One-Pot Coconut Curry Shrimp

There’s a certain magic that happens when you blend the richness of coconut milk with the vibrant spices of curry, especially when added to succulent shrimp. This One-Pot Coconut Curry Shrimp is not just a feast for the taste buds; it’s also a breeze to prepare. Imagine a quick, satisfying dinner that requires minimal cleanup and is bursting with flavor. Whether you’re entertaining guests or enjoying a cozy night in, this dish promises to impress.

Why It Deserves a Spot

One-Pot Coconut Curry Shrimp is the perfect weeknight meal. It brings together fresh ingredients, bold flavors, and a creamy texture that will transport you straight to a tropical paradise. This recipe is versatile, allowing you to customize it to your taste. Plus, it’s quick to prepare, making it suitable for busy evenings. The combination of spices and coconut milk creates a sauce that pairs beautifully with rice or noodles, ensuring that every bite is as satisfying as the last.

Ingredient Breakdown

• 1 pound raw shrimp, cleaned and deveined – Choose the freshest shrimp available for the best flavor.
• 2 tablespoons pure butter, room temperature, divided – Adds richness and depth to the dish.
• 1/2 cup onion, chopped – Provides a sweet and savory base.
• 1 garlic clove, minced – Enhances aroma and flavor.
• 1 tablespoon fresh ginger, grated – Adds a zesty kick that complements the shrimp.
• 1/2 teaspoon sea salt – Balances the flavors.
• 1/2 teaspoon black pepper – Adds a subtle warmth.
• 1 tablespoon plus 1 teaspoon curry powder – Choose yellow for mild or red for bold flavor.
• 1 tablespoon flour – Helps thicken the sauce.
• 13 1/2 ounces coconut milk, can, unsweetened – The star ingredient that creates a creamy sauce.
• 1 teaspoon coconut palm sugar – A touch of sweetness to balance the dish.
• 1 tablespoon lime juice – Brightens the flavors.
• 1/2 cup fresh cilantro, chopped – A fresh herb that adds a burst of color and flavor.

Equipment at a Glance

• Large skillet or pot – A one-pot wonder for cooking and serving.
• Measuring cups and spoons – For accurate ingredient measurements.
• Spatula or wooden spoon – Essential for stirring and combining ingredients.
• Knife and cutting board – For chopping vegetables and preparing ingredients.

Mastering One-Pot Coconut Curry Shrimp: How-To

Step 1: Sauté the Aromatics

Begin by melting 1 tablespoon of butter in a large skillet over medium heat. Once melted, add the chopped onions and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 2: Spice It Up

Sprinkle in the sea salt, black pepper, and curry powder. Stir well to combine, allowing the spices to toast slightly for about 1 minute. This step enhances their flavor and aroma.

Step 3: Thicken the Sauce

Add the flour to the skillet, stirring continuously for about 1 minute to create a roux. This will help thicken your curry sauce, giving it that creamy texture.

Step 4: Add the Coconut Milk

Pour in the coconut milk, scraping the bottom of the skillet to deglaze and incorporate all the flavors. Stir until the mixture is smooth and well combined.

Step 5: Sweeten and Simmer

Add the coconut palm sugar and lime juice, stirring to dissolve the sugar. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.

Step 6: Cook the Shrimp

Carefully add the cleaned and deveined shrimp to the pot. Cook for 3-5 minutes or until the shrimp are opaque and cooked through. Be careful not to overcook them, as they can become tough.

Step 7: Finish with Freshness

Remove the skillet from heat and stir in the remaining tablespoon of butter and freshly chopped cilantro. This will add a final touch of richness and brightness to your curry.

In-Season Flavor Ideas

• Serve with steamed jasmine rice or quinoa for a wholesome meal.
• Add seasonal vegetables like bell peppers, snap peas, or spinach for extra color and nutrients.
• Top with sliced avocado for a creamy texture contrast.
• Garnish with lime wedges and extra cilantro for a fresh finish.

Notes on Ingredients

For optimal flavor, use high-quality coconut milk. Look for brands that have no additives or preservatives. Fresh shrimp is ideal, but frozen shrimp can also work; just ensure they are completely thawed before cooking. Feel free to adjust the amount of curry powder based on your spice preference, and consider using a mix of yellow and red curry for a unique flavor profile.

Storing Tips & Timelines

This One-Pot Coconut Curry Shrimp is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of coconut milk or water to loosen the sauce if needed. Freezing is not recommended, as it can affect the texture of the shrimp.

Reader Q&A

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before adding them to the pot to ensure even cooking.

Can I make this dish spicy?

Absolutely! If you prefer a spicier kick, use red curry powder instead of yellow, or add chopped fresh chili peppers to the sauté step.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use heavy cream or a dairy-free substitute like almond or soy milk, but the flavor will differ slightly.

Is this dish suitable for meal prep?

Yes, it can be meal-prepped! Just store the curry in individual containers, and it will keep well in the refrigerator for a couple of days.

More Recipes You’ll Love

• Creamy Chicken Curry
• Vegan Coconut Curry
• Easy Chickpea Curry
• Vegetable Stir-Fry

Serve & Enjoy

This One-Pot Coconut Curry Shrimp is not just a meal; it’s an experience. Serve it over fluffy rice or noodles, and watch as your friends and family dig in with delight. The creamy sauce, tender shrimp, and aromatic spices create a comforting dish that’s sure to be a favorite. Enjoy the vibrant flavors and the ease of cleanup, making this recipe one you’ll return to time and time again. Happy cooking!