One-Pot Coconut Milk Shrimp Bowl Recipe {so easy!}

Easy One-Pot Coconut Milk Shrimp Bowl—tender shrimp in a creamy, flavorful sauce. Perfect for a quick, healthy meal. Ready in 20 minutes!

If you’re looking for a quick and flavorful shrimp recipe that’s perfect for busy weeknights, this One-Pot Coconut Milk Shrimp Bowl is exactly what you need! This dish is packed with juicy shrimp, creamy coconut milk, fresh vegetables, and a savory blend of spices that will satisfy your craving for something delicious yet easy to make. Plus, it comes together in just one pan, making cleanup a breeze.

Whether you’re a longtime shrimp fan or cooking shrimp recipes for the first time, this dish is incredibly simple to prepare. It features tender shrimp, a touch of red curry paste, and a hint of spice, all simmered together in a large skillet for a flavorful shrimp curry. Serve it over white rice, brown rice, or even fluffy coconut rice for a complete meal that’s comforting and satisfying. Let’s dive into why you’ll love this dish and how to make it perfectly every time!

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Why You’ll Love This Recipe

• Easy to Make – This spicy shrimp bowl is one of the easiest ways to make a delicious and healthy dinner without spending hours in the kitchen. The cooking time is just around 15 minutes!
• One-Pot Simplicity – Everything cooks together in a large skillet or quart saucepan, minimizing cleanup and effort.
• Healthy & Nutritious – With fresh vegetables, light coconut milk, and tender shrimp, this dish is loaded with nutrients, making it a great option for healthy weeknight meals.
• Customizable – Want to switch things up? Add snap peas, red bell pepper, or even fresh pineapple for a twist on this coconut shrimp curry!
• Perfect for Meal Prep – Store leftovers in an airtight container and enjoy them for lunch the next day.

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Breakdown of the Ingredients

This coconut shrimp curry is made with simple, fresh ingredients that you can find at any grocery store. Here’s what you’ll need:

• Shrimp – Use large shrimp for the best texture. You can use fresh or raw shrimp that has been peeled and deveined.
• Coconut Milk – A can of coconut milk creates a creamy, rich base. You can use full-fat coconut milk or light coconut milk depending on your preference.
• Tomato Paste – Adds depth and balances the sweetness of the coconut milk.
• Chicken Broth – Helps thin out the sauce while adding extra savory flavor.
• Garlic & Onion – Classic aromatics that enhance the dish’s complexity.
• Orange Bell Pepper – Adds natural sweetness and a pop of color. You can also use red pepper or red onion.
• Olive Oil or Coconut Oil – Used for sautéing and adding richness.
• Fresh Parsley – Provides a fresh, herby contrast to the creamy sauce. You can also substitute fresh cilantro.
• Salt & Pepper – Brings out all the flavors in the dish.
• Optional Additions – Try adding red curry paste, garlic powder, curry powder, or a squeeze of lime for extra depth!

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How to Make the Recipe

This One-Pot Coconut Milk Shrimp Bowl is incredibly simple to make. Follow these easy steps:

1. Sauté the Aromatics – In a large skillet or medium saucepan, heat olive oil (or coconut oil) over medium heat. Add the onion and cook for about 1-2 minutes until fragrant.
2. Add Vegetables – Stir in the garlic and bell pepper. Cook for another 3-4 minutes until softened.

1. Build the Sauce – Stir in the tomato paste, then add the coconut milk, chicken broth, and any optional seasonings like red curry paste or curry powder. Mix well.
2. Cook the Shrimp – Add the raw shrimp and let everything simmer over medium-high heat for 5-10 minutes, or until the shrimp are pink and cooked through (internal temperature 145°F).

1. Finish & Serve – Season with salt & pepper to taste, then garnish with fresh parsley or fresh cilantro. Serve over white rice, brown rice, or cauliflower rice, and enjoy!

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How to Store the Recipe

If you have leftovers, don’t worry—this dish stores well!

• Refrigerate – Store the shrimp curry in an airtight container in the fridge for up to 3 days.
• Freeze – For longer storage, transfer to a plastic bag or freezer-safe container and freeze for up to 3 months.
• Reheat – Warm up leftovers in a medium saucepan over low heat. If the sauce thickens too much, add a little cold water or chicken broth to loosen it up.

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Tips for Making the Recipe

• Use Fresh Shrimp – If possible, buy large shrimp fresh instead of frozen for the best texture. If using frozen, thaw in cold water before cooking.
• Don’t Overcook – Shrimp cook quickly, so keep an eye on them! Overcooked shrimp become rubbery. The easiest way to tell they’re done is when they turn pink and opaque.
• Customize Your Spice Level – Add more red curry paste or a pinch of cayenne for a spicier kick.
• Add Extra Veggies – Try stirring in snap peas, red bell pepper, or even fresh pineapple for a unique twist.
• Serve with the Right Side – This dish pairs well with fluffy coconut rice, brown rice, or soba noodles. Add a side of pineapple salsa for a refreshing touch!
• Make it Extra Creamy – Use full-fat coconut milk or even a bit of coconut cream for an ultra-rich texture.

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This One-Pot Coconut Milk Shrimp Bowl is one of those great recipes that you’ll want to make again and again. With its savory flavor, complex flavors, and comfort foods vibe, it’s a great way to enjoy a healthy weeknight meal. Try it today and let us know what you think in the comments below. Don’t forget to check out our new posts for more great recipes!

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