Coconut Curry Shrimp and Vegetables

Coconut Curry Shrimp and Vegetables

Imagine a culinary journey to the tropics with our delightful Coconut Curry Shrimp and Vegetables. This recipe is a symphony of flavors, combining succulent shrimp, vibrant vegetables, and the rich creaminess of coconut milk. Each bite is a burst of exotic tastes that transport you to a sun-kissed beach paradise.


  • 1 lb large shrimp, peeled and deveined
  • 1 cup broccoli florets
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 2 tbsp soy sauce
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • Salt and pepper to taste


  1. Heat vegetable oil in a large pan over medium heat.
  2. Add chopped onion and garlic, sauté until fragrant.
  3. Add shrimp and cook until they turn pink, then remove them from the pan.
  4. In the same pan, add more oil if needed and stir-fry vegetables until crisp-tender.
  5. Combine coconut milk, red curry paste, soy sauce, and ginger in a bowl, then pour over the vegetables.
  6. Bring to a simmer, add the cooked shrimp back to the pan, and let it simmer for 5-7 minutes.
  7. Season with salt and pepper to taste.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes

Yield: 4 servings

A luscious blend of coconut, curry, and seafood, this Coconut Curry Shrimp and Vegetables is a sensory delight. Serve it over jasmine rice for a complete tropical experience.

Nutritional information per serving: Calories – 320kcal, Fat – 22g, Protein – 20g, Carbohydrates – 15g

Imagine yourself indulging in the warmth of the tropics, savoring the exquisite Coconut Curry Shrimp and Vegetables. It’s not just a meal; it’s a culinary escape to paradise, leaving you with a lingering taste of the exotic. Bon appétit!