One-Pot Coconut Curry Shrimp with Bell Peppers and Snap Peas
Creamy coconut curry simmered with shrimp, bell peppers, and snap peas for a vibrant, restaurant-style meal ready in 25 minutes. This thai-inspired one pot ready in about 30 minutes pairs peeled and deveined shrimp, medium, thinly sliced red bell pepper, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 555 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 shrimp
- 1 medium, thinly sliced red bell pepper
- 1 cup trimmed snap peas
- 1 can (13.5 oz) coconut milk
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 2 cloves minced garlic
- 1 tsp grated fresh ginger
- 2 tbsp vegetable oil
- 2 cups cooked jasmine rice
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 2: Stir in 3 tbsp red curry paste and cook for 1 minute, then add 1 medium red bell pepper, thinly sliced, and 1 cup snap peas; cook for 3 minutes until vegetables are slightly tender.
- Step 3: Add 1 lb shrimp, 1 can coconut milk, 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tbsp brown sugar. Bring to a simmer and cook for 5-7 minutes until shrimp turn pink and opaque.
- Step 4: Serve over 2 cups cooked jasmine rice, sprinkled with 2 tbsp chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Shrimp with Bell Peppers and Snap Peas take to make?
Total time is about 30 minutes (10 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-Pot 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in One-Pot 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-Pot 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-Pot 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
