Make this satisfying Coconut Shrimp Curry recipe for an easy one pan dinner. I use frozen shrimp, frozen veggies and pantry staples to make red curry shrimp even when I don’t have any fresh groceries. It is SO simple to make yet loaded with flavor.
30 minutes
Minimal prep
Quick Look: Shrimp Curry
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 25 minutes
- 🕖 Total Time: 35 minutes
- 🍤 Servings: 4 servings
- ⚡️ Calories: 407 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Cook in one pan on the stove
- 🛒 Main Ingredients: Shrimp, red curry paste, curry powder, and coconut milk
- ⭐️ Difficulty: Easy! A one-pan approach to curry
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Why You’ll Love This Recipe
- Easy clean up – using only one pan for this red curry shrimp makes for a much easier post-cooking clean up!
- 30 minute dinner – Low on time? This recipe is a simple method with great results, without fussy steps! Dinner will be on the table in just about 30 minutes.
- Packed with flavor – This shrimp curry 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.
For another shrimp recipe that is so flavorful it tastes like take out, try these sweet and sour shrimp lettuce wraps.
Ingredients You’ll need
Here’s a quick look at the ingredients you need to make this shrimp curry. For a full list of ingredients and amounts please head to the full recipe.
- Jumbo shrimp – buy peeled and deveined jumbo shrimp to make the prep extra easy
- Curry powder and soy sauce– these two will be added to the raw shrimp before cooking
- Red curry paste, coconut milk, and rice vinegar – these ingredients all play a role in making the very flavorful curry sauce for this red curry shrimp dish. To really increase the heat and flavor of this dish, simmer some thinly sliced thai red chiles in with the liquid ingredients.
- Bell peppers – I like to use red peppers for this dish, but you can use any kind of bell pepper
- Zucchini – I find that zucchini pairs really well with the flavors in this dish, but feel free to sub for another veggie if you prefer
- Cloves of garlic and grated ginger – these two add depth and flavor to this curry dish
You can use 16oz frozen mixed vegetables in place of the freshly chopped zucchini and bell pepper. Follow instructions as written and saute from frozen.
For a thicker curry, use coconut cream with just a splash of water. You can also use a water and cornstarch slurry to thicken at the end of simmering. I personally find this dish sweet enough with just the coconut milk, but you can also increase the sweetness by mixing a bit of brown sugar in with the red curry paste.
I like to season the final dish with a bit of salt to taste and then garnish with fresh lime juice and some fresh cilantro.
Love this easy shrimp recipe? Give this easy mediterranean shrimp salad a try next.
How to make Red Curry Shrimp
Step 1: Cut the bell pepper and zucchini into slices and mince the garlic and ginger.
Step 2: Toss raw shrimp in soy sauce and curry powder.
Step 3: Sear the shrimp in oil in a large skillet for about 1 minute on each side.
Step 4: Saute the peppers and zucchini and add the ginger, garlic, and red curry paste.
Step 5: Pour the coconut milk and rice vinegar into the saucepan and simmer.
Step 6: Add the seared shrimp back into the skillet and simmer for 2 minutes.
If you are looking for another seafood curry dish, check out this green curry poached salmon recipe.
Mad’s Expert Tips for the Best shrimp curry 🍤
- Buy peeled and deveined shrimp – To save time during prep for this recipe, buy fresh or frozen shrimp that are already peeled and deveined.
- Get creative with your veggie choices – Veggies can be customized to your liking. Chopped napa cabbage, summer squash, snap peas or onion are all great additions to this red shrimp curry
- How to make homemade curry powder – If you don’t have curry powder, you can mix some 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.
If you are looking for another yummy curry recipe, try this curry chicken salad.
Recipe FAQs
How long does shrimp curry last?
You can safely store this red shrimp curry in the fridge for up to 3 days.
What to serve with coconut shrimp curry?
I’m a fan of flavorful curry recipes with white basmati rice, but you could also serve it with something like quinoa, brown rice, or even cauliflower rice. If you’re more in the mood for noodles, rice noodles are a fantastic alternative. I also love it with a slice of naan bread to soak up the extra Thai curry sauce.
What does red curry consist of?
Red curry paste primarily consists of dried red chilies, garlic, lemongrass, and shallots. If you prefer to use green or yellow curry paste, both will work for this recipe!
Storage and reheating for this easy shrimp curry recipe
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.
Other Delicious 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!
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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 16oz frozen mixed vegetables in place of the freshly chopped zucchini and bell pepper. Follow instructions as written and saute from frozen.
- 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
- To save time during prep for this recipe, buy fresh or frozen shrimp that are already peeled and deveined.
- 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.
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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