Sometimes, the simplest dishes become the most unforgettable. This Easy One Pan Coconut Curry Shrimp recipe is a testament to that—perfectly tender shrimp swimming in a creamy, fragrant coconut curry sauce, all made in one pan for minimal cleanup.
It’s the kind of recipe that feels indulgent but comes together so effortlessly, that you’ll wonder why it’s not on your weekly rotation already. I first made this dish on a busy weeknight when my pantry felt uninspiring.
Coconut milk, curry paste, and frozen shrimp saved the day—and transformed an ordinary evening into something extraordinary. The vibrant golden curry, with hints of spice and sweetness, filled my kitchen with an irresistible aroma that lingered long after dinner was over.
What makes this recipe so special? The one-pan simplicity, for starters. It’s a time-saver without sacrificing flavor. Plus, shrimp is not only quick to cook but also an excellent source of lean protein, making this meal a health-conscious choice.
Did you know that shrimp is packed with selenium and vitamin B12, which support overall well-being? Make this once, and I guarantee you’ll want to make it again.
What Makes This Recipe Special
- Effortless Gourmet: The combination of rich coconut milk and bold curry paste creates a restaurant-quality dish that’s deceptively easy to whip up.
- One-Pan Wonder: Cooking everything in a single pan means less time scrubbing dishes and more time enjoying the meal.
- Flexible Ingredients: Swap the shrimp for chicken, tofu, or chickpeas to suit your taste or dietary needs—this curry adapts beautifully.
- Nutrient-Packed: High in protein and brimming with essential nutrients, this dish nourishes while satisfying your cravings.
- Crowd-Pleasing Flavor: Even picky eaters love the balance of creamy, savory, and slightly spicy notes.
One Pan Coconut Curry Shrimp Recipe
Equipment
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Large skillet
Ingredients
- 1 large onion diced
- fresh cilantro for garnish, if desired
- 2 tbsp mild red curry paste use spicy, if desired
- 1 small can of coconut milk
- 2 tsp freshly grated ginger
- 1 can of diced tomatoes approximately 400 grams
- 1½ tsp ground turmeric
- a pinch of salt and pepper
Instructions
- Rinse the shrimp under cool water, remove the tails and shells if desired, and ensure they are fully thawed and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion, red pepper, garlic, and ginger to the skillet, cooking until the vegetables are soft and fragrant.
- Sprinkle in salt and pepper, then mix in curry paste and turmeric, stirring to blend the flavors.
- Add the shrimp, stirring gently as they begin to turn pink.
- Pour in the diced tomatoes and coconut milk, stirring everything together.
- Let the mixture simmer for 4–5 minutes, stirring regularly to allow the liquid to reduce.
- Check that the shrimp are fully cooked and the sauce has thickened slightly.
- Remove the skillet from heat and adjust seasonings as needed.
- Serve the curry over rice, garnished with fresh cilantro if desired.
Notes
- Use fresh shrimp for the best flavor, but thawed frozen shrimp work well for convenience.
| Nutrition | Value |
| Calories | 312kcal |
| Carbohydrates | 14g |
| Fibre | 3g |
| Fat | 25g |
| Protein | 11g |
| Cholesterol | 91g |
