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Coconut Cilantro Curry Shrimp – vegetarian recipe
Stav Kogan

Coconut Cilantro Curry Shrimp

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Servings: 4 servings
Calories: 161
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Follow these steps for a perfectly balanced, aromatic meal.
  2. 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.
  3. 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.
  4. Remove the lid and stir in the 1. 0 lb (454g) of shrimp, ensuring they are submerged and evenly coated in the sauce.
  5. 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.
  6. Garnish the finished dish with the remaining 2. 0 tbsp (7. 5g / 0.18 oz) of fresh chopped cilantro and serve immediately.
  7. Don't Overcook the Seafood: The secret to succulent wild-caught shrimp is timing.
  8. 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.

Nutrition

Calories: 161kcalCarbohydrates: 2.6gProtein: 19.3gFat: 8.2g

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