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Slow Cooker Coconut Cilantro Curry Shrimp

Yum

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Coconut -cilantro and curry flavors along with just 5 ingredients in this healthy, paleo slow cooker shrimp recipe.

5-Ingredient Slow Cooker Coconut-Cilantro Curry Shrimp

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.

5-Ingredient Slow Cooker Coconut-Cilantro Curry Shrimp

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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. I used Caribeque’s lemon garlic. If you don’t have a lemon garlic seasoning, make your own!

Lemon Garlic seasoning

I used light coconut milk but you can use full-fat or a combination of the two.

5-Ingredient Slow Cooker Coconut-Cilantro Curry Shrimp

This recipe cooks only a few hours on HIGH with the shrimp added during the final 20 minutes of cooking.

5-Ingredient Slow Cooker Coconut-Cilantro Curry Shrimp

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.

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5-Ingredient Slow Cooker Coconut-Cilantro Curry Shrimp

  • Author: Fit SlowCooker Queen
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 4 servings

Ingredients

  • 1 lb shrimp
  • 30 ounces coconut milk
  • 15 ounces water
  • 1-2 tbsp red curry paste
  • 2 1/2 tsp lemon garlic seasoning
  • 1/4 cup cilantro

Instructions

  1. Add coconut milk, water, red curry sauce, lemon garlic seasoning and cilantro to slow cooker. Stir to mix well.
  2. Cook HIGH 2 hours or LOW 4.
  3. Add shrimp and cook an additional 15-30 minutes or until shrimp are done.
  4. Garnish with cilantro.

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.

5-Ingredient Slow Cooker Coconut-Cilantro Curry Shrimp

Other 5-ingredient slow cooker recipes in this series: Pot Roast, Jerk Chicken, Italian Chicken, Apple-Dijon Sausage & Sauerkraut

Comments

    • 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!

      Reply

  4. 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!

    Reply

  10. 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.

    Reply

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