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Overhead shot of coconut shrimp on one half of a black plate with rice on the other half garnished with fresh herbs and lime wedges with a black spoon on the side.
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One Pan Creamy Coconut Shrimp

Rich and delicious, this creamy shrimp in coconut sauce comes together in just 20 minutes for a hearty meal any night of the week!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4
Author: Kristin King

Ingredients

  • tablespoon olive oil
  • 16 ounces shrimp, peeled and deveined
  • ½ teaspoon ground garlic
  • ½ teaspoon ground ginger
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 13.5 ounces coconut milk
  • 1 tablespoon lime juice
  • ¾ cup diced tomatoes, lightly drained
  • 2 tablespoons chopped basil
US Customary - Metric

Instructions

  • Heat the olive oil in a large pan over medium heat. Add the shrimp, garlic, ginger, curry, salt, and pepper. Toss to coat the shrimp and saute for 4-5 minutes until the shrimp is just opaque.
    tablespoon olive oil, 16 ounces shrimp, peeled and deveined, ½ teaspoon ground garlic, ½ teaspoon ground ginger, 1 teaspoon curry powder, ½ teaspoon salt, ¼ teaspoon black pepper
  • Add the coconut milk, lime juice, and diced tomatoes. Bring to a simmer and cook for about 5 minutes, until the sauce thickens.
    13.5 ounces coconut milk, 1 tablespoon lime juice, ¾ cup diced tomatoes, lightly drained
  • Stir in the basil right before serving.
    2 tablespoons chopped basil

Notes

Prep Tips:
  • I like to use tail-off shrimp if I can find them, however tail-on works as well.
  • Use full-fat coconut milk for the best flavor; however, light coconut milk will work as well.
  • If your sauce is not as thick as you would like, dissolve about 1 tablespoon of cornstarch in about 1 tablespoon of water, then slowly add it to the simmering sauce while stirring. 
Variation Suggestions:
  • Add a pinch of red pepper flakes for a little heat.
  • Swap the basil for cilantro for a different herb flavor.
  • Stir in a handful of spinach or baby kale at the end for extra greens.
  • Use full-fat coconut milk for a richer, creamier sauce.
Serving Suggestions:
  • Serve over steamed rice, quinoa, or cauliflower rice for a complete meal.
  • Pair with a side of garlic naan or crusty bread.
  • Garnish with extra fresh basil and a squeeze of lime for added freshness.
Storage Info For Leftovers:
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat on the stovetop, stirring occasionally to prevent the coconut milk from separating.
  • Avoid microwaving on high, as the shrimp can become rubbery.
  • Freezing is not recommended as it tends to change the texture of the shrimp and coconut milk.

Nutrition

Calories: 173kcal | Carbohydrates: 7g | Protein: 16g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1077mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg
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