Coconut Curry Shrimp & Green Beans is a quick and healthy one-pan meal filled with juicy shrimp, crunchy green beans, and a creamy coconut curry sauce. You can serve it over rice, or keep it as is for a paleo option.
This is one of those meals that comes together so quickly that you could probably get it on the table in under 30 minutes. When you’re not sure what to make for dinner, this type of meal always comes in clutch! It is simple, but also impressive enough to serve when entertaining. The shrimp cooks incredibly quickly, and you don’t have to simmer this sauce for very long to get a really amazing flavor.
And speaking of the sauce, it is definitely my favorite part of this meal. I love anything that involves coconut milk and curry/turmeric. It makes just about any type of poultry, seafood, or vegetable taste decadent. It is a little bit sweet from the coconut, but definitely savory from the curry powder spice kick. And then we amp up that flavor with fresh garlic and shallots.
You can use chicken for this recipe, but I always love shrimp because it pairs so well with the sauce. It is also nice that shrimp cooks so quickly too!
Is curry powder gluten-free?
Make sure that you are reading the label on all of your spices, and maybe even do some research into the company. Some companies lace their spice mixes with flour or other starches, and can contain trace amounts of wheat. This obviously wouldn’t be safe for someone with celiac disease. You can learn more about some of the things that are a surprising source of gluten in this post.
Curry powder has a really great flavor because it has a mix of things like cumin, turmeric, bay leaf, cinnamon, and cloves. I added even more turmeric into this recipe because I just love the earthy flavor that it gives to the dish.
One thing that is really important in this dish is to make sure you use full-fat coconut milk, not lite coconut milk. This will give the sauce that thicker, creamy consistency that you’re looking for. If you use the lite milk, it won’t thicken at all. And in contrast to that, using coconut CREAM is going to be too thick, and will give you a very overpowering coconut flavor. So full-fat milk is the way to go here.
You can serve this with rice, quinoa, or even roasted potatoes if you are wanting to add a starchy carb to the meal. Or just eat it as is if you are looking for a paleo option. This is the perfect dinner that will please the whole family.
Looking for more seafood recipes?
- Honey Sriracha Shrimp Tostadas
- Sheet Pan Dinner – Lemony Salmon & Green Beans
- Thai Shrimp Lettuce Wraps
- Cilantro Lime Fish Tostadas
- Pan-Seared Lemon Herb Catfish Fillet
Coconut Curry Shrimp & Green Beans
- 1½ lb large shrimp , tails off
- 1 lb green beans , ends trimmed
- 1 (15oz can) full-fat coconut milk
- 2 shallots , thinly sliced
- 3 cloves garlic , finely chopped
- 2 tsp curry powder
- 2 tsp turmeric
- 2 tbsp extra virgin olive oil
- pinch of salt & pepper
- 3 cups cooked rice (optional)
- ½ cup chopped cashews (for topping)
- ½ cup cilantro (for topping)
- Preheat a large skillet on medium-high heat. Add the olive oil and the green beans to the skillet and saute for 3-4 minutes, stirring frequently, until the green beans start to turn a very bright green color.
- Add the shallots, garlic, and shrimp, and give everything a stir. Then add the curry powder, turmeric, salt and pepper, stir again and let it cook for another 2-3 minutes.
- Next, add the can of coconut milk, and stir everything together. Turn the heat down to medium-low, bring it to a simmer, and then let it simmer for about 10 minutes.
- Once the shrimp is cooked through, take it off the heat and serve. You can serve it with rice if desired, and top it with chopped cashews and cilantro.