Crockpot Coconut Curry Shrimp Recipe
A slow-cooked shrimp curry featuring a creamy coconut sauce, fragrant spices, and a hint of citrus.
Ingredients
- For the Curry:
- 1 lb shrimp peeled and deveined
- 1 can 14 oz coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- 3 cloves garlic minced
- ½ teaspoon salt
- For the Sauce:
- 1 cup vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- For the Vegetables & Garnish:
- 1 red bell pepper sliced
- ½ cup diced onion
- ½ teaspoon crushed red pepper optional
- Fresh cilantro for garnish
Instructions
Step 1: Prep the Base
- Add coconut milk, curry paste, turmeric, ginger, garlic, and salt to the crockpot.
- Whisk until well combined.
Step 2: Build the Flavor
- Pour in vegetable broth, fish sauce, lime juice, and brown sugar.
- Stir in sliced bell peppers and onions.
Step 3: Slow Cook & Finish
- Cook on LOW for 2 hours.
- Add shrimp in the last 20 minutes.
Step 4: Serve & Enjoy
- Garnish with fresh cilantro and serve over rice
Notes
Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 22%
- Iron: 15%
- Vitamin C: 20%
- Magnesium: 12%
- Potassium: 18%
Pro Tips for the Best Coconut Curry Shrimp
- Want extra heat? Add more red curry paste or crushed red pepper.
- Prefer thicker curry? Stir in a cornstarch slurry before serving.
- Short on time? Use pre-cooked shrimp and add them 10 minutes before serving.
- Love extra richness? Use full-fat coconut milk for a creamier texture.