One Pot Coconut Curry Shrimp
Coconut curry shrimp in one pot as an easy weeknight meal. Made with fresh veggies, ginger, coconut milk and Greek yogurt with curried shrimp.
- Course : Stir-Fry
- Cuisine : Asian
- Keyword : coconut cury shrimp, curry shrimp, shrimp curry
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Total Time : 25 minutes
- Calories : 291kcal
- Servings : 6
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 pounds wild-caught shrimp, defrosted (peeled and deveined)
- 2 tablespoons curry powder
- 1 large red bell pepper, diced
- 1 large carrot, shredded
- 2 cups snow peas
- 1 teaspoon minced fresh ginger
- ⅔ cup Greek yogurt
- ½ cup canned coconut milk
- Cooked rice or noodles, optional
- Heat coconut oil to medium-high heat in a large stir-fry pan or wok. Add garlic and onion, saute for 4-5 minutes until fragrant.
- Add curry powder, shrimp, bell pepper and carrots. Stir to evenly coat and cook 5–7 minutes until shrimp is opaque white.
- Reduce heat to medium and add snow peas, ginger, yogurt and coconut milk. Stir to combine and bring to a low boil. Remove from heat and serve over cooked rice or noodles.
- For dairy-free substitute yogurt with extra 1/4 cup of coconut milk
- Make sure to add the spices to the oil and not the liquid. As I said before it makes a big difference to the flavor!
- If you’re serving this with rice or noodles cook them ahead of time according to packet instructions.
- Feel free to add extra heat in the form of fresh chilies or powder. Make sure to add them with the shrimp and veggies.
- You could use sugar snap peas or peas instead of snow peas
- Use high-quality wild-caught shrimp (fresh or frozen) for best flavor. Cheaper varieties often hold a lot of water and shrink a lot when cooking.