Coconut Cilantro Curry Shrimp simmers plump shrimp in a fragrant coconut milk broth sharpened with red curry paste and lemon garlic seasoning. Fresh cilantro runs through the whole pot and garnishes it at the end. Each serving brings 19.3g of protein for just 2.6g of carbs.
Essential Ingredients
- 1.0 lb (454g) wild-caught shrimp, peeled and deveined
- 2.5 tsp (12.5g / 0.44 oz) lemon garlic seasoning
- 2.0 tbsp (32g / 1.13 oz) red curry paste
- 4.0 tbsp (15g / 0.53 oz) fresh cilantro, chopped (divided)
- 30.0 oz (850g) unsweetened coconut milk
- 16.0 oz (454g) water
How to Prepare Coconut Cilantro Curry Shrimp
Follow these steps for a perfectly balanced, aromatic meal.
- Whisk together the 30.0 oz (850g) coconut milk, 16.0 oz (454g) water, 2.0 tbsp (32g) red curry paste, 2.5 tsp (12.5g / 0.44 oz) lemon garlic seasoning, and 2.0 tbsp (7.5g / 0.26 oz) of the chopped cilantro directly in a 4-quart slow cooker until smooth.
- Cover the slow cooker with the lid and set the temperature; cook for 2.0 hours on the "High" setting or 4.0 hours on the "Low" setting to allow the base to develop flavor.
- Remove the lid and stir in the 1.0 lb (454g) of shrimp, ensuring they are submerged and evenly coated in the sauce.
- Replace the lid and continue to cook for 20.0 to 30.0 minutes on the "High" setting, or until the shrimp have turned opaque and pink.
- Garnish the finished dish with the remaining 2.0 tbsp (7.5g / 0.26 oz) of fresh chopped cilantro and serve immediately.
Nutritional Information (Per Serving)
- Calories: 161 kcal
- Total Fat: 8.2g (0.29 oz)
- Total Protein: 19.3g (0.68 oz)
- Total Carbohydrates: 2.6g (0.09 oz)
Chef’s Pro Tips for the Best Coconut Cilantro Curry Shrimp
- Don't Overcook the Seafood: The secret to succulent wild-caught shrimp is timing. While the coconut curry base thrives on a long, slow simmer, shrimp turn rubbery in minutes. Always wait until the final 20–30 minutes to add them.
- Choose the Right Milk: For the calorie counts listed above, use "Lite" canned coconut milk or unsweetened coconut milk from a carton. If you want a truly decadent, creamy cilantro lime shrimp experience and aren't as worried about the fat content, go with full-fat canned coconut milk for a richer mouthfeel.
- Toast the Paste: If you have an extra two minutes before adding everything to the slow cooker, quickly sauté the red curry paste in a dry pan over medium heat until fragrant. This "blooms" the spices and adds incredible depth to the final dish.
- Freshness is Key: Only use fresh cilantro. Dried cilantro loses the bright, citrusy notes required to balance the heat of the curry. Adding half at the start and half as a garnish ensures the flavor is layered throughout.
Frequently Asked Questions: Coconut Cilantro Curry Shrimp
Can I use frozen shrimp for this slow cooker shrimp curry?
Yes, you can use frozen shrimp! However, for the best results, thaw them completely and pat them dry before adding them to the slow cooker. This prevents excess water from diluting your flavorful low carb coconut curry sauce.
Is this recipe compatible with a healthy keto seafood recipe diet?
Absolutely. This Coconut Cilantro Curry Shrimp is naturally high in protein and healthy fats while remaining very low in net carbs. To keep it a paleo-friendly curry, ensure your red curry paste does not contain added sugars or soy-based oils.
How do I adjust the spice level of this red curry paste shrimp?
Red curry paste varies significantly by brand. If you prefer a milder one-pot seafood meal, start with 1 tablespoon (15 ml / 0.5 fl oz) of paste and taste the sauce before adding the shrimp. You can always whisk in more paste or add a pinch of red pepper flakes for extra heat.
What are the best side dishes for this gluten-free shrimp dinner?
To stay within a healthy keto seafood recipe framework, serve this curry over cauliflower rice or zoodles. If you aren't strictly low-carb, it pairs beautifully with jasmine rice or warm naan bread to soak up the aromatic broth.
Pro Tips
- Wait until the final 20-30 minutes to add the shrimp. The coconut curry base loves a long, slow simmer, but shrimp turn rubbery in minutes.
- If you have two extra minutes, sauté the red curry paste in a dry pan over medium heat until fragrant before it goes in. Blooming the paste adds real depth to the finished dish.
- Use only fresh cilantro. Dried cilantro loses the bright, citrusy notes that balance the curry heat, so add half at the start and half as a garnish for layered flavor.
- For the calorie counts in this recipe, use lite canned coconut milk or unsweetened carton coconut milk; full-fat canned coconut milk gives a richer mouthfeel with more fat.
- Whisk the coconut milk, water, curry paste, seasoning, and cilantro together in the slow cooker until smooth before setting it to cook.
Frequently Asked Questions
Can I use frozen shrimp in this curry?
Yes, as long as you thaw them first and add them only in the final 20-30 minutes. They need just enough time to turn opaque and pink in the hot sauce.
How spicy is this coconut curry shrimp?
The heat comes from 2 tablespoons of red curry paste, which varies by brand. Use less paste for a milder broth, or add a little after tasting.
Can I make the curry base ahead of time?
Yes. The coconut-curry broth can simmer ahead and be refrigerated. Reheat it and add the shrimp just before serving so they stay tender.
Is this shrimp curry keto-friendly?
Each serving has 2.6g of carbs and 19.3g of protein, with 8.2g of fat from the coconut milk, so it fits easily into a keto day.
Recipe card below.
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Ingredients
Method
- Follow these steps for a perfectly balanced, aromatic meal.
- Whisk together the 30. 0 oz (850g) coconut milk, 16. 0 oz (454g) water, 2. 0 tbsp (32g) red curry paste, 2. 5 tsp (12. 5g / 0.18 oz) lemon garlic seasoning, and 2. 0 tbsp (7. 5g / 0.18 oz) of the chopped cilantro directly in a 4-quart slow cooker until smooth.
- Cover the slow cooker with the lid and set the temperature; cook for 2. 0 hours on the High setting or 4. 0 hours on the Low setting to allow the base to develop flavor.
- Remove the lid and stir in the 1. 0 lb (454g) of shrimp, ensuring they are submerged and evenly coated in the sauce.
- Replace the lid and continue to cook for 20. 0 to 30. 0 minutes on the High setting, or until the shrimp have turned opaque and pink.
- Garnish the finished dish with the remaining 2. 0 tbsp (7. 5g / 0.18 oz) of fresh chopped cilantro and serve immediately.
- Don't Overcook the Seafood: The secret to succulent wild-caught shrimp is timing.
- While the coconut curry base thrives on a long, slow simmer, shrimp turn rubbery in minutes. Always wait until the final 20–30 minutes to add them.
