Crock Pot Shrimp Red Curry

Paleo | Whole 30 | Gluten Free | Vegetarian Option 

Serving Size 4
Total Time 5 Hours



2 lbs shrimp, peeled

2 cans full fat coconut milk

1/2 cup vegetable broth

1 tsp turmeric

3 tbsp red curry paste

1 tsp fish sauce (optional)

1 tsp maple syrup (omit for whole30)

1 cup broccoli, chopped

1 zucchini, chopped

1/2 cup frozen peas

1 handful cilantro, chopped

1 lime, juiced

  • Chop ginger, garlic, and shallot

  • Add to crockpot with coconut milk, vegetable stock, turmeric, fish sauce, maple syrup and curry paste

  • Set on low for 5 hours or high for 3 hours

  • Pre-chop broccoli and zucchini and keep to the side

  • Peel shrimp and keep on ice in refrigerator

  • 30 minutes before dinner time - add in zucchini, broccoli, and shrimp

  • Let sit for 20 minutes (until shrimp are fully cooked)

  • Before serving add in cilantro and frozen peas

  • Top with lime juice

tips & tricks

For vegetarian option - sub shrimp with chick peas or lentils.

Make extra curry base and freeze it for quick meals.

Defrost and add in your vegetables and protein.

Change it up with different proteins and vegetables.

Other delicious vegetable options are eggplant, sweet potatoes, asparagus, and bell peppers.

Tel: 985-869-2036

New Orleans, Louisiana

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