One-Pot Coconut Curry Shrimp

4.67 from 3 votes

A no-fuss dinner option the family will love!

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 Skinny Ms. 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!

4.67 from 3 votes

One-Pot Coconut Curry Shrimp

Bring some flair back to the dinner table with this simple and scrumptious curry shrimp recipe.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 people
Serving Size
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 1 pound shrimp raw, cleaned and deveined
  • 2 tablespoons pure butter room temperature, divided
  • 1/2 cup onions chopped
  • 1 garlic clove minced
  • 1 tablespoon ginger fresh, grated
  • 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
  • 13 1/2 ounces coconut milk can, unsweetened
  • 1 teaspoon coconut palm sugar
  • 1 tablespoon lime juice about half a lime
  • 1/2 cup cilantro freshly chopped


  • 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.
  • 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.
  • Combine 1 tablespoon room temperature butter with flour.
  • 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.
  • Remove from the heat. Add the lime juice and cilantro, stir to combine.
  • If desired, serve over a bed of brown rice. Enjoy!

Nutrition Information

Calories: 387kcal | Carbohydrates: 13g | Protein: 26g | Fat: 29g | Saturated Fat: 24g | Cholesterol: 198mg | Sodium: 388mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 15
Keywords Low-Carb, Quick and Easy, Seafood

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  1. 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?

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

    2. 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. 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.

  3. 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. 🙂

  4. I thought red curry was Masaman curry which usually comes as a paste. Have you ever use the lower fat coconut milk?

    1. Curry comes in many forms, including paste and a powder. Typically curry paste also includes ginger and garlic, it can also have more spice.

    1. Great question, Kristi. I would stick to the stove top for this recipe. The curry is more likely to curdle or break in a slow cooker.

  5. Hi-
    I’m trying to figure out the nutritional information. It says 13 g of carbs but shrimp and coconut oil are both very low carb. Can you explain where they come from? Also, any chance you have the nutritional info if you cut the coconut milk in half and leave out the flour and sugar? Which is how I made it and it is delightful. Thank you for your recipes.

    1. Hi Ali, most of the carbs come from the flour and coconut milk. Believe it or not, onions and garlic also have 1 or 2 grams of carbs each! If you leave out the flour and sugar and reduce the coconut milk to 1/2 a can there are only 5 g of carbs in this recipe.

  6. Is it possible to make this recipe gluten free? I imagine you could just leave out the flour but will it affect the consistency a lot?

    1. You can leave out the flour. If the curry needs to be thickened simply mix 1 tablespoon cornstarch with 2 tablespoons cold water and add to the hot curry.

  7. This dish was so delicious! We loved the flavor! I forgot to get ginger so I used 4 garlic cloves, left out the sugar, and added a pinch of turmeric! We served this over rice with peas, carrots, and naan bread! Absolutely amazing!

  8. I made this for dinner this evening!! Oh my, it was hit and we loved it!! Thank you for taking the time to create these amazing recipes!!

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