Go Back

Coconut Curry Shrimp Sheet Pan Dinner

If you're looking to shake up your weeknight dinner routine, this coconut curry shrimp is where it's at! The creamy coconut sauce with warm curry spices makes this feel like a special restaurant meal, but you'll have it on the table in no time. Even picky eaters tend to love this one!
Print Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lbs large shrimp peeled and deveined
  • 3 cups broccoli florets
  • 1 red bell pepper cut into strips
  • 1 cup snap peas
  • ⅔ cup canned coconut milk full-fat
  • 2 tablespoons curry powder
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon lime juice
  • ¾ teaspoon salt
  • Fresh cilantro and lime wedges for serving

Method
 

  1. Preheat your oven to 400°F and line a large sheet pan with parchment paper.
  2. In a medium bowl, whisk together the coconut milk, curry powder, olive oil, minced garlic, grated ginger, lime juice, and salt until smooth and well combined.
  3. Place the broccoli, bell pepper, and snap peas on the sheet pan. Pour half of the coconut curry sauce over the vegetables and toss to coat evenly.
  4. Roast the vegetables for 10 minutes. While they're cooking, toss the shrimp with the remaining curry sauce.
  5. Remove the pan from the oven, add the shrimp to the vegetables, and spread everything in an even layer. Return to the oven for 8 minutes or until the shrimp are pink and cooked through.
  6. Garnish with fresh cilantro and serve with lime wedges. This is amazing over rice or with naan bread!