One Pan Coconut Curry Shrimp Recipe

This One Pan Coconut Curry Shrimp is a quick and comforting dinner made with tender shrimp simmered in a creamy coconut curry sauce. Warm spices, garlic, and rich coconut milk come together to create a flavorful sauce that coats every bite.

Everything cooks in one pan, making this recipe easy to prepare and simple to clean up afterward. Serve it over steamed rice, noodles, or with warm naan to soak up the delicious curry sauce.

Why You’ll Love This Recipe

• One-Pan Meal: Everything cooks in one pan, making dinner easy and cleanup simple.
• Creamy Coconut Sauce: Coconut milk creates a smooth, rich sauce with a subtle sweetness.
• Quick to Make: Shrimp cooks quickly, making this a great option for busy weeknights.
• Bold Curry Flavor: Warm spices, garlic, and curry add plenty of depth without complicated steps.
• Tender Shrimp: The shrimp stays juicy and tender when cooked just until done.
• Easy to Customize: Adjust the spice level or add vegetables to make it your own.

Ingredient Notes & Easy Substitutions

1. Shrimp: Large or medium shrimp work well; fresh or frozen can be used, but thaw frozen shrimp completely before cooking.
2. Coconut Milk: Full-fat coconut milk gives the creamiest sauce, while light coconut milk makes it a little lighter.
3. Curry Powder: Use your favorite curry powder or curry blend, adjusting the amount to suit your preferred spice level.
4. Garlic: Fresh minced garlic gives the best flavor, but garlic paste can be used when needed.
5. Ginger: Fresh grated ginger adds brightness, while ginger paste works as a convenient substitute.
6. Lime Juice: Lemon juice can be used instead for a similar fresh, tangy finish.
7. Cilantro: Fresh parsley or Thai basil can be used if you prefer a different herbal flavor.
8. Red Pepper Flakes: Replace with cayenne pepper or fresh chili for more heat, or leave it out for a milder curry.

One Pan Coconut Curry Shrimp Recipe

This Easy One Pan Coconut Curry Shrimp is a flavorful dish bursting with aromatic spices, creamy coconut milk, and tender shrimp. Perfect for a quick weeknight dinner, it comes together effortlessly in one skillet and pairs beautifully with rice for a satisfying meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Indian

Servings 4 people

Calories 312 kcal

Equipment

• A large skillet or frying pan
• A sharp knife (for chopping the onion and grating the ginger)
• A cutting board
• A spoon for stirring
• A small grater for ginger (optional but adds fresh zest)

Ingredients

  

• 1½ lbs large shrimp peeled and deveined
• 1 tbsp olive oil or coconut oil
• 1 medium yellow onion finely chopped
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp red pepper flakes or to taste
• 1 can 13.5 oz full-fat coconut milk
• ½ cup chicken or vegetable broth
• 1 tbsp fresh lime juice
• 1 tsp salt or to taste
• ½ tsp black pepper
• ¼ cup fresh cilantro chopped
• Cooked jasmine or basmati rice for serving
• Lime wedges for serving

Instructions

 

• Heat a large skillet over medium heat and sauté the diced onion for 4–5 minutes until soft and translucent.
  
• Add the grated ginger, ground turmeric, and red curry paste to the skillet. Stir well and cook for 1–2 minutes until fragrant.
  
• Pour in the diced tomatoes along with their juices and simmer for 5 minutes to allow the flavors to combine.
  
• Stir in the coconut milk and season with a pinch of salt and pepper. Mix until the sauce becomes smooth and creamy.
  
• Add the shrimp to the skillet and cook for 4–5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
  
• Let the curry simmer for another 2 minutes so the shrimp absorb the flavors of the sauce.
  
• Garnish with fresh cilantro if desired and serve warm with rice or naan.
  

Notes

• Use fresh shrimp for the best flavor, but thawed frozen shrimp work well for convenience.

Nutrition Facts (Approximate per serving)

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3. Vegan Rainbow Peanut Noodles
4. Crispy Baked Chicken Wings
5. Best Vegan Mushroom Stroganoff

Delicious Variations and Serving Ideas

1. Spicy Version: Add extra curry paste or red pepper flakes for more heat.
2. Veggie Addition: Add spinach, bell peppers, or peas for extra texture.
3. Seafood Twist: Replace shrimp with scallops or salmon chunks.
4. Rice Bowl Style: Serve over jasmine or basmati rice.
5. Lime Finish: Add fresh lime juice before serving for brighter flavor.
6. Naan Pairing: Serve with warm naan bread for dipping.

FAQ’s

1. What does coconut curry shrimp taste like?
   It tastes creamy, savory, slightly spicy, and rich with warm curry flavor.
2. Can I use frozen shrimp?
   Yes, thaw the shrimp completely and pat them dry before cooking.
3. Is this curry very spicy?
   No, it has mild warmth, but you can easily adjust the spice level.
4. What type of coconut milk works best?
   Full-fat coconut milk gives the creamiest texture and richest flavor.
5. Can I make this recipe dairy-free?
   Yes, the recipe is naturally dairy-free.
6. What can I serve with coconut curry shrimp?
   Rice, naan, quinoa, or roasted vegetables pair very well.
7. Why is my shrimp rubbery?
   Shrimp become tough when overcooked, so cook only until pink and opaque.
8. Can I add vegetables to the curry?
   Yes, spinach, peppers, peas, and carrots all work nicely.
9. Can kids enjoy this recipe?
   Yes, simply reduce the curry paste for a milder flavor.
10. How do I thicken the curry sauce?
    Simmer uncovered for a few extra minutes until slightly reduced.