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Close-up shot of a bowl of cooked rice on the white marble cooktop, topped with a generous portion of the coconut curry shrimp mixture. Fresh cilantro is sprinkled on top for garnish, adding a burst of green

Easy One Pan Coconut Curry Shrimp Recipe

This quick and flavorful shrimp dish combines mild red curry paste, turmeric, and coconut milk, creating a creamy, savory sauce. Perfectly spiced shrimp served over rice for a delicious meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian-Inspired, seafood
Servings 4
Calories 312 kcal

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.
    Close-up shot of a glass bowl on the white marble cooktop, with fresh shrimp tails and shells removed, rinsed under cold water, and ready to be used in the dish.
  • Cook the Veggies: Heat olive oil in a skillet, sauté onion, red pepper, garlic, and ginger until soft.
    Close-up shot of a black skillet on the white marble cooktop, heating olive oil. Diced onion, red pepper, minced garlic, and freshly grated ginger are sautéing, softening into a fragrant mixture
  • Add Spices: Stir in salt, pepper, curry paste, and turmeric, cook for 1-2 minutes.
    Close-up shot of the black skillet on the white marble cooktop, where salt, pepper, red curry paste, and ground turmeric are added to the softened vegetables, sizzling and blending into a vibrant mixture
  • 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.
    Close-up shot of the black skillet on the white marble cooktop, as diced tomatoes and coconut milk are poured in, stirring to create a creamy, golden curry sauce. The ingredients begin to simmer together.
  • Serve: Serve over rice, garnish with fresh cilantro (optional).
    Close-up shot of a bowl of cooked rice on the white marble cooktop, topped with a generous portion of the coconut curry shrimp mixture. Fresh cilantro is sprinkled on top for garnish, adding a burst of green