Shrimp Curry Bowls: Quick & Delicious Coconut Curry Recipe
Shrimp Curry Bowls Recipe with coconut curry sauce, quick pickled red onions, and fresh herbs. This is a quick and delicious dinner that you can make in 30 minutes!
I first shared this recipe for shrimp curry bowls on Instagram a few weeks ago, and it was such a hit! I had to make it again to share with you!
I’m all about the quick and easy meals lately, and this one is no exception. It’s perfect for busy weeknights or meal prep.
This recipe is also gluten free, dairy free, and Whole30 compliant.
Why You’ll Love This Recipe?
I’m a huge fan of curry and I love finding new ways to enjoy it. This recipe is a great way to introduce a new flavor to your family and friends. It’s so delicious and super quick to make.
Not only is this recipe quick, but it’s also super easy. You can have dinner on the table in less than 30 minutes.
Ingredients
Basmati Rice: The base of this dish is a simple pot of basmati rice. You could also use white or brown rice, or any other grain you like.
Shrimp: Peeled and deveined shrimp are the star of this recipe. I used large shrimp, but any size will work. Just keep in mind you may need to adjust the cook time.
Olive Oil: We’ll use a little olive oil to cook the shrimp and vegetables.
Onion & Bell Peppers: I used a yellow onion and a mix of red and green bell peppers. You can use any color of pepper you like.
Coconut Milk: The base of the curry sauce is coconut milk. I used full fat, but you can use light coconut milk if you prefer.
Red Curry Paste: This is where the flavor comes in! Red curry paste is a blend of red chili pepper, garlic, lemongrass, galangal, lime, shallot, coriander, and cumin. It’s a little bit spicy, but not overwhelmingly so.
Fish Sauce: Just a little bit of fish sauce adds a ton of umami flavor to the sauce.
Lime Juice: A little bit of lime juice adds a bit of tang to the sauce.
Cilantro: Fresh cilantro adds a pop of color and a little bit of fresh flavor to the curry.
Instructions
Step 1: Cook the rice
You can use any type of rice you like for this recipe. I typically use jasmine rice or basmati rice, but brown rice, quinoa or even cauliflower rice would work, too. Cook the rice according to the package instructions, then fluff it with a fork and stir in some fresh cilantro.
Step 2: Make the shrimp
To make the shrimp, start by melting some coconut oil in a large skillet. Add the shrimp, season with salt and pepper and cook for 1 to 2 minutes per side, or until the shrimp are pink and opaque. Transfer the shrimp to a plate and set aside.
Step 3: Make the curry
In the same skillet, add a little more coconut oil and the onion. Cook the onion for a few minutes, then add the garlic, ginger, red curry paste and turmeric. Cook the mixture for another minute, then add the coconut milk, chicken broth, sugar and fish sauce. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, or until the sauce has thickened slightly.
Step 4: Assemble
Divide the rice among 4 bowls, then top with the shrimp curry. Sprinkle with fresh cilantro and serve with lime wedges on the side.
How to Make Shrimp Curry Bowls?
I’ve made this recipe with both white rice and quinoa and both are delicious. I recommend preparing the quinoa or rice first, so it’s ready to go when the curry is done.
1. Start by sautéing the onion, garlic and ginger in a large skillet with coconut oil. This allows the flavors to really meld together. I like using a combination of fresh garlic and fresh ginger, but you can also use the kind that comes in a jar or tube. I don’t recommend using powdered ginger or garlic.
2. Next, add the red bell pepper and cook for a few minutes. This adds a little sweet crunch to the curry.
3. Then you’ll add your spices: curry powder, garam masala, turmeric and salt. This is where the magic happens! The spices are what make this dish so incredibly flavorful. I also love how the turmeric turns everything a beautiful golden hue.
4. Once the spices are nice and fragrant, you’ll pour in the coconut milk. I recommend using full fat coconut milk for the most luxurious, creamy texture. Light coconut milk will work, but the curry won’t be as rich.
5. Bring the coconut milk to a simmer and then add the shrimp. You’ll cook the shrimp for about 4-6 minutes, or until they’re pink and opaque.
6. Once the shrimp is cooked, remove the skillet from the heat and stir in the lime juice and cilantro. I like to use a lot of lime juice, so it’s a bit tangy. If you’re not a fan of cilantro, you can use fresh parsley instead.
7. Serve the curry over your cooked quinoa or rice and garnish with more lime juice, cilantro and red pepper flakes, if desired.
This recipe is super easy to make and comes together in just 30 minutes, making it perfect for a quick weeknight dinner.
What to Serve with Shrimp Curry?
This easy shrimp curry recipe is delicious on its own, but if you want to serve it with something else, here are a few ideas.
• Rice: The most common side dish for curry is rice. You can use white rice, jasmine rice, brown rice, or even cauliflower rice.
• Naan: If you love Indian food, then you know that naan bread is a must! It’s soft, chewy, and perfect for soaking up the extra curry sauce.
• Quinoa: If you want a healthier option than rice, you can serve this shrimp curry with quinoa.
• Roasted Vegetables: I love serving this curry with a side of roasted vegetables. You can roast any vegetables you like, but I usually do a mix of bell peppers, zucchini, and red onions.
• Chopped Salad: This curry is quite rich, so I like to serve it with a light and refreshing salad. A simple cucumber salad or a chopped salad with an Indian-inspired dressing is perfect!
Make it your Own
This is a great recipe to customize based on what you have in your refrigerator. Use chicken instead of shrimp, or switch up the vegetables. You could also add jalapeños to the curry for a little heat.
I like to use a variety of colorful vegetables in this shrimp curry. Bell peppers, snap peas, and carrots are all great options. You could also use zucchini, broccoli, or cauliflower. Just be sure to chop your vegetables into bite-sized pieces.
If you use a different protein, you’ll want to adjust the cooking time. Chicken will take longer to cook than shrimp, so be sure to sauté it in the skillet first before adding the vegetables. Add the chicken back into the skillet when you add the coconut milk.
More Quick & Easy Dinner Ideas
If you’re looking to mix things up for dinner, you’re in the right place. I love to make this recipe when I want something easy and healthy, but with a little bit of spice. Plus, it’s ready in just 20 minutes. Here are a few other quick and easy recipes you can add to your weeknight dinner rotation.
• 20-Minute Healthy Turkey Lettuce Wraps
• 20-Minute Spaghetti Squash Ramen
• Sheet Pan Chicken Fajitas
• 20-Minute Lemon Garlic Butter Shrimp with Zucchini Noodles
• Easy 20-Minute Chicken Satay Lettuce Wraps
Get the Recipe:
This recipe is so simple and easy, you won’t believe how much flavor is packed into each and every bite. We start by sautéing onion and garlic in a little oil, then add in the spices. This toasts them and helps them to release their flavor.
Once those are fragrant, we add in the coconut milk and let the sauce simmer. This lets the flavors meld together and the sauce to thicken slightly.
We add the shrimp to the sauce to cook at the last minute so they don’t get overcooked. You’ll know the shrimp are done when they turn pink and opaque.
I love to serve this curry over a bed of fluffy white rice and top it with a sprinkle of fresh herbs and a squeeze of lime. It’s my favorite 30-minute meal!
Shrimp Curry Bowls
These shrimp curry bowls are a quick and delicious recipe that is perfect for a busy weeknight.
The coconut curry sauce comes together in just 20 minutes and is so flavorful! I love to serve it with some veggies and shrimp and rice for a balanced meal.
This recipe is also great for meal prep! You can make a big batch of the curry sauce and keep it in the fridge all week long. Just add your favorite protein and veggies and you’re good to go!
Conclusion
I love this recipe because it’s so easy to make and it’s easy to get a balanced meal in one bowl.
You have your protein (shrimp), your healthy fats (coconut milk), and your carbs (cauliflower rice). Plus, it’s so flavorful and delicious! I hope you love it, too.
Shrimp Curry Bowls: Quick & Delicious Coconut Curry Recipe
Ingredients
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red bell pepper, sliced
1 can (13.5 oz / 400ml) coconut milk
2 tbsp red curry paste (adjust for spice preference)
1 tbsp soy sauce (or fish sauce)
1 tbsp brown sugar (or honey)
1 tsp turmeric
1 tsp ground cumin
1 lime, juiced
Salt & pepper, to taste
Fresh cilantro & lime wedges, for garnish
Cooked rice or quinoa, for serving
Instructions
Pat shrimp dry and season lightly with salt and pepper.
2️⃣ Sauté Aromatics:
Heat oil in a large skillet over medium heat.
Add onion, garlic, and ginger; sauté for 2-3 minutes until fragrant.
Stir in bell pepper and cook for another 2 minutes.
3️⃣ Build Curry Sauce:
Add curry paste, turmeric, and cumin; stir for 1 minute.
Pour in coconut milk, soy sauce, and brown sugar. Simmer for 5 minutes.
4️⃣ Cook Shrimp:
Add shrimp and cook for 3-4 minutes until pink and opaque.
Squeeze in lime juice and adjust seasoning.
5️⃣ Serve:
Divide rice into bowls, top with curry, and garnish with cilantro and lime.