Homemade coconut curry shrimp is so easy anyone can make it. It’s just as good or better than take-out, and much cheaper. This absolutely delicious, healthy and easy Coconut Shrimp Curry is cooked in one pot for a weeknight meal in less than 30 minutes.
Coconut Shrimp Curry Recipe
You may not think of One Pot Coconut Shrimp Curry as part of a balanced nutrient-rich meal, and still taste amazingly wonderful at the same time. Well, prepare to be amazed by this curry recipe made with fresh veggies, ginger, coconut milk, and Greek yogurt with red curried shrimp.
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 curry 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 shrimp curry. 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 shrimp curry without coconut of course. Canned coconut milk adds a lovely creamy texture and flavor.
How to Make Coconut Curry Shrimp
Heat coconut oil to medium-high heat in a large skillet, stir-fry pan or wok. Add garlic and onion, saute for 4-5 minutes until fragrant.
Add the shrimp, curry powder, bell pepper, and carrots. Stir to evenly coat and cook 5–7 minutes, stirring occasionally, until shrimp is opaque white.
Reduce to medium heat and add snow peas, ginger, yogurt, and coconut milk. Stir to combine and bring to a low boil.
Remove from heat and serve.
Tips for Making this Recipe
- 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.
Should I use curry powder or paste?
You can use dry either curry powder or curry paste when making curry recipes. I prefer the powder as it coats and incorporates better into other ingredients. The flavor of curry can vary by brand, but most likely you’ll have to use more paste to match the flavor of powder.
Ingredients for Shrimp Curry
- Shrimp: Lots of lean protein and seafood flavor. Use wild-caught for best quality.
- Red curry powder: The main flavor of this dish. Just a little bit is needed.
- Canned coconut milk, or coconut cream: 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
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
- 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. 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, herb-infused oil had 10 times the amount of flavor compared to the same ratio of herbs in water.
Try serving over cooked brown rice, jasmine rice, cauliflower rice, pasta, rice noodles, or even baked sweet potatoes.
Alternately, double the sauce portion to make this a curry soup.
How to store leftovers: Store in a sealed container the fridge for 1 to 3 days. This recipe can easily be doubled and freezes well for longer storage. It’s best to freeze the curry without rice or pasta.
Dietary Options and Substitutions
- Gluten-free: Serve over rice or rice noodles
- Low-carb and keto curry: Serve over cauliflower rice
- Vegetarian or vegan: Substitute the shrimp with tofu
- Dairy-free and Whole30: Replace Greek yogurt with extra coconut milk
- If allergic to shrimp: Use chicken breast to make this a chicken curry
More delicious curries you might like:
Flavor profiles: Sweet and rich flavors of curry and coconut milk paired with delicate shrimp
Texture: Soft, moist and super chewy.
More Recipes with Shrimp
- Mexican Shrimp Cocktail
- Tropical Shrimp Tacos
- Easy Shrimp Paella
- Shrimp and Sausage Jambalaya
- Tropical Shrimp Stir Fry
- Shrimp Fajitas Skewers
- Coconut Shrimp Springrolls
- Shrimp Scampi Flatbread
- Mediterranean Shrimp Tacos
You might also like these seafood recipes:
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One Pot Coconut Shrimp Curry
- 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
- Cooked rice or noodles, optional
- Heat coconut oil to medium-high heat in a large skillet, stir-fry pan or wok. Add garlic and onion, saute for 4-5 minutes until fragrant.
- Add the shrimp, curry powder, bell pepper and carrots. Stir to evenly coat and cook 5–7 minutes, stirring occasionally, until shrimp is opaque white.
- Reduce to medium heat 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 brown rice, cauliflower rice, or noodles.
- For dairy-free or Whole30, 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
- 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.
- How to store leftovers: Store in a sealed container the fridge for 1 to 3 days. This recipe can easily be doubled and freezes well for longer storage. It's best to freeze the curry without rice or pasta.