Skip to content Skip to sidebar Skip to footer

Easy One Pan Coconut Curry Shrimp

This Easy One Pan Coconut Curry Shrimp is that the perfect easy healthy weeknight meal served over rice! Make it dairy-free and with fresh or frozen 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 among our family’s favourite easy weeknight meals for 2 reasons: it’s very easy to form in under half-hour, and that i NEVER need to beg my kids to eat it! They lick their plates clean and invite seconds with this tasty meal!!

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

All you would like to form this recipe may be a decent non-stick skillet, a bag of shrimp, and a few pantry ingredients that you simply probably have already got in your kitchen. Simply start the rice cooking on the stove or in your rice cooker, and while the rice cooks you'll easily prepare this Easy One Pan Coconut Curry Shrimp recipe from start to finish!

I hope you're keen on this Easy One Pan Coconut Curry Shrimp the maximum amount as we do! Let me know within the comments below, what’s your favourite easy weeknight meal to serve with rice? I’d like to know!

Easy One Pan Coconut Curry Shrimp


  • 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


  1. 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.
  2. Heat a large skillet over medium heat and add the olive oil.
  3. Add the onion, red pepper, garlic and ginger, and saute until fragrant and the onion and pepper is soft.
  4. 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.
  5. Add the shrimp and stir together just until the shrimp start to turn pink.
  6. 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.
  7. 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.