Easy Coconut Curry Shrimp with Peas Recipe

If you are craving a dish that bursts with vibrant flavors, creamy textures, and wholesome goodness, this easy Coconut Curry Shrimp with Peas recipe is your new best friend in the kitchen. Combining tender shrimp with a luscious coconut milk base, fragrant spices, and sweet garden-fresh peas, this meal offers an inviting balance of heat, creaminess, and sweetness that feels both comforting and refreshing. Perfect for weeknights or a cozy weekend dinner, this Coconut Curry Shrimp with Peas is quick to prepare and guarantees a satisfying, flavorful feast everyone will love.

Why You’ll Love This Recipe

• Simple yet flavorful: A perfect blend of spices and creamy coconut milk creates a rich and aromatic sauce that’s easy to master.
• Quick to prepare: Ready in under 30 minutes, making it a fantastic choice for busy evenings or last-minute guests.
• Vibrant colors and textures: Sweet peas and succulent shrimp bring a fresh pop of green and tender seafood goodness to your plate.
• Versatile and adaptable: Easy to customize with your favorite veggies or plant-based additions to suit your taste.
• Light but satisfying: The creamy coconut milk keeps it rich without heaviness, making this meal wholesome and nourishing.

Ingredients You’ll Need

This recipe shines because of its straightforward ingredients list, each item playing a crucial role in building layers of flavor, texture, and color. From the sweetness of peas to the warmth of curry powder, every component is chosen to create balance.

• Shrimp: Use medium-sized peeled and deveined shrimp for tender, juicy seafood bites.
• Coconut milk (plant-based): Provides a rich and creamy base with a hint of natural sweetness that ties the dish together.
• Green peas: Adds a fresh, slightly sweet crunch and vibrant color to the curry.
• Onion: Gives a subtle sweetness and depth when sautéed.
• Garlic: Brings aromatic warmth and a slight pungency that enhances the curry’s flavor.
• Ginger: Adds a fresh, zesty kick that complements the coconut creaminess beautifully.
• Curry powder (natural): The star spice blend that delivers depth and warmth.
• Vegetarian Worcestershire sauce: Contributes umami richness to the sauce without overpowering.
• Apple cider vinegar: A touch of acidity to brighten the flavors and balance the creaminess.
• Cilantro (optional): Fresh herb to garnish for a vibrant finish.
• Natural gelling agent: Helps the sauce thicken gently without losing its silky texture.
• Salt and pepper: Essential seasoning to round out the dish perfectly.
• Smoked turkey bacon: Adds a smoky savory note that contrasts beautifully with the curry’s sweetness.

Variations for Coconut Curry Shrimp with Peas

Feel free to play around with this recipe to suit your preferences, dietary needs, or the ingredients you have on hand. Small tweaks can transform it into something new and exciting while maintaining its soul-satisfying essence.

• Vegetable medley: Swap peas with green beans, diced bell peppers, or zucchini for extra variety and color.
• Plant-based protein: Replace shrimp with grilled tofu or tempeh for a vegetarian-friendly version full of umami.
• Heat level: Add fresh chili peppers or a pinch of cayenne for more spice or omit for a mild, family-friendly dish.
• Grain pairing: Serve over brown rice, quinoa, or cauliflower rice to suit your dietary goals.
• Herb variations: Try fresh basil or mint instead of cilantro for an aromatic twist.

How to Make Coconut Curry Shrimp with Peas

Step 1: Prepare the Shrimp and Smoked Turkey Bacon

Start by patting your shrimp dry to ensure they sear perfectly. Cook chopped smoked turkey bacon in a large skillet over medium heat until crisp, then set aside, leaving the flavorful drippings for the base of your curry.

Step 2: Sauté Aromatics

In the same skillet, add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened but not browned. These aromatics lay the flavor foundation for your curry sauce.

Step 3: Build the Curry Sauce

Sprinkle in curry powder and stir well to toast the spices gently. Pour in the coconut milk (plant-based), add vegetarian Worcestershire sauce, and a splash of apple cider vinegar. Stir in natural gelling agent to thicken the sauce gently. Let simmer for exactly 5 minutes so all the ingredients marry beautifully.

Step 4: Add Peas and Shrimp

Fold in fresh or frozen peas to the simmering sauce first, then add the shrimp. Cook for 3-5 minutes until the shrimp turn pink and opaque, signifying they are perfectly cooked.

Step 5: Finish and Garnish

Toss the cooked smoked turkey bacon back into the skillet, season with salt and pepper to taste, and sprinkle chopped cilantro over the top just before serving for freshness and color.

Pro Tips for Making Coconut Curry Shrimp with Peas

• Choose fresh shrimp: Fresh or properly thawed shrimp will have the best texture and flavor.
• Don’t overcook shrimp: Shrimp cook quickly remove from heat as soon as they turn pink to avoid rubberiness.
• Toast spices: Gently toasting curry powder before adding liquids intensifies its flavor dramatically.
• Use full-fat coconut milk (plant-based): For a richer and creamier sauce that clings beautifully to shrimp.
• Natural gelling agent measure: Use sparingly to keep the sauce smooth and silky, not thick or sticky.
• Adjust acidity: A little apple cider vinegar upfront awakens flavors add more to brighten after cooking if needed.

How to Serve Coconut Curry Shrimp with Peas

Garnishes

Fresh chopped cilantro adds a burst of herbal brightness. You can also sprinkle toasted sesame seeds or sliced green onions for added texture and flavor contrast.

Side Dishes

This curry pairs wonderfully with fluffy jasmine or basmati rice that soaks up the sauce beautifully. For a low-carb option, try cauliflower rice or steamed greens seasoned lightly with lemon.

Creative Ways to Present

Serve your Coconut Curry Shrimp with Peas in deep bowls topped with crunchy fried shallots and a drizzle of extra coconut milk (plant-based) for a creamy touch. Alternatively, wrap it in warmed flatbreads or rice paper rolls for a fun, handheld meal.

Make Ahead and Storage

Storing Leftovers

Transfer leftover curry to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making it even more delicious the next day.

Freezing

This dish freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove to preserve shrimp texture.

Reheating

Warm leftovers slowly in a saucepan over low heat to avoid overcooking shrimp. Stir occasionally and add a splash of coconut milk (plant-based) or water if the sauce thickens too much.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly as long as you thaw and pat them dry before cooking to ensure even searing and great texture.

Is this dish spicy?

It has a gentle warmth from the curry powder but is mild enough for most palates; you can easily add fresh chili if you want more heat.

Can I make this recipe vegan?

Absolutely! Simply swap shrimp for firm tofu or chickpeas and omit the smoked turkey bacon for a delicious vegan version.

What can I serve with Coconut Curry Shrimp with Peas?

Steamed rice, quinoa, or any grain of choice pairs wonderfully, as do simple salads or steamed vegetables for a balanced meal.

How thick should the curry sauce be?

The sauce should be creamy and gently thickened yet pourable, coating shrimp and peas without being too runny or overly thick.

Final Thoughts

This easy Coconut Curry Shrimp with Peas recipe brings together comforting creaminess, lively spices, and fresh veggies for a dish that feels like a warm hug on a plate. Quick to whip up and endlessly adaptable, it’s going to become one of your favorite go-to meals when you want something delicious without fuss. Give it a try tonight and see how such simple ingredients turn into a spectacularly tasty dinner.

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