Full of great taste, easy, and keeps you wanting more… that’s a recipe for success! Flavor-Blasted Shrimp Curry is the key to a fabulous meal. By making these plump, seasoned shrimp simmered in a delicious ginger-curry-coconut sauce, you will easily achieve upscale restaurant-quality in your own kitchen. Find tasty, vivacious victory with Flavor-Blasted Shrimp Curry. It’s a dinner winner!


For the shrimp curry:

  • 1 1/2 pounds raw medium shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons canola oil
  • 1/2 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons red curry paste
  • 1 (13.66-ounce) can unsweetened coconut cream, well-shaken and stirred
  • 2 tablespoons lime juice

Optional, for serving:

  • 1 (8-ounce) package rice vermicelli, cooked
  • 1/4 cup dry-roasted peanuts, chopped
  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup scallions, green and light green parts only, chopped
  • 1/4 cup fresh basil, chopped
  • 1 lime, cut into quarters


Step 1 –In a large bowl, add the shrimp, the salt, and the black pepper and toss to coat.

Step 2 –In a large skillet over medium-high heat, add the canola oil and the seasoned shrimp and cook, stirring occasionally, until they are opaque, about 1 minute.

Step 3 –Add the garlic, the ginger, and the curry paste to the shrimp and cook, stirring often, until it is fragrant and lightly browned, about 30 seconds.

Step 4 –Add the coconut cream and the lime juice to the shrimp mixture and cook, whisking constantly, until the sauce slightly thickens, about 1 minute.

Step 5 –Serve the shrimp curry over the vermicelli with your preferred toppings.

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