15-Minute Pumpkin Coconut Curry Shrimp Skillet

15-Minute Pumpkin Coconut Curry Shrimp Skillet

Today’s Pumpkin Coconut Curry Shrimp post is sort of like a “part 2” to yesterday’s crunchy curried coconut shrimp. This recipe is fast, flavorful and a great way to put any excess curry paste to use. You won’t need all of your curry paste to make the coconut shrimp from yesterday, so I wanted to provide you with a simple recipe that will not only help you use up any extra shrimp that you didn’t fry, but also that super delicious curry paste.

It’s bowl-licking good, this one. My kids, my husband, and myself can all vouch for that truth.

This sauce is just about as basic as they come, and to be honest, you could probably leave out the garlic and onion and STILL get away with a delicious skillet of food. Coconut milk and a pre-made quick curry paste are such powerhouse ingredients, that they really don’t require much else to be satisfying.

But, the simple and fast additions of punchy aromatics like fresh garlic and some diced onion will give a freshness to the sauce, and one more layer of flavor that we wouldn’t have otherwise.

The trick to successfully cooking shrimp recipes is to simply not overcook the shrimp. They cook so incredibly fast, that really it’s probably best to not walk away once they hit the heat – once they’re in the skillet, just keep an eye on them. You’ll know shrimp are done when they’ve curled up into a “C” shape and are an opaque pink – no longer gray in color.

The Breakdown: 15-Minute Pumpkin Coconut Curry Shrimp Skillet

A fast-as-can-be skillet dinner that has so much flavor, it will fool anyone. Quick-cooking shrimp gets a boost from punchy aromatics like garlic and onion, and enjoys the help of convenient Indian curry paste and cooling, subtly sweet coconut milk. 

What you’ll need:

1.25 to 1.5 lbs. medium to large raw shrimp, peeled and deveined (tails on or off, up to you)

Salt and pepper

1.5 TBSP Indian curry paste (such as Patak’s)

⅔ cup diced onion

2 garlic cloves, minced or grated

1 TBSP olive or coconut oil

1 cup full-fat coconut milk

⅓ cup pure unsweetened pumpkin puree

Serving suggestions: fresh chopped cilantro, fresh lime wedges for serving, cooked basmati rice

How to make it:

Pat the shrimp dry, put them in a large mixing bowl, and season them amply with salt and pepper. Add the curry paste, onion, and garlic to the bowl and toss to coat.

Add the oil to a large skillet set over medium heat. When the oil is hot, add the shrimp and cook for one minute. Add the coconut milk, pumpkin, and 1/4 cup water to the pan and stir to mix/combine. Cook for an additional two minutes, just until the shrimp is done and the sauce is hot/bubbly. Taste for seasoning and add a little more salt and pepper, if you like.

Sprinkle with chopped cilantro and serve the curried shrimp over rice with some naan and fresh lime.

If you like the looks of this 15-Minute Pumpkin Coconut Curry Shrimp Skillet, you might want to check out:

Indian Curry Coconut Shrimp with Chili Mango Dipping Sauce

Creamy Garlic Shrimp and Artichoke Toasts

10-Minute Smoky Firecracker Shrimp

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