Thai curry shrimp

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thaiseafoodcurryspicy

Thai Coconut Curry Shrimp

Shrimp simmered in a fragrant, creamy coconut curry sauce.

Prep Time 15 mins
Cook Time 20 mins
Servings 4
Calories 345

Nutrition per Serving

6g Net Carbs
26g Protein
24g Fat
345 Calories

Ingredients

  • 1.5 lbs large shrimp, peeled and deveined
  • 1 can (14 oz) full-fat coconut milk
  • 3 tbsp red curry paste
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh ginger, grated
  • Fresh basil and cilantro for garnish

Instructions

  1. 1 Heat 2 tbsp coconut milk in a wok over medium heat.
  2. 2 Add curry paste and ginger. Cook 1 minute until fragrant.
  3. 3 Pour in remaining coconut milk and fish sauce. Bring to a simmer.
  4. 4 Add bell pepper and snap peas. Cook 3-4 minutes.
  5. 5 Add shrimp and cook 3-4 minutes until pink.
  6. 6 Stir in lime juice.
  7. 7 Garnish with fresh basil and cilantro.
  8. 8 Serve over cauliflower rice.

💡 Pro Tips

  • Use full-fat coconut milk for the creamiest sauce
  • Adjust curry paste amount for desired heat level
  • Add a splash of coconut aminos for extra depth
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