I love cooking delicious meals, but I absolutely dread the mountain of dishes afterward. There’s nothing worse than finishing a fantastic dinner only to face a sink full of pots, pans, and utensils.
That’s why I created this Coconut Curry Shrimp Scampi. It’s a flavor-packed weeknight dinner that comes together in one pan. You get an impressive, restaurant-quality meal with minimal cleanup effort.
We’re talking tender shrimp in a luxurious, creamy coconut and garlic butter sauce. The best part? You can have it on the table in about 20 minutes. Let’s get cooking and leave the messy cleanup behind.
Recipe Overview
Here’s a quick snapshot of what you’re about to make. It’s my go-to when I need something fast, fancy, and fuss-free.
- Cuisine: Fusion
- Category: Main Course
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
The Magic of a One-Pot (or One-Pan) Meal
I remember the first time I mastered a one-pan recipe; it felt like I had unlocked a secret level in the game of cooking. Everything from searing the shrimp to simmering the sauce happens in a single, trusty skillet.
This means flavor layers build directly in the pan. You also have far fewer items to wash at the end. It’s the ultimate hack for a busy weeknight or a lazy Sunday.
All You Need (One Pot & These Ingredients)
My philosophy is simple: maximum flavor, minimum equipment. For this dish, your most important tool is a large, oven-safe skillet. I use my favorite 12-inch cast iron pan for everything.
The ingredient list is just as straightforward. We’re combining the classic, garlicky goodness of shrimp scampi with the rich, aromatic warmth of coconut curry. It’s a match made in heaven.
Coconut Curry Shrimp Scampi Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Coconut Curry Shrimp Scampi Recipe!
Nutrition Information
The Full Ingredient List
Gather these simple ingredients. Most are pantry staples, which makes this recipe a true lifesaver.
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil or coconut oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 3 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps for a perfectly cooked dish and an even cleaner kitchen. I’ve timed this to be incredibly efficient.
- Pat the shrimp dry and season with salt and pepper. This helps them get a beautiful sear without steaming.
- Heat oil in your large skillet over medium-high heat. Add the shrimp in a single layer and cook for just 1-2 minutes per side until pink. Remove them to a plate. This prevents overcooking.
- In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. You’re building the flavor base right in the existing pan juices.
- Whisk in the red curry paste and cook for one more minute to wake up the spices.
- Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. This is where all the deep flavor comes from!
- Let the sauce simmer for 5-7 minutes until it slightly thickens. Then, stir in the lime juice.
- Return the cooked shrimp to the skillet, tossing to coat them in the warm, creamy sauce. Heat through for one final minute.
- Garnish with fresh cilantro and serve immediately. That’s it—dinner is served!
Pro-Tips for Perfect One-Pot Cooking
I’ve learned a few tricks over the years to make one-pot meals truly shine. These small details make a big difference in the final dish.
First, use a pan that’s large enough. Crowding the shrimp will steam them instead of giving them a nice sear. A 12-inch skillet is absolutely perfect for this recipe.
Don’t stir too much once the sauce is simmering. Let it do its thing and reduce naturally. This helps it thicken beautifully and develop a richer flavor.
Storing & Reheating (Easy!)
If you somehow have leftovers, they store beautifully. This makes for a fantastic next-day lunch that’s even more flavorful.
Let the dish cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 2 days.
To reheat, gently warm it in a skillet over low heat. You can add a splash of water or coconut milk to loosen the sauce if needed. I don’t recommend microwaving, as it can make the shrimp rubbery.
Nutrition Notes
This dish isn’t just easy on your sink; it’s also a wonderfully healthy choice. It’s packed with protein and healthy fats.
- High in Protein from the shrimp.
- Rich in Healthy Fats from the coconut milk.
- Contains Anti-Inflammatory properties from ginger and garlic.
- Naturally Gluten-Free.
Your One-Pot Questions, Answered
I get a lot of questions about this recipe. Here are the answers to the most common ones to help you succeed.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely in the refrigerator first. Pat them very dry with paper towels before cooking to ensure a good sear.
What can I serve with this?
This scampi is fantastic over steamed jasmine rice, cauliflower rice for a low-carb option, or with some crusty bread to soak up every last drop of that incredible sauce.
Is it very spicy?
The spice level depends on your curry paste. For a milder dish, use a yellow or mild red curry paste. For more heat, feel free to add a pinch of red pepper flakes with the garlic.
I hope this recipe becomes a new favorite in your home. It’s the perfect solution for when you’re craving something special but want to keep things simple.
Imagine enjoying this creamy, dreamy dish and then only having one pan to wash. That’s my kind of weeknight victory. Enjoy all that flavor (and your clean kitchen!).
Let me know how it went by leaving a comment and rating below!