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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.
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4.08 from 13 votes

Ingredients

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

Instructions

  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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