Creamy, spiced, and packed with flavor, this Easy One Pan Coconut Curry Shrimp is a game-changer for busy weeknights.
Tender shrimp soak up a rich coconut curry sauce infused with warm spices, fresh ginger, and garlic—all in just 25 minutes. The best part? It’s all made in one pan, meaning minimal cleanup and maximum flavor.
This recipe started as a simple experiment, and it quickly became a go-to. The quick marinade adds brightness, while the turmeric and coriander bring a deep, golden warmth. Serve it over fluffy rice or with warm naan to scoop up every last drop of the sauce.
It’s an easy, no-fuss meal that feels special without the effort. Want to mix it up? Add veggies, adjust the spice, or swap in another protein.
What I Didn’t Expect About This Recipe?
- How quickly the flavors develop – Usually, you think curry needs to simmer for hours, but this dish proves that bold flavors can come together in minutes.
- How versatile it is – I’ve made it with different curry pastes, added veggies like bell peppers and spinach, and even swapped shrimp for tofu on meatless nights.
- The leftovers are even better – The flavors deepen overnight, making the next-day meal even more irresistible.
- It’s light yet satisfying – The coconut milk makes it creamy, but it never feels heavy, making it perfect for a weeknight meal that doesn’t weigh you down.
Easy One Pan Coconut Curry Shrimp Recipe
This Easy One Pan Coconut Curry Shrimp is a quick and flavorful dish with tender shrimp simmered in a rich, spiced coconut curry sauce. Made in just one pan, it’s perfect for a fuss-free meal served over hot rice.
Equipment
- medium mixing bowl
- Plastic wrap (for covering)
- Medium skillet
- Wooden Spoon or Spatula
- Measuring spoons and cups
- Knife and Cutting Board
Ingredients
For Shrimp Marinade
- 1 pound extra-large shrimp peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 2 tablespoon lemon juice
For the sauce
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ½ teaspoon black pepper freshly ground
- ½ teaspoon salt or to taste
- ½ teaspoon turmeric
- 2 teaspoon ground coriander
- 1 teaspoon curry powder
- 14½ ounce diced tomatoes
- 13½ ounce coconut milk
- 2 tablespoon cilantro for garnish (or parsley)
- cooked rice for serving
Instructions
- In a small bowl, toss the shrimp with the marinade ingredients. Cover and refrigerate for 10 minutes.
- Heat oil in a medium skillet over medium heat. Add onion and cook for 2–3 minutes until soft.
- Stir in garlic, ginger, salt, pepper, coriander, turmeric, and curry powder. Cook for 1 minute.
- Add diced tomatoes with juices and coconut milk. Stir and bring to a boil. Cook for 5 minutes.
- Add shrimp and marinade juices. Cook for 2 minutes until shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 96kcal |
| Carbohydrates | 23g |
| Protein | 1g |
| Fat | 1g |
| Sodium | 2mg |
| Sugar: | 17g |
Tips for the Best Coconut Curry Shrimp!
- Use Fresh Shrimp – Fresh or high-quality frozen shrimp will give the best texture and flavor. If using frozen shrimp, thaw them completely and pat dry before marinating.
- Don’t Overcook the Shrimp – Shrimp cook quickly! Once they turn pink and opaque, remove them from the heat to keep them tender.
- Boost the Flavor – Toast the spices for a few seconds before adding the liquids to enhance their aroma and depth.
- Adjust the Heat – If you love spice, increase the cayenne or add a chopped chili pepper. For a milder version, reduce the cayenne or omit it.
- Creamier Sauce – For a richer sauce, use full-fat coconut milk instead of light coconut milk.
- Make it a Full Meal – Serve with basmati or jasmine rice and a side of naan or roti for a complete meal.
