Easy Coconut Curry Shrimp with Peas Recipe

If you’re craving a vibrant and comforting meal that comes together quickly, this Coconut Curry Shrimp with Peas recipe is an absolute winner. Made with creamy coconut milk, fragrant spices, tender shrimp, and sweet peas, it’s perfect for a weeknight dinner that feels special but doesn’t take hours in the kitchen. The combination of rich curry flavors and the subtle sweetness of peas creates a delightful harmony that will keep you coming back for more.

Why You’ll Love This Recipe

• Fast and Flavorful: Ready in under 30 minutes, it’s a perfect option for busy days without sacrificing taste.
• Bright and Balanced: The sweetness of peas pairs beautifully with the warm, spiced coconut curry sauce.
• Versatile and Adaptable: Easily customize the recipe by adjusting spices or swapping ingredients to your liking.
• Nutritious and Filling: Packed with protein from shrimp and vitamins from fresh peas, it’s a wholesome choice.
• One-Pot Wonder: Minimizes cleanup and maximizes comfort.

Ingredients You’ll Need

This Coconut Curry Shrimp with Peas uses simple, wholesome ingredients that work together to create a luscious, aromatic dish. Each component brings something essential to the table from the creaminess of coconut milk to the gentle pop of fresh peas.

• Extra virgin olive oil: Ideal for sautéing your aromatics and shrimp gently.
• Yellow onion, finely chopped: Adds a subtle sweetness that builds the flavor base.
• Fresh garlic cloves, minced: Brings aromatic depth and warmth to the curry.
• Fresh ginger, grated: Offers a bright, zesty kick that complements the spices.
• Curry powder (natural): The star spice blend delivering warmth and complexity.
• Ground turmeric: Lends earthiness and vibrant color to the sauce.
• Coconut milk (plant-based): Provides richness and a luscious texture for the curry.
• Vegetarian Worcestershire sauce (natural): Adds subtle umami and a touch of tanginess.
• Grape juice (natural): Balances the spices with gentle sweetness.
• Raw shrimp, peeled and deveined: The protein highlight, cooks quickly and stays tender.
• Fresh or frozen peas: Bursts of sweetness and vibrant green color.
• Fresh cilantro, chopped: Optional, but brightens the finished dish beautifully.
• Salt and black pepper: For seasoning and enhancing all flavors.

Variations for Coconut Curry Shrimp with Peas

This Coconut Curry Shrimp with Peas recipe is a fantastic starting point that invites your creative touch. Whether you want it spicier, milder, or packed with extra veggies, these easy variations make it your own.

• Spicy boost: Add a pinch of red chili flakes or fresh diced chilies for extra heat.
• Veggie upgrade: Toss in sliced bell peppers, carrots, or snap peas for more texture and color.
• Protein swap: Substitute shrimp with firm tofu cubes or chickpeas for a plant-based option.
• Herbal freshness: Experiment with fresh basil or mint instead of cilantro for different aromatic profiles.
• Thicker curry: Stir in a teaspoon of natural gelling agent dissolved in water if you prefer a saucier consistency.

How to Make Coconut Curry Shrimp with Peas

Step 1: Sauté Aromatics

Start by heating olive oil in a large skillet over medium heat. Add finely chopped onions and cook until they soften and become translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 2: Add Spices

Sprinkle in the curry powder and ground turmeric. Stir continuously for 1 minute to toast the spices gently, unlocking their full aroma.

Step 3: Pour in Coconut Milk and Seasonings

Pour the creamy coconut milk into the skillet, followed by the vegetarian Worcestershire sauce and grape juice. Stir well to combine all elements into a silky curry sauce. Let it simmer gently for 5 minutes to allow the flavors to marry.

Step 4: Cook Shrimp and Peas

Add the peeled and deveined shrimp along with the peas to the curry sauce. Cook for 4-5 minutes or until the shrimp turn pink and opaque, stirring occasionally to coat everything evenly.

Step 5: Finish with Herbs and Season

Season with salt and freshly ground black pepper to taste. Toss in chopped cilantro for a fresh pop of color and flavor just before serving.

Pro Tips for Making Coconut Curry Shrimp with Peas

• Use fresh shrimp: Fresh shrimp cooks quicker and has a better texture than frozen.
• Don’t overcook shrimp: Cook shrimp just until pink to avoid rubbery bites.
• Toast spices carefully: Gently toast curry powder and turmeric to release their full flavor without burning.
• Control curry thickness: Adjust with a natural gelling agent or additional coconut milk for your preferred consistency.
• Balance flavor: Adding grape juice balances spiciness while the vegetarian Worcestershire sauce adds umami depth.

How to Serve Coconut Curry Shrimp with Peas

Garnishes

Fresh cilantro or chopped green onions add vibrant color and a layer of fresh flavor that brighten the rich curry. A squeeze of fresh lime juice enhances the overall brightness just before serving.

Side Dishes

Serve this dish over fluffy jasmine rice or warm quinoa to soak up all that luscious curry sauce. Alternatively, light coconut-infused cauliflower rice works perfectly for a low-carb option.

Creative Ways to Present

For an inviting presentation, spoon the shrimp curry into individual bowls and garnish with edible flowers or toasted coconut flakes. You can also serve it in halved bell peppers for a fun, colorful twist that doubles as a serving vessel.

Make Ahead and Storage

Storing Leftovers

Store any leftover Coconut Curry Shrimp with Peas in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious the next day.

Freezing

While shrimp is best fresh, you can freeze the curry sauce separately without shrimp for up to 2 months. Thaw it completely before reheating and adding freshly cooked shrimp to maintain texture.

Reheating

Gently reheat leftovers on the stovetop over low heat or in the microwave, stirring occasionally. If the curry thickens too much, add a splash of coconut milk or water to restore its creamy texture.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well but make sure to thaw completely and pat dry to avoid excess water diluting the curry sauce.

Is this recipe spicy?

This Coconut Curry Shrimp with Peas has a gentle warmth from curry powder and turmeric, but you can easily adjust the spice level by adding more chili or keeping it mild.

Can I make this recipe vegan?

Yes, simply replace shrimp with firm tofu or chickpeas, and it becomes a delicious plant-based meal without losing any flavor.

What can I substitute for coconut milk?

Full-fat cashew cream or almond milk (plant-based) can be used, though coconut milk adds the most authentic richness to the curry.

Is there a way to thicken the curry?

If you prefer a thicker consistency, stir in a small amount of natural gelling agent dissolved in water until your desired thickness is reached.

Final Thoughts

This Coconut Curry Shrimp with Peas recipe is a beautiful balance of creamy, savory, and sweet flavors that can elevate any weeknight dinner. Its simplicity, combined with vibrant ingredients, makes it a joy to cook and share. Give it a try you might just discover your new favorite comfort dish!

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