If you’re craving something vibrant, comforting, and full of flavor, this Easy One-Pan Coconut Curry Shrimp is the answer.
Packed with succulent shrimp, sweet coconut milk, and aromatic ginger, this dish is a delightful balance of creamy and spicy. And the best part? It all comes together in one pan, making cleanup a breeze.
The red curry paste and turmeric add just the right amount of warmth, while the coconut milk brings a smooth richness that wraps everything in a deliciously velvety sauce.
Toss in some diced tomatoes, and you’ve got a dish that’s not only bursting with color but packed with layers of bold flavors.
Whether you’re cooking for one or feeding the whole family, this recipe is quick enough to whip up for a weeknight dinner but impressive enough for guests.
What’s so Special About This Dish?
- Minimal prep, maximum flavor. Everything cooks in one pan, so it’s fast and easy.
- Rich and creamy. The coconut milk makes the curry sauce luscious without being too heavy.
- Bold spices. The red curry paste and turmeric create a perfect harmony of flavors.
- Customizable. Add extra veggies, spice it up with some chili, or pair it with whipped Greek yogurt for a creamy contrast.
- Healthy and satisfying. Full of protein, vegetables, and healthy fats.
Easy One Pan Coconut Curry Shrimp Recipe
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Stirring spoon
- Rice cooker or pot (for rice, optional)
Ingredients
- 24-30 large shrimp fresh or thawed from frozen tails and shells removed (optional)
- 1 tablespoon olive oil
- 1 large onion diced
- 1 red pepper diced
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- a pinch or two each salt and pepper
- 2 tablespoons mild red curry paste use spicy if desired
- 1 1/2 teaspoons ground turmeric
- 1 can diced tomatoes approximately
- 1 small can coconut milk approximately
- fresh cilantro for garnish if desired
Instructions
- Prepare the Shrimp: Rinse and remove tails and shells, set aside.
- Cook the Veggies: Heat olive oil in a skillet, sauté onion, red pepper, garlic, and ginger until soft.
- Add Spices: Stir in salt, pepper, curry paste, and turmeric, cook for 1-2 minutes.
- Cook the Shrimp: Add shrimp, cook until they start turning pink.
- Add Liquids: Stir in diced tomatoes and coconut milk, cook for 4-5 minutes until sauce reduces.
- Serve: Serve over rice, garnish with fresh cilantro (optional).
Nutrition Info:
| Nutrition | Value |
| Calories | 312kcal |
| Carbohydrates | 14g |
| Protein | 11g |
| Fat | 25g |
| Sugars | 6g |
| Sodium | 306mg |
Top 10 Tips for Perfect Shrimp Curry!
- Don’t Overcook the Shrimp – Shrimp cook very quickly, so keep an eye on them! They should turn pink and opaque, which usually takes just 2-3 minutes. Overcooking makes them rubbery.
- Use Fresh Shrimp – If possible, use fresh shrimp for the best flavor. Frozen shrimp work well too, but be sure to thaw them fully and pat dry before cooking.
- Balance the Heat – Adjust the amount of curry paste to match your heat preference. For a mild curry, stick with the mild red curry paste; for more heat, use spicy.
- Don’t Skip the Ginger – Freshly grated ginger adds a vibrant, zesty kick to the curry. It’s an essential ingredient to elevate the flavors.
- Perfectly Sauteed Veggies – Sautéing the onion, red pepper, and garlic until soft creates a rich base for the curry sauce.
- Let the Sauce Simmer – After adding the tomatoes and coconut milk, let the sauce simmer for a few minutes to allow the flavors to meld and thicken slightly.
- Season to Taste – Don’t forget to taste your curry and adjust the seasoning with salt and pepper before serving. You might want a little more salt or curry paste depending on your preference.
- Serve Over Fluffy Rice – White or jasmine rice is a perfect accompaniment to soak up the curry sauce.
- Fresh Cilantro Garnish – A handful of chopped fresh cilantro adds a burst of freshness and color to finish the dish.
- Add a Squeeze of Lime – For a tangy contrast, add a squeeze of lime juice over the top before serving!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
