Coconut curry shrimp in one pot as an easy weeknight meal. Made with fresh veggies, ginger, coconut milk and Greek yogurt with curried shrimp.
Cuisine Asian, Seafood
Keyword coconut curry shrimp, curry shrimp, one pot curry, shrimp curry
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Plating Pixels
1large yellow onionchopped
2poundswild-caught shrimpdefrosted (peeled and deveined)
1largered bell pepperdiced
1teaspoonminced fresh ginger
½cupcanned coconut milk
Cooked rice or noodlesoptional
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.