20-Minute, One Skillet Coconut Curry Shrimp

coconut curry shrimp

A speedy dinner made in 20 minutes from start to finish! Healthy coconut curry shrimp in a hurry is loaded with tender shrimp, crunchy bell pepper, onions and the most delicious coconut curry sauce. 

coconut curry shrimp

Today, we are talking curry.  

A simple, (almost) authentic Indian shrimp coconut curry. 

BUT, made differently. This method is 

  • simple
  • quick
  • easy
  • maintains the crunchiness of veggies
  • Makes for a speedy dinner or lunch 

Instant Pot Chicken and Kale Curry <—- Another weeknight curry made in Instant pot

Let us look at the team players in this easy shrimp coconut curry :

  • Shrimp
  • Coconut milk
  • Green bell pepper
  • Onion
  • Tomato
  • Garlic
  • Curry spices – Coriander, cayenne and turmeric powder
  • Sriracha, sugar, salt

Why is shrimp perfect for weeknight ?

  • They are always stocked in the freezer. 
  • Thaws quick (refer notes)
  • Cooks in minutes
  • Family favorite
  • Most importantly…delicious

Check out more Shrimp recipes

Let us see how to make healthy shrimp coconut curry:

Step-1: Toss shrimp with coriander powder, cayenne pepper powder, turmeric powder and salt. 

Step-2: Sear both sides in vegetable oil and transfer to a bowl. 

Step-3: Saute sliced onion, bell pepper and garlic for just couple of minutes.

Step-4: Stir in sliced tomato, coconut milk, sugar and remaining salt. Bring to a simmer. Stir in cooked shrimp and simmer for couple of minutes. 

Step-5: Finish off with a dash of Sriracha

Done and DONE. 

Why is this coconut curry shrimp recipe gonna be your family favorite? 

  • Made in one skillet
  • 20 minutes from start to finish
  • Easy 
  • Healthy
  • So delicious
  • Tender shrimp 
  • Kid-friendly 
  • Perfect for meal prep (More lunch box ideas
  • Yummy leftovers 

 

coconut curry shrimp

Few notes to make a delicious coconut curry shrimp recipe:

Shrimp : Use raw, cleaned shrimp with tails intact. Since we are not using any kinda stock in this recipe (like this instant pot chicken fried rice), the tails add more flavor when cooked and that means a flavorful shrimp coconut curry. Also, it helps in making a speedy shrimp coconut curry. You could remove tails, if desired.

Thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.

Cooking shrimp – Make sure that the shrimp is cooked half way during the searing process, since it finishes cooking along with the curry. Overcooking shrimp tends to get rubbery. 

Bell pepper – The bell pepper is cut into 1/4-inch thick slices. The coconut curry shrimp in a hurry maintains the crunchiness of the veggie. But, if you have kids ( like mine) who are NOT fans of bell pepper, then I would slice them much more thinner, which tends to kinda mellow down / soften and have better luck with those picky eaters. 

Sriracha – If you like a spicier curry then increase Sriracha to 1/2 teaspoon.

Rest: Let the curry rest for about 10 minutes before serving for 2 reasons: 

  1.  Tomato softens and the flavor blends into the sauce. 
  2. Curry has a chance to thicken slightly      

Garlic Butter Shrimp and Rice in Instant Pot <—- Another simple yet easy Instant Pot shrimp recipe

coconut curry shrimp

How do you serve coconut curry shrimp?

Enjoy with white rice / naans / rotis / whole wheat flat breads

Can I make coconut curry shrimp with other veggies? 

Try substituting red bell pepper instead of green. OR try drained and rinsed canned chickpeas instead. 

Shrimp coconut curry meal prep:

Cook and cool curry. 

Cook and cool rice, using your favorite method. 

Store rice and curry in different containers in the refrigerator. 

Microwave just before eating. 

Instant Pot Shrimp Pasta with Tomato Cream Sauce <—- Creamy, delicious and is ready in under 30 minutes

coconut curry shrimp

More Indian recipes with a modern twist like this healthy coconut curry shrimp:

Tandoori Chicken Salad – THE BEST Tandoori chicken salad that you will ever eat!! Perfectly cooked authentic tandoori chicken, creamy raita inspired yogurt dressing, crisp roasted cashews, cucumber, lettuce, red onion and jalapeños, this Indian chicken salad is packed with tons of flavor and texture. 

Salt and Pepper Cashews – Crispy roasted cashews coated with salt and coarsely ground black pepper!!! Perfect as a snack anytime, homemade gift during holiday season and school snack box. These salt and pepper cashews are highly addictive. 

Healthy Indian Spinach Soup – Cozy, creamy, comforting, spicy yet light healthy Indian spinach soup recipe !!! With fresh spinach, cashews and warm spices, this dairy free spinach soup is perfect for the fall ( and flu ) season. 

How to make Spicy Roasted Chickpeas that tastes like Tandoori Chicken? – Spicy, tangy, crispy, flavor packed and most importantly tastes like Tandoori Chicken!!! Yes, these Indian spicy roasted chickpeas are great as a snack, appetizer, made into wraps or paired with your favorite Indian meal. 

coconut curry shrimp
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20-Minute, One Skillet Coconut Curry Shrimp

A speedy dinner made in 20 minutes from start to finish! Healthy coconut curry shrimp in a hurry is loaded with tender shrimp, crunchy bell pepper, onions and the most delicious coconut curry sauce. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: coconut curry shrimp, healthy shrimp coconut curry, shrimp coconut curry, shrimp coconut curry in a hurry, shrimp coconut curry Indian
Author: Maria Doss

Ingredients

Group-1

  • 3/4 pound shrimp, peeled and tails intact I used 24 shrimps ( 31- 40 pound)
  • 2 teaspoons coriander powder
  • 1 teaspoon cayenne pepper powder
  • 1/2 teaspoon turmeric powder
  • 3/4 to 1 teaspoon salt, divided

Group-2

  • 2 to 3 tablespoons vegetable oil
  • 1 cup sliced onions (cut into 1/8-inch thick )
  • 1 cup sliced green bell pepper (cut into 1/4-inch thick)
  • 2 cloves garlic, minced

Group-3

Instructions

  • Toss shrimp with all spices and 1/2 teaspoon salt from group-1 ingredients. 
  • Heat a large skillet with vegetable oil over medium-high heat. When hot, place shrimp in a single layer, cook for about 1 minute and turn over and cook for an additional 30 seconds. Remove shrimp (trying to drain most of the oil) into a bowl. The shrimp will be only half cooked at this point ( If you cook shrimp longer then it might get over cooked and get a little tough). 
  • Now, add sliced onions, bell pepper and garlic. Saute for 2 to 3 minutes, and then add  all group-3 ingredients (except Sriracha ) and 1/4 teaspoon plus  2 pinches salt.
    Stir well and let the curry begin to simmer. Add the shrimp (along with any accumulated juices), stir well and continue to cook for 2 minutes. 
  • Take coconut curry shrimp off heat and stir in Sriracha sauce. 
  • Now, let the curry rest for about 10 minutes before serving. This helps the sauce to thicken slightly and soften tomato which then blends its flavor into the sauce. 
  • This dish is best served with white rice but also good with naans / rotis 

Notes

Shrimp : Use raw, cleaned shrimp with tails intact. Since we are not using any kinda stock in this recipe, the tails add more flavor when cooked and that means a flavorful shrimp coconut curry. Also, it helps in making a speedy shrimp coconut curry. You could remove tails, if desired.
Thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.
Cooking shrimp – Make sure that the shrimp is cooked half way during the searing process, since it finishes cooking along with the curry. Overcooking shrimp tends to get rubbery. 
Bell pepper – The bell pepper is cut into 1/4-inch thick slices. The coconut curry shrimp in a hurry maintains the crunchiness of the veggie. But, if you have kids ( like mine) who are NOT fans of bell pepper, then I would slice them much more thinner, which tends to kinda mellow down / soften and have better luck with those picky eaters. 
Sriracha – If you like a spicier curry then increase Sriracha to 1/2 teaspoon.
Rest: Let the curry rest for about 10 minutes before serving for 2 reasons: 
  1.  Tomato softens and the flavor blends into the sauce. 
  2. Curry has a chance to thicken slightly      

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