One-Pot Coconut Curry Shrimp with Sweet Potatoes
A vibrant, aromatic curry featuring plump shrimp, sweet potatoes, and creamy coconut milk, ready in under 30 minutes. This asian-inspired one pot ready in about 25 minutes pairs peeled and deveined shrimp, (13.5 oz) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 12 oz peeled and deveined shrimp
- 1 lb, peeled and cubed 1/2-inch sweet potatoes
- 1 can (13.5 oz) coconut milk
- 2 tsp curry powder
- 1 tbsp red curry paste
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 1 tsp fish sauce
- 1 tsp brown sugar
- 2 cups chopped kale
- 1, wedged for serving lime
Instructions
- Step 1: Heat a large pot over medium-high. Add sweet potatoes and 1/4 cup water, cover, and steam for 5 minutes until slightly tender.
- Step 2: Stir in minced garlic, grated ginger, curry powder, and red curry paste; cook 1 minute until fragrant.
- Step 3: Add coconut milk, fish sauce, and brown sugar, then bring to a gentle simmer. Add shrimp and cook for 4-5 minutes until pink and opaque.
- Step 4: Stir in kale until wilted (about 2 minutes), then serve immediately with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Shrimp with Sweet Potatoes take to make?
Total time is about 25 minutes (10 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 Sweet Potatoes?
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 Sweet Potatoes?
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 Sweet Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sweet Potatoes?
Asian 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
