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Spicy Red Curry Shrimp

This Spicy Red Curry Shrimp is loaded with fresh vegetables in a spicy red curry sauce. Spice lovers will adore this dish!
Course: Main
Author: Kristi



  • 1 13.66 ounce can lite coconut milk
  • 3 tablespoons red curry paste * see note
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce

Vegetables & Shrimp

  • 2 teaspoons extra-virgin olive oil
  • 1 cup onion sliced, then quartered
  • 1/2 cup red bell pepper sliced in 1/4" slices, then halved
  • 1/2 cup zucchini sliced in 1/4" rounds, then halved
  • 2 teaspoons fresh chopped garlic
  • 1 pound raw shrimp peeled, deveined and tails removed
  • 1 8-ounce can bamboo shoots, strips
  • 1/4 cup fresh basil chopped


  • 1 tablespoon red pepper flakes ** see note


  • Heat a skillet over medium-high heat. When hot, add 2 teaspoons of extra-virgin olive oil to the pan and swirl to coat. Add onions and cook over medium to medium-high heat until softened, approximately 5 minutes.
  • Add red bell pepper and zucchini and cook roughly 2-3 minutes. Add garlic and cook an additional 1-2 minutes.
  • In a separate saucepan, heat coconut milk over medium heat until simmering. Turn down to medium-low and add red curry paste, brown sugar and fish sauce. Stir until thoroughly mixed. Turn down to low, if necessary - you just want to keep it warm, not boiling.
  • Add shrimp to vegetable mixture and cook roughly 5 minutes or until nearly done. Pour curry sauce over the top of the vegetable/shrimp and add bamboo shoots, fresh basil and red pepper flakes (if desired). Cook an additional 1 to 2 minutes until basil slightly wilts. Remove from heat and serve with rice.


* Use 2 tablespoons red curry paste if you don't like it spicy.
** Do NOT add the red pepper flakes if you are sensitive to spicy. The red pepper flakes make this a very spicy dish. We serve it this way, but we like a lot of spice!