Garlic Shrimp Pasta in One Pan
25 min • 420 cal
Thai • Dinner
Coconut Curry Shrimp
20 minEasy4 servings
🧮Serving Size Calculator
4
servings
360
calories
24g
protein
16g
carbs
24g
fat
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 2 green onions, sliced
- Steamed jasmine rice for serving
Instructions
- 1
Pat shrimp dry and season lightly with salt. Set aside.
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 3
Add curry paste and stir-fry for 1 minute until fragrant and slightly darkened.
- 4
Pour in coconut milk and stir to combine with the curry paste. Bring to a gentle simmer.
- 5
Add onion, broccoli, and bell pepper. Cover and cook for 4 minutes until vegetables are tender-crisp.
- 6
Add snap peas, garlic, and ginger. Stir-fry for 1 minute until fragrant.
- 7
Add shrimp in a single layer. Simmer for 3-4 minutes until shrimp are pink and cooked through.
- 8
Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning.
- 9
Remove from heat. Stir in fresh basil and green onions.
- 10
Serve immediately over steamed jasmine rice with extra lime wedges on the side.
Pro Tips
💡
Red curry paste varies in heat — start with less and add more to taste.
💡
Coconut milk can curdle if boiled too aggressively — keep the heat at a gentle simmer.
💡
Fresh Thai basil has a distinct anise flavor, but regular basil works in a pinch.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Coconut Curry Shrimp?
Follow the step-by-step instructions above. This recipe takes about 20 min and is rated easy difficulty.
Is Coconut Curry Shrimp suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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