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.
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.Print
- 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
- 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.
- 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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