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 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 – 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.
These are the main ingredients for creamy coconut shrimp. See the recipe card below for the full ingredients list and instructions.
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.
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).
Step 3: add coconut milk, half and half, broccoli, corn and bell pepper
Pour in the coconut milk and stir well with the curry paste (image 3).
Let it simmer for about 5 minutes (image 4).
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.
Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque (image 6).
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.
If you like this recipe be sure to check out some of our other easy meals!
- Chicken Pesto Sliders
- Italian Sliders
- Banana Pudding Dip
- Air Fryer Beef Taquitos
- Blackened Chicken Tacos
Creamy Coconut Shrimp Curry
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- 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
- 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.
- Nutritional information is an estimate and will vary with substitutions.
- Nutritional information does not include rice or other serving suggections.