One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas

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.

Shrimp simmered in a creamy coconut curry sauce with bell peppers and snap peas for a vibrant, weeknight-friendly meal. This Thai-inspired one-pot recipe, ready in about 35 minutes, pairs shrimp, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
  2. Step 2: Add 1 red bell pepper (sliced into thin strips) and 1 cup sugar snap peas (trimmed) to the skillet; stir-fry for 3 minutes until crisp-tender.
  3. Step 3: Stir in 3 tbsp red curry paste, 2 tbsp soy sauce, and 1 tbsp brown sugar; cook for 1 minute until fragrant.
  4. Step 4: Add 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
  5. Step 5: Return shrimp to the skillet, stirring to coat. Simmer for 3-4 minutes until shrimp are heated through and sauce thickens slightly.
  6. Step 6: Remove from heat, stir in 1/4 cup fresh cilantro, and serve over 2 cups cooked jasmine rice.

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