Delicious, healthy and easy One Pot Coconut Curry Shrimp cooked in one pot for a weeknight meal in less than 30 minutes. Made with fresh veggies, ginger, coconut milk and Greek yogurt with curried shrimp.
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.
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.
Why this One Pot Coconut Curry Shrimp is so yummy
It comes together in a snap (not talking about the peas here) and can be cooked in one pot. Curry powder is an ingredient that goes a long way to flavor dishes and is the star of this coconut curry shrimp. I have a 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.
Ingredients in One Pot Coconut Curry Shrimp
- Shrimp: Lots of lean protein and seafood flavor. Use wild-caught for best quality.
- Curry powder: The main flavor of coconut curry shrimp. Just a little bit is needed.
- Canned coconut milk: The base for the curry sauce
- Greek yogurt: Adds creaminess to the sauce as well as extra protein
- Coconut oil: Used for pan frying veggies and shrimp, also adds coconut flavor
- Onion and garlic: A wonderful combination that adds flavor to almost any savory dish
- Bell pepper, carrot and snow peas: Veggies add wholesome flavor and color
- Fresh ginger: A common ingredient that punches up curries and Asian dishes
Tips for Making Coconut Curry Shrimp
- 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 package instructions.
- Feel free to add extra heat in the form of fresh chilies or chili powder. Make sure to add them with the shrimp and veggies while cooking.
- You could use sugar snap peas or green peas instead or in addition to snow peas
- Use high-quality wild-caught shrimp (fresh or frozen) for best flavor and texture. Cheaper varieties often hold a lot of water and shrink when cooking.
How to Flavor Food with Curry
- A little bit of curry goes a long way. Usually, only 1 to 2 tablespoons are all you need for a curry recipe
- You can use dry curry powder or curry paste. I find powder coats and incorporates better into other ingredients
- Heat it in a bit of oil to bring out more flavor
- It’s bests cooked with ingredients such as meat or veggies to infuse flavor, instead of added to a liquid or sauce
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 coconut curry shrimp and other recipes with spices like chilis.
Cook the spices in some sort of oil first, instead of just adding it to the liquid after.
Pro Tip: 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, herbs infused oil had 10 times the amount of flavor compared to the same ratio of herbs in water.
One Pot Coconut Curry Shrimp Recipe at-a-glance
Flavor profiles: Sweet and rich flavors of curry and coconut milk paired with delicate shrimp
Texture: Soft, moist and super chewy.
Dietary Options/Substitutions: Serve over rice or rice noodles for gluten-free. For vegetarian or vegan, substitute shrimp with tofu. For dairy-free, replace Greek yogurt with extra coconut milk.
More Delicious Curries You Might Like:
- Vegan Coconut Curry Tofu Stir-Fry
- Thai Coconut Curry Chicken
- Tropical Shrimp Stir-Fry with Coconut Rice
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
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One Pot Coconut Curry Shrimp
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 pounds wild-caught 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.
- For dairy-free substitute yogurt with extra 1/4 cup of coconut milk
- 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 peas instead of snow peas
- Try to use high-quality wild-caught shrimp (fresh or frozen) for best flavor. Cheaper varieties often hold a lot of water and shrink a lot when cooking.