Name: Coconut Curry Shrimp with Peas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indian-inspired
Ingredients: 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; Cooked white or brown rice; Lime wedges

Jump to Recipe· 4.8 from 79 reviews

If you’re looking for a dish that’s bursting with flavor yet quick enough for a weeknight, you’ve got to try this Coconut Curry Shrimp with Peas Recipe. I absolutely love how creamy coconut milk melds with warm spices and tender shrimp, while peas add a delightful pop of sweetness and color. When I first tried this, it quickly became a family favorite, and I know you’ll find it just as comforting and easy to whip up!

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Why You’ll Love This Recipe

Easy to Make: You don’t need to be a pro cook—simple steps bring complex flavors together beautifully.
Flavor-Packed: The blend of garam masala, turmeric, and coconut milk creates a rich, aromatic curry that everyone raves about.
Healthy and Balanced: Shrimp for protein, peas and spinach for greens, plus light coconut milk keeps it creamy without heaviness.
Quick Cleanup: One skillet is all you need, perfect for busy nights and last-minute dinners.

The image shows a black skillet filled with a rich orange curry sauce that looks thick and creamy. In the sauce, there are large shrimp with a bright pink-orange color, arranged evenly all over. Small green peas and slices of green chili peppers are scattered throughout the curry, adding contrast to the orange sauce. There are also fresh green leafy spinach pieces mixed in, giving the dish more color and texture. A wooden spoon is resting on the left side of the skillet, partially submerged in the curry. The skillet is placed on a white marbled surface with a piece of lime cut in half near the top-left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Coconut Curry Shrimp with Peas, Coconut Curry Shrimp, Easy Shrimp Curry, Healthy Shrimp Recipes, Weeknight Seafood Dinner

Ingredients You’ll Need

The ingredients for this Coconut Curry Shrimp with Peas Recipe come together to create a symphony of flavors. You’ll find a nice balance between spices, aromatics, and fresh elements that complement each other so well. When shopping, pick the freshest shrimp you can find, and don’t be shy with the spices—they’re what brings the dish alive.

Flat lay of a small white ceramic bowl of virgin coconut oil, one small yellow onion whole with skin, a piece of fresh peeled ginger root, half a serrano chile sliced thinly, four whole garlic cloves unpeeled, a small white ceramic bowl containing bright red tomato paste, a small white ceramic bowl with mixed garam masala powder, a small white ceramic bowl with sweet paprika powder, a small white ceramic bowl with ground turmeric, a small white ceramic bowl filled with full-fat coconut milk, a small white ceramic bowl with brown sugar crystals, raw jumbo shrimp with shells removed and tails intact, a small pile of fresh petite green peas, a handful of fresh baby spinach leaves, a small white ceramic bowl with fresh lime juice, and a couple of fresh lime wedges, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Coconut Curry Shrimp with Peas, Coconut Curry Shrimp, Easy Shrimp Curry, Healthy Shrimp Recipes, Weeknight Seafood Dinner

Virgin coconut or vegetable oil: I prefer virgin coconut oil here for the subtle coconut aroma, but vegetable oil works fine if you don’t have it.
Small yellow onion: Adds sweetness and depth—make sure to chop finely so it cooks evenly.
Kosher salt: Essential for balancing all the flavors throughout the cooking process.
Fresh ginger: Provides that fresh, zesty bite that cuts through the richness of the coconut milk.
Serrano chile: For a mild kick; remove seeds if you prefer less heat.
Garlic cloves: Fresh and finely chopped for that unmistakable garlicky warmth.
Tomato paste: Concentrated flavor and the perfect base to build your curry sauce.
Garam masala: A fragrant Indian spice blend that makes this curry so special.
Sweet paprika: Adds color and a gentle smoky sweetness.
Ground turmeric: For earthiness and that beautiful golden hue.
Full-fat coconut milk: You want full-fat for creaminess and richness.
Brown sugar: Just a little to balance the tang and spice.
Jumbo shrimp (peeled, deveined): The star of the dish—fresh or thawed frozen works great.
Frozen petite peas: These sweet peas add color and pop; no need to thaw before cooking.
Baby spinach: A quick wilt at the end adds freshness and nutrients.
Fresh lime juice: Brightens the dish right before serving, so don’t skip this step.
Cooked white or brown rice and lime wedges: To serve, making it a complete meal.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Coconut Curry Shrimp with Peas Recipe is. You can easily tweak it based on what you have on hand or to suit your taste buds. Feel free to experiment—every version I’ve tried has been just as delicious!

Swap the shrimp: Sometimes I use chicken or firm tofu for a different protein boost, and it works just as well.
Add veggies: Bell peppers or sliced carrots add a lovely crunch if you want more texture.
Make it spicier: Leave the serrano seeds in or add a pinch of cayenne for extra heat that wakes you up.
Dairy-free & Keto-friendly: This recipe is naturally dairy-free and you can serve it without rice for a low-carb option.

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 finely chopped onion with a pinch of kosher salt—this helps draw out moisture and sweetness. Cook for about 5 minutes until the onions soften and start turning translucent. Then add the minced ginger, thinly sliced serrano chile, and garlic. Stir for another 2 to 3 minutes until everything smells fragrant and the onions are fully translucent. This step lays the aromatic foundation for the whole curry, so savor that aroma—trust me, it’s the best part!

Step 2: Build Your Curry Base

Next, stir in the tomato paste along with garam masala, paprika, and turmeric. Cooking these spices for about a minute will unlock their flavors—don’t skip this to avoid a raw spice taste. Then pour in the full-fat coconut milk, add brown sugar, and a little more salt. Bring everything to a gentle simmer. The sauce will start to thicken slightly, and you’re about to take it to the next level.

Step 3: Cook the Shrimp and Greens

Now, add your peeled and deveined jumbo shrimp to the skillet. Toss them gently every so often to cook evenly. Shrimp cook fast—around 3 to 5 minutes—until they turn pink and curl up. At this stage, add your frozen peas and baby spinach directly into the skillet; they’ll cook in the residual heat. Continue tossing until the spinach wilts and peas are heated through, about another 2 minutes. Finally, stir in fresh lime juice to brighten the curry. Taste and adjust salt as needed. This step makes it fresh and balanced, so don’t skip that lime juice!

Step 4: Serve and Enjoy!

Divide some freshly cooked rice among your bowls and spoon the shrimp curry over the top. Serve alongside lime wedges for an extra zing of citrus. I often find my family going back for seconds, which is always a good sign!

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Pro Tips for Making Coconut Curry Shrimp with Peas Recipe

Use Fresh Shrimp: Fresh or properly thawed shrimp makes a huge difference in texture and flavor—avoid the frozen ones with water ice crystals.
Don’t Overcook Shrimp: Shrimp cooks in minutes; watch closely to prevent rubbery texture.
Layer Your Spices: Blooming your spices in the oil and then again in the sauce builds complex flavor that’s unmatched.
Add Lime Last: Adding lime juice at the end preserves its fresh brightness without dulling during cooking.

How to Serve Coconut Curry Shrimp with Peas Recipe

A white bowl filled with white rice forms the bottom layer, topped by a thick orange curry sauce with green peas and spinach leaves mixed in. Large shrimp coated in the sauce are scattered evenly on top, some partially submerged in the curry. Thin slices of green chili peppers are sprinkled over the dish for a touch of freshness and color contrast. The bowl sits on a white plate with a turquoise speckled texture, alongside a black fork and fork prongs pointing up. Next to the fork, there are two lime wedges and some thin slices of green chili placed on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Coconut Curry Shrimp with Peas, Coconut Curry Shrimp, Easy Shrimp Curry, Healthy Shrimp Recipes, Weeknight Seafood Dinner

Garnishes

I love to garnish this dish with an extra sprinkle of chopped fresh cilantro for a burst of herbal freshness—and sometimes a few extra lime wedges on the side. If you want a little crunch, toasted cashews or sliced green onions add a lovely texture contrast.

Side Dishes

Serve this curry over fluffy jasmine or basmati rice to soak up all those delicious flavors. I also like pairing it with simple cucumber salad or even some warm naan to scoop it up—makes for a complete and satisfying meal.

Creative Ways to Present

For a special dinner, I sometimes serve this curry in small bowls as part of a curry tasting spread alongside other curries and sides. For a festive touch, adding edible flowers or finely sliced red chili on top adds color and wow factor that impresses guests.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. I like to cool it completely before refrigerating so the flavors meld nice and the shrimp stays tender.

Freezing

I’ve frozen this curry once or twice and found the texture still holds up well, but shrimp can get a bit rubbery after thawing. If you plan to freeze, I recommend removing the shrimp and freezing the curry sauce separately, then adding freshly cooked shrimp when reheating.

Reheating

Reheat gently over low-medium heat on the stove to avoid overcooking the shrimp again. Adding a splash of water or extra coconut milk helps keep the sauce from drying out and keeps the shrimp juicy.

FAQs

Can I use frozen shrimp in this recipe?

Absolutely! Just make sure to thaw the shrimp properly by placing them in the fridge overnight or running them under cold water before cooking. This helps prevent uneven cooking and ice crystals from watering down the sauce.
What can I substitute if I don’t have garam masala?

If you don’t have garam masala on hand, a mix of ground cinnamon, cumin, coriander, and a pinch of ground cloves can mimic some of its warm, aromatic flavors. You can also find garam masala pre-mixed in most grocery stores or international markets.
Is this recipe spicy?

The recipe has a gentle warmth from the serrano chile, but it’s not overly spicy. You can always adjust the heat by removing the chile seeds or adding more if you like it hotter.
Can I make this dish ahead of time?

Yes! You can prepare the curry base and cook the shrimp shortly before serving, or make the whole curry a few hours ahead and gently reheat. Just remember, shrimp cooks quickly and can get rubbery if overcooked during reheating.

Final Thoughts

This Coconut Curry Shrimp with Peas Recipe holds a special place in my weeknight meal rotation because it hits that sweet spot of being flavorful, healthy, and quick. I love sharing it with friends because it’s impressive yet approachable, and every time someone asks for seconds, I know it’s a success. So next time you’re craving something cozy but vibrant in your kitchen, give this recipe a whirl—I promise, you and your loved ones will be just as hooked as I am!