This 5 ingredient curry shrimp and veggies recipe is the perfect light and healthy dinner. And better yet, it’s a 15 minute meal!
I love making this recipe on any night of the week because it cooks super fast. I just thaw the shrimp if using frozen, or use fresh raw shrimp, and then cook the sauce, add frozen veggies, add shrimp, and then serve over 90 seconds rice/quinoa. Easy and only 15 minutes start to finish, I love a good easy shrimp recipe!
Ingredients in this recipe:
This recipe, like all of the recipes in my 5-ingredient Friday series only has 5 ingredients
- Raw shrimp – I like using peeled, deveined (you can find it frozen or ask the seafood counter to clean your shrimp for you)
- Coconut milk – I like using regular or lite coconut milk. You want to use the unsweetened one in a can, but the one in a carton is ok to use too.
- Red curry paste – You can use red curry paste or green curry paste in this recipe
- Asian medley of vegetables – you could use any frozen stir fry veggies you’d like. I only had frozen broccoli when I made this once and it came out great! If you only have 1 bag of frozen veggies, that would do too, it’ll just be a little more saucy.
- Rice or quinoa -I like buying the 90 second microwaveable kind of rice or quinoa or a blend – saves time!
How to make this curry shrimp and veggies dish:
The recipe is super easy – a few quick steps and you’ll have a meal on your table in no time.
- thaw shrimp a little if using frozen
- whisk together coconut milk and curry paste until it comes together and thickens a little bit.
- Add in frozen veggies
- Add in shrimp
- Cook and enjoy over rice or quinoa!
Optional swaps in this curry shrimp and veggies dish.
If shrimp isn’t your thing, there are some great alternatives you can use!
- Try using chicken or tofu
- Swap red curry paste with green curry paste if you want to get creative
- If you’ve got a lot of time and ingredients you can make your own curry paste
- You can use your choice of grain – the best options are brown rice, quinoa or even cauliflower rice.
- For vegetables, you can make your own mixture, but I prefer to buy the already cut, frozen vegetables because it saves a ton of time. You can buy fresh or frozen vegetable mixtures, I’ve seen so many great stir fry mixes!
How to store curry shrimp and veggies
- I love to cook this recipe and freeze it. These glass containers are my favorite for this recipe because curry typically stains plastic storage containers like Tupperware.
- In the fridge: Store this shrimp and vegetable stir fry in an air tight container in the fridge for up to a week. When you’re ready to enjoy, warm in the microwave for 2 minutes per serving.
- In the freezer: I love making this curry shrimp stir fry as a meal prep recipe! What you do is you make the meal, cook it, like you would if you were going to enjoy it warm. However, allow it to cool (if you put it in the freezer too warm, you’ll get a lot of condensation on the containers.) I’d recommend separating portions ahead of time so you can more easily heat it. But you definitely can make the whole thing and store it in the same container. Allow to defrost overnight in the refrigerator, then microwave until to the hot-level you like (usually it’s 3-4 minutes if it’s still a little frozen.)
Next time you’re looking for an easy curry shrimp recipe, look no further than this 5 ingredient curry shrimp and veggies recipe!
5 Ingredient curry shrimp and veggies recipe
- 1 can coconut milk, unsweetened the can is 13.66 oz.
- 2 Tbs. red curry paste
- 2 packages frozen Asian medley or stir fry vegetables 10.8 oz each
- 1 lb. raw shrimp, deveined and tail off not frozen
- 2 cups cooked rice or quinoa blend I use 90 second brown rice and quinoa blend
- In a large skillet/pot bring coconut milk and curry paste to a slow boil, over medium-high heat, whisking until well combined. Mixture will thicken a bit, approximately 5 minutes.
- Add in frozen vegetables and cook for 3 minutes, or until they do not appear to be frozen any longer. Add in a generous pinch of salt to taste.
- Next, add in the raw shrimp and cook for another few minutes (about 3-5 minutes) until the shrimp is cooked through and is no longer translucent.
- Divide rice between 4 bowls, and top with curry shrimp mixture.