One Pan Coconut Curry Shrimp
This One Pan Coconut Curry Shrimp is a rich, fragrant curry ready in 25 minutes, made with juicy shrimp simmered in creamy coconut milk and red curry paste for a restaurant-quality weeknight dinner.
A Weeknight Curry That Tastes Like a Restaurant Splurge
There is something magical about the moment red curry paste hits hot oil and the whole kitchen fills with that warm, fragrant aroma. This One Pan Coconut Curry Shrimp is the kind of recipe that makes a random Tuesday night feel special, without asking you to dirty five pots to get there. If you love bold shrimp recipes Asian cooks have perfected for generations, this dish belongs on repeat in your dinner rotation.
What I love most about this coconut curry shrimp is how forgiving it is. The sauce comes together in minutes, the shrimp cook fast, and everything simmers together in a single skillet. It is proof that a curry shrimp dinner does not need to be complicated to taste incredible.
Before we get cooking, the right tools and ingredients make a real difference here. A good quality curry paste and a heavy bottomed skillet that distributes heat evenly will help the sauce reduce properly without scorching, and a sharp microplane makes quick work of fresh ginger.
Why This Coconut Curry Shrimp Works
This recipe leans on a handful of pantry staples that punch well above their weight:
- Full-fat coconut milk creates that silky, rich base every good coconut curry deserves
- Red curry paste delivers layers of chili, lemongrass, and aromatics in one spoonful
- Fresh lime juice brightens the richness right at the end
- Fish sauce adds a savory backbone that ties everything together
Chef's Tip: Always add the shrimp last and only cook them until just pink. Shrimp go from perfectly tender to rubbery in under a minute, so keep an eye on the clock once they hit the pan.
A Genuinely Great One Pan Meal
As far as one pan meals go, this one is hard to beat. Everything, from the aromatics to the vegetables to the shrimp, cooks in a single skillet, which means less cleanup and more time to actually enjoy dinner. It is also naturally no sugar foods friendly, since there is no added sweetener anywhere in the recipe, just the natural richness of coconut milk and the brightness of lime.
If you are new to cooking with curry paste, start with the amount listed and taste as you go. Brands vary quite a bit in heat level, and it is much easier to add more than to cool things down after the fact.
Ready to make it? Here is the full step by step recipe:
One Pan Coconut Curry Shrimp
This One Pan Coconut Curry Shrimp is a rich, fragrant curry ready in 25 minutes, made with juicy shrimp simmered in creamy coconut milk and red curry paste for a restaurant-quality weeknight dinner.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined
- 1 can coconut milk, full-fat, unsweetened
- 2 tbsp red curry paste, adjust to taste
- 1 tbsp fish sauce
- 1 tbsp lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 tbsp vegetable oil, for sautéing
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 cups jasmine rice, cooked, for serving
Instruction
Heat vegetable oil in a large skillet or sauté pan over medium heat.
Add garlic and ginger, and cook for 30 seconds until fragrant.
Stir in the red curry paste and cook for 1 minute to bloom the spices.
Add the sliced bell pepper and cook for 2 to 3 minutes until slightly softened.
Pour in the coconut milk and fish sauce, stirring to combine, and bring to a gentle simmer.
Add the shrimp in a single layer and cook for 3 to 4 minutes, flipping once, until pink and just cooked through.
Remove from heat and stir in the lime juice.
Taste and adjust seasoning with more fish sauce or lime juice as needed.
Garnish with fresh cilantro and serve hot over jasmine rice.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Microplane or grater for ginger
- Measuring cups and spoons
Notes
Serving and Storage Tips
This curry is fantastic spooned over fluffy jasmine rice, which soaks up every drop of that coconut sauce. Steamed rice noodles or cauliflower rice both work beautifully too, if you want to switch things up.
For storage, let leftovers cool completely before transferring to an airtight container. They will keep in the fridge for up to three days. When reheating, use low, gentle heat on the stovetop rather than the microwave if you can, since it helps keep the shrimp from turning tough.
A Few Easy Variations
- Swap shrimp for chicken thighs or firm tofu for a different protein
- Add snap peas or baby spinach in the last few minutes of cooking for extra vegetables
- Stir in a spoonful of peanut butter for a richer, nuttier curry
Chef's Tip: A squeeze of lime right before serving makes a huge difference. Do not skip it, even if the sauce already tastes great without it.
However you serve it, this coconut curry shrimp is proof that a few simple ingredients, treated well, can taste like something out of your favorite takeout menu, made right in your own kitchen.
