Dinner / Recipes

Coconut Shrimp Curry

Switching it up today with a Thai recipe! When I visited my stepmom over Thanksgiving, we went out for Thai and she had the BEST coconut curry. It was one of those meals were I wished I’d ordered her meal instead of my own haha. Since I missed out at the Thai restraunt on the goodness, decided to recreate it at home! This Coconut Shrimp Curry turned out to be *almost* as delicious as the original! 

When I started thinking about how the heck to even begin making a homemade curry, I had in my mind that it would be complex + full of a million ingredients. Nope! This coconut curry is actually simple to make AND only requires one pan. An easy one pan meal is truly the best! 

Coconut shrimp curry with veggies in a black cast iron skillet

The key to making this taste amazing? Using full fat coconut milk! In the past, using anything ‘full fat’ when I could have used a lower fat option would have been out of the question. But, your body needs some healthy fats to fuel it! And a lot of time ‘reduced fat’ options have more sugar in them. So I opted for a full fat coconut milk which makes it so creamy and delicious!

I first sautéed my veggies.  I used zucchini, onions, mushrooms, peppers, and spinach. You can use whatever veggies your heart desires/you have on hand! I’m all about adding in as many veggies as you can into meals like this coconut shrimp curry. I cooked my veggies in a little avocado oil over medium heat and added 1 tsp of curry powder.

Then once my veggies had been sautéed for about 10 minutes, I added in pre-cooked shrimp. Then I sprinkled more curry powder to coat the shrimp. Since the shrimp are pre-cooked, I only cooked them until they were brown. This was about 5 minutes. Interested in more shrimp recipes? Check out my Honey Garlic Shrimp, Shrimp Stir Fry, and  Shrimp Stuffed Sweet Potatoes 

Finally, I added in the goods. Aka the coconut milk, red curry paste, and a little bit of water! Then I let the pan simmer for 10 mins for everything to thicken up. Served right away but I also had leftovers. 

Perfect with some cauliflower rice, cilantro, and a little lime squeezed on top. Hope you all enjoy this recipe as much as I did! 

Coconut shrimp curry with veggies in a black cast iron skillet

Coconut Shrimp Curry

This healthy, one pan dinner is the perfect solution to your Thai takeout cravings!

Coconut shrimp curry with veggies in a black cast iron skillet


1 lb large shrimp

1 tbsp Avocado Oil

1 Zucchini

1 Pepper

1 onion

1/2 cup of spinach

2 tbsp red curry paste

1 can of full fat coconut milk

1/4 cup Water

1/2 tsp Curry powder  


  1. Heat a skillet over medium heat
  2. Cut up the zucchini, onion, and pepper.
  3. Add avocado oil to coat the pan then add the cut up veggies in
  4. Sprinkle with 1-2 tsp curry powder.
  5. Cook for 10 minutes, until soft
  6. Add precooked shrimp + spinach into the pan. Sprinkle with 1 tsp of curry powder
  7. Cook for another 5 minutes.
  8. Add in the can of coconut milk, 2 tbsp of red curry paste, and 1/4 cup of water
  9. Bring to a boil then let simmer for 10 mins
  10. Serve immediately or save leftovers for later!