Quick and Easy Skillet Curried Shrimp and Bell Pepper
Transform your weeknight dinners with this Quick and Easy Skillet Curried Shrimp and Bell Pepper recipe, a vibrant and flavor-packed dish ready in just 25 minutes! Succulent, perfectly cooked shrimp are nestled in a creamy coconut curry sauce infused with warm spices, garlic, and ginger for a tantalizing depth of flavor. The addition of crisp red and yellow bell peppers adds a hint of sweetness and a pop of color, making this dish as visually stunning as it is delicious. With just one skillet needed, this recipe is as hassle-free as it gets, offering a bold and nourishing meal that pairs beautifully with fluffy rice or warm naan. Perfect for busy days, this easy shrimp curry will quickly become a go-to favorite for fans of quick, healthy, and flavorful one-pan meals.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 cup coconut milk
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked rice or naan (optional, for serving)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the sliced red and yellow bell peppers to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Sprinkle the curry powder into the skillet and stir well to coat the peppers evenly in the spices.
Pour in the coconut milk and stir in the soy sauce, lime juice, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
Taste and adjust seasoning if necessary.
Remove the skillet from heat and garnish with chopped cilantro.
Serve immediately over cooked rice or with warm naan on the side, if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4711 mg | 205% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 32.0 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
