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.
