Thai Coconut Curry Shrimp Gluten Free
A creamy, spicy Thai coconut curry dish reinvented without gluten, dairy, or compromise. This recipe balances zesty lime, tender shrimp, and rich coconut milk for a quick, nourishing comfort meal.
Equipment
- large skillet
- cutting board
- chef's knife
- measuring spoons
- wooden spoon
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste (gluten-free, e.g. Thai Kitchen or Mekhala)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp gluten-free tamari (or coconut aminos for paleo/Whole30)
- 1 juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 salt, to taste
- 1 black pepper, to taste
- 1 cup cooked jasmine rice or cauliflower rice, for serving
Instructions
- Prep all ingredients: dice onion, mince garlic and ginger, peel and devein shrimp if needed.
- Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and ginger, cook 1 minute until fragrant. Stir in red curry paste and sauté for 1–2 more minutes.
- Pour in coconut milk and tamari. Stir to combine. Bring to a gentle simmer and let flavors meld for 3–4 minutes.
- Add shrimp in a single layer. Cook 3–4 minutes, just until pink and opaque. Do not overcook.
- Turn off heat. Stir in lime juice and fresh cilantro. Adjust salt and pepper to taste. Serve over rice or cauliflower rice.
Notes
Use Thai Kitchen or Mekhala curry paste (both gluten free). For paleo, swap tamari for coconut aminos. This recipe reheats well and can be made ahead for meal prep. Pair with jasmine rice, cauliflower rice, or zucchini noodles depending on your dietary goals.
Nutrition
Calories: 390kcalCarbohydrates: 8gProtein: 26gFat: 28gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 215mgSodium: 880mgPotassium: 430mgFiber: 1gSugar: 2gVitamin A: 360IUVitamin C: 7mgCalcium: 90mgIron: 4mg
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