Shrimp Curry

Make a super flavorful coconut shrimp curry in one pan!

Course Dinner

Keyword coconut curry shrimp, curried shrimp, shrimp curry, shrimp curry recipe

Prep Time 10

Cook Time 25

Servings servings

Calories 407kcal

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

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.