One Pan Coconut Curry Shrimp
Juicy shrimp simmered in a rich, spiced coconut curry sauce, ready in under 30 minutes in a single pan. A fast, no sugar added weeknight dinner bursting with flavor.
A Weeknight Curry That Actually Delivers
Some nights call for a dinner that feels like a treat but takes almost no effort, and this coconut curry shrimp is exactly that. It is one of those shrimp recipes Asian flavor lovers keep coming back to: a rich, spiced coconut curry sauce clinging to plump, juicy shrimp, all made in one pan with no fuss and no sugar added.
If you love a good curry shrimp but do not always have time for a long simmer, this is your new go to. The sauce builds real depth in under 15 minutes thanks to a shortcut ingredient: curry paste.
Before we get cooking, the right tools and ingredients make a real difference here. A good quality curry paste and a can of full fat coconut milk are truly what separate a flat curry from one that tastes like it came from your favorite takeout spot. Here are a few things that genuinely help this dish come together.
Why This Coconut Curry Shrimp Works
This recipe leans on a handful of pantry heroes to build big flavor fast.
- Curry paste does the heavy lifting, delivering layers of chili, lemongrass, and aromatics in a single spoonful.
- Coconut milk brings natural richness and a gentle sweetness, with zero added sugar needed.
- Fresh ginger and garlic wake everything up and keep the sauce from tasting one note.
- Lime juice stirred in at the end adds brightness that balances the richness of the coconut.
Chef's Tip: Always toast your curry paste in the oil for a minute before adding liquid. This blooms the spices and deepens the flavor of the entire dish, a small step that makes a big difference.
The Secret to Perfectly Cooked Shrimp
Shrimp cook shockingly fast, and overcooking is the number one mistake people make with any shrimp curry. Once shrimp turn from gray to pink and curl into a loose C shape, they are done. If they curl into a tight O shape, they have gone too far and will turn tough and rubbery.
Because this is a one pan meal, you want your sauce simmering and slightly thickened before the shrimp go in. That way the shrimp only need a few minutes to finish, soaking up all that coconut curry flavor without drying out.
Ready to make it? Here is the full step by step recipe:
One Pan Coconut Curry Shrimp
Juicy shrimp simmered in a rich, spiced coconut curry sauce, ready in under 30 minutes in a single pan. A fast, no sugar added weeknight dinner bursting with flavor.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails removed
- 1 tbsp coconut oil
- 1 yellow onion, diced small
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste, Thai style
- 1 can full fat coconut milk, unsweetened, well shaken
- 1 tbsp fish sauce
- 1 lime, juiced, plus wedges for serving
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 tsp salt, or to taste
Instruction
Pat the shrimp dry with paper towels and season lightly with salt. Set aside.
Heat the coconut oil in a large skillet or saute pan over medium heat.
Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Add the red curry paste and cook for 1 minute, stirring constantly, to toast the spices.
Pour in the coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
Add the sliced red bell pepper and simmer for 4 to 5 minutes until slightly softened and the sauce has thickened slightly.
Add the shrimp in a single layer and cook for 3 to 4 minutes, flipping halfway, until pink, curled, and just cooked through.
Remove from heat and stir in the fresh lime juice. Taste and adjust salt if needed.
Garnish with chopped cilantro and serve hot with lime wedges.
Equipment
- Large skillet or saute pan
- Wooden spoon
- Cutting board
- Sharp knife
- Microplane or grater
Notes
Serving Suggestions and Variations
This dish is endlessly flexible depending on what you are craving.
- Serve it over steamed jasmine rice or cauliflower rice for a lighter, low carb option.
- Add a handful of baby spinach or snap peas in the last few minutes for extra vegetables.
- Stir in a spoonful of green curry paste instead of red for a different flavor profile.
- Top with toasted coconut flakes or crushed peanuts for crunch.
This coconut curry shrimp is proof that impressive, restaurant quality dinners do not need a long ingredient list or hours of prep. It is quick enough for a busy Tuesday and flavorful enough to serve to guests, making it one of those shrimp recipes worth keeping on repeat in your weekly rotation.
