One Pan Coconut Curry Shrimp
Juicy shrimp simmered in a rich, spiced coconut curry sauce, ready in under 30 minutes in just one pan for an easy weeknight dinner that tastes like takeout.
A Weeknight Curry That Tastes Like a Treat
There is something almost magical about how fast this one pan coconut curry shrimp comes together. In the time it takes rice to cook, you have a rich, fragrant curry simmering away, plump shrimp turning pink and glossy in a sauce that clings to every bite. This is the kind of shrimp curry I make on nights when I want something that feels indulgent but barely takes any real effort.
If you love bold, comforting curry shrimp but do not always have time for a long simmer, this recipe is built for you. One pan, one pot of rice, and you are sitting down to dinner in under thirty minutes.
Before we get cooking, the right tools and ingredients make a real difference here. A good wide skillet helps the sauce reduce evenly, and a quality red curry paste is truly the backbone of this dish, so it is worth seeking out a well reviewed brand. Fresh ginger and full fat coconut milk also make a noticeably richer curry than their lower quality substitutes.
Why This Coconut Curry Shrimp Works
This recipe leans on a few smart shortcuts to deliver big flavor fast:
- Curry paste instead of building spices from scratch. It is concentrated, balanced, and saves you a long ingredient list.
- Full fat coconut milk for a sauce that is naturally creamy without any flour or cornstarch.
- Quick cooking shrimp, which means dinner is on the table in one pan and under fifteen minutes of actual cook time.
Chef's Tip: Resist the urge to crowd the shrimp in the pan. If your skillet is small, cook the shrimp in two batches so each piece actually sears rather than steams in its own liquid.
A Few Notes on Ingredients
This is one of those shrimp recipes Asian kitchens have perfected for generations, balancing richness, heat, and brightness in a single pot. A few things to keep in mind as you shop and cook:
- Look for large or jumbo shrimp, since smaller shrimp overcook before the sauce even has time to thicken.
- Red curry paste varies a lot in spice level between brands, so start with less and add more once you taste the simmered sauce.
- A generous squeeze of lime juice at the very end is what keeps this coconut curry from tasting flat or overly rich. Do not skip it.
This curry shrimp also happens to fit nicely into a no sugar foods routine, since there is no added sugar anywhere in the dish, just the natural sweetness from the coconut milk and tomatoes.
Ready to make it? Here is the full step-by-step recipe:
One Pan Coconut Curry Shrimp
Juicy shrimp simmered in a rich, spiced coconut curry sauce, ready in under 30 minutes in just one pan for an easy weeknight dinner that tastes like takeout.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails removed
- 1 tbsp coconut oil
- 1/2 cup yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste, adjust to taste
- 1 can full-fat coconut milk, shaken well before opening
- 1 tbsp fish sauce
- 1 lime, juiced, plus wedges for serving
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 tsp kosher salt, or to taste
Instruction
Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Set aside.
Heat the coconut oil in a large skillet or saute pan over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
Add the red curry paste and cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
Pour in the coconut milk and fish sauce, stirring to dissolve the curry paste completely. Bring the sauce to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until it thickens slightly.
Add the cherry tomatoes and simmer for 2 minutes until they begin to soften.
Add the shrimp in a single layer and cook for 3 to 4 minutes, flipping once, until they turn pink and opaque. Avoid overcooking, shrimp finish quickly.
Remove the pan from the heat and stir in the fresh lime juice. Taste the sauce and add salt or extra fish sauce as needed.
Garnish with chopped cilantro and serve hot with lime wedges on the side.
Equipment
- Large skillet or saute pan
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Citrus juicer (optional)
Notes
Serving, Storing, and Easy Variations
This dish shines served over steamed jasmine rice or cauliflower rice if you are keeping things lighter, with the extra sauce soaking into every bite. A side of quick sauteed greens or a simple cucumber salad rounds out the meal beautifully.
As far as one pan meals go, this curry shrimp is about as forgiving as it gets. A few easy swaps to make it your own:
- Stir in a handful of baby spinach during the last minute of cooking for extra color and nutrients.
- Swap cherry tomatoes for thinly sliced red bell pepper if that is what you have on hand.
- Add a small spoonful of curry paste on the side for anyone at the table who likes things spicier.
Leftovers keep in the fridge for up to two days, though shrimp are always best enjoyed the day they are made. Reheat gently over low heat to keep the texture tender rather than rubbery.
However you serve it, this coconut curry shrimp is proof that a fast weeknight dinner does not have to taste like one.
