brown or coconut sugar - instead of palm sugar
Thai basil (or regular fresh basil) + fresh lime zest - instead of kaffir lime leaves. While the flavor profile is different, it will bring a lovely aroma to the dish.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Be mindful of cooking times, you don't want to overcook the shrimp!! They only need a few minutes to turn pink and tender in the coconut sauce. If you cook them too long, they can quickly become rubbery. For the best texture, cook as indicated, let them gently simmer until just done (3-4 minutes only).
Jose says
I prepared this recipe following your instructions and it was very easy to cook. The combination of flavors is incredible.
Mateo says
I just tried this recipe tonight, and wow — it turned out even better than I expected! Super easy to follow, and the flavor was amazing.
Marta Tomé says
I love this coconut recipe, the best, ñam ñam 😋
Will says
Quick, easy and delicious!