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5 from 4 votes

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!
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

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