One-Pot Coconut Curry Shrimp with Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy Thai-inspired curry that cooks in one pot with succulent shrimp and crisp snap peas for a 20-minute weeknight meal. This thai-inspired one pot ready in about 30 minutes pairs shrimp, coconut milk, curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

★ 4.2 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 390 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 3 tbsp curry paste and cook for 2 minutes, stirring constantly, until the paste darkens and releases its aroma.
  3. Step 3: Add 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring to a gentle simmer (not a boil) and cook for 3 minutes until slightly thickened.
  4. Step 4: Add 1 lb peeled and deveined shrimp and 1 cup snap peas to the simmering sauce, then toss in 1/2 diced red bell pepper. Cook for 5-6 minutes until shrimp turn pink and opaque, stirring occasionally.
  5. Step 5: Squeeze 1/2 lime juice over the curry and stir in 2 tbsp chopped fresh cilantro. Serve immediately over jasmine rice with extra lime wedges.

Frequently asked questions

How long does One-Pot Coconut Curry Shrimp with Snap Peas take to make?

Total time is about 30 minutes (15 min prep + 15 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 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 shrimp from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Shrimp with 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 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 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

Related recipes