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+ servings

Coconut Curry Shrimp & Vegetables

An easy, 20-minute shortcut curry dish you'll love over rice

Course Main Dish
Cuisine American, Fusion
Keyword easy curry shortcut, quick curry recipe, quick red curry, shrimp curry made easy
Prep Time 5 minutes
Cook Time 10 minutes
Servings 5 servings
Author Jazzmine from Dash of Jazz


  • sea salt to taste
  • 1 ½ pound shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1 ½ teaspoon curry powder
  • 2 tablespoons tomato paste
  • 1 15 oz can unsweetened coconut milk
  • 1 large bulk carrot sliced
  • 5 baby bella mushrooms sliced
  • juice of one lime
  • fresh mint leaves


  1. Salt shrimp to taste. Add oil and butter to skillet over medium heat. Once melted, add onion and cook until fragrant and translucent (2-3 minutes).

  2. Add garlic, ginger, and curry powder and cook until fragrant (1 minute). Stir in tomato paste and cook another 2 minutes until darkened slightly.

  3. Add coconut milk, carrots, and mushrooms to pan with a bit of sea salt and bring to a simmer. Add shrimp to pan, covering with the sauce and cook until cooked through, stirring occasionally (about 5 minutes). Remove from heat.

  4. Squeeze lime juice over top of curry then stir. Serve over rice and garnish with fresh mint.