Coconut Sweet Potato Shrimp Curry
on Oct 02, 2026
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This Coconut Sweet Potato Shrimp Curry is a creamy, cozy one-pan dinner packed with shrimp, sweet potatoes and veggies in a flavorful coconut curry sauce.
Table of Contents
What Makes This Recipe Great
If you are looking for a warm, deeply comforting dinner that tastes like it simmered all day, this Coconut Sweet Potato Shrimp Curry is your answer. Rich, vibrant, and packed with nourishing whole foods, this recipe combines tender sweet potatoes, succulent shrimp, and a velvety sauce naturally thickened with butternut squash purée and full-fat coconut milk.
Whether you follow a gluten-free diet, eat dairy-free, or simply love a bold weeknight meal, this one-pot meal satisfies every craving.
Ingredient List
- Shrimp– large raw, peeled & deveined
- Butternut Squash– The secret weapon in this recipe! It boosts the nutrient profile, deepens the golden color, and thickens the sauce without adding dairy.
- Full Fat Coconut Milk– be sure to shake the can before using
- Chicken Broth
- Diced Tomatos
- Sweet Potatoes– Adds natural sweetness and a hearty texture
- Curry Powder
- Turmeric
- Ground Ginger
- Garlic Powder
- Salt
- Bell Pepper– Provides a fresh crunch and bright pop of color. Red, yellow, or orange peppers add lovely sweetness.
- Arrowroot Powder– A grain-free thickener that gives the sauce a glossy finish.
Serving Suggestions
Sides: Pair with warm grain-free naan or garlic flatbread for scooping up the extra sauce.
Grains: Serve hot over steamed jasmine rice, basmati rice, or cauliflower rice for a low-carb option.
Toppings: Top with freshly chopped cilantro, a squeeze of fresh lime juice, and toasted coconut flakes or sliced red chilies for heat.
Use That Extra Shrimp For Another Dinner
Coconut Sweet Potato Shrimp Curry
Ingredients
- 1 tbsp avocado oil
- 1.5 lbs large raw shrimp, peeled & deveined
- 1 can butternut squash purée*
- 1 can full-fat coconut milk
- 1 cup chicken broth
- 1 14.5 oz can diced tomatoes, drained
- 3 cups peeled sweet potatoes, cut into ½-inch cubes
- 1 tbsp curry powder
- ½ tsp turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp salt
- 1 bell pepper, diced
- 1 tbsp arrowroot powder + 1 tbsp water, whisked together
- Salt & pepper, to taste
- Optional for serving: cilantro, lime wedges and rice
Instructions
- Pat the shrimp dry and season lightly with salt and pepper. Heat avocado oil in a large pot or deep skillet over medium-high heat.
- Add shrimp and cook for about 1 minute per side, just until they begin turning pink but aren’t completely cooked through.
- Transfer to a plate. Add the butternut squash purée, coconut milk, chicken broth, drained tomatoes, curry powder, turmeric, ginger, garlic powder and salt to the same pan. Stir to combine and bring to a boil.
- Add the sweet potatoes and cook for about 8–10 minutes, or until fork-tender.
- Stir in the arrowroot slurry, then add the bell pepper. Reduce the heat and simmer for another 3–5 minutes, until the pepper is slightly softened and the curry has thickened.
- Return the shrimp to the pan and cook for just 1–2 minutes, until the shrimp are cooked through.
- Season to taste with salt and pepper. I’d finish this version with a big squeeze of fresh lime and cilantro.
Notes
- *if you can’t find butternut squash puree use sweet potato puree!
