This simple Shrimp Curry meal is quick and easy to make and filled with flavor! Packed with veggies and creamy coconut milk, it's delicious and hearty! Using microwaveable brown rice gets dinner on the table quickly!
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👩🏻🍳 Why You'll Love This Recipe
You'll love everything about this recipe! It's quick, easy and healthy. It's a meal the whole family will love (even if the kids do pick out the broccoli!). It's filled with healthy protein from the shrimp and coconut milk.
A total win-win, made in one pan means clean-up is a breeze!
And if your family loves rice like mine, having this Instant Pot Cilantro Lime Rice in your back pocket is a great idea!
🥘 Ingredients Needed
For a complete list of ingredients, please refer to the recipe card at the bottom of this post.
- broccoli florets - fresh is best, frozen isn't a good substitute here.
- brown rice - I use microwaveable packets, this is a quick and easy meal!
- olive oil - to sauté the shrimp.
- frozen shrimp - I prefer tail/shells off, but you can substitute if you need to.
- curry powder - adds so much flavor!
- salt - for seasoning.
- coconut milk - for a rich aromatic sauce!
🔪 Instructions
Please note: This is an overview of the instructions. You'll find the complete instructions in the recipe card at the bottom of this post.
- Lightly steam the broccoli florets in the microwave loosely covered, set aside.
- Next cook the brown rice according to package directions, set aside.
- Heat the olive oil over medium. Add the shrimp and cook for just a couple of minutes.
- Add the curry spice and salt to the skillet and continue to cook until the shrimp is almost done.
- Add the cooked rice, broccoli, and coconut milk to the skillet. Heat while stirring for 3-4 minutes until the mixture is hot and the shrimp is completely cooked.
How easy is this?!!
👪 FAQs
Use the largest size shrimp that works for your budget. Frozen shrimp works best! It's affordable and often on sale. I use large shrimp with 31/35 count or about 8-9 shrimp per serving.
It's perfect with the shrimp because it's nutty and slightly sweet. It adds a creamy richness that really pulls the meal together!
It can, yes. So when you add the milk, you're really just warming it up and combining the ingredients to make sure the shrimp is completely cooked.
If you prefer, you can use the following combination in place of the coconut milk: Mix together 1 cup half and half (use fat-free if you like), 1 tablespoon cornstarch, 1 teaspoon sugar, and ¼ teaspoon coconut extract.
🧊 Storage
Allow the curry to completely cool before storing in the refrigerator. It will keep for a couple of days. To reheat, place in serving dishes and microwave in 30 second increments covered with a wet paper towel.
You can freeze curry, but personally I think the texture of the seafood changes because it's being frozen a second time (remember we're using frozen shrimp). For this reason I recommend this meal is enjoyed when it's fresh.
💭 Helpful Tips
- No need to thaw the shrimp, but if you're substituting with another protein like chicken, make sure it's thawed first.
- Be careful to not overcook the shrimp, it's easy to do! You can tell when it's cooked when it turns from translucent to opaque.
- Use unsweetened coconut milk for this recipe.
📖 Variations
- I actually like to use a frozen quinoa/rice blend I get from Trader Joe's. Or just sub in your own cooked quinoa or quinoa/rice blend!
- No shrimp? Use chicken! It's a great substitute. Slice the chicken into small bite sized pieces (make sure it's completely cooked to 165 degrees).
- Make it vegan by substituting tofu, or more vegetables. This is such an easy dish to customize!
- Scallops or mussels would be delicious as well!
- Add some heat with jalapeños slices or sriracha - YUM!
🥗 Suggested Side Dishes
This crockpot olive bread would be delicious served alongside the shrimp curry. Topping it with some homemade chutney? YUM!
Samosas are always good for sopping up any extra sauce as well. This samosa recipe would be great as well. Best part? It's easy to make!
Lastly this apple walnut salad is another great simple choice and would really round out this meal.
🍞 Related Recipes
There are some GREAT curry recipes on the blog. If you enjoy this recipe for shrimp curry and broccoli, here are more I think you'll want to try next!
- One Pot Curry Pasta - the perfect quick and easy weeknight meal. Creamy pasta smothered in a delicious light curry sauce!
- Slow Cooker Red Lentil Curry - this slightly spicy meal is made in your crockpot. It's filled with delicious warm spices.
- Zucchini Curry Lime Soup - Such great flavors, this rich creamy soup is so filling! It's healthy too, but shhhh..... no one needs to know but you and me! 😋
Looking for another shrimp recipe? Try my Shrimp Grilled Cheese! It's a melty, shrimpy, crispy, delicious grilled sandwich your family will love.
Or, check out this Shrimp Aquachile Verde, a light and flavorful Mexican dish!
For something a little different, check out this healthy recipe for how to cook calamari rings from frozen and make a delicious, crunchy appetizer or light main dish!
Shrimp and Broccoli Recipe
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Shrimp Curry with Broccoli and Rice
Ingredients
- 2 cups broccoli florets
- 12 ounces microwaveable brown rice (or pre-cook your own brown or white rice)
- ½ tablespoon olive oil
- 12 ounces frozen shrimp, raw, deveined (no need to thaw, use tail-off shrimp if you prefer)
- 2 teaspoons curry powder
- ½ teaspoon salt
- 1 cup unsweetened coconut milk (it's fine to use the lite version if you want)
Instructions
- Lightly steam broccoli florets by placing in a bowl and microwave loosely covered (leave an opening for steam to escape) for 90 seconds on high. Set aside.2 cups broccoli florets
- Cook brown rice according to package directions. Set aside.12 ounces microwaveable brown rice
- Heat the olive oil over medium heat in a large skillet. Add the shrimp and cook for 2-3 minutes, until the shrimp starts to turn pink.½ tablespoon olive oil, 12 ounces frozen shrimp, raw, deveined
- Add the curry powder and salt to the skillet and continue to cook until the shrimp is almost done.2 teaspoons curry powder, ½ teaspoon salt
- Add the rice, broccoli, and coconut milk to the skillet. Heat while stirring for 3-4 minutes until the mixture is hot and the shrimp is completely cooked.1 cup unsweetened coconut milk
Notes
- You can also use cooked quinoa with this recipe instead of rice. I actually used a frozen rice/quinoa blend I got from Trader Joe's and it was awesome!
- Be careful to not overcook the shrimp, it's easy to do! You can tell when it's cooked when it turns from translucent to opaque.
- Cooking for a really hungry family? Bulk it up with another 12 ounces of cooked rice. Add an additional ½ cup coconut milk and 1 teaspoon of curry powder to compensate.
- No coconut milk? You can make your own: 1 cup half and half (use fat-free if you like), 1 tablespoon cornstarch, 1 teaspoon sugar, and ¼ teaspoon coconut extract.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2013, but was republished with tips, step by step photos, and a recipe change in August 2021.
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Happy cooking!
Happy cooking!
Karen Fisher
What can you substitute for coconut milk. I don't like coconut.
Kristin King
You can substitute any creamy milk product, like cream or milk, or even a non-dairy milk.
Maggie
So yummy! Everyone in my house loved it. Definitely making it again.
Kristin King
Glad to hear you liked it! Thanks! 🙂
Jona
I love all the flavors in this shrimp curry! Definitely making this again!
Amanda Dixon
I highly recommend this curry! It's so quick, easy and most importantly, flavorful. I just love the decadence of the coconut milk with all those spices.
Anjali
This was such an easy weeknight dinner for our family and turned out to be so flavorful! Yum!