Coconut Curry Shrimp Skillet

Name: Coconut Curry Shrimp Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.0
Ingredients: 1 pound of shrimp, peeled and deveined; 1 can (13.5 oz) coconut milk (I prefer Chaokoh); 2 tablespoons curry powder (try to use a good quality one); 1 bell pepper, diced; 1 small onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Globetrotter Food Guide

This became my go-to weeknight dinner during the busy chaos of last summer. I was looking for something quick and flavorful that wouldn’t break the bank, and this Coconut Curry Shrimp Skillet costs around $10 to make. The vibrant colors and enticing aromas got everyone rushing to the table, and honestly, it came together in about 30 minutes. If you have some shrimp in the freezer and a can of coconut milk lying around, you’re already halfway there.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-21T23:21:18.802Z

One evening, my friends were over and we decided to try something different. We rummaged through the pantry and found some shrimp and coconut milk. With a few spices and veggies, this dish came together beautifully. Everyone was surprised at how good it was, especially considering how quickly it cooked.

We ended up making it a tradition, and now whenever we get together, this coconut curry shrimp skillet is requested. If you find yourself with unexpected guests or just want to treat yourself after a long day, this recipe fits the bill. It'll definitely warm your heart and fill your belly!

What I Love About This

It’s a one-pan meal, which means less cleanup
You can switch up the veggies based on what you have
The sauce is creamy without being heavy

What to Know Before Making Coconut Curry Shrimp Skillet

This dish is all about simplicity and convenience, especially on busy weeknights. Since everything cooks in one pan, cleanup is a breeze. If you're short on time, have your shrimp thawed in advance; they can be tricky to cook from frozen, so I usually leave them in the fridge overnight.

Feel free to play around with the vegetables you add. I've substituted zucchini and even spinach when I had some on hand. The cook time might vary a little based on your choices, but keep an eye on them until they soften up well.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

1 pound of shrimp, peeled and deveined
1 can (13.5 oz) coconut milk (I prefer Chaokoh)
2 tablespoons curry powder (try to use a good quality one)
1 bell pepper, diced
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Here’s how you make it:

Sauté the aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking for about 5 minutes until they soften. Toss in the minced garlic and cook for another minute, keeping an eye on it so it doesn't burn.

Add the goodness

Stir in the curry powder, letting it cook for another 30 seconds. This is where the magic begins. Then pour in the coconut milk, stirring well to combine everything. Bring this mixture to a gentle simmer.

Cook the shrimp

Add the shrimp into the skillet and cook for about 5-7 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. If you have a lid, cover it for a few minutes to speed things up and help the shrimp cook evenly.

Season and serve

Taste and adjust the seasoning with salt and pepper as needed. Serve with a sprinkle of fresh cilantro on top and, if you like, a side of rice or noodles. I usually just use whatever I have on hand.

Pro Tips

For some extra crunch, consider adding a handful of snap peas or green beans. If you like it spicier, throw in some diced jalapeños or a dash of red pepper flakes. Leftovers keep well in the fridge, so don’t hesitate to make a big batch.

What to Serve with Coconut Curry Shrimp Skillet

I often serve this dish with rice or noodles since they soak up that creamy coconut curry sauce beautifully. It's an easy way to add a bit more substance—it helps make a more filling meal. If you've got some leftover jasmine or basmati rice, that's usually my go-to, but plain white or even quinoa works too.

For anyone looking to add a side, a simple cucumber salad with a light dressing can help cut through the creaminess of the curry. Another favorite of mine is garlic naan; there's something about dipping bread into gooey sauces that just feels comforting.

Make-Ahead Tips

This Coconut Curry Shrimp Skillet can be partially prepped ahead of time. You could chop your veggies and store them in the fridge the night before, making it even quicker to throw together when it's time to cook. Just use them within a day or two for the best texture.

As for the shrimp, if you're okay with a little marinating, tossing them in some curry powder and a splash of lime juice before cooking can add extra flavor. Just be cautious about letting them sit too long with the acid, as it can make the texture a bit mushy.

Questions About Recipes

→ Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely before cooking for even cooking.

→ What if I don't have coconut milk?

You can swap it out for regular milk, but it won't have the same rich taste. Honestly, I wouldn’t recommend it.

→ How spicy is this dish?

It's pretty mild, but you can always add more curry or chili for heat. I usually keep it at medium spice.