Delicious, nutrient rich and easy One Pot Coconut Curry Shrimp. Snow peas, bell pepper, carrots, ginger, coconut milk and Silk Dairy-Free Yogurt cooked with curry shrimp in one pot as an easy weeknight meal.
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Within this recipe post you’ll make a flavorful curry dish, with just a few ingredients. Plus you’ll learn a simple trick to infuse stronger flavors of curry or other spices into your cooking.
You may not think of One Pot Coconut Curry Shrimp as part of a balanced nutrient-rich meal, and still taste amazingly wonderful at the same time. Well prepare to be amazed. With the new year I’m working towards a healthier me. This comes down to staying active and eating well. I’m learning that good food can taste…well, good. This Coconut Curry Shrimp is full of flavor and nutrients your body needs.
It comes together in a snap (if I used snap peas instead of snow peas, I’d have a chuckle there) and can be cooked in one pot. Curry powder is one of those ingredients that goes a long way to flavor dishes. I have to tip to infuse the flavor into the food even more, so be sure to read the cooking tips section below.
It wouldn’t be coconut curry shrimp without coconut of course. Thick canned coconut adds creamy texture and flavor that pairs with the shrimp and curry.
Another key ingredient is Silk Dairy-Free Yogurt. One small container is the main ingredient that, along with coconut milk, is the ideal ratio to create just enough creamy sauce, without having too much liquid in the pan. If you like your coconut curry a bit more saucy, you could add some Silk Almond Milk Unsweetened Vanilla. While we’re talking about nutrients and dietary options, this curry shrimp and Silk Dairy-Free Yogurt is full of protein, calcium and vitamin D, all while being gluten-free, dairy-free, lactose-free, low in cholesterol, saturated fat and has no artificial flavors or colors.
Oh I haven’t even mentioned the colors in this dish! A deep tapestry of golden yellows, vibrant greens and bold reds. This One Pot Coconut Curry Shrimp is so inviting you can dive right in, and feel good about it.
Cooking Tips: Infusing curry (and other flavors) into food
Certain spices and herbs are fat-soluble (instead of water-soluble). This means the flavors are stronger (bloom) depending on how you cook them. For this curry shrimp, and other recipes with spices like chilis, I prefer to cook the spices in some sort of oil first, instead of just adding it to the liquid after.
To get the most curry flavor, add it to the shrimp and coconut oil as it cooks. In a test by America’s Test Kitchen, herb infused oil had 10 times the amount of flavor compared to the same ratio of herbs in water.
Flavor profiles: Sweet and rich flavors of curry and coconut milk paired with delicate shrimp
Texture: Soft, moist and super chewy.
Dietary Options/Substitutions: This recipe is gluten-free if served over rice. For vegetarian or vegan you can substitute shrimp with tofu.
One Pot Coconut Curry Shrimp
- 2 tablespoons coconut oil
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 2 pounds shrimp defrosted (peeled and deveined)
- 2 tablespoons curry powder
- 1 large red bell pepper diced
- 1 large carrot shredded
- 2 cups snow peas
- 1 teaspoon minced fresh ginger
- ⅔ cup Greek yogurt
- ½ cup canned coconut milk
Heat coconut oil to medium-high heat in a large stir-fry pan or wok. Add garlic and onion, saute for 4-5 minutes until fragrant.
Add curry powder, shrimp, bell pepper and carrots. Stir to evenly coat and cook 5–7 minutes until shrimp is opaque white.
Reduce heat to medium and add snow peas, ginger, yogurt and coconut milk. Stir to combine and bring to a low boil. Remove from heat and serve over cooked rice or noodles.
- Make sure to add the spices to the oil and not the liquid. As I said before it makes a big difference to the flavor!
- If you're serving this with rice or noodles cook them ahead of time according to packet instructions.
- Feel free to add extra heat in the form of fresh chilies or powder. Make sure to add them with the shrimp and veggies.
- You could use sugar snap peas or green beans instead of snow peas
- Try to use high-quality shrimp (fresh or frozen). Cheaper varieties often hold a lot of water and shrink a lot when cooking.
If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels
Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.