Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 Tbsp. peanut butter or cashew butter*; 1 Tbsp gluten-free tamari, coconut aminos,* or soy sauce; 2 tsp yellow curry powder; 1 (14oz) can full-fat coconut milk*; 1/2 Tbsp. coconut oil. (plus more, if needed); 1 lb. shrimp, peeled and de-veined; 1/2 red bell pepper, cut into 1″ squares; 1/2 yellow bell pepper, cut into 1″ squares; 2 green onions, sliced; 2 cloves garlic, minced; 2 tsp fresh ginger, minced; 3-4 Tbsp fresh cilantro, minced; 2-3 Tbsp fresh basil, minced; salt, to taste; Additional fresh herbs (cilantro or basil); Red chili flakes; Toasted coconut; Crushed cashews or peanuts

Description

This shrimp curry recipe has the most AMAZING creamy coconut sauce. It’s so good, you’ll want to eat it by the spoonful! (PS – See notes for paleo/whole30.)

Ingredients

Scale

FOR THE COCONUT CURRY SAUCE:

2 Tbsp. peanut butter or cashew butter*
1 Tbsp gluten-free tamari, coconut aminos,* or soy sauce
2 tsp yellow curry powder
1 (14oz) can full-fat coconut milk*

FOR THE SHRIMP CURRY:

1/2 Tbsp. coconut oil. (plus more, if needed)
1 lb. shrimp, peeled and de-veined
1/2 red bell pepper, cut into 1” squares
1/2 yellow bell pepper, cut into 1” squares
2 green onions, sliced
2 cloves garlic, minced
2 tsp fresh ginger, minced
3–4 Tbsp fresh cilantro, minced
2–3 Tbsp fresh basil, minced
salt, to taste

TO SERVE (OPTIONAL):

Additional fresh herbs (cilantro or basil)
Red chili flakes
Toasted coconut
Crushed cashews or peanuts

Cook Mode Prevent your screen from going dark

Instructions

First, combine sauce ingredients in a bowl or liquid measuring cup. Stir together peanut or cashew butter, tamari or coconut aminos, curry powder, and coconut milk. Whisk or stir until smooth and set aside.
Melt coconut oil in a large sauté pan over medium heat.
Working in batches so you don’t overcrowd the pan, sauté the shrimp about 2 minutes per side, until pink and cooked through. Remove cooked shrimp to a clean bowl or plate and repeat with the remaining of the shrimp.
Add bell peppers and green onion to the pan and sauté 2-3 minutes, or until crisp-tender.
Add ginger and garlic and cook an additional 1-2 minutes.
Pour sauce into the pan over the veggies. Return the shrimp to the pan and add fresh herbs. Stir to combine and bring the sauce to a simmer. (As soon as it starts bubbling, it’s done!)
To serve, garnish with additional fresh herbs, chili flakes, nuts, or coconut as desired.

Notes

*PALEO & WHOLE30 NOTES. For Paleo + Whole30, use compliant cashew butter, coconut aminos, and coconut milk. If you’re using a coconut milk without any gums, you may want to stir in 1/2-1 Tbsp. arrowroot powder to the sauce to help it thicken and combine. It’ll thicken when it comes to a simmer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai

Keywords: shrimp curry, coconut shrimp curry, paleo shrimp curry, whole30 shrimp curry, healthy shrimp curry, shrimp curry recipe, thai shrimp curry