Thai Coconut Curry Shrimp

Quick and easy Thai coconut curry shrimp that’s healthy yet still tastes good! Whole30 compliant and Paleo, you’ll be wanting this low carb coconut curry shrimp every weeknight!

Your week nights just got a lot easier because this Thai coconut curry shrimp is quick, simple, filling, healthy, and just soooo good!

And guess what? You don’t need any special ingredients that you can’t purchase at any grocery store! Simple, whole ingredients that will leave you feeling refreshed, satisfied and light 🙂

You know what my favorite part of Thai coconut curry shrimp is? The slurping! And the fact that you can use a spoon…I mean, forks? SO overrated.

J.K. but actually, switching up the weeknight dinner game plan is FUN with this dish.

Plus, this just so happens to be Keto, Paleo, gluten free, soy free, dairy free, AND…Whole30 compliant. Yep, what you’re looking at right here is a Whole30 coconut milk shrimp that checks all the boxes of its traditional counterpart! Including the taste factor 😉 I mean, I wouldn’t give you a bad meal here!

Come on now 🙂

But seriously, you’re going to fall in love with this healthy Thai coconut curry shrimp, and I’m going to show you just how easy it is to make!

Thai Coconut Curry Shrimp Ingredients

Light Coconut Milk: you can use either full fat or light coconut milk, but I’ve tested this recipe a few times, and I just personally prefer the taste of the light coconut milk here! I think it makes it super refreshing yet still satisfying 🙂

Spices: these spices include minced ginger, minced garlic, chili pepper, curry powder, and sea salt! All of these you can purchase prepped and ready to go or you can prep them yourself and just add on another 5-10 minutes (making this a 30 minute dinner recipe instead of a 20 minute one ha!). If you don’t like spicy curry, not a problem! Just leave out the chili pepper and make sure the curry powder you use doesn’t have too much heat to it. Your healthy Thai coconut shrimp will still taste amazing 🙂

Lime Juice: you put the lime in the coconut and…okay, okay, I won’t go there haha! I’m sure that song is now already stuck in your head so apologies, but it was just too easy! The lime with the light coconut milk really does make this dish so light and refreshing! Reminds me of my vegan key lime pie…only like a savory version!

Coconut Aminos: my personal favorite replacement for soy sauce, and I actually like it better than the taste of soy sauce! Coconut aminos adds a really refreshing taste to this curry, and makes this considered a Whole30 coconut milk shrimp curry!

Arrowroot Powder: contrary to popular belief, arrowroot powder is definitely Whole30 compliant! I personally love arrowroot powder- I use it as a thickener for everything from sauces and gravies to my sweets, like my vegan cannoli cheesecake and mini vegan tarts! Arrowroot is derived from a plant very similar to cassava and has a much more natural extraction process than that of cornstarch! Personally, I love it, and it is a great thickener in place of cornstarch.

Scallions: I love the taste of scallions because sometimes onions can be too overpowering (my mom isn’t a fan either ha!), so scallions are perfect for a milder flavor while also adding a nice pop of green!

Shrimp: well, this wouldn’t be Thai coconut curry shrimp without it! You can buy your shrimp frozen or fresh for this, but if purchasing frozen, just make sure you let the shrimp unthaw for a few hours! I find it best to purchase fresh shrimp, that way no need to really prep beforehand! That’s what makes this easy coconut curry shrimp so quick!

How to make a quick & easy coconut curry shrimp

What I also love about this healthy Thai coconut shrimp dish is that it is so easy and so quick, you can make it in a pinch! Trust me, I’ve had those nights where the last thing I want to do is make an extravagant meal, but at the same time, the ol’ plane Jane protein and veggies and starch combo just won’t do it!

This shrimp dish is just real simple and real good. 20 minutes, and you’re done.

So how? Well, start by whisking together the coconut milk, spices, lime juice, coconut aminos, and arrowroot powder in a medium bowl. Everything should be well mixed together, and then just set the bowl aside.

Next, heat a tablespoon of coconut oil on a medium skillet and add in the peeled and deveined shrimp and scallions. Sauté the shrimp until they’re nice and pink, about 5-7 minutes.

Then add in the coconut milk mixture, bring the whole pan to a boil, and then reduce the heat to a simmer. Give it a good stir and then cover the skillet to let it cook for another 3-5 minutes.

Once you’re ready to eat, just serve this Thai coconut curry shrimp over rice, or veggie rice, and devour!

Done before you can say EASY HEALTHY THAI COCONUT CURRY SHRIMP! 😉

What to serve your healthy Thai coconut shrimp with

We have a few options here! You can go the traditional route, which is my favorite: some homemade white rice should do the trick, and it will taste soooo good and satisfying!

And want to know a trick? You can cook your rice with a little coconut oil and then store it in the fridge overnight…in the morning, you will have built up some resistant starch, which is really good for your gut health!

You might be interested to know that this Thai coconut curry shrimp on its own is both keto friendly and Whole30 compliant, but you can still pair it with a side! I would serve it with cauliflower rice, which you can find at Trader Joe’s, Whole Foods, and other grocery stores or make it yourself!

To make it both a keto and Whole30 coconut milk shrimp dinner, you could also rice other veggies, like broccoli, or serve it over zucchini noodles.

There are so many options, and any and all will be perfect for this dish!

I hope you love this dish as much as I do! It seriously is so easy and quick, perfect for a week night meal and when you’re in a rush! If you liked this Thai coconut curry shrimp, let me know in the comments, and I’d love to see your recreations on Instagram and Pinterest!

Happy sautéing and slurrrrrrrping!

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