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coconut curry shrimp
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4.3 from 10 votes

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



  • 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


  • 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



  • 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 


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