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Close up above view of shrimp curry in a frying pan
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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 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 407kcal
Author Madeline

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

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

Serving: 1g | Calories: 407kcal | Carbohydrates: 12g | Protein: 19g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 789mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2430IU | Vitamin C: 51mg | Calcium: 108mg | Iron: 3mg