There are only a few ingredients in this easy shrimp recipe, mainly including coconut, cilantro and curry. Make this low-carb, keto, paleo, and whole30 recipe in your slow cooker or Instant Pot.
PIN FOR LATER
Updated 2019 with Instant Pot instructions
This is one of my favorite shrimp recipes on this blog. Mainly because I love shrimp and coconut milk/cilantro happens to be one of my favorite combos. Also, this recipe hits all the diets:-) Meaning, it’s low-carb, keto, paleo, and whole30.
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 paste, it’s not a traditional Thai dish. I really tried to create a Thai dish for the series but I also wanted to keep it simple 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. If you don’t have a lemon garlic seasoning, make your own!
I used full-fat coconut milk but you can use light or a combination of the two. Add water if you think the sauce is too thick but wait until after it’s done cooking to do so. The sauce will look different (thinner) at the end of cook time than it will when it began.
This recipe cooks only a few hours with the shrimp added during the final few minutes of cooking. So really, it’s all about the coconut-curry broth so be sure utilize it. Since my homemade lemon-garlic seasoning includes salt & pepper, I did not include in the recipe. I found that it was salty enough without adding more.
The suggested cooking time for shrimp in a slow cooker is normally 20-30 minutes. I don’t know about you guys but mine always seems to cook in 10 minutes or so. Since every slow cooker heats a little different, I suggest you watch your shrimp the first time you make this. Make this more keto-friendly by adding ghee to the slow cooker at the beginning of cook time.
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Slow Cooker/Instant Pot Coconut Cilantro Curry Shrimp (Low-Carb,Paleo,Whole30)
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: 4 servings 1x
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Pin RecipeIngredients
- 1 lb shrimp
- 30 ounces coconut milk
- 15 ounces water
- 1–2 tbsp red (or green) curry paste
- 2 1/2 tsp lemon garlic seasoning
- 1/4 cup cilantro
Instructions
Slow Cooker
- Add coconut milk, water, red curry sauce, lemon garlic seasoning and half of the cilantro to slow cooker. Stir to mix well.
- Cook HIGH 2 hours or LOW 4.
- Add shrimp and cook an additional 15-30 minutes or until shrimp are done. Garnish with remaining cilantro.
Instant Pot
- Add coconut milk, water, red curry paste, lemon garlic seasoning and half of the cilantro to the IP.
- Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release the pressure.
- Add the shrimp. Turn the IP to the warm setting and let the shrimp cook until done 10-15 minutes. Garnish with remaining cilantro before serving.
There are so many different ways to serve this. Over riced cauliflower, mashed cauliflower, in lettuce wraps, etc. Depending on your dietary restrictions other suggestions include white or brown rice, quinoa, couscous, etc. You can even serve this straight up in the sauce with a little bit of bread for dipping.
I used a 3.5-quart slow cooker.
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I’m new to cooking and just wanted to seek some clarification. So do you put the shrimp after the sauce is done cooking for 2 hours, or do you put it within that time? 🙂
can you use yellow curry?
Yellow curry paste? Yes, absolutely. Slightly different taste but still good. Yellow curry powder, I imagine the taste would be okay but the consistency would be different.
Ka Poon Kap for this awesome Thai recipe!!
Do you ever add vegetables to it? Mushrooms or eggplant?
I have not but you absolutely can. I would add them at the beginning of cook time. Enjoy!
Im planning on making this on our vacation to the beach in a week, but have some family that are sensitive to spice. Is this pretty spicy?
It has a kick due to the curry paste but no, it’s not spicy. If that’s a concern, I would use 1 tbsp of the red curry paste, adding more after it’s done cooking if you want it. Enjoy!
Do you use canned coconut milk?
Yes, absolutely!
Just made this, yum! I added bamboo shoots, 2 juiced limes, and for the seasoning I did garlic powder, onion powder, salt, pepper, a tiny bit of ginger and red pepper flakes. I think I might add mushrooms next time to give it more substance as I’m not eating much carbs. Thanks!! I also paired it with a ginger lime Diet Coke. Perfection!
Your additions sound fantastic!
I made this last night for Valentines Day! It was sooooo good that I got asked to make it again! Bravo!!!
NICE! I’m glad to hear I didn’t ruin Valentine’s Day dinner:-) Thank you for the feeback, so happy you enjoyed it.
Anyone ever try adding vegetables in here? Was thinking some green beans and broccoli?
I personally have not but I don’t see why it wouldn’t work. Sounds good, let me know how it turns out!
Can this dish be reheated in the microwave?
Yup. It heats fasts so just a minute or so.
Do you get uncooked or cooked shrimp?
The shrimp is uncooked. Enjoy!
Frozen or thawed?
Thawed 👍
I made this with beef instead of shrimp and it was amazing!! And so easy!
What red curry sauce brand did you use? I only have Thai Kithen Red Curry Paste and the whole jar is 4oz. I imagine that would be way too spicy though. Please advise.
I used the Trader Joe’s brand. If you have red curry paste, I’d use 2 tbsp. Thank you for the question, I updated the recipe to reflect this. I hope you enjoy it!
Is there a reason you leave the shells on, or is it just for convenience sake?
No reason at all! You can leave them on or take them off. Enjoy!
YUM! I can’t wait to try this. Thanks for sharing it.
You’re welcome!I hope you enjoy the recipe! xShannon