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.
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.
- 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)
- 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.
- 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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