Hawaiian Shrimp Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A zesty coconut curry with succulent shrimp, lemongrass, and tropical vegetables for a vibrant main course. This Indian recipe, ready in about 40 minutes, pairs coconut milk, shrimp, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 25 min Serves 4 Tiki cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Sauté 1 tbsp ginger and 2 stalks lemongrass (chopped) in 1 tbsp oil over medium heat until fragrant, 2 minutes.
  2. Step 2: Add 1 cup coconut milk, 1 tbsp soy sauce, and 1 tbsp lime juice. Stir to combine.
  3. Step 3: Toss in 1 red bell pepper (diced) and 1 carrot (sliced). Simmer for 10 minutes.
  4. Step 4: Add 12 oz shrimp and cook until opaque, 5 minutes. Serve over rice.

Related recipes