Close up above view of shrimp curry in a frying pan

Shrimp Curry

Make a super flavorful coconut shrimp curry in one pan!

Recipe By: Madeline
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Servings: 4 servings 1x


  • 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


  1. Toss raw shrimp in soy sauce and curry powder.
  2. Cut bell pepper and zucchini into slices. Mince the garlic.
  3. 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
  4. Add another tablespoon of oil to the pan and saute the peppers and zucchini for 3-4 minutes over medium heat
  5. Reduce heat to medium-low and add the ginger, garlic and red curry paste. Saute for 2 minutes.
  6. Pour the coconut milk and rice vinegar into the pan and mix until everything is combined. Simmer veggies in mixture for 10 minutes.
  7. Add seared shrimp back into the skillet and simmer for 2 more minutes.
  8. Serve over rice


  • 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 
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.