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5 Ingredient Curry Shrimp and Veggies

5 Ingredient curry shrimp and veggies recipe

A 5 ingredient dinner that is ready in 15 minutes!
5 from 1 vote
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4


  • 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. 
    How to make 5 Ingredient curry shrimp and veggies
  • Divide rice between 4 bowls, and top with curry shrimp mixture. 


The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.    


Serving: 1g | Calories: 421kcal | Carbohydrates: 23g | Protein: 29g | Fat: 24g | Saturated Fat: 19g | Cholesterol: 286mg | Sodium: 900mg | Potassium: 460mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1207IU | Vitamin C: 6mg | Calcium: 208mg | Iron: 7mg