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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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Looking for even more weeknight meal ideas? You’ll LOVE these:
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Easy One Pot Pasta Primavera
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Creamy Enchilada One Pot Pasta
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Crispy Oven Fried Chicken
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Skillet French Onion Stuffed Chicken
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Skillet Pesto Caprese Stuffed Chicken Breasts
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Chicken Breasts with White Wine Mushroom Sauce
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!
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Servings: 4 servings
Calories: 312kcal
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.
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
Tried this recipe?Mention @busybakerblog or tag #busybaker!
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!!
Hannah says
Could I do this same recipe with chicken breasts instead of shrimp?
Chrissie says
Yes! Just be sure you cook the chicken through to the recommended temperature!
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.
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!☺️
Joanne says
Absolutely delicious!!
ranu 802 says
Thank you for the recipe. Will try as soon as I get the ingredients.
The Busy Baker says
You’re welcome!! Let us know how the recipe turns out!
Lori Pajtasz says
This was so good!
The Busy Baker says
Thanks Lori!!
Amber says
Made this tonight and everyone loved it. Great weeknight dinner with lots of flavor. Added the last of the summer basil and kale from the garden for some added veggies.
The Busy Baker says
I’m glad you enjoyed it! Your additions sound great ☺️
Angels says
This was so yummy!!! I used Fire Roasted Tomatoes , and a full can of very thick Coconut milk/cream.
I did not add the shrimp until a few minutes before I was ready to eat. Shrimp overcooks onion seconds! This would also be delicious with cubed chicken breasts! Wonderfully flavourful dish. Thank You!
The Busy Baker says
I am so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Marilyn Wilkinson says
Made this for dinner tonight , and it was delicious, flavorful and so easy.. I’m surprised I didn’t comment before this , as I’ve made this three times and we have loved it each time. I cook everyday and always from scratch , and I’m always looking for new recipes.
Thank you for the wonderful dinner recipe!
Ana (The Busy Baker Team) says
Thank you for taking the time to leave your feedback! I’m always happy to hear that our readers enjoy our recipes. If you liked this, I’d suggest you check out our Coconut Curry Shrimp Soup (https://thebusybaker.ca/thai-coconut-curry-shrimp-soup/)