Martinez's Coconut Curry Shrimp
A tropical blend of tender shrimp, coconut milk, and fragrant spices. This thai-inspired seafood ready in about 15 minutes pairs peeled and deveined large shrimp, coconut milk, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 1 lb, peeled and deveined large shrimp
- 1 cup coconut milk
- 2 tbsp coconut oil
- 2, minced shallots
- 1 tbsp, grated ginger
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp lime juice
- 1/4 cup, chopped cilantro
Instructions
- Step 1: In a large pan, heat 2 tbsp coconut oil over medium heat. Add 2 minced shallots and 1 tbsp grated ginger, sauté for 2 minutes until fragrant.
- Step 2: Stir in 1/2 tsp turmeric, 1 tsp cumin, and 1 tsp coriander. Add 1 cup coconut milk and 2 tbsp lime juice, bring to a simmer.
- Step 3: Add 1 lb peeled and deveined shrimp, cook for 3-4 minutes until pink and opaque. Garnish with 1/4 cup chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Martinez's Coconut Curry Shrimp take to make?
Total time is about 15 minutes (15 min prep + 0 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 Martinez's Coconut Curry 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 coconut milk from drying out.
Can I substitute ingredients in Martinez's Coconut Curry 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 Martinez's Coconut Curry 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 Martinez's Coconut Curry Shrimp?
Thai 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
- ★★★★★
Simple and delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
