One-Pot Coconut Curry Shrimp

If you’re craving a meal that’s bursting with tropical flavors yet comes together in a snap, this One-Pot Coconut Curry Shrimp is your new go-to. Creamy coconut milk melds beautifully with fragrant curry powder, fresh ginger, garlic, and a hint of lime for a bright finish. The shrimp cook quickly and soak up all those rich, spicy notes, making this dish both comforting and exciting. Plus, it’s all done in one pot, which means minimal cleanup and maximum flavor. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is a must-try.

Why One-Pot Coconut Curry Shrimp is Worth Your Time

This recipe shines because it balances incredible depth of flavor with ease of preparation. The one-pot method saves you from juggling too many pans and dishes, letting you focus on the aromas that fill your kitchen. Coconut milk brings a silky texture that perfectly complements the tender shrimp, while the curry powder adds a gentle warmth—choose yellow curry for a milder touch or red curry if you like a bolder kick. The addition of fresh lime juice and cilantro lifts the dish, giving it a fresh, vibrant finish that feels both luxurious and homey. It’s a fantastic way to get a restaurant-worthy meal without the fuss.

Ingredient Rundown

• 1 pound shrimp, raw, cleaned and deveined – The star protein, cooks quickly and absorbs the curry beautifully.
• 2 tablespoons pure butter, room temperature, divided – Adds richness and depth. Use a high-quality butter for best results.
• 1/2 cup onion, chopped – Provides a savory base and sweetness when sautéed.
• 1 garlic clove, minced – Infuses the dish with aromatic flavor.
• 1 tablespoon fresh ginger, grated – Adds warmth and a subtle zing.
• 1/2 teaspoon sea salt – Enhances all the flavors.
• 1/2 teaspoon black pepper – Adds mild heat and depth.
• 1 tablespoon plus 1 teaspoon curry powder – Choose yellow curry for a gentle, earthy flavor, or red curry powder if you want something more vibrant and spicy.
• 1 tablespoon flour – Helps thicken the sauce for a luscious texture.
• 13 1/2 ounces coconut milk, canned, unsweetened – The creamy base that ties everything together.
• 1 teaspoon coconut palm sugar – Balances the spice with a touch of natural sweetness.
• 1 tablespoon lime juice, about half a lime – Adds brightness and cuts through the richness.
• 1/2 cup cilantro, freshly chopped – For a fresh, herbal finish.

Equipment & Tools

• Large sauté pan or deep skillet – Essential for cooking everything in one pot.
• Wooden spoon or silicone spatula – For stirring and scraping the bottom of the pan.
• Microplane or grater – To grate fresh ginger.
• Knife and cutting board – For chopping onions, garlic, and cilantro.
• Measuring spoons and cups – To ensure precise seasoning and ingredient amounts.

Cook One-Pot Coconut Curry Shrimp Like This

Step 1: Sauté the Aromatics

Heat 1 tablespoon of butter over medium heat in your sauté pan. Once melted, add the chopped onions, minced garlic, and grated ginger. Cook, stirring frequently, until the onions are soft and translucent, about 3-4 minutes. This step builds the flavorful base your curry needs.

Step 2: Toast the Spices

Sprinkle in the curry powder, salt, and black pepper. Toast the spices for about 1 minute, stirring constantly to prevent burning. This releases their essential oils and intensifies the flavor.

Step 3: Create the Curry Sauce

Sprinkle the flour over the onion and spice mixture, stirring to coat everything evenly. Cook for another minute to remove the raw flour taste. Slowly pour in the coconut milk, whisking as you go to prevent lumps. Add the coconut palm sugar and bring the mixture to a gentle simmer. Let it thicken for 3-5 minutes.

Step 4: Cook the Shrimp

Add the shrimp to the pot in a single layer. Cook for 2-3 minutes on one side, then flip and cook 2 minutes more, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

Step 5: Finish with Butter, Lime & Cilantro

Remove the pot from heat. Stir in the remaining tablespoon of butter for extra creaminess. Add fresh lime juice and chopped cilantro, folding gently to combine. Taste and adjust seasoning if needed.

Step 6: Plate and Serve

Serve your One-Pot Coconut Curry Shrimp over steamed rice, quinoa, or alongside your favorite crusty bread to soak up every bit of the sauce. For a twist, try this dish with a side of Creamy Cajun Shrimp Linguine or fresh, zesty Honey Lime Shrimp Tacos With Pineapple Salsa for more shrimp inspiration.

Adaptations for Special Diets

• Low-Carb: Serve over cauliflower rice instead of grains.
• Dairy-Free: Substitute butter with coconut oil or olive oil.
• Spice Level: Use yellow curry powder for mild heat or red for a spicier option.
• Nut Allergies: Confirm your coconut milk is processed in a nut-free facility if allergies are a concern.

Frequent Missteps to Avoid

• Overcooking the shrimp: Shrimp cook fast. Remove them from heat as soon as they turn pink and opaque to avoid toughness.
• Not toasting the spices: Skipping this step can result in a dull curry flavor.
• Adding coconut milk too quickly: Pour it slowly while stirring to prevent lumps and ensure a smooth sauce.
• Skipping the lime juice: The acidity brightens the dish and balances the richness of the coconut milk.

Storing, Freezing & Reheating

This One-Pot Coconut Curry Shrimp stores beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave at medium power to avoid overcooking the shrimp. If freezing, keep in mind the texture of shrimp can change; it’s best to freeze the curry sauce separately and add freshly cooked shrimp when ready to serve.

Your Questions, Answered

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture diluting the sauce.

What can I substitute for coconut palm sugar?

If you don’t have coconut palm sugar, brown sugar or maple syrup works well as alternatives to add a touch of sweetness.

Is this dish very spicy?

The spice level depends on the curry powder you choose. Yellow curry powder tends to be mild and aromatic, while red curry powder offers a bolder, spicier flavor. Adjust according to your preference.

Can I add vegetables to the curry?

Absolutely! Vegetables like bell peppers, snap peas, or spinach can be added during the simmering stage to make the dish more hearty and colorful. Just adjust cooking times accordingly.

Serve with These

• Creamy Cajun Shrimp Linguine – For a creamy pasta alternative with shrimp.
• Honey Lime Shrimp Tacos With Pineapple Salsa – A fresh, fruity taco option to balance the curry flavors.
• Lemon Garlic Shrimp Orzo Primavera – A vibrant, zesty pasta dish that pairs well with curry meals.
• Steamed jasmine or basmati rice – A classic accompaniment that soaks up the curry sauce perfectly.
• Warm naan or crusty bread – Ideal for dipping into the rich curry sauce.

Bring It Home

This One-Pot Coconut Curry Shrimp recipe is a celebration of simple ingredients coming together to create a complex and satisfying meal. The balance of creamy coconut, vibrant curry, and fresh herbs makes it a standout dish you’ll want to make again and again. Whether you’re cooking solo, feeding family, or entertaining friends, this recipe delivers big on flavor without demanding your whole evening. Give it a try and enjoy a taste of the tropics from your own kitchen tonight!

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