Textual Chef Textual Chef

Coconut Curry Shrimp

Plump shrimp simmered in a fragrant coconut milk curry built on red curry paste, garlic, ginger, and lime. Ready in under 30 minutes and fully Whole30 compliant when served over cauliflower rice.

30 minEasyServes 4330 cal/serving

ThaiDinnerStovetopWhole30PaleoPescatarianLow CarbHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

Ingredients

  • 1.5 lbs large shrimp (21-25 count), peeled and deveined
  • 2 tbsp coconut oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tbsp red curry paste (compliant, no added sugar)
  • 14 oz full-fat coconut milk
  • 2 tbsp fish sauce (no added sugar)
  • 2 tbsp fresh lime juice
  • 1 red bell pepper, sliced
  • 2 cups baby spinach
  • 1/4 cup fresh Thai basil (or regular basil), torn
  • 8 lime wedges
  • 4 cups cauliflower rice (for serving), cooked

Instructions

  1. 1

    Heat 2 tbsp coconut oil in a large skillet or wok over medium-high heat. Add 1 diced yellow onion and cook until softened, about 3 minutes. Add 4 minced garlic cloves and 2 tsp grated fresh ginger and cook 1 minute more.

  2. 2

    Stir in 2 tbsp red curry paste (compliant, no added sugar) and cook, stirring constantly, for 1 minute to bloom the spices.

  3. 3

    Pour in 14 oz full-fat coconut milk and stir to combine with the paste. Add 2 tbsp fish sauce (no added sugar) and 1 sliced red bell pepper. Bring to a gentle simmer and cook 4 minutes.

  4. 4

    Add 1.5 lbs large shrimp (21-25 count), peeled and deveined to the sauce. Cook until the shrimp are pink and opaque and cooked through to an internal temperature of 145°F (63°C), about 3-4 minutes. Do not overcook.

  5. 5

    Remove from heat. Stir in 2 tbsp fresh lime juice and 2 cups baby spinach and let the heat wilt the spinach for 1 minute.

  6. 6

    Serve over 4 cups cooked cauliflower rice (for serving). Garnish with 1/4 cup torn fresh Thai basil (or regular basil) and 8 lime wedges.

Questions

How long does Coconut Curry Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Coconut Curry Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Thai entries

All Thai recipes · All Dinner recipes · All Shrimp recipes