Thai Style Shrimp Recipe -
Thai Style Shrimp Recipe
  • READY IN 30 mins

Thai Style Shrimp

Recipe by  

"A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
  2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
  3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2005

this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.

Most Helpful Critical Review
Apr 25, 2004

Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy and had to be strained. My food processor (a standard Cuisinart) wouldn't blend the ginger and jalepeno to a paste, the best I could get was a fine dice. I expected more flavor from the recipe, but it turned out rather bland. Perhaps the shrimp should be marinated in the coconut milk/jalepeno/tumeric/ginger mixture?


60 Ratings

Aug 17, 2006

This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can of diced tomatoes. The color was wonderful, it was a little soupier than I'd hoped, and even though it smelled fantastic, my husband and I both felt it lacked flavor. Overall, not a bad recipe, but needs some tweaking, I think.

Jul 07, 2007

I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. Very unsual dish and flavors from the standard.

Jan 10, 2011

This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First, when making the spice paste it's helpful to add some liquid (we used a few tablespoons of vegetable oil) so it could actually continue to flow down into the blender instead of just turning into whirling chunks. Next, for the coconut milk it's important to get a good brand. We used Asian Family as the milk is already quite thick. Cheaper brands are thin, forcing you to cook at a higher temperature for longer and thus risking overcooking the shrimp. Otherwise, it turned out great and tasted like a dish you would find in a restaurant!

Oct 19, 2005

I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the tomatoes by about a 1/3 cup (after seeding and dicing, I had almost 2 cups). I put about a tablespoon of peanut oil in the food processor with the spices so they pureed a bit better. I also substituted cilantro for the basil, because that's what was on hand. It was just fine, but I look forward to using basil next time.

Mar 22, 2008

Tasted like a dish you would pay $10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil, and using frozen, cooked shrimp. Served over brown rice with a side of summer rolls. Excellent.

Nov 15, 2005

a nice and simple dish. i found it very satisfying!


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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