Our shrimp curry recipe is an ideal quick weeknight dinner—faster and more satisfying than takeout. This Thai-inspired coconut shrimp curry is full of flavor and vegetables, making it a family favorite.
Shrimp Curry Recipe with Vegetables
This easy one-pot skillet curry comes together in about 20 minutes and is loaded with vegetables. Use the vegetables listed or swap in your favorites—zucchini, bell peppers and onions are a great base, but broccoli, cauliflower, carrots, mushrooms or kale also work beautifully. You can also increase the shrimp for a protein-forward version. Customize it to make this Thai-style curry a go-to weeknight meal.
Video: Making Shrimp Curry in 20 Minutes
Tips on How to Make Shrimp Curry
- Raw thawed shrimp works well, but frozen shrimp is fine too—see the section below on using pre-cooked vs. raw frozen shrimp.
- Choose a variety of vegetables for color, texture and nutrition. Our recipe uses zucchini, bell pepper and onion, but feel free to add broccoli, cauliflower, carrots, mushrooms or greens.
- Fish sauce adds authentic depth to Thai curries. If you prefer, substitute soy sauce for a milder, vegetarian-friendly option.
- All recipe details, including ingredients and step-by-step instructions, are provided in the recipe box below.
Best Curry Powders
There are many curry powders and pastes available. Here are three that offer balanced flavor without bitterness and work well in this shrimp curry:
Shrimp Curry in 20 Minutes
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Ingredients
- 1 Tablespoon (15 ml) vegetable oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced or crushed
- 1 inch (2.5 cm) knob ginger, minced
- 2 Tablespoons (30 ml) curry powder
- 1/4 teaspoon (1.25 ml) ground cayenne, optional
- 14 ounces (400 ml) coconut milk
- 1 cup (240 ml) chicken stock (or vegetable stock)
- 1–2 Tablespoons (15–30 ml) fish sauce or soy sauce
- 1 pound (454 g) raw shrimp, peeled and deveined
- 1 small bell pepper, chopped
- 1 medium zucchini, chopped
- Salt, to taste
- Black pepper, to taste
- Chopped fresh Thai basil and/or cilantro, optional
- Lime wedges, optional
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and ginger, and cook, stirring frequently, until the onion softens.
- Stir in the curry powder and cayenne. Pour in the coconut milk, chicken stock and fish sauce or soy sauce. Stir well to dissolve any spice clumps.
- Bring the mixture to a boil, then reduce heat to low and simmer for about 5 minutes to meld flavors.
- Add the shrimp, bell pepper and zucchini. Simmer for about 5 minutes, or until the shrimp is cooked through and the zucchini is tender. Taste and season with salt and pepper as needed.
- Optional: garnish with basil and/or cilantro and serve with lime wedges. This curry is delicious with rice, rice noodles, bread, or spiralized vegetables.
Video
Nutrition Information per Serving
Can Frozen Shrimp Be Used for Curry?
Yes. Both pre-cooked and raw frozen shrimp can be used, but cooking times differ:
- Pre-cooked frozen shrimp heats quickly in the sauce—just ensure it’s thoroughly heated before serving.
- Raw frozen shrimp requires a longer simmer so it cooks through; allow a few extra minutes in the sauce and confirm the shrimp is opaque and firm.
- Either way, this Thai coconut shrimp curry is adaptable and delicious—enjoy!
More Easy Curry Recipes
- Chicken Curry with vegetables
- Coconut Curry Chicken
- Curry Chicken Salad
- Spaghetti Squash with Coconut Curry
- Sriracha Shrimp Salad appetizer