Sizzling Shrimp Curry Power Skillet with Lemon

Need a high‑protein meal fast? This shrimp curry skillet combines succulent shrimp, creamy coconut milk, and zesty lemon for a vibrant dish that hits 25 g of protein in under 40 minutes. Serve over a bed of fluffy jasmine rice, quinoa, or a crisp cauliflower rice for a complete meal. The bright spices and citrus finish make it a crowd‑pleaser for any weeknight dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb medium shrimp, peeled & deveined
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1‑inch piece fresh ginger, grated
• 1 tbsp red curry paste (adjust for spice)
• 1 cup canned coconut milk (full‑fat)
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup frozen peas
• 1 red bell pepper, sliced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped cilantro
• Salt & pepper, to taste
• Cooked jasmine rice, quinoa, or cauliflower rice (for serving)
• Lemon wedges, for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté 3‑4 min until translucent.
3. Stir in garlic, ginger, and red curry paste; cook 1 min until fragrant.
4. Pour in coconut milk, fish sauce, and brown sugar—bring to a gentle simmer.
5. Add shrimp, peas, and bell pepper; cook 3‑4 min until shrimp turn pink.
6. Season with salt, pepper, lemon juice, and lemon zest—adjust seasoning if needed.
7. Remove from heat and set aside for 30 s to allow flavors to meld.
8. Serve hot over rice or cauliflower rice; garnish with cilantro and lemon wedges.

Chef's Note

For an extra kick, stir in a pinch of crushed red pepper flakes or a splash of sesame oil right before serving.

Make-Ahead Tips

The sauce can be pre‑made 2 days ahead—just refrigerate. Reheat shrimp separately to keep them tender.

Substitutions

Replace shrimp with diced chicken breast, firm tofu, or tempeh; use light coconut milk to reduce calories.