“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich…That- that’s about it.” –Bubba Blue, Forrest Gump.
I LOVE shrimp. This Thai Coconut Curry Shrimp recipe is a family favorite. Not only is it quick, easy, and delicious, it’s healthy too. Win, win, win, win!
The sweetness of the shrimp and the creamy coconut milk pair beautifully with the spice of the red curry. If you’ve never used fish sauce, don’t let the smell of it scare you away, it adds wonderful depth to the dish.
I like to serve it over steamed rice with a wedge of lime. Roasted broccoli or sautéed snap peas make a perfect side for it.
I hope you and yours enjoy this recipe as much as we do!