One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas
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 ready in about 35 minutes pairs large, peeled and deveined shrimp, vegetable oil, sliced into thin strips 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.
Ingredients
- 1 lb, large, peeled and deveined shrimp
- 2 tbsp vegetable oil
- 1, sliced into thin strips red bell pepper
- 1 cup, trimmed sugar snap peas
- 3 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 can (13.5 oz) coconut milk
- 1/4 cup, chopped fresh cilantro
- 2 cups, cooked jasmine rice
Instructions
- 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.
- 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.
- Step 3: Stir in 3 tbsp red curry paste, 2 tbsp soy sauce, and 1 tbsp brown sugar; cook for 1 minute until fragrant.
- Step 4: Add 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
- Step 5: Return shrimp to the skillet, stirring to coat. Simmer for 3-4 minutes until shrimp are heated through and sauce thickens slightly.
- Step 6: Remove from heat, stir in 1/4 cup fresh cilantro, and serve over 2 cups cooked jasmine rice.
Frequently asked questions
How long does One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas take to make?
Total time is about 35 minutes (15 min prep + 20 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 One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas?
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 vegetable oil from drying out.
Can I substitute ingredients in One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas?
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 One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas 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 One-Pan Coconut Curry Shrimp with Bell Peppers and Snap Peas?
Thai one pot 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.
