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. I used Caribeque’s lemon garlic. If you don’t have a lemon garlic seasoning, make your own!
Anyway, that’s the reason I’m not saying Thai, because the lemon garlic seasoning isn’t traditionally Thai per say.
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.
- 1 lb shrimp, with shells
- 30 ounces light coconut milk
- 15 ounces water
- ½ cup Thai red curry sauce or 1-2 tbsp red curry paste
- 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.
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.
Other 5-ingredient slow cooker recipes in this series: Pot Roast, Jerk Chicken, Italian Chicken, Apple-Dijon Sausage & Sauerkraut
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