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4.5 from 36 votes

Coconut Shrimp Curry

This quick and easy coconut shrimp curry comes together in less than 20 minutes making it the perfect dinner recipe for busy weeknights. Serve it over rice or quinoa for a flavorful and filling dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 3
Calories: 610 kcal
Course: Lunch
Cuisine: Thai

Ingredients

  • ½ tablespoon coconut or avocado oil
  • 2 teaspoons minced garlic 
  • 2 teaspoons minced ginger
  • 1 red bell pepper sliced thin
  • 1 cup fresh broccoli florets
  • 1 .5 ounce Can coconut milk lite or full fat
  • 2 tablespoons red curry paste
  • 1 ounce bag of frozen peeled and deveined shrimp thawed
  • 1 bunch scallions cut into ¼ inch pieces (save a few for garnish)
  • ¼ teaspoon sea salt
  • ¼ cup fresh basil chopped
  • Lime wedges for garnish
  • cooked brown rice or quinoa for serving
  • Sriracha for serving (optional)

Instructions

    Cup of Yum
  1. Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant.
  2. Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
  3. Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil.
  4. Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.

Notes

  • Kroger's
  • chicken curry
  • tofu pumpkin curry
  • summer vegetable curry
  • Adapted from Kroger's Simple Coconut Curry recipe.
  • Use different veggies: You can easily swap out the veggies based on what’s in season and what you have on hand. I love the bell peppers and broccoli, but I bet the curry would be amazing with butternut squash... especially as the weather gets cooler. Mushrooms, cauliflower, snap peas, carrots and/or spinach are all excellent options for this recipe.
  • Use a different protein: Want to swap out the shrimp? Go right ahead! You could swap it with chicken or just try my chicken curry. For a vegan version, you could swap the shrimp for tofu or tempeh (my tofu pumpkin curry is also delicious) or you can skip the protein altogether and add more vegetables for a veggie-packed dish like with my summer vegetable curry.

Nutrition Information

Serving 1/3 of recipe with 1 cup brown rice Calories 610kcal (31%) Carbohydrates 65g (22%) Protein 24g (48%) Fat 31g (48%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 610

% Daily Value*

Serving 1/3 of recipe with 1 cup brown rice
Calories 610kcal 31%
Carbohydrates 65g 22%
Protein 24g 48%
Fat 31g 48%
Fiber 6g 24%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.