Coconut-Curry Shrimp with Sweet Potatoes
Tender shrimp and caramelized sweet potatoes simmered in a fragrant coconut curry sauce. This asian-inspired one pot (gluten-free) ready in about 30 minutes pairs peeled and deveined shrimp, (13.5 oz) can, full-fat coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
- 12 oz, peeled and deveined shrimp
- 1 (13.5 oz) can, full-fat coconut milk
- 2 tsp curry powder
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 1, juice and zest lime
- 1 tbsp coconut oil
- 1/4 cup, chopped cilantro
- 1/2 tsp sea salt
Instructions
- Step 1: Heat coconut oil in a large skillet over medium-high heat. Add diced sweet potatoes and cook for 8 minutes, stirring occasionally, until edges are golden and tender.
- Step 2: Add minced ginger and garlic to the skillet, sautéing for 1 minute until fragrant.
- Step 3: Stir in curry powder and cook for 30 seconds to release aroma, then pour in coconut milk and sea salt. Bring to a gentle simmer.
- Step 4: Add shrimp to the skillet, stirring to coat. Simmer for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
- Step 5: Remove from heat. Stir in lime juice, lime zest, and chopped cilantro. Adjust salt if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Shrimp with Sweet Potatoes take to make?
Total time is about 30 minutes (15 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 Coconut-Curry Shrimp with Sweet Potatoes?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Coconut-Curry Shrimp with Sweet Potatoes?
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 Coconut-Curry Shrimp with Sweet Potatoes 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.
Is Coconut-Curry Shrimp with Sweet Potatoes gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
