Make this satisfying Shrimp Curry recipe for an easy weeknight dinner. This coconut curry shrimp is loaded with flavor.
30 minutes
Minimal prep
You’ll Learn: The technique to lock in the shrip’s texture and flavor
Worth It: Simple method, great results-without fussy steps
Bonus: One-pan approach for easy cleanup
A flavorful one-pan meal in just over 30 minutes
This coconut curry shrimp recipe is like an explosion of flavors and textures. Succulent shrimp, tender veggies, and a creamy coconut milk sauce combine perfectly to create a dynamic dish.
This simple but tasty recipe is an ideal choice for enjoying with friends during a weekend dinner. It has a bright and captivating presentation like you would find at a fine dining establishment, yet it’s crafted right in your own kitchen and takes just over 30 minutes to prepare.
What also sets this curried shrimp recipe apart as a crowd-pleaser is its flexibility to cater to any dietary needs or personal preferences. You can customize the dish to your liking without compromising the flavor that makes it a hit in the first place.
This recipe was inspired by Thai shrimp curry. All Thai curries have similar ingredients, but they are differentiated based on the type of chiles used. I used a red curry paste for this which is made with red chiles.
Kitchen tools
- Skillet
- Mixing Bowl
- Sharp knife and cutting board
Serving Suggestions
I’m a fan of flavorful curry recipes with rice, and this shrimp curry is no different. It complements rice perfectly. My favorite type is a long grain rice like a basmati rice.
You could also serve it with something like quinoa or brown rice. For a lower carb and higher fiber option you could use cauliflower rice.
However, if you’re more in the mood for noodles, that’s a fantastic alternative. This dish would pair best with rice noodles. I also love it with a slice of naan bread to soak up the extra Thai curry sauce.
Ingredients
- Jumbo shrimp
- Curry powder
- Soy sauce
- Oil
- Bell pepper – I like red peppers for this
- Zucchini
- Red curry paste
- Cloves garlic
- Grated ginger
- Coconut milk
- Rice vinegar
Ingredient substitutions
As I mentioned, one of the best features of this shrimp curry recipe is how versatile it is. While I made this dish with red curry paste, it would work equally as well with green or yellow curry paste instead.
If you want to substitute coconut milk, cashew milk is a good alternative. This will still help achieve the creamy end result.
Veggies can also be customized to your liking. Chopped napa cabbage, summer squash, snap peas or onion are all great additions to this curried shrimp dish.
If you don’t have shrimp on hand or you just prefer fish, this recipe works great with fish, too. Just cube the fish, season it, and cook accordingly.
If you don’t have curry powder, you can mix come common spices together to make your own. You can find many recipes for curry powder but it is usually a mix of ground coriander, ground cumin, turmeric, ginger, and sometimes garlic. I like to also add a little salt and either black pepper or cayenne pepper depending on how spicy you like your curry.
How to make this Shrimp Curry
Step 1: Prepare shrimp and veggies
To start, toss raw shrimp in soy sauce and curry powder. Then, cut the bell pepper and zucchini into slices and mince the garlic.
Step 2: Cook all ingredients
Next, heat 1 tbsp of oil over medium heat and sear the shrimp in the oil for about 1 minute on each side. Remove the shrimp from the pan.
Then, add another tablespoon of oil to the pan and saute the peppers and zucchini for 3-4 minutes over medium heat. Reduce heat to medium-low and add the ginger, garlic, and red curry paste and saute for 2 minutes.
Step 3: Simmer and serve
Then, pour the coconut milk and rice vinegar into the pan and mix until everything is combined. Simmer veggies in the mixture for 10 minutes.
Lastly, add the seared shrimp back into the skillet and simmer for 2 more minutes. Now it is time to serve over rice and enjoy! Garnish with some cilantro or Thai basil and fresh lime juice.
Storage and reheating
Store this dish in the fridge for up to 3 days. Gently reheat in a skillet on the stovetop until the shrimp is warmed through.
If you love shrimp, try these sweet and sour shrimp lettuce wraps.
Check out these other one skillet recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Shrimp Curry
Ingredients
- 1 lb jumbo shrimp deveined, shell and tail removed
- 1 tbsp curry powder
- ½ tbsp soy sauce
- 2 tbsp oil separated
- 1 bell pepper
- 1 zucchini
- 2 tbsp red curry paste
- 2 cloves garlic
- 2 tsp grated ginger
- 1 can coconut milk
- ½ tbsp rice vinegar
Instructions
- Toss raw shrimp in soy sauce and curry powder.
- Cut bell pepper and zucchini into slices. Mince the garlic.
- Heat 1 tbsp oil over medium heat and sear the shrimp in the oil for about 1 minute each side and remove the shrimp from the pan
- Add another tablespoon of oil to the pan and saute the peppers and zucchini for 3-4 minutes over medium heat
- Reduce heat to medium-low and add the ginger, garlic and red curry paste. Saute for 2 minutes.
- Pour the coconut milk and rice vinegar into the pan and mix until everything is combined. Simmer veggies in mixture for 10 minutes.
- Add seared shrimp back into the skillet and simmer for 2 more minutes.
- Serve over rice
Recipe Notes
- You can use green or yellow curry paste in place of red curry paste
- You can use cashew milk in place of coconut milk if you need to
- Feel free to use different vegetables like chopped napa cabbage, summer squash or onion
- You can use cubed fish in place of the shrimp
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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