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The Busy Baker

Delicious recipes from my kitchen to yours.

Easy One Pan Coconut Curry Shrimp

Easy Weeknight Meals Healthy Main Dishes One Pan Meals Seafood

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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! Easy One Pan Coconut Curry Shrimp   Easy One Pan Coconut Curry Shrimp

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Easy One Pan Coconut Curry Shrimp 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!! Easy One Pan Coconut Curry Shrimp 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. Easy One Pan Coconut Curry Shrimp 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!

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Easy One Pan Coconut Curry Shrimp

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!

Easy One Pan Coconut Curry Shrimp

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  Easy One Pan Coconut Curry Shrimp 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!  

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LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?

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Easy One Pan Coconut Curry Shrimp

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!
4.86 from 7 votes
Print Pin Rate
Course: Main Course, Meal Prep
Cuisine: American, Curry, Indian, low carb, Weeknight Meal
Keyword: Easy One Pan Coconut Curry Shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 312kcal
Author: Chrissie (thebusybaker.ca)

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
US Customary - Metric

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.

Notes

This is a great meal prep recipe for busy weekday dinners or lunches. Simply double the recipe and portion it out with a serving of rice, reheat and serve as needed.
This recipe keeps well in an airtight container in the fridge for up to 3 days after preparing.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 14g | Protein: 11g | Fat: 25g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 306mg | Potassium: 578mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2233IU | Vitamin C: 54mg | Calcium: 124mg | Iron: 6mg
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Comments

  9. Sue Booth says

    This was very bland. I had to add curry powder as the curry paste did nothing to enhance the curry flavor. I also added a little cumin, a pinch of cayenne pepper, and more coconut milk then called for. Lots of lime slices and cilantro saved the day.

    Reply

    • The Busy Baker says

      The quality of the curry paste makes or brakes this recipe. I’d recommend you try using a high quality curry paste if possible (it is usually found in the international section of your super market). I hope this helps!☺️

      Reply

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