Coconut Curry Shrimp

One Pot Coconut Curry Shrimp

Author: Plating Pixels
Recipe type: Stir-Fry

Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 6


  • 2 tablespoons coconut oil
  • 1 large yellow onion, chopped
  • 3 large garlic cloves, minced
  • 2 pounds shrimp, defrosted (peeled and deveined)
  • 2 tablespoons curry powder
  • 1 large red bell pepper, diced
  • 1 large carrot, shredded
  • 2 cups snow peas
  • 1 teaspoon minced fresh ginger
  • 1 (5.3-ounce) container Silk Dairy-Free Vanilla Yogurt
  • ½ cup canned coconut milk
  • Optional: Brown Rice, Quinoa or Asian Noodles


  1. If serving over rice: Cook according to package directions.
  2. To make coconut curry shrimp: Heat coconut oil to medium-high heat in a large stir-fry pan or wok. Add garlic and onion, saute for 4-5 minutes until fragrant.
  3. Add curry powder, shrimp, bell pepper and carrots. Stir to evenly coat and cook 5–7 minutes until shrimp is opaque white.
  4. Reduce heat to medium and add snow peas, ginger, Silk Dairy-Free Vanilla Yogurt and coconut milk. Stir to combine and bring to a low boil. Remove from heat and serve over rice or noodles.

(I cut the recipe in half when I was just making it for me and wanted to have leftovers for a few days)


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