Bright, tangy pickles meet a silky coconut–red curry sauce and quick-seared shrimp in these Thai-inspired shrimp tacos — a weeknight showstopper that’s ready in about 30 minutes. If you love bold coconut flavors that pair well with shrimp, think of these as a breezier cousin to a creamy Tuscan shrimp, but with Southeast Asian aromatics and a crunchy, refreshing slaw.
Why you’ll love this dish
These tacos merge two fast-cooking worlds: shrimp that finish in minutes and a coconut curry sauce that’s stirred together on the stovetop. You get restaurant-level flavor without complicated mise en place or long marinades.
“A weeknight favorite—spicy, creamy, and ready before the rice finishes.”
Perfect for busy dinners, casual gatherings, or when you want something that feels indulgent but is actually healthy and fast. The pickled cucumber and carrot add a cooling contrast to the curry’s richness, making every bite balanced and bright.
How this recipe comes together
First you quick-pickle the vegetables to add instant brightness. Meanwhile, build the sauce by blooming red curry paste in oil, then whisking in coconut milk and thickening with a cornstarch slurry. The shrimp get a fast, high-heat sear so they stay tender. Warm tortillas, assemble, and garnish — all in under one hour, usually closer to 25–30 minutes.
What you’ll need
- 1 tablespoon coconut oil (or neutral oil like avocado)
- 2 tablespoons red curry paste (Mae Ploy recommended for more heat)
- 15 oz full-fat coconut milk (1 can)
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon water (for slurry)
- 12 corn tortillas
- 24 jumbo shrimp (about 2 per taco), peeled and deveined
- 1 tablespoon oil (for shrimp)
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ cup cucumber, shredded or julienned
- ½ cup carrots, shredded
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- Jalapeños, sliced (optional)
- Cilantro, roughly chopped
- Chopped peanuts, for garnish
Notes: Use full-fat coconut milk for the creamiest sauce; light coconut milk can turn thin. If you prefer a gluten-free paste, check the label on your red curry paste. Arrowroot is a great cornstarch substitute and gives a glossy finish.
Cooking method
1. Quick-pickle vegetables: In a small bowl, whisk rice vinegar and sugar until dissolved. Add shredded cucumber and carrots, toss to coat, and let sit 10–15 minutes while you make the sauce.
2. Make the red curry sauce: Heat 1 tablespoon coconut oil in a small saucepan over medium heat. Add 2 tablespoons red curry paste and cook, stirring, until fragrant — about 30–45 seconds. Pour in the coconut milk and whisk until smooth.
3. Thicken the sauce: Mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2–3 minutes. Keep warm on the lowest heat, stirring occasionally.
4. Cook the shrimp: Pat shrimp dry and season with ½ teaspoon salt and 1 teaspoon paprika. Heat 1 tablespoon oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and just firm (shrimp are done at 145°F or when they’re fully opaque). Don’t overcook or they’ll become rubbery.
5. Warm tortillas: Warm corn tortillas in a dry skillet for 20–30 seconds per side or briefly over an open flame until soft and pliable.
6. Assemble: Spread a spoonful of red curry sauce onto each tortilla, top with two shrimp, a handful of pickled veggies, sliced jalapeños if using, cilantro, and a sprinkle of chopped peanuts. Serve immediately.
Best ways to enjoy it
Serve these tacos hot so the shrimp stay tender and the sauce is silky. Pair with a simple side like lime-scented jasmine rice or an Asian-style slaw for extra crunch. If you want a wine pairing, a dry Riesling or a crisp Sauvignon Blanc cuts through the coconut richness.
For an alternate pan-seared shrimp technique and plating ideas, you can look to classic preparations like Shrimp Francese for inspiration—apply the same attention to hot pan temperatures and quick sears for the best texture.
Storage and reheating tips
Refrigeration: Store components separately. Place cooked shrimp and curry sauce in airtight containers and refrigerate up to 3–4 days. Keep pickled vegetables in their vinegar for up to a week.
Freezing: You can freeze cooked shrimp and sauce together in a freezer-safe container for up to 2 months. Thawed shrimp may be slightly softer; use for quick meals rather than showpiece dinners.
Reheating: Reheat sauce gently on the stovetop over low heat, stirring to reincorporate. Warm shrimp briefly in a skillet (30–60 seconds per side) just until heated through — avoid high heat that cooks them further. Tortillas are best warmed on a skillet or open flame just before serving to keep them flexible.
Pro chef tips
- Pat shrimp dry before seasoning — a dry surface sears better and develops more flavor.
- Bloom the curry paste in oil first. That step unlocks the paste’s aromatics and deepens the flavor.
- Make the slurry separately and whisk it in gradually. This prevents lumps and gives a glossy sauce.
- Toast peanuts in a dry pan for 1–2 minutes to intensify flavor before chopping.
- If your coconut milk separates or the sauce looks grainy, whisk vigorously off heat — it usually comes back together as it cools slightly.
Creative twists
- Make it vegetarian: Swap shrimp for pan-fried tofu cubes or crispy tempeh; press tofu first to remove excess water.
- Low-carb: Use butter lettuce leaves instead of tortillas for a light wrap.
- Fruit salsa: Add diced mango or pineapple for a sweet contrast.
- Spice variations: Use less curry paste for milder heat, or add a teaspoon of fish sauce for umami depth.
- Crunch upgrade: Add pickled red onion or thinly sliced radish for extra bite.
Common questions
Can I make these ahead? Yes — make the sauce and pickled vegetables up to 2–3 days ahead. Cooked shrimp are best the same day but can be refrigerated and reheated gently within 3–4 days.
How spicy are these tacos? Heat depends on the red curry paste you choose. Mae Ploy tends to be medium-hot; use less paste or a milder brand to lower the spice. Removing jalapeño seeds will also reduce heat.
Can I use frozen shrimp? Absolutely. Thaw shrimp in the fridge overnight or under cold running water, then pat dry before seasoning and cooking. Drying is key to a good sear.
Is the dish gluten-free? The tacos can be gluten-free if you use corn tortillas (check they’re pure corn) and confirm your red curry paste contains no wheat. Many brands are gluten-free, but always check labels.
What if my sauce is too thin? Make a little extra slurry (1 teaspoon cornstarch + water) and whisk it into the simmering sauce a bit at a time until you reach the desired thickness.
Thai Shrimp Tacos
Ingredients
For the Quick-Pickled Vegetables
- ½ cup cucumber, shredded or julienned
- ½ cup carrots, shredded
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
For the Coconut Red Curry Sauce
- 1 tablespoon coconut oil or neutral oil like avocado
- 2 tablespoons red curry paste Mae Ploy recommended for more heat
- 15 oz full-fat coconut milk 1 can
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon water for slurry
For the Tacos
- 12 pieces corn tortillas
- 24 pieces jumbo shrimp about 2 per taco, peeled and deveined
- 1 tablespoon oil for shrimp
- ½ teaspoon salt
- 1 teaspoon paprika
- Jalapeños, sliced (optional)
- Cilantro, roughly chopped
- Chopped peanuts, for garnish
Instructions
Preparation
- In a small bowl, whisk rice vinegar and sugar until dissolved. Add shredded cucumber and carrots, toss to coat, and let sit for 10–15 minutes.
Making the Sauce
- Heat 1 tablespoon coconut oil in a small saucepan over medium heat. Add 2 tablespoons red curry paste and cook, stirring, until fragrant — about 30–45 seconds.
- Pour in the coconut milk and whisk until smooth.
- Mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2–3 minutes. Keep warm on the lowest heat, stirring occasionally.
Cooking the Shrimp
- Pat shrimp dry and season with ½ teaspoon salt and 1 teaspoon paprika. Heat 1 tablespoon oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and just firm.
Warming Tortillas and Assembling
- Warm corn tortillas in a dry skillet for 20–30 seconds per side or over an open flame until soft and pliable.
- Spread a spoonful of red curry sauce onto each tortilla, top with two shrimp, a handful of pickled veggies, sliced jalapeños if using, cilantro, and a sprinkle of chopped peanuts. Serve immediately.