With summer right around the corner, it's the perfect time to refresh your shrimp curry bowls. This Spicy Shrimp Coconut Curry bowl is not only simple to prepare but also bursting with flavor, making it a great choice for summer dinners on the patio.

This recipe comes from a fantastic cookbook filled with homemade dishes that can be cooked, frozen, and quickly reheated. It highlights the amazing combination of coconut, sweet and spicy ginger, plus a kick from red curry paste and sriracha.

As shared by the cookbook authors: “When I want to impress my husband with a special dinner, this is my go-to dish. Even my 7-year-old loves these noodles and asks for them in her lunch the next day! Adjust the sriracha to your taste, but don’t skip the fresh toppings. The cabbage, peanuts, and lime juice elevate these curry bowls to perfection!”

shrimp coconut curry bowls

Shrimp often gets overlooked, possibly due to its cooking challenges or personal preferences. But I enjoy incorporating shrimp into various meals.

These Shrimp Tacos combine sweet and spicy flavors (thanks to a surprising cucumber-pineapple mix). The Garlic Shrimp Spaghetti is a rich way to enjoy fresh summer produce, while these Shrimp Skewers are like summer on a stick.

For me, shrimp serves as a light alternative to heavier meats and can pack more flavor than many mild fish. Even if you’re not a shrimp lover, this bowl is an excellent way to enjoy shellfish and savor a flavorful summer meal. Check out the recipe below!

What’s the easiest way to devein shrimp?

Deveining shrimp sounds daunting, but it’s simpler than it appears! After peeling the shell, make a shallow cut along the shrimp's back and remove the vein with a knife tip. It’s that easy!

What toppings are best for shrimp curry bowls?

Adding roasted peanuts gives a nutty flavor and delightful crunch. For a fresh zing, consider herbs like cilantro, basil, or mint with a squeeze of lime. Mix in your favorite toppings for the most delicious summer bowl.

How can I adjust the spice level?

While these shrimp curry bowls aren't overly spicy, you can easily add heat by sprinkling red pepper flakes over the veggies as you sauté.

Description

This shrimp bowl is a summertime staple in my kitchen.

Ingredients

For the coconut curry sauce:

  • 1 tablespoon olive oil or avocado oil
  • 1/2 yellow onion, diced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons red curry paste
  • 1 can (14 oz.) unsweetened coconut milk
  • 1 1/2 tablespoons sugar
  • 1 teaspoon sriracha hot chili sauce, plus more to taste
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1/3 cup chicken broth

For the shrimp bowls:

  • 4 ounces soba noodles or whole wheat angel hair pasta
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 pound peeled and deveined raw shrimp
  • Salt and ground black pepper
  • 1 bag (16 ounces) frozen stir-fry veggies, or 3 cups fresh chopped veggies like carrots, broccoli, and green beans
  • 1 cup shredded purple cabbage, for serving
  • Chopped peanuts, for serving
  • 4 lime wedges, for serving

Instructions

For the coconut curry sauce:

  1. In a 2-quart saucepan, heat oil over medium heat. Add onion and ginger; sauté for 3-4 minutes until softened.
  2. Stir in curry paste and cook for 1 minute. Add coconut milk, sugar, hot sauce, fish sauce, soy sauce, and broth. Simmer for 15-20 minutes until slightly thickened, maintaining a soupy consistency.
  3. Stir occasionally and adjust hot sauce to taste.

For the shrimp bowls:

  1. Prepare the noodles according to package instructions, then drain and toss with a bit of oil.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Pat shrimp dry, season with salt and pepper, and stir-fry for 2-3 minutes until opaque. Set aside.
  3. Add remaining oil to the pan, add frozen vegetables, and stir-fry for 5-7 minutes until tender-crisp. Remove from heat.
  4. Combine noodles, shrimp, and sauce with veggies, gently tossing until mixed. Divide into 4 bowls and top with cabbage, peanuts, and a lime wedge.
  5. After making the sauce, freeze it in a container alongside the shrimp and veggies.
  6. To prepare from frozen, ensure you have pasta, purple cabbage, peanuts, and lime wedges. Thaw shrimp in the refrigerator or under cool water. Thaw sauce in the refrigerator or microwave using the defrost setting.*

Notes

*Do not thaw frozen veggies.

This post was updated recently.