Thai coconut curry shrimp is a simple and delicious recipe that is full of vegetables and succulent shrimp. It can be made in just a few minutes for a quick and healthy dinner.
The creamy coconut sauce is almost enough for the shrimp and vegetables in this recipe, but the addition of red curry paste and lime juice elevates this dish to the next level of flavor.
I received samples from Kevin’s Natural Foods to create this recipe. All opinions are my own.
- It’s healthy, low carb and full of vegetables; perfect for Paleo or Keto diets.
- Super quick and easy to make, but also delicious enough to serve to guests.
Here is What You Will Need
As an Amazon Associate, I earn from qualifying purchases
Olive or avocado oil
Shrimp that has been rinsed and deveined
Red Bell Peppers cut into strips
Carrots cut into long strips
Shirataki or baby bella mushrooms
Fresh lime juice
Kevin’s Natural Foods Thai Coconut Sauce
A skillet or a wok
Total Estimated Time to Make This Recipe: 30 to 40 Minutes
Here is How to Make Thai Coconut Curry Shrimp
Since this recipe cooks quickly, it’s important to have all of the ingredients all prepared and ready to add to the pan.
Rise and devein the shrimp and set it aside. Prepare and cut up the vegetables and set them aside. Measure out the sauce, curry paste, squeeze the lime juice, and get ready to cook!
Heat the oil in a skillet over medium to high heat. Once the oil is hot, add the carrots, garlic and peppers to cook until they begin to turn soft (no more than five minutes).
Remove the vegetables from the skillet and add the shrimp and cook until the shrimp begins to turn pink.
Add the vegetables back to the skillet with the shrimp and stir in the sauce and the curry paste, reduce the heat to medium-low and cook until the sauce is heated through, add the lime juice, and serve.
Serve it With
Thai coconut curry shrimp tastes great all by itself in a bowl, over cauliflower rice, zucchini noodles or brown rice.
For an extra serving of vegetables, serve it with steamed broccoli.
Replace the Shrimp with an equal amount of chicken tenders.
Use more vegetables – Add a handful or two of broccoli florets or sliced zucchini to the pan when cooking the carrots and peppers.
Store leftover shrimp curry in an airtight container in the refrigerator for up to two days in the refrigerator.
Reheat it in the microwave or on top of the stove over low heat.
You Might Like These Recipes
- Stir-Fried Green Beans and Pork
- Asian Chicken Lettuce Wraps
- Asian BBQ Pork
- Chilled Cilantro Lime Shrimp
- Shrimp Cakes with Spicy Cajun Sauce
- Korean BBQ Portobello Mushrooms with Broccoli
- 1 tablespoon olive or avocado oil
- 1 pound shrimp, cleaned and deveined
- 2 to 3 medium carrots, peeled and julienne sliced
- 1 red or orange bell pepper sliced into strips
- 8 ounces shitake or baby bella mushrooms
- 1 cup Kevin's Natural Foods Thai Coconut Sauce
- 2 teaspoons red curry paste
- 1 tablespoon fresh lime juice
- Prepare the ingredients: rinse and devein the shrimp and set it aside. Clean and cut up the vegetables and set them aside. Measure out the sauce, curry paste and squeeze the lime juice.
- Heat the oil in a skillet over medium to high heat. Once the oil is hot, add the carrots, garlic and peppers to cook until they begin to turn soft - about 5 minutes.
- Remove the vegetables from the pan and set them aside.
- Add the shrimp to the pan and cook them until they begin to turn pink which should be only a few minutes.
- Add the vegetables back to the pan with the shrimp.
- Stir in the sauce and curry paste, reduce the heat to medium to low and cook until the sauce is heated through.
- Stir in the lime juice and serve.
- replace the shrimp with ¾ pound of chicken tenders or strips
- add more vegetables: add a handful or two of broccoli florets or sliced zucchini to the pan when cooking the vegetables.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g