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Thai coconut curry shrimp with broccoli, red pepper and shrimp in a pan.
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4.50 from 12 votes

Easy Coconut Curry Shrimp

Shrimp and veggies in a creamy coconut milk red curry sauce. Serve over quick cooking brown rice or quinoa for a speedy weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Course: Lunch/Dinner
Cuisine: Thai
Keyword: shrimp curry
Servings: 3


  • 1/2 tablespoon coconut or avocado oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 red bell pepper sliced thin
  • 1 cup fresh broccoli florets
  • 1 13.5 ounce can coconut milk lite or full fat
  • 2 tablespoons red curry paste
  • 10 ounce bag of frozen peeled and deveined shrimp thawed
  • 1 bunch scallions cut into 1/4 inch pieces (save a few for garnish)
  • 1/4 teaspoon sea salt
  • 1/4 cup fresh basil chopped
  • lime wedges for garnish
  • cooked brown rice or quinoa for serving
  • sriracha for serving (optional)


  • Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant. Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
  • Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil. Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.


Adapted from Kroger's Simple Coconut Curry recipe.


Serving: 1/3 of recipe with 1 cup brown rice | Calories: 610kcal | Carbohydrates: 65g | Protein: 24g | Fat: 31g | Fiber: 6g | Sugar: 7g