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Pat the shrimp dry with paper towels. In a medium bowl, season the shrimp with salt, black pepper, and smoked paprika. Toss to ensure the shrimp are evenly coated.

Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side, or until just pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the seared shrimp from the pan and set aside.

In the same pan (do not clean it), add the diced shallot and sauté over medium heat for 2-3 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.

Add the minced garlic and sliced red bell pepper to the pan. Cook for another 2-3 minutes, stirring occasionally, until the bell pepper starts to soften.

Stir in the curry paste and cook for 1 minute, stirring constantly, to allow the flavors to bloom.

Deglaze the pan with the chicken broth, scraping the bottom of the pan to loosen any remaining flavorful bits. Bring to a simmer.

Pour in the can of coconut cream. Stir well to combine and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has slightly thickened and become silky.

Remove the pan from the heat. Squeeze in the fresh lime juice and stir. If desired, add the red pepper flakes for a touch of heat.

Return the seared shrimp to the pan with the sauce. Stir gently to coat the shrimp completely. Add the chopped fresh cilantro and stir to combine.

Serve the creamy coconut shrimp immediately over hot jasmine rice. Garnish with additional fresh cilantro and lime wedges.


Pat the shrimp dry with paper towels. In a medium bowl, season the shrimp with salt, black pepper, and smoked paprika. Toss to ensure the shrimp are evenly coated.

Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side, or until just pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the seared shrimp from the pan and set aside.

In the same pan (do not clean it), add the diced shallot and sauté over medium heat for 2-3 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.

Add the minced garlic and sliced red bell pepper to the pan. Cook for another 2-3 minutes, stirring occasionally, until the bell pepper starts to soften.

Stir in the curry paste and cook for 1 minute, stirring constantly, to allow the flavors to bloom.

Deglaze the pan with the chicken broth, scraping the bottom of the pan to loosen any remaining flavorful bits. Bring to a simmer.

Pour in the can of coconut cream. Stir well to combine and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has slightly thickened and become silky.

Remove the pan from the heat. Squeeze in the fresh lime juice and stir. If desired, add the red pepper flakes for a touch of heat.

Return the seared shrimp to the pan with the sauce. Stir gently to coat the shrimp completely. Add the chopped fresh cilantro and stir to combine.

Serve the creamy coconut shrimp immediately over hot jasmine rice. Garnish with additional fresh cilantro and lime wedges.
