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You are here: Home / Paleo / Slow Cooker/Instant Pot Coconut Curry Shrimp (Low-Carb, Paleo, Whole30)

Slow Cooker/Instant Pot Coconut Curry Shrimp (Low-Carb, Paleo, Whole30)

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January 8, 2019 By Shannon Epstein 34 Comments

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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.

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.

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.

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.

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.

 

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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.

Slow Cooker/Instant Pot Coconut Curry Shrimp (Low-Carb,Paleo,Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 4 servings 1x
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Ingredients

Scale
  • 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

  1. Add coconut milk, curry powder, salt, garlic, and lime juice to the slow cooker. Stir to mix well.
  2. Cook HIGH 1-2 hours or LOW 3-4.
  3. Add shrimp and cook an additional 15-30 minutes or until shrimp are done. Garnish with cilantro.

Instant Pot

  1. Add coconut milk, curry powder, salt, garlic, and lime juice to the pressure cooker. Stir to mix well.
  2. Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release the pressure.
  3. 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.

Did you make this recipe?

Tag @fitslowcookerqueen on Instagram and hashtag it #fitslowcookerqueen

 

I used a 3.5-quart slow cooker.

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

Slow Cooker/Instant Pot Coconut Curry Shrimp (Low-Carb, Paleo, Whole30)

Filed Under: Instant Pot, Instant Pot - Non Meat, Low-Carb, Paleo, Seafood, Slow Cooker, Slow Cooker - Non Meat, Whole 30 Tagged With: crockpot, curry, keto, low carb, paleo, seafood, shrimp, slow cooker, whole30

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Comments

  1. Annie says

    September 14, 2020 at 6:45 pm

    Hello- in the recipe it is listed to use yellow curry powder… then in the comments there are mentions of red curry paste. Can you comment on the curry type to be used? Thanks!

    Reply
    • Fit SlowCooker Queen says

      September 15, 2020 at 7:48 am

      Yellow curry powder. The old version of this recipe used red curry paste. I’m in the middle of updating the recipe with new pics (content already updated). The only thing changed was the curry powder. You CAN use red curry paste if you want, it’s still good though.

      Reply
      • Annie says

        September 15, 2020 at 1:42 pm

        Sorry, one more question-

        Recipe says-
        Close lid & turn off the pressure cooker. Let shrimp cook in the pressure cooker 5-10 minutes or until pink.

        Add the shrimp, close the lid… and turn pressure cooker off… do you mean then leave on sauté for 5-10 min? Or am I needing to pressure cook the shrimp this length of time?

        Sorry for the questions, really unfamiliar with shrimp preparation!

        Reply
        • Fit SlowCooker Queen says

          September 16, 2020 at 11:50 am

          No need to apologize!! I mean to turn off the pressure cooker completely. Do not leave saute on. The heat from the pot with the lid on will be enough to cook the shrimp.

          Reply
      • Annie says

        September 15, 2020 at 7:04 pm

        Tried the recipe for a friends’ dinner, it was a smashing success! Used 1 can coconut milk and one cup veggie broth, which made for a nice sipping broth. Shrimp was overdone, likely more a function of me being unfamiliar with preparing shrimp though. Pinned this for future use! Thanks!

        Reply
  2. Xena says

    January 24, 2020 at 7:20 am

    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? 🙂

    Reply
  3. jenny says

    January 8, 2020 at 8:54 am

    can you use yellow curry?

    Reply
    • Fit SlowCooker Queen says

      January 10, 2020 at 7:38 am

      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.

      Reply
  4. Lenny Mitchell says

    January 10, 2019 at 4:03 pm

    Ka Poon Kap for this awesome Thai recipe!!

    Reply
  5. Cindy C. says

    September 24, 2018 at 6:44 am

    Do you ever add vegetables to it? Mushrooms or eggplant?

    Reply
    • Fit SlowCooker Queen says

      September 24, 2018 at 9:26 am

      I have not but you absolutely can. I would add them at the beginning of cook time. Enjoy!

      Reply
  6. Kaitlin Windham says

    June 29, 2018 at 4:02 pm

    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?

    Reply
    • Fit SlowCooker Queen says

      July 1, 2018 at 9:44 am

      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
  7. Terre says

    May 6, 2018 at 6:53 am

    Do you use canned coconut milk?

    Reply
    • Fit SlowCooker Queen says

      May 7, 2018 at 7:40 pm

      Yes, absolutely!

      Reply
  8. Jillian Schvaneveldt says

    February 20, 2018 at 7:59 pm

    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
    • Fit SlowCooker Queen says

      February 21, 2018 at 6:31 pm

      Your additions sound fantastic!

      Reply
  9. Tony Mowatt says

    February 15, 2018 at 6:57 am

    I made this last night for Valentines Day! It was sooooo good that I got asked to make it again! Bravo!!!

    Reply
    • Fit SlowCooker Queen says

      February 21, 2018 at 6:05 pm

      NICE! I’m glad to hear I didn’t ruin Valentine’s Day dinner:-) Thank you for the feeback, so happy you enjoyed it.

      Reply
  10. Caitlin says

    February 5, 2018 at 2:37 pm

    Anyone ever try adding vegetables in here? Was thinking some green beans and broccoli?

    Reply
    • Fit SlowCooker Queen says

      February 21, 2018 at 6:05 pm

      I personally have not but I don’t see why it wouldn’t work. Sounds good, let me know how it turns out!

      Reply
  11. austingrant88 says

    January 16, 2018 at 8:22 am

    Can this dish be reheated in the microwave?

    Reply
    • Fit SlowCooker Queen says

      January 16, 2018 at 5:24 pm

      Yup. It heats fasts so just a minute or so.

      Reply
  12. amandatalena says

    December 2, 2017 at 3:14 pm

    Do you get uncooked or cooked shrimp?

    Reply
    • Fit SlowCooker Queen says

      December 4, 2017 at 11:39 pm

      The shrimp is uncooked. Enjoy!

      Reply
      • Becky says

        December 17, 2017 at 4:25 pm

        Frozen or thawed?

        Reply
        • Fit SlowCooker Queen says

          December 18, 2017 at 8:31 am

          Thawed 👍

          Reply
  13. Christina says

    November 9, 2017 at 4:40 pm

    I made this with beef instead of shrimp and it was amazing!! And so easy!

    Reply
  14. CrockpotMama says

    October 9, 2017 at 2:16 pm

    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
    • Fit SlowCooker Queen says

      October 11, 2017 at 11:18 am

      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!

      Reply
  15. anonomom13 says

    September 19, 2017 at 1:35 pm

    Is there a reason you leave the shells on, or is it just for convenience sake?

    Reply
    • Fit SlowCooker Queen says

      September 19, 2017 at 4:09 pm

      No reason at all! You can leave them on or take them off. Enjoy!

      Reply
  16. Katie McCaskey says

    November 12, 2016 at 3:28 pm

    YUM! I can’t wait to try this. Thanks for sharing it.

    Reply
    • Fit SlowCooker Queen says

      November 14, 2016 at 6:58 pm

      You’re welcome!I hope you enjoy the recipe! xShannon

      Reply

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