Spicy Thai Shrimp Bowl

Thai Coconut Shrimp Curry served over white rice

Spicy Thai Shrimp Bowl

This easy recipe for spicy Thai shrimp is served in a bowl with bell peppers and a coconut sauce. Ready to impress in under 30 minutes! Get bold Thai flavor and vibrant colors at home with this delicious dish featuring perfectly plumped shrimp, coated in a thick and creamy, slightly sweet and tangy sauce. All served over rice for a complete dinner in a bowl

Course Dinner

Cuisine Thai

Diet Gluten Free, Vegetarian

Recipe Type Bowls, Copycat, Fall, Healthy Dinner, Jalapeño, Meal Prep, Rice Dishes, Seafood, Served Hot, Shrimp, Skillet Dishes, Spicy, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 536kcal

Author Angela G.

Equipment

wok or skillet

Ingredients

1 lb raw shrimp peeled, deveined and tails removed (fresh or thawed)

Sauce

2 tablespoon coconut oil or cooking oil of choice
1 white onion diced
1 red bell pepper diced
1 jalapeño diced
14 oz unsweetened coconut milk (can)
2 tablespoon red curry paste
2 tablespoon brown sugar
2 tablespoon fish sauce
1 tablespoon cornstarch
½ lime cut into wedges
1 tablespoon water
¼ cup Thai sweet basil fresh or dried

Optional Garnish

1 jalapeño sliced
1 tablespoon lime juice (½ lime)

For Serving

2 cups cooked jasmine rice warmed

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Instructions

Thaw shrimp if using frozen.
Make the sauce. In a large pan heat coconut oil over medium-high heat. Add diced onion, bell pepper, and jalapeño. Cook and stir for 4-6 minutes until vegetables are softened. Set aside.
In the same pan over medium heat, add coconut milk, red curry paste, brown sugar, fish sauce, and lime juice. Whisk together and bring to a low boil, then reduce to simmer.
In a small bowl, mix the cornstarch and water until combined for a slurry. Scrape and stir the cornstarch slurry into the coconut milk sauce.
Add the cooked vegetables to the sauce.
Add and cook shrimp. Add thawed shrimp to the sauce. Cook for 7-8 minutes or until shrimp are fully pink and plumped. The sauce will also thicken as you cook, stir as needed.
Remove from heat. Taste test sauce and adjust lime juice, brown sugar, or curry paste spice to your liking.
Garnish and serve. Spoon shrimp and curry sauce over warm cooked rice.
Garnish with fresh basil, sliced jalapenos, and a lime wedge.

Notes

Thaw shrimp using room temperature or colder water so shrimp does not accidentally cook. Pat dry after thawing to remove excess moisture.
Remove seeds from jalapeño to reduce heat or leave them in for a spicier curry.
Fresh Thai basil is best. If you can only find dried sweet basil, that will work.

Nutrition