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.
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.