Banana Coconut Curry Shrimp

Banana Coconut Curry Shrimp is a Thai-inspired recipe that comes together in just 30 minutes, made entirely in one pan! It features spinach, bell peppers, bananas, and a creamy red curry coconut milk sauce. Serve this easy weeknight dinner with steamy rice! It's dairy-free, gluten-free, and Pescatarian, packed with veggies and protein.

Thai Banana Coconut Curry Shrimp

You will love how vibrant and colorful this banana coconut curry shrimp turns out! And it's a 30-minute one-pan meal that you can add to your weekly recipe rotation because it's so quick and easy. It also makes a stunning presentation - serve it when entertaining guests or on a special occasion with family and friends. The sweetness of bananas works surprisingly well with a creamy red curry coconut milk sauce and is perfectly balanced out by the savory flavors of shrimp, bell peppers, and spinach! If you need more Thai-inspired recipe inspiration, check out my Thai red curry chicken noodle soup, homemade Thai basil beef, and meatless Thai zucchini noodles.

Why you'll love it

• 30-minute one-pan meal. This recipe comes together quickly and the cleanup is minimal. Perfect for a weeknight dinner!
• So much flavor! Everything is made from scratch, using the freshest ingredients! This recipe features full-fat coconut milk, Thai red curry paste, fish sauce, honey, and freshly squeezed lemon juice. The red coconut curry combined with sweet bananas, and savory spinach and bell peppers creates amazing, well-balanced flavors that your whole family will love!
• Nutrient-dense recipe. Pan-seared shrimp with creamy red curry coconut milk sauce and vegetables is comfort food made with healthy ingredients.  It's dairy-free, gluten-free, Pescatarian, packed with veggies and protein, and fiber-rich.

Main ingredients

• Shrimp. I recommend using large raw shrimp (1 lb usually amounts to 16/20 count or 26/30 count). Make sure it's peeled and deveined. Shrimp is naturally low in carbs and rich in protein. It's low-fat but the fat that it does provide is a good kind of fat (beneficial omega-3 fatty acids).
• Bell pepper. I used 1 large red bell pepper. It blends perfectly with the other colors in this Thai shrimp curry. You can also use green, yellow, or orange bell peppers.
• Greens. I used fresh spinach. You can also use frozen spinach - thawed and drained of any liquid. Or, use kale or arugula.
• Bananas. I used 2 sliced large bananas. Not only do they add sweetness, but they also help thicken the sauce.
• Coconut milk. I used a whole can (14 oz) of full-fat unsweetened coconut milk. You can also use the lite version.
• Thai red curry paste - The Thai Kitchen brand is my favorite.
• Fish sauce. Again, Thai Kitchen is my favorite brand of fish sauce.
• Honey - you only need 1 tablespoon of it since a lot of sweetness will come from bananas. You can also use brown sugar.
• Lemon. Use the freshly squeezed juice of one lemon - it's much better than the bottled kind!
• Seasonings include salt, freshly ground black pepper, and red pepper flakes.
• Olive oil is used for pan-searing shrimp.

What kind of coconut milk to use

• Full-fat, unsweetened coconut milk is what I used. It provides creaminess and richness to the shrimp curry.
• Light, unsweetened coconut milk will work great, too, because the coconut milk sauce will thicken regardless (thanks to the sliced bananas).

The best kind of shrimp to use

Buy large raw shrimp that is preferably already peeled and deveined. Tiny shrimp tend to overcook faster and don't look as presentable as larger shrimp. I used 1.5 lb large shrimp (26 or 30 count per pound). Peel, devein the shrimp and remove the tails before pan-searing it.

Helpful tips for properly cooking shrimp

• Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor!
• With raw shrimp, make sure it's peeled and deveined.
• Take the tails off. It's easier and less messy to eat the shrimp with a fork and knife instead of picking up the shrimp by the tail. So, I recommend removing the tails.
• Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture.
• Space out the shrimp in the skillet when searing. This will ensure that shrimp gets seared and not steamed. Also, watch the cooking times closely so as not to overcook the shrimp. You might have to cook in batches.

Variations, substitutions, and add-ins

• Use other types of seafood, such as scallops, salmon, or other types of fish.
• Add other veggies.  My favorites to use in a banana curry are mushrooms, zucchini, broccoli, cauliflower, sweet potatoes, carrots, snow peas, and snap peas.
• Lime or lemon will work great. Freshly squeezed juice is always the best!
• Add chickpeas - they always go well with any curry!
• What can you use instead of bananas? Mangos are amazing in a coconut milk sauce!
• Nuts and seeds. Cashews and peanuts are the obvious choices. Sesame seeds also add a nice, nutty flavor.
• Add spice. If this banana coconut curry shrimp is not spicy enough, add a sprinkle of red pepper flakes!

Storage and reheating tips

• Fridge. Store the leftovers refrigerated in an airtight container for up to 3 days.
• Freezer. I do not recommend freezing this dish.
• Reheat on the stovetop. Add the leftover coconut curry shrimp to a high-sided pan or skillet, add a small amount of water or coconut milk, and reheat on low-medium heat.
• Similarly, reheat in the microwave oven. Add extra liquid (water or coconut milk) to thin out the sauce. Reheat for 1 minute, stir, taste, and continue reheating in 30-second increments.

What to serve with banana curry shrimp

• Rice or quinoa. Steamy white or brown rice is a perfect side dish here. Jasmine or basmati rice are my favorites. You can also serve this with quinoa.
• Cauliflower "rice" is a great, low-carb option.
• Noodles. Serve coconut curry shrimp with ramen noodles or rice noodles. Glass noodles work well, too.

Other Thai-inspired recipes you might like

• Thai Red Curry Chicken Noodle Soup
• Thai Basil Beef with Spinach, Bell Peppers, and Cashews
• Meatless Thai Zucchini Noodles with Toasted Sesame Seeds

Other shrimp recipes you might like

• Lemon Shrimp Orzo with Asparagus
• Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes
• Shrimp Gnocchi with Tomatoes and Asparagus
• The Best Shrimp Fajitas
• Shrimp Avocado Mango Salad
• Shrimp Scampi with Capers

4.91 from 10 votes

Banana Coconut Curry Shrimp

Banana Coconut Curry Shrimp is a Thai-inspired recipe that comes together in just 30 minutes, made entirely in one pan! It features spinach, bell peppers, bananas, and a creamy red curry coconut milk sauce. Serve this easy weeknight dinner with steamy rice! It's dairy-free, gluten-free, and Pescatarian, packed with veggies and protein.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian, Thailand

Servings 4

Calories per serving 580 kcal

Author: Julia

Ingredients

Shrimp

• 1.5 lb raw shrimp peeled, deveined, tails removed
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil divided

Red Curry Coconut Milk Sauce

• 1 large red bell pepper thinly sliced
• 1 tablespoon olive oil
• 14 oz full-fat unsweetened coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 5 oz fresh spinach
• 2 large bananas sliced

Garnish

• lemon slices

US Customary - Metric

Instructions 

Cook shrimp

• Heat a large, high-sided skillet (I used cast iron) over medium heat for about 2 minutes.
• Toss the shrimp with salt, freshly ground black pepper, and 1 tablespoon of olive oil.
• Add 2 tablespoons of olive oil to the hot skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).
• Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes, until pink. Remove from heat.

Cook bell pepper

• Add thinly sliced bell pepper and 1 tablespoon of olive oil to the same, now empty, skillet, and cook it for about 4 minutes, occasionally stirring, on medium heat, until a little bit charred. Remove the cooked bell pepper to the plate.

Make red curry coconut milk sauce

• To the same, now empty, skillet, add coconut milk, red curry paste, fish sauce, honey, and lemon juice. Cook, constantly stirring, on medium heat, for about 5 minutes until all the ingredients blend and the coconut milk sauce has an even consistency.
• Add fresh spinach and continue cooking, stirring, until it wilts completely.
• Add sliced bananas and cooked sliced bell peppers. Stir to combine.

Assembly

• Return the cooked shrimp to the skillet with the red curry coconut milk sauce and reheat.
• When serving, garnish with fresh lemon slices.

Notes

• I used full-fat, unsweetened coconut milk. It provides creaminess and richness.
• Light, unsweetened coconut milk will work great, too, because the coconut milk sauce will thicken regardless (thanks to the sliced bananas).
• Shrimp. I recommend using large raw shrimp (1 lb usually amounts to 16/20 count or 26/30 count).
• I love using Thai Kitchen red curry paste.
• You can use bananas or mango.
• Use other types of seafood, such as scallops or salmon.
• Add other veggies. My favorites for a banana curry are mushrooms, zucchini, broccoli, cauliflower, sweet potatoes, carrots, snow peas, and snap peas.

What to serve with it?

• Rice. White rice (basmati or jasmine), brown rice, or quinoa.
• Cauliflower "rice" is a great low-carb option.
• Noodles. You can also serve it with ramen noodles, rice or glass noodles.

Nutrition

Nutrition Information

Banana Coconut Curry Shrimp

Amount per Serving

Calories

580

% Daily Value*

Fat

 

40

g

62

%

Saturated Fat

 

23

g

144

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

12

g

Cholesterol

 

214

mg

71

%

Sodium

 

1507

mg

66

%

Potassium

 

1006

mg

29

%

Carbohydrates

 

32

g

11

%

Fiber

 

6

g

25

%

Sugar

 

19

g

21

%

Protein

 

28

g

56

%

Vitamin A

 

6139

IU

123

%

Vitamin C

 

75

mg

91

%

Calcium

 

163

mg

16

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword banana curry, banana curry shrimp, coconut curry shrimp

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