I love cooking delicious meals, but I absolutely dread the cleanup. Don’t you? There’s nothing worse than facing a mountain of dirty pots and pans after you’ve enjoyed a fantastic dinner.
That’s why I’m so excited to share this recipe for Coconut Curry Shrimp Scampi – Tropical Flavors. It delivers restaurant-quality taste with a fraction of the mess. We’re talking about a dish that’s bursting with flavor and incredibly easy on the person doing the washing up.
What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! This recipe is my ultimate weeknight hero, and I know it will become yours, too. If you’re looking for another simple yet delicious dinner idea, you should definitely try our garlic butter ground beef and potato casserole.
Recipe Overview
Here’s a quick look at what you’re making. It’s straightforward and designed for a stress-free evening.
- Cuisine: Fusion (Italian-American & Tropical)
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
The Magic of a One-Pot (or One-Pan) Meal
I live for recipes like this. The beauty of a one-pot meal isn’t just the incredible flavor infusion.
It’s the glorious sight of a clean kitchen counter after dinner. Everything cooks together in a single skillet, which means maximum taste and minimal cleanup. It’s the ultimate efficient cooking method.
All You Need (One Pot & These Ingredients)
Gathering your gear is simple. You’ll be in and out of the kitchen in no time.
The key is a large, sturdy skillet. I use my trusty 12-inch pan for this. Beyond that, it’s all about fresh, vibrant ingredients that do the heavy lifting for you.
The Full Ingredient List
Here’s everything you’ll need to create this tropical masterpiece. The combination might seem unexpected, but trust me, it works beautifully.
Coconut Curry Shrimp Scampi – Tropical Flavors Recipe
The Full Ingredient List
PREPARATION
Notes
Enjoy your homemade Coconut Curry Shrimp Scampi – Tropical Flavors Recipe!
Nutrition Information
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 shallot, finely diced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
PREPARATION
Follow these steps for a flawless result and an easy cleanup. I’ve included my best tips for keeping things tidy as you go.
- Pat the shrimp dry with a paper towel and season lightly with salt and pepper. This helps them sear perfectly instead of steaming.
- Melt the butter in your large skillet over medium-high heat. Add the shrimp in a single layer. Cook for just 1-2 minutes per side until pink, then remove them to a plate. This prevents overcooking.
- In the same skillet, add the garlic, shallot, and ginger. Sauté for about 1 minute until fragrant. You’re building layers of flavor in that one pan.
- Add the red curry paste and cook for another 30 seconds, stirring constantly. This wakes up the spices and makes the flavor intense.
- Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Whisk everything together and let it simmer for 3-4 minutes to thicken slightly.
- Return the cooked shrimp to the skillet, tossing to coat them in the luxurious sauce. Let it heat through for one final minute.
- Turn off the heat and stir in the fresh cilantro. Your one-pan wonder is ready to serve! For a sweet finish to your meal, don’t miss our homemade peach cobbler.
Pro-Tips for Perfect One-Pot Cooking
A few simple tricks can make this dish even better. These are the little things I’ve learned from making this recipe again and again.
Don’t overcrowd the pan when searing the shrimp. Cook them in batches if needed. A crowded pan steams the shrimp instead of giving them a nice sear.
Use the right size pot. A 12-inch skillet gives everything enough room to cook evenly. This is crucial for success.
Have all your ingredients prepped and measured before you start cooking. This “mise en place” makes the process smooth and fast.
Storing & Reheating (Easy!)
This dish makes fantastic leftovers. It’s just as good the next day for a quick and easy lunch.
Let the scampi cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 2 days.
Reheat it gently in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid the microwave, as it can make the shrimp rubbery.
Nutrition Notes
This dish is not only delicious but also offers a great nutritional profile. It’s a well-balanced meal that feels indulgent.
- High in lean protein from the shrimp.
- Provides healthy fats from the coconut milk.
- Rich in antioxidants from garlic and spices.
- Naturally gluten-free.
If you’re craving more tropical-inspired treats, you’ll love our decadent chocolate strawberry yogurt clusters for a quick and healthy snack.
Your One-Pot Questions, Answered
I get a lot of questions about this recipe. Here are answers to the most common ones to help you out.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely in the refrigerator first. Pat them very dry with paper towels to ensure a good sear.
What can I serve with this shrimp scampi?
It’s fantastic over steamed jasmine rice, zucchini noodles, or with a simple side salad. It’s a versatile main dish.
Is this dish very spicy?
The red curry paste provides a mild heat. For a milder version, use just half a tablespoon. For more spice, feel free to add a pinch of red pepper flakes.
I hope this recipe brings as much joy to your kitchen as it does to mine. It’s the perfect solution for a busy night when you want something special without the hassle.
You get to enjoy incredible, tropical flavors and spend less time cleaning. It’s a win-win for any home cook who values their time.
Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!
