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Thai Coconut Curry Shrimp

  • Author: Anne
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 2 servings 1x


A tasty and easy shrimp dinner



  • 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


  1. 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.
  2. 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.
  3. Remove the vegetables from the pan and set them aside.
  4. Add the shrimp to the pan and cook them until they begin to turn pink which should be only a few minutes.
  5. Add the vegetables back to the pan with the shrimp.
  6. Stir in the sauce and curry paste, reduce the heat to medium to low and cook until the sauce is heated through.
  7. Stir in the lime juice and serve.



  • replace the shrimp with 3/4 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.
  • Category: dinner
  • Method: stove top
  • Cuisine: asian

Keywords: Thai Coconut Curry Shrimp, coconut curry shrimp