One-Pot Coconut Curry Shrimp with Veggies
A fragrant, weeknight-friendly curry with succulent shrimp and colorful vegetables simmered in creamy coconut milk. This thai-inspired one pot (dairy-free) ready in about 27 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 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
Instructions
- 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.
- Step 2: In the same skillet, stir-fry 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Shrimp with Veggies take to make?
Total time is about 27 minutes (12 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 Veggies?
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 Veggies?
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 Veggies 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.
Is One-Pot Coconut Curry Shrimp with Veggies dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
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