Quick and Creamy Coconut Shrimp with Vegetables and Curry

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This Creamy Coconut Shrimp curry has an explosion of flavor in each bite. This quick weeknight dinner has tender shrimp, a creamy curry coconut sauce and crispy fresh veggies. Serve over rice, noodles or by itself for a memorable and simple meal for the whole family.
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Shrimp and vegetables cooked in a creamy sauce.

Creamy Coconut Shrimp and Vegetable Curry

If you want something with tons of flavor, insanely delicious, and remarkably easy, this shrimp recipe is all that and more. Homemade coconut cream sauce made with lite coconut milk and fat-free half and half gives all the creamy sauce feels with 60% less fat and calories.

Shrimp is a light and delicate seafood making it the obvious choice to balance the rich coconut sauce and one of my favorite lean proteins to add to stir frys and tacos.

Shrimp is also low in fat and high in protein, making this one of my favorite recipes when I want something comforting but also protein-heavy. 

Why you’ll love this recipe

  • Quick and easy for a busy weeknight. 
  • 40 grams of protein per serving.
  • Buy frozen deveined shrimp to save on time.
  • Serve with rice, zucchini noodles, cauliflower rice or in a bowl all by its lonesome.
Shrimp and vegetables in a creamy sauce.

Shrimp – how to choose

There are options galore when buying shrimp. Your quickest option is to buy deveined shrimp with the tails already removed. Your local grocery store will likely sell fresh shrimp already deveined at the meat counter, but you’ll pay more for the convenience.

If you want frozen, Waterfront Bistro is my favorite because it’s fresh, accessible, and easy to peel and devein.

Deveining removes the digestive tract of the shrimp and while it’s safe to eat, many prefer to remove the vein. This process is easier in larger jumbo shrimp. The size of shrimp you purchase will determine how long it needs to cook, so keep that in mind. 

Ingredients:

These are the main ingredients for creamy coconut shrimp. See the recipe card below for the full ingredients list and instructions.  

Ingredients for the dish laid out.

Variations and Substitutions

  • Use soy sauce in place of coconut aminos.
  • Use full-fat coconut milk for a super creamy coconut sauce.  
  • Substitute half and half with whole milk, cream or omit for a thinner sauce.
  • This recipe is gluten-free as is. 
  • For dairy-free, omit the half and half. To keep it creamy, I suggest full-fat canned coconut milk.

How to make creamy coconut shrimp (a step-by-step visual guide):

Step 1: prep and marinate shrimp

Shell and devein shrimp and place in a bowl with the coconut aminos, salt and pepper (image 1). Let sit until ready to cook and drain the excess liquid prior to adding to the pan. 

Shrimp in a bowl marinating.

Step 2: sauté green curry paste


In a large skillet or wok add the green curry paste and sauté over medium-high heat for a minute until fragrant (image 2).

Curry in a pan simmering.

Step 3: add coconut milk, half and half, broccoli, corn and bell pepper

Milk added to the curry to create a sauce.

Pour in the coconut milk and stir well with the curry paste (image 3).

Whisked together to make the sauce.

Let it simmer for about 5 minutes (image 4).

Vegetables added to the sauce to simmer and soften.

Add the half and half, corn, broccoli florets and bell pepper to the pan (image 5). Cook for another 5-7 minutes, or until the vegetables start to soften.

Step 4: cook shrimp, add coconut aminos

Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque. 

Add the coconut aminos and a pinch of salt. Adjust the seasoning according to taste. Stir well to combine.

Shrimp added to the pan with vegetables.

Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque (image 6).

Shrimp and vegetables combined in a creamy sauce in the pan.

Add the additional 1 Tbsp. of coconut aminos and a pinch of salt (image 7). Adjust the seasoning according to taste. Stir well to combine.

Serving and storing info

Add fresh lime juice, fresh basil, green onions, shredded coconut or red pepper flakes for a touch of spice. Serve over white rice or to keep calories low serve over zucchini noodles, cauliflower rice or a rice/cauliflower mixture.

This is a great recipe for meal prep because the flavors get better and better. Store in an airtight container in the fridge for up to three days.

Close up of the shrimp and vegetables plated over rice.

If you like this recipe be sure to check out some of our other easy meals!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Shrimp and vegetables cooked in a creamy sauce.

Creamy Coconut Shrimp Curry

Danielle Lima
This Creamy Coconut Shrimp curry has an explosion of flavor in each bite. This quick weeknight dinner has tender shrimp, a creamy curry coconut sauce and crispy fresh veggies. Serve over rice, noodles or by itself for a memorable and simple meal for the whole family.
5 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Indian
Servings 4 servings
Calories 317 kcal

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Ingredients
  

  • 2 lbs. large shrimp, peeled and deveined fresh or frozen
  • 1 Tbsp. coconut aminos for shrimp
  • 4 Tbsp. green curry paste, store bought 4 oz.
  • 1 can (13.5oz.) lite coconut milk
  • 1/4 cup fat-free half and half
  • 1 Tbsp. coconut aminos
  • 1/2 cup corn, canned or fresh 92g
  • 2 cups broccoli florets
  • 1 cup baby carrots sliced
  • 1 red bell pepper thinly sliced

Instructions
 

  • Shell and devein your shrimp and place in a bowl with the coconut aminos, salt and pepper. Let sit until ready to cook and drain the excess liquid prior to adding to the pan.
  • In a large pan or wok add the green curry paste and sauté over medium heat for a minute until fragrant.
  • Pour in the coconut milk and stir well with the curry paste. Let it simmer for about 5 minutes.
  • Add the half and half, corn, broccoli florets and bell pepper to the pan. Cook for another 5-7 minutes, or until the vegetables start to soften.
  • Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque.
  • Add the coconut aminos and a pinch of salt. Adjust the seasoning according to taste. Stir well to combine.
  • Once the shrimp are fully cooked and the vegetables are tender, remove the pan from heat.
  • Serve alone or with cooked jasmine rice, cauliflower rice, zoodles, noodles or anything you prefer.
  • Garnish with fresh basil or cilantro leaves for a burst of flavor and serve with lime wedges to squeeze on top.

Notes

  • Nutritional information is an estimate and will vary with substitutions.
  • Nutritional information does not include rice or other serving suggections.  

Nutrition

Serving: 375gCalories: 317kcalCarbohydrates: 23gProtein: 40gFat: 9gSaturated Fat: 5gCholesterol: 282mgSodium: 1871mgPotassium: 777mgFiber: 5gSugar: 10g
Tried this recipe?Let us know how it was!

8 Comments

  1. 5 stars
    This was so so so so good! All 3 kids gobbled it up! I swapped chicken for shrimp, but followed all the same steps! Can’t wait for the left overs for lunch!

  2. 5 stars
    Made this for dinner tonight and it was great! Super easy and pretty tasty. I do like a little more spice so next time I will add chili paste.

  3. 5 stars
    This was soo delicious even my extremely picky kids liked it! It was very flavorful and easy to make. Will be making this again!

  4. 5 stars
    I made this and ate it all last week, it was delicious!! If I traded the shrimp for chicken, do you know how could calculate the macros, I think it would be really good with chicken too!
    Thank you for your amazing recipes, just got the book!

    1. Yum!! You’d have to create the recipe in your tracking app with what you used so you can get the most accurate nutrition facts.

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