Weeknight Dinners

Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: Kirkland Raw Tail-On Shrimp (31/40 ct) — 1 lb (~$7.00, 2 lb frozen bag); Kirkland Organic Coconut Milk — 1 can, 13.5 oz (~$1.50, 6-pack); Kirkland Jasmine Rice — 2 cups dry (~$0.40, 25 lb bag); Kirkland Organic Bell Peppers — 2 peppers, sliced (~$1.50, 6-pack); 2 tbsp Thai red curry paste (Mae Ploy or Thai Kitchen); 1 tbsp fish sauce; 1 tsp brown sugar or palm sugar; Juice of 1 lime; 1 tbsp neutral oil (avocado or vegetable); 3 cloves garlic, minced; 1/2 cup fresh Thai basil leaves (or regular basil); 1 small zucchini, sliced into half-moons (optional); Sliced green onions for garnish; Red pepper flakes (optional, for extra heat)

"Plump Costco shrimp swimming in a fragrant Thai red curry with coconut milk, crisp bell peppers, and fresh basil — on the table in 20 minutes flat."

Prep 10 min

Cook 10 min

Servings4

Cost $4.00/serving

Gluten-Free Dairy-Free

Kirkland Raw Tail-On Shrimp (31/40 ct) — 1 lb (~$7.00, 2 lb frozen bag)
Kirkland Organic Coconut Milk — 1 can, 13.5 oz (~$1.50, 6-pack)
Kirkland Jasmine Rice — 2 cups dry (~$0.40, 25 lb bag)
Kirkland Organic Bell Peppers — 2 peppers, sliced (~$1.50, 6-pack)

Other Ingredients

2 tbsp Thai red curry paste (Mae Ploy or Thai Kitchen) 1 tbsp fish sauce 1 tsp brown sugar or palm sugar Juice of 1 lime 1 tbsp neutral oil (avocado or vegetable) 3 cloves garlic, minced 1/2 cup fresh Thai basil leaves (or regular basil) 1 small zucchini, sliced into half-moons (optional) Sliced green onions for garnish Red pepper flakes (optional, for extra heat)

Storage & Freezing

Best eaten fresh. Shrimp can get rubbery when reheated, but leftovers keep in the fridge for 1–2 days. Reheat gently in a covered pan over low heat with a splash of coconut milk. The sauce (without shrimp) freezes well for up to 2 months.

The Game Plan

Thaw shrimp if frozen: place in a colander under cool running water for 5 minutes. Peel if needed, pat dry with paper towels.
Start your jasmine rice according to package directions (or use a rice cooker).
Heat oil in a large skillet or wok over medium-high heat. Add the curry paste and stir for 30 seconds until fragrant and slightly darkened.
Pour in the coconut milk and stir to dissolve the curry paste. Add the fish sauce and brown sugar. Bring to a gentle simmer.
Add the sliced bell peppers (and zucchini if using). Cook for 3 minutes until the peppers are just tender but still have some snap.
Add the shrimp and garlic in a single layer. Cook for 2–3 minutes per side until the shrimp are pink and curled. Do not overcook.
Remove from heat. Squeeze in the lime juice, scatter the basil leaves on top, and stir gently. The basil will wilt into the sauce.
Serve immediately over steamed jasmine rice. Garnish with green onions and red pepper flakes if you like heat.

Coconut Curry Shrimp

The Game Plan

The Day 2 Evolution

Toss leftover shrimp and sauce with rice noodles for a quick curry noodle bowl

Serve cold over a salad with shredded cabbage and a squeeze of lime

Fold into an omelet or scramble for a savory breakfast

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