Easy Coconut Curry Shrimp with Peas Recipe

If you’re craving a dish that’s bursting with flavor yet comes together in under 30 minutes, this Coconut Curry Shrimp with Peas is your new go-to. Savor a quick and flavorful Coconut Curry Shrimp with Peas made with creamy coconut milk and vibrant spices for a perfect weeknight meal that balances tender shrimp, sweet peas, and an aromatic curry base. It’s fresh, comforting, and deeply satisfying, capturing tropical warmth in every bite.

Why You’ll Love This Recipe

• Quick and Easy: Ready in less than 30 minutes, perfect for busy evenings or last-minute dinners.
• Vibrant Flavors: The rich coconut milk and fragrant spices create a deliciously balanced curry experience.
• Nutritious and Colorful: Packed with protein-packed shrimp and sweet green peas for a healthy boost.
• One-Pot Wonder: Minimal cleanup thanks to combining everything in a single skillet.
• Versatile Dish: Works equally well served over rice, quinoa, or with warm naan for a full meal.

Ingredients You’ll Need

This recipe uses a handful of simple, fresh ingredients that work together to create a luxurious yet approachable dish. Each element contributes to the wonderful taste, texture, and vibrant look of your Coconut Curry Shrimp with Peas.

• Shrimp (peeled and deveined): The star protein that cooks quickly and soaks up the curry flavors perfectly.
• Coconut milk (creamy): Provides silky richness that balances the spices and adds tropical sweetness.
• Green peas (fresh or frozen): Add a pop of sweetness and a bright green color that livens up the curry.
• Yellow curry powder (natural): The fragrant spice blend delivering warmth and depth without heat overpowering.
• Garlic and ginger (fresh, minced): Both introduce a zesty, aromatic foundation that awakens the whole dish.
• Onion (chopped): Adds subtle sweetness and rounds out the curry’s flavor profile beautifully.
• Vegetarian Worcestershire sauce (natural): Enhances umami and complexity.
• Apple cider vinegar (natural): Brightens the curry with a subtle tangy note.
• Olive oil (extra virgin): For sautéing the aromatics and shrimp to golden perfection.
• Fresh cilantro (optional): Garnishes the dish with herbal freshness and color contrast.
• Natural gelling agent: To help add a pleasing texture to the sauce.

Variations for Coconut Curry Shrimp with Peas

This recipe is easy to customize to suit your pantry, taste preferences, or dietary needs. These simple swaps and additions can turn your Coconut Curry Shrimp with Peas into a whole new dish.

• Vegetarian Option: Swap shrimp for chickpeas or firm tofu to keep the protein and enjoy a plant-based version.
• Extra Veggies: Add diced bell peppers, spinach, or zucchini for more color and nutrients.
• Spice Level: Toss in crushed red pepper flakes or a splash of chili paste for some heat enhancement.
• Herb Twist: Use fresh basil or mint instead of cilantro for a different aromatic profile.
• Noodle Bowl: Serve it over rice noodles or whole wheat pasta for a unique take on this curry.

How to Make Coconut Curry Shrimp with Peas

Step 1: Prepare Aromatics

Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and ginger, sautéing until fragrant and translucent, about 3-4 minutes. This layer forms the flavorful base for the curry sauce.

Step 2: Add Curry Powder and Sauce Ingredients

Sprinkle in the yellow curry powder and stir for about 30 seconds to toast the spices gently. Pour in the creamy coconut milk, vegetarian Worcestershire sauce, and apple cider vinegar. Stir well to combine, then add a small amount of natural gelling agent to thicken the sauce just slightly.

Step 3: Simmer with Peas

Once the sauce is bubbling gently, add the green peas to the pan. Simmer for about 5 minutes until the peas are tender but still vibrant. This infuses sweetness and gives a lovely texture contrast in the final dish.

Step 4: Cook the Shrimp

Add the peeled and deveined shrimp to the simmering curry. Cook for 3-4 minutes or until the shrimp turn pink and curl up, indicating they’re perfectly cooked. Avoid overcooking to keep them tender and juicy.

Step 5: Final Touches and Serve

Taste the curry and adjust seasoning if needed with a pinch of salt or more vegetarian Worcestershire sauce. Sprinkle fresh cilantro on top just before serving for a fresh, herbal finish. Your Coconut Curry Shrimp with Peas is ready to enjoy!

Pro Tips for Making Coconut Curry Shrimp with Peas

• Fresh Shrimp Love: Use fresh or properly thawed shrimp for the best texture and taste.
• Do Not Rush Aromatics: Slowly cooking onions, garlic, and ginger brings out their sweetness and depth.
• Control Thickness: Adjust the amount of natural gelling agent to achieve your preferred sauce consistency.
• Peas Timing: Add peas late enough so they stay tender-crisp and retain bright color.
• Serve Immediately: Shrimp can toughen if left in the hot sauce too long, so serve as soon as cooked.

How to Serve Coconut Curry Shrimp with Peas

Garnishes

Top your dish with fresh chopped cilantro, a squeeze of lime, or a sprinkle of finely chopped green onions to add freshness and a zing of color that lifts the whole bowl.

Side Dishes

This Coconut Curry Shrimp with Peas pairs beautifully with fluffy jasmine rice, fragrant basmati, or even a bed of creamy mashed plant-based potatoes. Warm naan or pita bread also complements wonderfully, perfect for scooping up every delicious drop of curry.

Creative Ways to Present

Try serving the curry in hollowed-out mini pumpkins or sweet peppers for a festive look. Alternatively, layer it over rice in a mason jar or serve it on lettuce wraps for a lighter, fun presentation that adds crunch.

Make Ahead and Storage

Storing Leftovers

Allow the Coconut Curry Shrimp with Peas to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 2 days to keep it fresh and flavorful.

Freezing

This dish can be frozen, but for best texture, freeze the curry sauce separately from the shrimp and peas. Freeze in airtight containers for up to 1 month. Thaw in the refrigerator before reheating gently on the stovetop.

Reheating

Warm leftovers on low heat, stirring frequently to prevent the shrimp from toughening and to maintain the silky texture of the sauce. Add a splash of coconut milk to refresh the creaminess if needed.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly; just make sure to thaw them fully and pat them dry before cooking to avoid extra moisture in the curry.

Is this recipe spicy?

This Coconut Curry Shrimp with Peas is mild and aromatic, but you can easily add chili flakes or fresh chilies to bring up the heat if you prefer.

Can I make this recipe vegan?

Absolutely! Replace shrimp with firm tofu or chickpeas for similar protein content, and follow the rest of the recipe as is.

What can I serve with this curry?

Steamed rice, quinoa, warm naan, or even couscous all complement the curry beautifully and help soak up the delicious sauce.

How long does this curry last in the fridge?

Stored properly in an airtight container, it will stay fresh for up to 2 days, making it ideal for leftovers or meal prep.

Final Thoughts

This Coconut Curry Shrimp with Peas is a fresh and exciting way to bring bold flavors to your weeknight dinner. Its combination of creamy coconut milk, bright peas, and tender shrimp creates a meal that feels special yet is incredibly simple to make. Give it a try and enjoy a burst of tropical sunshine at your dinner table tonight!

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