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.
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.