If you’re craving something that’s bursting with flavor yet surprisingly easy to make, you’re in for a treat with this Coconut Curry Shrimp with Peas Recipe. I absolutely love how the creamy coconut milk and warm spices mingle with juicy shrimp and sweet peas—it’s comfort food with a fresh, vibrant twist. Whether it’s a weeknight dinner or a weekend special, this dish always feels like a little celebration in my kitchen.
Why You’ll Love This Recipe
- Quick & Easy: You can have this done in under 40 minutes, ideal for busy days.
- Flavor-Packed: The blend of garam masala, turmeric, and coconut milk creates amazing depth.
- Healthy & Wholesome: Packed with protein, fresh peas, and spinach — a full meal in one skillet.
- Family Favorite: My whole family goes crazy for this curry, and I bet yours will too!
Ingredients You’ll Need
This Coconut Curry Shrimp with Peas Recipe brings together simple ingredients that complement each other beautifully. Key spices like garam masala and turmeric give it that warm curry base, while fresh aromatics make it pop. When shopping, look for fresh shrimp and quality coconut milk for best results.
- Virgin coconut or vegetable oil: Virgin coconut oil adds subtle coconut flavor; vegetable oil keeps things neutral.
- Yellow onion: Finely chopped for sweetness and texture.
- Kosher salt: Enhances all flavors—always season gradually.
- Fresh ginger: Brings a zesty warmth and brightness.
- Serrano chile: Adds heat—you can remove seeds to tone it down.
- Garlic: Gives depth and that classic curry aroma.
- Tomato paste: Concentrated tang that balances the creaminess.
- Garam masala: Essential spice blend for authentic curry flavor.
- Sweet paprika: Adds smokiness and color without extra heat.
- Ground turmeric: For that golden hue and earthiness.
- Full-fat coconut milk: The creamy base that ties it all together.
- Brown sugar: Just a touch to balance acidity and spices.
- Jumbo shrimp: Peeled and deveined for convenience.
- Frozen petite peas: Adds sweetness and texture, plus they cook quickly.
- Baby spinach: For freshness and nutrients—stirs in at the end until wilted.
- Fresh lime juice: Brightens and balances the curry when finished.
- Cooked rice and lime wedges: Perfect for serving to soak up all the delicious sauce.
Variations
I love tweaking this Coconut Curry Shrimp with Peas Recipe depending on what’s in my fridge or my mood. It’s super versatile and welcomes all kinds of swaps and additions, so don’t be shy about making it your own.
- Protein Swap: Sometimes I use chicken or firm tofu instead of shrimp—both soak up the sauce beautifully.
- Veggie Boost: Adding bell peppers or carrots amps up the veggie quotient and adds color.
- Mild Version: Leaving out the serrano chile or substituting with a small pinch of smoked paprika makes it gentler for little ones.
- Extra Creaminess: Stir in a spoonful of Greek yogurt after cooking for a tangy cream boost (just off the heat to avoid curdling).
How to Make Coconut Curry Shrimp with Peas Recipe
Step 1: Sauté the Aromatics
Start by heating your oil in a large skillet over medium-high heat. Toss in the chopped onion with a pinch of kosher salt and let it soften — this usually takes about 5 minutes. You want it translucent and sweet, not browned. Then add freshly chopped ginger, thinly sliced serrano chile, and garlic. Stir everything together and cook for another 2 to 3 minutes until the kitchen smells amazing and the onion mixture is fully translucent. This base is where those luxurious curry flavors all begin!
Step 2: Spice It Up & Simmer
Add tomato paste, garam masala, sweet paprika, and turmeric right into the skillet and stir for about a minute until the spices bloom in the oil. This step really unlocks the flavors, so don’t rush it! Then pour in the coconut milk and sprinkle in the brown sugar along with a bit more salt. Bring this all to a gentle simmer — you’ll notice the sauce thickening slightly and everything coming together beautifully.
Step 3: Cook the Shrimp and Veggies
Now add the peeled and deveined jumbo shrimp, stirring them into the sauce. Cook for about 3 to 5 minutes, tossing occasionally, until they’re pink and just cooked through (overcooked shrimp get rubbery and nobody wants that). Toss in the frozen petite peas and baby spinach last — they only need a couple of minutes to heat through and wilt. Finish by stirring in fresh lime juice to brighten the whole dish. Taste and season with a bit more salt if needed.
Step 4: Serve It Up
Divide some cooked white or brown rice into bowls, ladle the luscious curry shrimp with peas and spinach on top, and offer lime wedges on the side. The rice soaks up every bit of that rich sauce, and the lime juice adds a fresh zing to each bite — trust me, this combo is a winner every time.
Pro Tips for Making Coconut Curry Shrimp with Peas Recipe
- Don’t Overcook the Shrimp: Keep an eye on the shrimp—they cook quickly and become rubbery if overdone.
- Bloom Your Spices: Toast spices in the oil before adding liquids to maximize their aroma and flavor.
- Fresh Lime Juice Finish: Adding lime juice at the end brightens and balances the dish perfectly.
- Adjust Heat to Taste: Seed or omit the serrano chile if you prefer a milder curry without sacrificing flavor.
How to Serve Coconut Curry Shrimp with Peas Recipe
Garnishes
I usually garnish with freshly chopped cilantro or a sprinkle of toasted coconut flakes when I want a little extra texture and freshness. Sometimes, a few thin slices of red chili add a pop of color and a bit of heat if I’m feeling adventurous.
Side Dishes
This curry pairs beautifully with fluffy jasmine or basmati rice, but I also enjoy it with warm naan bread to scoop up every bit of sauce. A simple cucumber salad on the side adds a cool contrast to the warm spices.
Creative Ways to Present
For special occasions, I like to serve this in coconut shells or banana leaves for a tropical vibe. Arranging it over a bed of colorful rice pilaf or alongside roasted veggies can turn it into an elegant, Instagram-worthy meal.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The shrimp hold up well, but the curry thickens, so just give it a good stir and add a splash of water or coconut milk when reheating to refresh the sauce.
Freezing
Freezing this dish is doable but I recommend removing the shrimp first, freeze the curry base separately, then add freshly cooked shrimp when thawing and reheating to keep that perfect texture.
Reheating
Reheat gently on the stovetop over low-medium heat, adding a splash of water or coconut milk to loosen the sauce. Microwaving works too, just cover the bowl and stir halfway through to heat evenly.
FAQs
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Can I use frozen shrimp for the Coconut Curry Shrimp with Peas Recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before cooking to avoid excess water diluting the sauce. I often keep frozen shrimp on hand for convenience, and it works great here.
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What can I substitute for garam masala if I don’t have it?
If you don’t have garam masala, you can try mixing equal parts cumin, coriander, cinnamon, and cardamom to mimic its warm complexity. It won’t be exact but still delicious! I’ve improvised like this many times when in a pinch.
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Is this recipe spicy?
The serrano chile gives it a mild-medium heat, but you can always reduce it or remove seeds for less spice. The creamy coconut milk also mellows the heat nicely. It’s a great balance, and you can adjust to suit your preference.
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Can I make this recipe vegetarian or vegan?
Yes! Simply swap shrimp for tofu or chickpeas and use vegetable oil. The coconut curry sauce is naturally vegan and tastes fantastic with plant-based proteins.
Final Thoughts
This Coconut Curry Shrimp with Peas Recipe has become one of my go-to meals when I want something flavorful, quick, and wholesome. It hits all the right notes — creamy, spicy, fresh, and comforting — and is always a hit whether I’m cooking for family or friends. If you’re looking for a recipe that’s both easy to make and amazes with its layers of taste, give this one a try. I promise you’ll want to make it again and again!
Print
Coconut Curry Shrimp with Peas Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Description
A vibrant and flavorful Coconut Curry Shrimp & Peas recipe combining tender jumbo shrimp, sweet peas, and fresh spinach in a rich coconut curry sauce infused with aromatic spices like garam masala, turmeric, and paprika. This dish is served over rice and balanced with a fresh squeeze of lime for a deliciously satisfying meal.
Ingredients
For the Curry:
- 1 Tbsp. virgin coconut or vegetable oil
- 1 small yellow onion, finely chopped
- Kosher salt, to taste
- 1 (2″) piece ginger, peeled, finely chopped (about 1 tbsp.)
- 1/2 serrano chile, very thinly sliced, seeds removed if desired for less heat
- 4 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 2 tsp. garam masala
- 2 tsp. sweet paprika
- 1 tsp. ground turmeric
- 1 (14-oz.) can full-fat coconut milk
- 1 tsp. brown sugar
- 1 1/2 lb. jumbo (16/20) shrimp, peeled and deveined
- 1 (10-oz.) bag frozen petite peas (about 2 cups)
- 5 oz. baby spinach
- 2 Tbsp. fresh lime juice
For Serving:
- Cooked white or brown rice
- Lime wedges
Instructions
- Sauté Aromatics: In a large skillet over medium-high heat, heat the oil. Add the finely chopped onion with 1/4 teaspoon kosher salt and cook until softened, about 5 minutes. Then add the chopped ginger, sliced serrano chile, and garlic, stirring until the onion becomes translucent and the ginger and garlic release their fragrance, about 2 to 3 minutes.
- Develop the Curry Base: Stir in tomato paste, garam masala, paprika, and turmeric. Cook while stirring for about 1 minute until the spices become fragrant. Pour in the canned full-fat coconut milk, add brown sugar and an additional 1/4 teaspoon salt, and bring the mixture to a gentle simmer.
- Cook Shrimp and Vegetables: Add the peeled and deveined shrimp to the curry sauce, tossing occasionally to ensure even cooking, until the shrimp are almost done but still tender, about 3 to 5 minutes. Then add the frozen petite peas and baby spinach, tossing gently until the spinach wilts and the peas are warmed through, approximately 2 more minutes. Lastly, stir in fresh lime juice and adjust seasoning with more salt if needed.
- Serve: Spoon cooked white or brown rice into bowls. Top each serving with the coconut shrimp curry mixture. Serve alongside lime wedges for an extra bright, tangy finish.
Notes
- For less heat, remove serrano chile seeds completely.
- Use fresh shrimp for best texture, but frozen shrimp can be thawed and used as well.
- Full-fat coconut milk adds richness, but light coconut milk can be substituted for a lower calorie option.
- Serve with basmati or jasmine rice for authentic flavor pairing.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 200 mg
