One-Pot Coconut Curry Shrimp with Veggies

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, weeknight-friendly curry with succulent shrimp and colorful vegetables simmered in creamy coconut milk. This Thai-inspired one-pot recipe (dairy-free), ready in about 27 minutes, pairs shrimp, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 cup, sliced bell peppers
• 1 cup snow peas
• 1/2 cup baby corn
• 1 tsp fish sauce
• 1, juiced lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
2. Step 2: In the same skillet, stir-fry 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant.
3. Step 3: Add 2 tbsp curry powder and cook for 1 minute until deeply aromatic, then pour in 1 can coconut milk and 1 tsp fish sauce, stirring to combine.
4. Step 4: Add 1 cup sliced bell peppers, 1 cup snow peas, and 1/2 cup baby corn. Simmer for 8 minutes until vegetables are crisp-tender and flavors meld.
5. Step 5: Return shrimp to the skillet, add 1 tbsp lime juice, and cook for 2 more minutes until heated through and sauce thickens to coat the back of a spoon.