If you are looking for a quick, flavorful dinner without spending hours in the kitchen, this shrimp and coconut curry with couscous is the perfect recipe.
Tender shrimp simmered in a creamy coconut curry sauce are served over couscous that soaks up every delicious drop. Best of all, this one-pan dinner comes together in less than 20 minutes. Simple ingredients, minimal clean up, and bold flavors make it the perfect weeknight dinner.
From the first bite, I was captivated by the contrast of flavors. The gentle heat of the red curry paired beautifully with the rich sweetness of the coconut milk, creating a balance that was both comforting and exciting. It is one of those dishes that is difficult to put into words because every bite seems to reveal something new.
The only way to truly understand it is to make it yourself. If I had to sum it up in one word, it would simply be: yummy!
Another reason I love this recipe is how quickly it comes together. The entire dinner was on the table in less than 20 minutes, making it perfect for busy weeknights. Since the cooking process moves fast, I recommend having all your ingredients measured and ready before you begin.
One tip from my own experience: keep an eye on the couscous. Depending on the brand, it can absorb liquid very quickly. I found that adding a little extra water helped achieve the light, fluffy texture I was after and prevented it from becoming dry or undercooked.
We brought the skillet straight from the stove to the table because the dish looked far too beautiful to transfer to a serving platter. The vibrant colors, creamy sauce, and perfectly cooked couscous made for a stunning presentation.
After all, we eat with our eyes first, and this dish certainly does not disappoint.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step-by-step instructions on how to make this delicious coconut shrimp curry
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this shrimp and coconut curry?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe, you may want to try my other recipes.
- Shrimp and Coconut Curry with Couscous
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil is used to sauté the onions and is drizzled at the end of cooking.
Red curry paste adds spice to this curry recipe. Lighter in taste and heat.
Onion, sauteed in thin slices, adds a layer of flavor to your coconut milk and the couscous.
Full-fat coconut milk with the curry, they have a marriage of perfection. The sweetness of the milk balances the heat from the red curry.
Cherry tomatoes, cut in half and the juice extracted, give a light flavor and that beautiful red color to your dish. A great balance against the curry paste.
Couscous is one of the most fascinating grains to cook with. Not only does it cook in minutes, but you can serve it with anything and everything. Trust me, you will love it with this dish as it absorbs the curry and the coconut milk, and once you bite into it, all the flavors will come at you
Frozen peas add sweetness to this coconut curry shrimp and a touch of color. Who does not love peas, right?
Deveined shrimp and tail off will take no time with this dish. Add more if you want, but ensure they are all the same size. I also used prawns, and they were amazing.
Water is needed to cook the couscous grains. I used a cup; it may take a bit more, so add more so your couscous will not dry out.
Salt is the only seasoning needed for this easy coconut curry shrimp recipe.
Step-by-step instructions on how to make this delicious coconut shrimp curry
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Start by warming up the oil in the skillet over medium-high heat. Add the onion slices with half the salt and cook the onion until translucent.
- Stir in the curry paste and cook for about 30 seconds until well blended.
- Stir in the coconut milk, water, and the remaining salt.
- Squeeze the halved tomatoes, add the juice to the curry mixture, then add the tomatoes. Bring to a quick boil.
- Stir in the couscous and peas and mix well.
- Scatter the shrimps on the tops in a single layer and return to a boil.
- Cover, reduce the heat to medium-low, and simmer until the shrimp is just cooked through. About 5 to 7 minutes.
- Serve hot in the skillet, drizzled lightly with olive oil.
Equipment Needed
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Large skillet with straight sides and a lid. Ensure the lid fits well to entrap all the steam, which will help cook the shrimps.
I use mine ALL the time. Easy to go from the stove to the oven to the table. I cannot live without it.
Giangi’s Pro Tips
- Have all your ingredients ready to go once you turn the heat on under the skillet. This dish cooks very fast.
- Keep an eye on the couscous. Depending on the brand, it can absorb liquid very quickly. I found that adding a little extra water helped achieve the light, fluffy texture I was after and prevented it from becoming dry or undercooked.
What dishes can you enjoy with this shrimp and coconut curry?
This coconut curry shrimp is a full meal in itself. I would recommend a refreshing dessert right after.
You may want to serve strawberry icebox cake or Chantilly strawberries.
Variations and Substitutions
I have substituted the shrimps for prawns as I had some on hand. Since prawns are larger, you may have to adjust the cooking time by a minute or so and add more liquid so the couscous will not burn.
Storing and Reheating
Store: Once your couscous has fully cooled, refrigerate it in an airtight container for up to 2 days.
Reheat: bring it back to room temperature, place your leftovers in a small pan, and warm them in the microwave or over medium heat on the stove until they are warm.
I do not recommend freezing your leftovers, as the couscous will not store well.
Frequently Asked Questions
Is Thai curry the same as Indian curry?
The two are quite different. Thai curry is broth-like and made with aromatic herbs such as lemongrass and galangal, along with coconut milk. Indian curries are typically thicker, deeply savory, and heavily reliant on dry spice blends such as cumin and coriander, and are cooked for longer.
What are common curry mistakes?
Overcooking it or undercooking it, and adding the raw powders directly into the liquids without blending them first. Also, adding too much salt will undermine the flavor.
Can I use light coconut milk?
Yes, you can, but you will not achieve that rich, creamy sauce that whole coconut milk provides.
If you enjoy this recipe, you may want to try my other recipes.
Couscous, Herbs, Tomatoes Salad with Scallops
Shrimp and Coconut Curry with Couscous
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons red curry paste
- 1 medium onion, halved and thinly sliced
- 13 onces coconut milk
- 1 pound cherry tomatoes, halved
- 1¼ cup couscous
- 2 cups frozen peas
- 1 pound shrimps, large, peeled and deveined
- 1 teaspoon salt
- 1 cup water
Instructions
- Heat a large straight sided skillet over medium high heat. Add olive oil and swirl around to cover the bottom of the skillet.
- Add onion and 1/2 teaspoon salt, cook stirring frequently until the onions are translucent, about 3 to 4 minutes. Stir in curry paste and cook 30 seconds and blend well.
- Stir in coconut milk, 1 cup of water and another 1/2 teaspoon salt.
- Squeeze the tomatoes to extract the juice, then add the juice to the curry mixture, then drop the tomatoes. Boil for 1 minute. Stir in the couscous and peas and mix well. Scatter the shrimp on top in a single layer, then return to a boil.
- Cover and reduce the heat to medium low and simmer until the shrimps are just cooked through, 5 to 7 minutes.
- Serve hot in the skillet and drizzle with olive oil lightly.
Notes
- Have all your ingredients ready to go once you turn the heat on under the skillet. This dish cooks very fast.
- Keep an eye on the couscous. Depending on the brand, it can absorb liquid very quickly. I found that adding a little extra water helped achieve the light, fluffy texture I was after and prevented it from becoming dry or undercooked.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Pasta, Rice & Grains, Dinners
- Cuisine: International
- Season: Spring, Summer, Fall, Winter
- Type: Under 45 minutes
Did you make this?
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Kay Khan
This is a great recipe, easy and quick! Looking forward to more recipes like this.
Giangi Townsend
Thank you. Enjoy!
Art
Delicious!
Giangi Townsend
Thank you!