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One-pan Coconut Shrimp Curry

Yield: 4 people
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
It’s time to enjoy comforting food with this easy and quick to make One-pan Coconut Shrimp Curry. It’s made with onions, tomatoes, coconut milk, curry, and shrimp, ready in less than 20 minutes.
Print Recipe
4.08 from 13 votes


For the shrimp

For the curry sauce

  • 2 tablespoon vegetable oil — or if you prefer you can use olive oil
  • 2 cups white onions — chopped
  • 1 cup orange bell pepper — chopped
  • 3 cloves garlic — minced
  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • 1 1/2 teaspoons curry powder
  • Salt and black pepper to taste
  • 2 cups diced tomato with the juice from the can
  • 1 cup green peas — frozen or fresh
  • 1 ¾ cups coconut milk from the can — not carton coconut milk
  • Fresh cilantro or parsley for garnishing


  1. In a bowl add shrimp, salt, black pepper, and lime juice. Mix everything together and let it rest for about 15 minutes.
  2. In a large pot, add oil over medium heat.
  3. Add onion, bell pepper, and garlic. Sauté until onions are tender (3-5 minutes)
  4. Add cumin, coriander, curry powder, salt, and pepper. Stir to combine everything well.
  5. Add tomatoes and green peas. Stir in the coconut milk and bring to a boil. Cook for about 3-5 minutes. Bring to a simmer and add the shrimp to the pot.
  6. Cook everything together for 2 minutes or until the shrimp is pink.
  7. Before serving, garnish with chopped cilantro or parsley.
Course: Main Course
Cuisine: Indian
Keyword: dinner, fall, gluten-free, low-carb, one-pan, paleo, seafood, winter

Nutrition Information

Amount per serving (1/4) — Calories: 449, Fat: 27.4g, Saturated Fat: 18g, Cholesterol: 239mg, Sodium: 337mg, Carbohydrates: 22.6g, Fiber: 4.9g, Sugar: 8.6g, Protein: 31.5g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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