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Peanut Lime Shrimp Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 29 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Description

This vibrant Peanut Lime Shrimp Curry combines succulent shrimp with a rich, creamy sauce made from coconut milk, red curry paste, and peanut butter, balanced with the tang of lime and a hint of sweetness from brown sugar. Enhanced with fresh basil, spinach, and crunchy peanuts, this dish is quick to prepare and perfect served over rice or cauliflower rice for a satisfying, flavorful meal.

Ingredients

Scale

Shrimp and Seasoning

  • 1 pound of shrimp, peeled and deveined
  • Salt and pepper, to taste

Curry Sauce

  • 2 tablespoons red curry paste
  • 1 can coconut milk (about 13.5 oz)
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 lime, juiced
  • 3 basil leaves, sliced
  • 1 tablespoon peanut butter
  • 1–2 tablespoons brown sugar
  • Salt, to taste

Add-ins and Garnishes

  • 1/2 cup packed spinach, roughly chopped
  • 1/4 cup peanuts, chopped
  • Optional garnish: more crushed peanuts and chopped cilantro
  • Oil for cooking (avocado or coconut oil recommended)

Instructions

  1. Prepare the Shrimp: Heat a large, non-stick skillet over medium-high heat and add a little oil, such as avocado or coconut oil. When the oil is hot, add the peeled and deveined shrimp. Season with salt and pepper, then cook, tossing occasionally, until the shrimp are just cooked through. Remove the shrimp from the skillet and set aside.
  2. Cook Aromatics and Curry Paste: In the same skillet, reduce the heat to medium. Add a little more oil along with the red curry paste, minced shallot, and minced garlic. Cook, stirring often, for about one minute until fragrant.
  3. Add Sauce Ingredients: Pour in the can of coconut milk. Stir in the peanut butter, lime juice, sliced basil leaves, and brown sugar. Start by adding 1 tablespoon of brown sugar, whisk well to combine, and taste the sauce. Add the second tablespoon if a sweeter flavor is desired. Season with salt to taste.
  4. Simmer the Sauce: Let the sauce gently simmer for 10 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken slightly.
  5. Add Vegetables and Peanuts: Stir in the roughly chopped spinach and chopped peanuts. Cook for a few minutes until the spinach wilts and softens. Adjust seasoning with additional salt if needed.
  6. Serve: Serve the curry over a base of rice or cauliflower rice. Top with the cooked shrimp and plenty of sauce. Garnish optionally with extra crushed peanuts and chopped cilantro for added texture and freshness.

Notes

  • The amount of brown sugar can be adjusted based on your preferred sweetness level; start with 1 tablespoon and add more as needed.
  • Avocado or coconut oil is preferred for cooking to complement the flavor profile and provide a high smoke point.
  • To make this dish vegan or vegetarian, substitute shrimp with tofu or chickpeas and use a plant-based peanut butter.
  • This curry pairs well with jasmine or basmati rice, but cauliflower rice is a lighter, low-carb alternative.
  • For extra heat, consider adding a chopped chili or a dash of chili flakes when cooking the aromatics.

Find it online: https://recipes.mbeams.com/peanut-lime-shrimp-curry-recipe/