This Easy One Pan Coconut Curry Shrimp is the perfect easy healthy weeknight meal served over rice! Make it dairy-free and with fresh or frozen shrimp!
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Hi friends! I’m back with an absolutely delicious one-pan curry recipe for you today – this Easy One Pan Coconut Curry Shrimp! It’s one of our family’s favourite easy weeknight meals for two reasons: it’s SO easy to make in under 30 minutes, and I NEVER have to beg my kids to eat it! They lick their plates clean and ask for seconds with this tasty meal!!
If you’ve been a reader of The Busy Baker for awhile now you’ll know how much I love easy weeknight meals, especially ones that are healthy and packed with veggies and lean protein. This Easy One Pan Coconut Curry Shrimp is all that and more, and it’s a fantastic way to enjoy healthy ingredients without much effort.
All you need to make this recipe is a decent non-stick skillet, a bag of shrimp, and some pantry ingredients that you probably already have in your kitchen. Simply start the rice cooking on the stove or in your rice cooker, and while the rice cooks you can easily prepare this Easy One Pan Coconut Curry Shrimp recipe from start to finish!
Looking for even more easy meals? Try my One Pan Vegetarian Lentil Curry recipe, or these delicious Slow Cooker White Bean and Lentil Chili Stuffed Sweet Potatoes!
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I hope you love this Easy One Pan Coconut Curry Shrimp as much as we do! Let me know in the comments below, what’s your favourite easy weeknight meal to serve with rice? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more weeknight meal ideas? You’ll LOVE these:
-
Easy One Pot Pasta Primavera
-
Creamy Enchilada One Pot Pasta
-
Crispy Oven Fried Chicken
-
Skillet French Onion Stuffed Chicken
-
Skillet Pesto Caprese Stuffed Chicken Breasts
-
Chicken Breasts with White Wine Mushroom Sauce
Easy One Pan Coconut Curry Shrimp
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 400 grams or 15 ounces
- 1 small can coconut milk approximately 165 ml or 5.5 ounces
- fresh cilantro for garnish, if desired
Instructions
- Rinse the shrimp under cool water, removing the tails and shells (if desired), making sure the shrimp is thawed completely (if using previously frozen). Set aside.
- Heat a large skillet over medium heat and add the olive oil.
- Add the onion, red pepper, garlic and ginger, and saute until fragrant and the onion and pepper is soft.
- Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
- Add the shrimp and stir together just until the shrimp start to turn pink.
- Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.
- Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), serve it over rice with some fresh cilantro, if desired.
Dorothy Reinhold says
Can’t get over how quickly this comes together! Love the curry and shrimp combo!
Chrissie says
Thanks so much!
Cathy says
YES!!! I seriously can’t wait to make this!
Taylor says
SO much delicious flavor! Great weeknight meal!
Chrissie says
Thanks so much!
Jade Manning says
This Curry looks fantastic!
Chrissie says
Thanks!
The Busy Baker says
Thanks Jade!!😊
Melanie Bauer says
Looks so delish! This is absolutely perfect specially when we need quick and easy meal, need to try this soon!
Chrissie says
Thanks!
Catalina says
What a great idea for dinner tonight! My family will love it!
Chrissie says
I sure hope so!
Veronica says
Amazing!!
The Busy Baker says
Thanks for your comment Veronica!!