One-Pot Coconut Curry Shrimp


Sometimes you need something easy. Sometimes you need something zesty. Sometimes you need something AWESOME. But what about when you need (or want) all three at once? That’s when SkinnyMs. comes to the rescue once again with our super fab, super simple, and super tasty One-Pot Coconut Curry Shrimp.

This one-pot wonder is a no-fuss dinner option that will please the whole family. It’s also a welcome departure from Chicken Every Night Syndrome. Don’t avert your eyes, you know what we’re talking about. Our one-pot coconut curry shrimp will bring flair and style to a dinner menu gone stale. The leftovers make lunch something to look forward to instead of something to dread. This recipe is also great for parties – it will impress your guests with its unforgettable zing. So what are you waiting for? Get your coconut curry shrimp on today!

One-Pot Curry Shrimp

One-Pot Curry Shrimp

Yields: 4 servings | Calories: 259 | Total Fat: 15 g | Saturated Fat: 1 g | Trans Fat: 0 g | Sodium: 805 mg | Cholesterol: 143 mg | Carbohydrates:13 g | Fiber: 1 g | Sugars: 9 g | Protein: 16 g | SmartPoints: 8


  • 1 pound raw shrimp, cleaned and deveined
  • 2 tablespoonroom temperature pure butter, divided
  • 1/2 cup chopped onions
  • 1 garlic clove, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon plus 1 teaspoon curry powder (use yellow curry for a mild taste or red for bold)
  • 1 tablespoon flour
  • 1 can unsweetened coconut milk
  • 1 teaspoon coconut palm sugar
  • 1 tablespoon lime juice (about half a lime)
  • 1/2 cup freshly chopped cilantro


  1. In a medium skillet over medium heat, add 1 tablespoon butter and shrimp. Cook shrimp on both sides until pink, about 2 minutes per side. Place shrimp on a plate and cover with a paper towel.
  2. In the same skillet, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.
  3. Combine 1 tablespoon room temperature butter with flour.
  4. Add the coconut milk and palm sugar, stir and bring to a boil. Reduce heat to a low-boil, add butter combined with flour and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.
  5. Remove from the heat. Add the lime juice and cilantro, stir to combine.
  6. If desired, serve over a bed of brown rice. Enjoy!

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7 Comments on "One-Pot Coconut Curry Shrimp"

  1. Pdxcook  August 28, 2016

    Love your website! Quick question can’t wait to try the above but it looks like you are saying the shrimp should be cooking for 14 min all be it most of that is on low heat but even stil that seems like a long time for shrimp or am I missing something?

    • Gale Compton  August 28, 2016

      Hi, I remade this recipe and made a few adjustments. I think it’s now perfecto! Let us know what you think? 🙂

    • Shedrika  October 4, 2017

      It says cook them 2 minutes per side. Remove them from the pan and cover them. Then return them to the pan at the end then cook them for 15 seconds. So it’s only about 5 minutes all together.

  2. Milissa T.  April 2, 2017

    This is a great recipe! I add a little creole seasoning to the shrimp and some chopped red bell pepper with the onions and garlic. My kids love it for the slightly sweet taste of the coconut milk. I serve it over a small amount of brown rice.

    • Nichole Furlong  April 2, 2017

      So glad you love our recipe, Milissa! You’re additions sound delicious!

  3. Becky A.  July 6, 2017

    Simply amazing. Guilty as charged about making chicken every night. Gems like this keep me coming back to your site – the family is begging for this one again! Can’t thank you enough for these tasty recipes that help us eat better, too. 🙂

    • Gale Compton  July 6, 2017

      Becky, Awww…thank you so much! We’ll keep them coming. 🙂


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