Creamy Coconut Shrimp recipe is a Thai-inspired curry on the table in only 15 minutes! This naturally gluten free and dairy free dish tastes better than take-out, and will be a hit with the whole family!
Why we love creamy coconut shrimp curry!
- If you love Thai curries, this meal comes together faster than you can grab take-out, and just as effortlessly!
- It’s naturally gluten free, dairy free, and low carb when served as is or over cauliflower rice.
- While richly flavorful, the dish is mild enough for the whole family to enjoy. Personally adjust the spice level by sprinkling on crushed red pepper or Sriracha.
- 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.
- 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.
- 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!
How to make creamy coconut shrimp recipe
(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.)
- First heat a large, deep skillet over medium high heat. Saute the onions and peppers until tender. Add the garlic and spices to cook for 30 seconds longer.
- 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.
- Add the coconut milk, diced tomatoes, and basil. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste.
FREQUENTLY ASKED QUESTIONS
To keep the dish gluten free, serve with rice (jasmine is my favorite!), thai rice noodles, or gluten free pasta. For a low carb dinner, try serving over cauliflower rice.
Yes! Since it uses coconut milk for the creamy base, it is not only gluten free, but dairy free as well!
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.
Yes. Even if 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.
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Creamy Coconut Shrimp
- 1 tablespoon coconut oil (or substitute canola oil)
- 1 small onion, chopped
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- ¼ teaspoon ground ginger
- 1 ½ pounds medium raw shrimp, deveined, shells, tails removed
- ¼ teaspoon salt
- ⅙ teaspoon pepper
- 13.5 ounce canned coconut milk, full fat preferred
- 14 ounce diced tomatoes, well drained
- ¼ cup fresh basil, thinly sliced
- ½ tablespoon (optional) fresh lime juice
- 1-2 teaspoons sriracha, OR ¼ tsp cayenne pepper / red pepper flakes
- For serving: cooked Jasmine rice
- Heat a large, deep skillet over medium high heat. Add the oil to heat then saute the onions and peppers until tender, about 3 minutes.
- Add the garlic, coriander, curry powder, and ground ginger to cook for 30 seconds longer.
- To the skillet add the shrimp and sprinkle with salt and pepper. Cook for 3 minutes, or until the shrimp is almost pink through. The shrimp will finish cooking in the sauce.
- Add the coconut milk, diced tomatoes, and basil. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste. Serve immediately, over rice.
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