Census-Connected Coconut Curry with Shrimp
A globally inspired curry celebrating U.S. census diversity, featuring succulent shrimp in a creamy coconut curry sauce with a blend of spices reflecting America's multicultural tapestry. This asian-inspired seafood ready in about 35 minutes pairs shrimp, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shrimp
- 1 can coconut milk
- 2 tbsp curry powder
- 3 cloves garlic
- 1 tbsp ginger
- 1 red bell pepper
- 1 cup snow peas
- 1 shallot
- 1 tbsp fish sauce
- 2 cups brown rice
- 1/4 cup cilantro
Instructions
- Step 1: Peel and devein 12 oz shrimp, then pat dry. Slice 1 red bell pepper into thin strips and 1 shallot into thin rings. Mince 3 garlic cloves and 1 tbsp fresh ginger.
- Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Sauté 1/4 cup shallot rings and 1 tbsp ginger for 1 minute until fragrant, then add 2 tbsp curry powder and cook for 30 seconds until deeply aromatic.
- Step 3: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Transfer shrimp to a plate.
- Step 4: Add 1 can coconut milk and 1 tbsp fish sauce to the skillet, then stir in 1 cup snow peas and 1 sliced red bell pepper. Simmer for 5 minutes until vegetables are tender-crisp and sauce is slightly thickened.
- Step 5: Return shrimp to the skillet and heat through for 1 minute. Serve over 2 cups cooked brown rice, garnished with 1/4 cup chopped cilantro and extra snow peas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Census-Connected Coconut Curry with Shrimp take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Census-Connected Coconut Curry with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Census-Connected Coconut Curry with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Census-Connected Coconut Curry with Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Census-Connected Coconut Curry with Shrimp?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
