Succulent Coconut Curry Shrimp with Spring Peas

I must have checked the search function on my blog five times trying to locate this recipe…  Is it possible I haven’t posted my coconut curry shrimp yet?

And you thought the Sharks were full of surprises.

Funny how some of your most well-loved and frequently made recipes can slip under the radar and not make it onto the blog. Well we’re going to fix that right now!

If you like curry, you will fall in love the taste, simplicity and versatility of this dish. It’s quick enough to deliver on a weeknight but elegant enough to reserve for guests.  You can serve it with any assortment of vegetables you wish.

Aromatic and bold-flavoured, this recipe creates a light but creamy delicious sauce that is ideal served over a cereal grain (or pseudocereal) to sop up the delicious juices (basmati is our favorite for this particular dish but you can choose anything that suits your taste and dietary requirements).

I think the next curry I’ll make will be with chicken and potatoes, Geng Gari Gai style, which just happens to be our youngest’s absolute favorite Indian dish.  He doesn’t even bother looking at the menu anymore; he just asks for it by name (along with a fresh mango lassi) ♡.

Coconut Curry Shrimp with Spring Peas

Coconut Curry Shrimp with Spring Peas

  • 1 pound frozen large sized shrimp (about 450 grams), thawed and shelled
  • 1 large yellow onion, diced
  • 1 red bell pepper, sliced thin
  • 2 cups peas, thawed if using frozen (simply run under tepid water)
  • 1 cup (250 mL) coconut milk (low fat if you wish)
  • 2-3 tsp (15 mL) curry powder
  • 1 tsp (5 mL) chili garlic sauce, optional (it will increase the heat of the dish)
  • 1 tsp (5 mL) coconut palm sugar (sub brown sugar)
  • sea salt & pepper to taste

Serves 4

Approximate prep time: 20 minutes
Approximate cooking time: 10 minutes

Nutrition & Cooking Notes 
  1. This recipe is really about the curry so it is well worth using a fresh, quality curry powder.  If your curry has been hanging out in the pantry for a while (as they sometimes do) consider splurging on some fresh stuff.
  2. You can defrost your shrimp overnight in the fridge or place them in a colander in the sink and submerge with tepid water (usually takes about an hour to thaw with this method depending on how frozen the shrimp is).
  3. The chili garlic sauce will add to the heat of the dish and, as all things, is entirely optional and a matter of personal preference.
  4. Any combination of vegetables will work here, so experiment with your favorites and take advantage of what’s in season. I have not made this particular recipe with other proteins, but I suspect it would work just fine (plant or animal).


  1. In a large skillet or wok, sauté onion in a little bit of olive oil on low-medium heat until translucent.  Sprinkle onion with 1 tsp (or more) of curry powder and toss to combine.  
  2. Add peas to onion mixture and gently stir to combine taking care not to mash the peas.
  3. Remove onion and pea mixture from heat and transfer to another dish/bowl and reserve.
  4. Add bell pepper to the empty skillet and sauté for 30 seconds.  Add bell pepper to the reserved dish.
  5. Add some coconut oil (or butter) to the skillet and warm to medium-high heat.  Add shrimp and sauté for about 1 minute until opaque.  (The shrimp should be barely cooked).  Sprinkle another tsp of curry over the shrimp and toss to combine. Return onion, peas and bell pepper to skillet with shrimp and add coconut milk, mixing to combine.
  6. Add coconut sugar and salt and pepper to taste as well as additional curry as desired.
  7. Bring mixture to a gentle boil before serving over rice or veggies.  Be sure to scoop up some extra sauce to pour over top of each serving.  Enjoy.
© Inspired Edibles


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  1. Angie says

    Yes, yes, I love curry and SHRIMP which contrasts beautifully with the vibrant green pea colour. This is one very beautiful and flavourful dish.

  2. Elizabeth says

    I can’t believe what happened to the Sharks!! And to think they had a 3-0 lead in the series too (I don’t think a comeback like that happens very often…) I feel for the team and the fans and I’m not even on the west coast!

    In happier surprises though ;-) would you look at those shrimp — beautiful and full of warmth. The colors is this dish are so pretty Kelly from the shrimp to the vegetables to your lovely table setting. It just makes me smile and want to dive right in there! I love being able to serve something a bit different like this during the week. It breaks up our usual routine and would be something to look forward to. Keep those 30 minute meals coming!! Will you still be watching the playoffs? :)

  3. says

    This looks SO good. The shrimp look perrrrrrfect!! I have all the ingredients on hand except for the shrimp! I think I will be adding this dish to next week’s dinner menu. I will let you know how it goes!! I’m all about the one ( or two ) pot meals right now with just my little hot plates and lack of dishwasher- haha!

    I have barely been keeping up with hockey since my beloved Canucks didn’t make it into the playoffs. And…well, since there is no such thing as hockey over here. I have to be honest, I’m secretly glad that they didn’t make it into the playoffs. If they had a chance at the cup and I wasn’t able to watch live in Vancouver…I would be devastated!! Next year is the year ;-)

  4. Clare DM. says

    Kelly, these are the kinds of recipes I love — wholesome, delicious and on the table in 30 minutes! Not to mention beautiful. I’m so happy I discovered your blog and how sweet of your youngest to be placing his order for “Geng Gari Gai” by heart :). I think I’d love to try a fresh mango lassi too! Love curry… this is going to be a hit! thank you.

  5. Kristy says

    Miss A digs a good fresh mango lassi too. Although I swear it makes here a little bananas. Your curry looks and sounds fantastic. I especially love the look of these shrimp. I can almost taste them. This is a great weeknight (or weekend) meal Kelly. Love it!

  6. says

    Now that’s a big bowl of goodness!! Curried shrimp has always been a favorite of mine, but I’ve never used so many scrumptious vegetables to make a complete meal in a bowl. Great recipe Kelly!

  7. says

    I do love a good curry and this one just pops with colour so I suspect it’ll pop with flavour foo. I like that you removed the tails from the shrimp, it really bugs me in restaurants that you have to jump into your food with your hands to get the tails off. Yup, my curry powder has been hanging out for a long time!

  8. inspirededibles says

    Haha, yes, I’ve been doing some experimenting with ‘big’ in food photography when it comes to food bowls. Filling them to the brim and then some ;-) it’s a technique I came across and was intrigued by — not sure how well it worked here but I do enjoy trying new things and having a bit of fun. Besides, the cheerful peas made me smile. Cheers MJ!

  9. inspirededibles says

    I know!!! What’s with the tails left on the shrimp in resto dishes… I wonder if that’s to show a mark of freshness and authenticity. But agreed, you end up spending your time projecting ;-).

  10. inspirededibles says

    yeah, it didn’t work out so well this year for the Canadian teams generally — not exactly a strong showing in the playoffs. Next year you say? Ok, will keep an eye out ;-). Do let me know if you give the shrimpies a try!! xx

  11. inspirededibles says

    I’m so happy to hear that Clare! Every blog offers something different which is what makes it fun and versatile depending on what your needs are. As a busy mom who’s often running between fields at dinner time, there is no way I could spend a lot of time on food prep. I’m so pleased to hear that this approach works for you too.

    Yes, our nippers were introduced to real food right from the beginning. It never occurred to us to make separate ‘kid’ meals or try and order buttered pasta at Asian restaurants – lol. I think this helped expand their attitudes and openness to food choices at a very young age.

  12. inspirededibles says

    I know… although too funny, I was just having a chat with someone yesterday who described the Sharks performance in terms of “legendary collapse” — I guess they have a bit of a reputation for always being the bridesmaids. We’re still watching :) only one Canadian team left in the mix!! Let me know if you give the recipe a try Elizabeth – hope you enjoy it if you do! Have a great weekend.

  13. says

    The big bowl definitely works great for the picture! I want to start picking the shrimp and the peas right off of the top of the bowl. However, I’d be afraid to started stabbing with a fork. The way I eat, the peas would end up all over the table. :) Hope you’re having a great weekend.

  14. inspirededibles says

    so true! the peas would be flying for sure ;-) — my husband tried to eat this with chopsticks which was even funnier to watch… ah, the impracticalities of it all! :)

  15. says

    Kelly, after being sick all weekend and running a bunch of errands, Rhys and I were so pooped we didn’t know what to do for dinner last night. He kind of felt like curry though. I jumped at the chance, since I knew we had all the ingredients on hand for this except the shrimpies. We ended up making a bigger batch of your sauce and adding some steamed potatoes to the peas, as well as chopped green beans. It turned into a lovely potato and pea curry and we had it over brown rice. We loved it, and have lots of leftovers for lunch today. I can’t wait to try this recipe again but adding the star ingredient, shrimp.

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