- 1 lb peeled, deveined shrimp
- 1/2 yellow onion, diced
- 2 cloves garlic, thinly sliced
- 2 bird’s eye chilies, thinly sliced (optional for heat; serrano works as a substitute)
- 1 lemongrass stalk, halved lengthwise (optional)
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp yellow curry paste (swap with red or green paste for a different flavor)
- 2 tbsp fish sauce
- 2 tbsp lime juice (or lemon juice if needed)
- 1 head broccoli, cut into florets
- Salt and pepper, to taste
- 1–2 tbsp fresh chopped basil
- 1–2 tbsp fresh chopped cilantro
- Rinse and pat the shrimp dry, then season lightly with salt and pepper. Heat a large skillet over medium-high. Lightly oil or spray the pan and sear the shrimp on both sides—about 2–3 minutes per side depending on size—working in batches if needed to avoid overcrowding. Remove the shrimp to a plate and set aside.
- In the same skillet, add 2 tablespoons of oil and reduce heat to medium. Sauté the diced onion and sliced chilies until the onion softens, about 4–5 minutes. Add the garlic near the end and cook one minute until fragrant.
- Stir in the yellow curry paste and cook for 1–2 minutes to release the aromatics.
- Pour in the coconut milk, fish sauce, lime juice and add the lemongrass stalks. Lower heat to medium-low so the sauce simmers gently. Add the broccoli florets and simmer until tender, about 5–7 minutes depending on floret size.
- Return the seared shrimp to the skillet, reduce heat to low, and cook 1–2 more minutes to let the flavors meld and finish cooking the shrimp. Taste and adjust seasoning with salt, pepper or additional lime/fish sauce as needed.
- Remove lemongrass stalks, garnish with chopped basil and cilantro, and serve immediately. This pairs well with steamed rice, cauliflower “rice,” or your preferred grain alternative.
This coconut curry shrimp with broccoli is one of my go-to pantry-and-freezer meals: fast to pull together, flexible with ingredients, and full of flavor. It’s Whole30-friendly, paleo and naturally gluten-free. The recipe is straightforward but adaptable—swap curry pastes, use different vegetables, and serve it over cauliflower rice or your favorite grain.
To make this easy dish a regular option in your meal rotation, keep a few staple items on hand:
- Frozen peeled and deveined shrimp—ready to defrost and sear.
- A supply of Thai bird’s eye chilies in the freezer (or serranos as a substitute) for fresh heat.
- Curry pastes in the pantry—yellow, red, or green—so you can switch the profile of the dish quickly.
- Canned full-fat coconut milk for a rich curry base.
- Fish sauce (a small bottle keeps in the fridge) to add depth and umami.
The recipe is intentionally forgiving. If you don’t have lemongrass, skip it. No lime? Use lemon or add a touch more fish sauce for tang. Change the vegetables to whatever you have: snap peas, bell peppers, zucchini, or green beans all work well. Fresh herbs—basil, cilantro, or mint—brighten the finished dish and are worth keeping on hand.
Serving suggestion: I like this with cauliflower “rice” for a low-carb option, or over jasmine rice if you prefer a more traditional pairing. Leftovers reheat well and make a quick lunch the next day.
Images in this post show each step and the finished plate. Enjoy this quick, fragrant curry whenever you need a satisfying, weeknight-friendly meal.
Recipe Notes: Adjust the amount of curry paste and chilies to taste for milder or spicier curry. If your coconut milk separates, stir well before adding. For a creamier sauce, simmer a bit longer on low to meld flavors.
