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This image shows a white bowl filled with creamy coconut curry shrimp, accompanied by a side of steamed rice and garnished with fresh cilantro, making for a vibrant and flavorful dish.

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
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Indian
Servings 4 people
Calories 312 kcal

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.
    This image shows raw shrimp being cleaned and deveined, prepared to be cooked in the flavorful coconut curry recipe.
  • Heat olive oil in a large skillet over medium heat.
    This image shows olive oil being heated in a skillet on medium heat, creating the base for cooking vegetables and shrimp.
  • Add onion, red pepper, garlic, and ginger to the skillet, cooking until the vegetables are soft and fragrant.
    This image shows diced onions, bell peppers, and garlic being sautéed in a skillet, forming a fragrant and colorful vegetable base for the curry.
  • Sprinkle in salt and pepper, then mix in curry paste and turmeric, stirring to blend the flavors.
    This image shows ground spices like turmeric, cumin, and curry powder being sprinkled into the sautéed vegetables, enhancing the flavor of the curry.
  • Add the shrimp, stirring gently as they begin to turn pink.
    This image shows raw shrimp being added to the seasoned vegetable mixture in the skillet, ready to be cooked to perfection.
  • Pour in the diced tomatoes and coconut milk, stirring everything together.
    This image shows diced tomatoes and creamy coconut milk being poured into the skillet, creating a rich and aromatic curry sauce.
  • Let the mixture simmer for 4–5 minutes, stirring regularly to allow the liquid to reduce.
    This image shows the coconut curry shrimp simmering in a skillet, with the sauce thickening and shrimp fully cooked, ready to be served alongside rice.
  • 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.
    This image shows a beautifully plated dish of creamy coconut curry shrimp served alongside fluffy white rice, garnished with fresh cilantro for a pop of color and flavor.

Notes

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