Coconut Red Curry Shrimp Bowls with Cilantro-Lime Rice

This vibrant shrimp bowl brings together plump, juicy shrimp and a luscious coconut red curry sauce. The sauce, made with red curry paste, coconut milk and a touch of sweet chili sauce, is rich, gently spicy and deeply aromatic. It’s the perfect companion to fluffy jasmine rice brightened with lime zest and fresh cilantro.

Ready in just 25 minutes, this recipe is ideal for a busy weeknight when you crave something comforting yet vibrant. Topped with crunchy peanuts and a squeeze of lime, every bite is a balance of creamy, spicy and fresh flavors. It’s a simple way to enjoy a restaurant-quality meal at home.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 ounce Thai Red Curry PasteView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice onion. Core, deseed and thinly slice bell pepper into strips. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro. Roughly chop peanuts.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 2-3 minutes.
4. While veggies cook, rinse shrimp under cold water, then pat dry with paper towels. Add a large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until lightly browned, 1-2 minutes (they’ll finish cooking in the next step). Reduce heat to medium low and add red curry paste. Cook, stirring constantly, until fragrant, 1 minute.
5. Thoroughly shake coconut milk in container before opening. To pan with shrimp mixture, add coconut milk, chili sauce, garlic powder, ¼ cup water, ½ TBSP sugar and juice from half the lime (½ cup water and 1 TBSP sugar for 4 servings). Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-4 minutes. Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4).
6. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice between shallow bowls. Top with coconut curry shrimp. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for coconut milk?

For a lighter version, use light coconut milk, but the sauce will be less creamy. Avoid dairy substitutes as they may curdle.

How do I make this less spicy?

Reduce the amount of red curry paste to 1 tablespoon or omit the chili sauce for a milder flavor.