Coconut -cilantro and curry flavors along with just 5 ingredients in this healthy, paleo slow cooker shrimp recipe.
Finally, here is recipe number 5! This is the final recipe in my 5-recipe series using 5 ingredients or less. Switching it up again, this recipe’s main ingredient is shrimp. I saved the best for last. This is my favorite recipe out of the series. Mainly because I love shrimp and coconut milk/cilantro happens to be one of my favorite combos.
I chose the title of this recipe carefully. I specifically did not include the word ‘Thai’. While this has Thai flavors and uses a Thai red curry sauce, it’s not a traditional Thai dish. I really tried to create a Thai dish for the series but I couldn’t get a recipe down to 5 ingredients without compromising the flavor. Ginger, lemongrass, garlic, lime juice – I wanted to add them all. Instead I thought about what seasoning I could use that would encompass those flavors without having to buy a Thai-specific seasoning. I went with lemon garlic seasoning. It’s a common seasoning to find. Heck you probably already have one in your spice rack. I used Caribeque’s lemon garlic. Rather than include a homemade lemon garlic seasoning for you here, I encourage you to find one you like. Anyway, that’s the reason I’m not saying Thai, because the lemon garlic seasoning isn’t traditionally Thai per say.
Please note that this uses Thai red curry sauce not red curry paste. There’s a difference. You can find red curry sauce at Sprouts or Trader Joes for a couple bucks. This recipe cooks only a few hours on HIGH with the shrimp added during the final 20 minutes of cooking.
The suggested cooking time for shrimp in a slow cooker is 20-30 minutes. I don’t know about you guys but mine always seems to cook in 10 minutes or so. There are so many different ways to serve this. Over couscous, brown rice, quinoa, lettuce etc. I decided to serve this straight up in the sauce with a little bit of bread for dipping.
- 1 lb shrimp, with shells
- 30 ounces light coconut milk
- 15 ounces water
- ½ cup Thai red curry sauce
- 2½ tsp lemon garlic seasoning
- ¼ cup cilantro
- Add coconut milk, water, red curry sauce, lemon garlic seasoning and cilantro to slow cooker. Stir to mix well.
- Cook HIGH 2 hours.
- Add shrimp and cook an additional 15-30 minutes or until shrimp are done.
- Garnish with cilantro.