15-Minute Creamy Coconut Shrimp Recipe

Creamy Coconut Shrimp recipe is a Thai-inspired curry on the table in only 15 minutes! This naturally gluten-free and dairy-free coconut cream shrimp and rice dish tastes better than take-out, and will be a hit with the whole family!

Easy Creamy Coconut Shrimp In 15 Minutes!

If you love Thai curries, this quick gluten-free dinner idea comes together faster than you can grab take-out, and just as effortlessly! Plus, creamy coconut shrimp recipe is also dairy-free and and tastes delicious served over cauliflower rice.

While richly flavorful, the coconut cream shrimp is mild enough for the whole family to enjoy. No one can result the fragrant coconut milk sauce with tender shrimp, peppers, and rich spices. Just like another weeknight fave of ours, coconut milk fish bake, you can even personally adjust the spice level by sprinkling on crushed red pepper or Sriracha to adjust for those you like it hot!

It’s naturally gluten free, dairy free, and on the table fast! Win, win for all. Of course if you love yourself some one-pot meals, be sure to shake up your dinner routine with another family favorite, this easy homemade jambalaya recipe.

Ingredient Tips

• Vegetables – Use a red pepper for a slightly sweeter flavor and an added splash of color, but any bell pepper may be used. Onions are also added, but carrots, potatoes, or even pineapple, are also popularly used in Thai curries. If using carrots or potatoes, they will have to cooked first before adding.
• Shrimp – Medium-sized shrimp works best (size 21-25), so they don’t become overcooked. However, any sized shrimp will do, you will just have to adjust the cooking time. Devein shrimp and remove tails before beginning the recipe.
• Coconut Milk – This is typically found in the ethnic area of the grocery store and is sold in a can. Refrigerated coconut milk or cream of coconut may not be used, but you can substitute lite coconut milk to save on calories. If you’re as obsessed with coconut milk as I am (creamy, dreamy, and basically culinary gold), don’t miss this 30-minute creamy pork ramen or quick, easy coconut chicken curry that gives major restaurant vibes without the takeout price tag.
• Spice – The amount of sriracha in the recipe gives a touch of spice to offset the coconut milk’s sweetness. Serve the dish with additional sriracha or crushed red pepper, so everyone can kick up the spice to their desired level! When making Thai-inspired recipes I like to add a smidge of heat and then offer more when serving. This works really well with our favorite peanut noodles with tofu as well!

Let’s Make This Together!

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

1. First heat a deep, large skillet pan over medium high heat. Saute the onions and peppers until tender. Add the garlic and spices to cook for 30 seconds longer.
2. Add the shrimp to the skillet and season with salt and pepper. Cook for 3 minutes, or until almost pink through. The shrimp will finish cooking in the sauce.
3. To make the creamy coconut sauce, add the coconut milk, diced tomatoes, and basil to the cooked shrimp. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste.

Serving Suggestions

To keep the dish gluten-free, serve with rice (jasmine is my favorite!), Thai rice noodles, or gluten free pasta.

When serving, consider topping with sliced green onions, chopped cilantro, or fresh lime zest for added flavor.

Do I have to add curry spice?

No. If you are not a fan of curry powder, you may leave it out. It’s not overwhelming, but does give a hint of Thai-inspired flavor.

Make Ahead Tips

Even if creamy Thai coconut shrimp comes together quickly, you may want to make, or at least prep, this recipe ahead of time.

For meal prep, measure all your spices in a small dish, slice the peppers, onions, and mince the garlic. Prepare the shrimp by removing the shells and tails, refrigerating until ready to use. When you are ready to eat, the dish only takes 10 minutes to cook, so have your rice ready!

You may also make the dish in its entirety and rewarm when ready to enjoy. Gently reheat the curry on the stove, over medium-low heat.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa