Coconut Lime Shrimp Curry

Name: Coconut Lime Shrimp Curry
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 500g shrimp; 1 cup light coconut milk; 2 tbsp red curry paste; 1 medium red bell pepper; 1 medium yellow bell pepper; 1.5 cups snap peas; 2 cups cooked brown rice; 2 tbsp lime; 0.25 cup fresh basil; 3 cloves garlic; 1 tsp fresh ginger; 1 tbsp olive oil; 1 tbsp low-sodium soy sauce; 0.25 tsp table salt; 0.125 tsp black pepper

Tender shrimp simmered in a fragrant light coconut milk and red curry sauce with
crisp bell peppers and snap peas, finished with fresh lime and Thai basil. Served
over brown rice for a satisfying 30-minute dinner.

This coconut lime shrimp curry delivers bold Thai-inspired flavor in under 35
minutes from start to finish. By using light coconut milk instead of full-fat,
you get all the luscious creaminess and tropical fragrance without unnecessary
saturated fat. The red curry paste does the heavy lifting on flavor, infusing the
sauce with lemongrass, galangal, chili, and aromatic spices in every bite.

Shrimp is one of the most nutritionally efficient proteins available — extremely
high in protein and very low in calories and fat. It cooks in minutes, making it
ideal for weeknight dinners. The bell peppers and snap peas add two different
textures along with vitamins C and K, folate, and a satisfying crunch that holds
up well in the sauce.

The fresh lime juice squeezed in at the end is not optional — it brightens the
entire dish, cutting through the richness of the coconut milk and bringing all
the flavors into sharp focus. A handful of fresh Thai basil adds an aromatic
finish that elevates this from good to genuinely restaurant-quality.

✅ Why This Recipe Is Healthy

• Lean seafood protein: 32g per serving from shrimp with minimal saturated fat
• Light coconut milk: Full curry flavor with significantly less saturated fat than full-fat versions
• Vitamin C powerhouse: Bell peppers provide over 100% of daily vitamin C needs
• Anti-inflammatory: Red curry paste contains turmeric, lemongrass, and chili with bioactive compounds
• Quick and low-calorie: Under 380 calories and ready in 35 minutes

📊 Why This Recipe Scored 81/100

With an overall health score of 81/100, this recipe is a solid, balanced option. Its strongest area is blood sugar stability (89/100), where a strong 32g of protein helps buffer the glucose response. The main thing holding the score back is sodium balance (79/100), because 570mg of sodium is acceptable but worth keeping an eye on.

How our scoring works

Share this score

Post Share

⏱️

Prep Time

15 min

🍳

Cook Time

20 min

🍽️

Servings

📊

Difficulty

easy

Ingredients

✓ 500g shrimp
✓ 1 cup light coconut milk
✓ 2 tbsp red curry paste
✓ 1 medium red bell pepper
✓ 1 medium yellow bell pepper
✓ 1.5 cups snap peas
✓ 2 cups cooked brown rice
✓ 2 tbsp lime
✓ 0.25 cup fresh basil
✓ 3 cloves garlic
✓ 1 tsp fresh ginger
✓ 1 tbsp olive oil
✓ 1 tbsp low-sodium soy sauce
✓ 0.25 tsp table salt
✓ 0.125 tsp black pepper

Coconut Lime Shrimp Curry cooking in progress

Instructions

1
Pat shrimp dry with paper towels and season lightly with salt and pepper. Mince the garlic and grate the fresh ginger. Slice bell peppers into thin strips and trim the snap peas.
2
Heat olive oil in a large skillet or wok over medium-high heat. Add the red curry paste, minced garlic, and grated ginger. Stir-fry for 1 minute until very fragrant, being careful not to let the paste burn.
3
Pour in the light coconut milk and soy sauce, stirring to combine with the curry paste. Bring to a gentle simmer over medium heat. Add the bell pepper strips and snap peas. Cook for 4-5 minutes until the vegetables are just tender but still have some crunch.
4
Add the shrimp to the simmering curry sauce. Cook for 3-4 minutes, stirring gently, until shrimp turn pink and curl into a C-shape. Do not overcook — shrimp are done the moment they are opaque throughout.
5
Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with salt if needed. Serve immediately over brown rice, topped with fresh Thai basil leaves and extra lime wedges on the side.