There are only a few ingredients in this coconut curry shrimp recipe. Make this low-carb, 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.
What Type Of Coconut Milk To Use
This is meant to be made with full-fat, canned coconut milk. That’s what I use when I make this recipe. If you can’t find full-fat, you can substitute coconut cream, light coconut milk, or a combination. 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.
Adding The Shrimp
You can use fresh or frozen, shell-on or shell-off, tail-on or tail-off – use your preferred shrimp in this recipe it doesn’t matter what kind. With the recipe, the majority of the time the sauce is cooking by itself with the shrimp added later. I don’t know about you guys but for me, shrimp always cooks very quickly when added to the slow cooker or electric pressure cooker (Instant Pot). Since every appliance 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.
How To Serve This
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. To me, this recipe is all about the coconut-curry broth so be sure utilize it. Pour the broth over the shrimp before serving.
Slow Cooker/Instant Pot Coconut Curry Shrimp (Low-Carb,Paleo,Whole30)
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: 4 servings 1x
Ingredients
- 1 pound shrimp
- 30 ounces coconut milk
- 2 garlic cloves, minced
- 1 tablespoon yellow curry powder
- 1 teaspoon salt
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Instructions
Slow Cooker
- Add coconut milk, curry powder, salt, garlic, and lime juice to the slow cooker. Stir to mix well.
- Cook HIGH 1-2 hours or LOW 3-4.
- Add shrimp and cook an additional 15-30 minutes or until shrimp are done. Garnish with cilantro.
Instant Pot
- Add coconut milk, curry powder, salt, garlic, and lime juice to the pressure cooker. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release the pressure.
- Add the shrimp. Close lid & turn off the pressure cooker. Let shrimp cook in the pressure cooker 5-10 minutes or until pink. Garnish with remaining cilantro before serving.
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