Coconut Curry Shrimp Recipe

This coconut curry shrimp recipe is the reason shrimp exist. Comforting, delicious, and just a joy to eat!

Growing up, I hated seafood. I didn’t like the smell, the flavor, or the texture. I also didn’t like the idea that the stuff cooking in the pan was somehow related to the goldfish I had at the time. It just seemed wrong to eat my goldfishy’s Mommy or Daddy. So fish was definitely off the menu for me.

Clean Eating Coconut Curry Shrimp sits in a bowl with the green beans and shrimp stacked high in the broth.

I didn’t learn to appreciate good seafood until I got into my twenties. Which is strange, because my Grandfather was a fisherman as was my Father. My Mother cooked fish all the time. But I would have none of it, regardless of what was said, threatened, or promised.

Sadly, because I avoided it for so long, I never learned how to cook seafood properly. I just never picked up the knack for it, even after a solid decade of learning and teaching myself how to cook. In fact, if you click on the “Seafood” category here on my blog, you’ll see it’s my shortest category list on the entire blog. I’ve had a few successes which are posted, but not a lot where fish of any kind is concerned.

But then, one brave and adventurous evening, I ventured into the wonderful world of shrimp. To this day, it’s the only seafood I can cook with any reasonable amount of success.

That’s why this recipe came as such a surprise. It’s honestly the best shrimp dish I’ve ever had. The curry and coconut milk meld together in a tantalizing broth that will calm and soothe you all the way down. And oh ya, then there’s the yummy shrimp! In fact, I almost forgot I was eating green beans too!

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Clean Eating Coconut Curry Shrimp Recipe

Coconut Curry Shrimp

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Course: Seafood, Soup
Cuisine: Thai
Servings: 6 servings
Calories: 215kcal


  • 2 cups chicken broth (no sugar added, low sodium is best)
  • 2 tbsp. cornstarch (or arrowroot powder)
  • 2 lb. large shrimp (frozen, pre-cooked, tail off)
  • 14 oz. can light coconut milk
  • 1 lb. fresh green beans (not frozen)
  • 3 medium green onions (diced)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. paprika
  • 4 tsp. curry powder
  • ½ medium lemon


  • Use a small amount of the broth, in a separate bowl, to whisk in the starch until completely blended and smooth. Set aside.
  • Combine all ingredients, except the cornstarch, in a large pot or pan, cover and bring to a boil.
  • Once you have a nice rolling boil, remove the lid and continue to cook over medium to medium-high heat.
  • It's done cooking when the shrimp are cooked through and the green beans are cooked to your liking.
  • Now, slowly stir or whisk in the starch slurry, being sure to stir constantly as you add it to the pot. You should see a slight thickening in the broth.
  • Wonderful served over brown rice.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 215kcal | Carbohydrates: 15g | Protein: 23g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 1210mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1048IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 2mg

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  1. peggy larkin says:

    I am making this!! MMMMM!!

  2. Julaina's Mom says:

    I am making this for dinner tonight and I am super excited to try it. I have trouble following recipes exactly becasue I love to cook and get creative. I love cooking shrimp and may make some minor tweeks but this sounds awesome!

  3. kristina wright says:

    Hmmm…It sounds like everyone really liked this recipe as is. I followed it exactly and the shrimp were so overcooked, I had to fish them out and throw them away because they were rubbery, dry and hard to chew. Frozen shrimp take no more than 4 minutes to cook and should be light and snappy still when they are perfectly cooked. Fresh beans take 20 minutes at the least so I’m not sure how this recipe could possibly work out with timing. I will precook the beans next time and wait until the last possible moment to throw in the shrimp – essentially right before plating. Maybe you could amend the recipe to prevent some of these folks who have never cooked shrimp from thinking they are supposed to be hard and mealy. Overcooking shrimp does not only affect consistency, it also removes most of the taste. =( This recipe could be amazing if the timing is changed. Love your blog!

    1. The Gracious Pantry says:

      Kristina – I’ve never cooked fresh beans for 20 minutes, so maybe it’s just a difference in our cooking styles? Not sure what happened there as my shrimp turned out really well. I’m sorry it didn’t work out for you. But with the changes you mentioned, maybe you’ll enjoy it more the next time. Let me know how it turns out for you.

  4. I totally tried this recipe and looooooved it! Good lord it was delish! I dont have curry so I added some ginger and cayenne pepper instead, then I got creative and tossed in mushrooms and avacado! Yum!!! I just love this site!!

    1. The Gracious Pantry says:

      Carly – Haha! Wonderful! So glad you enjoyed it! 😀

  5. Crystal V says:

    I have a dumb question – I bought regular coconut milk by accident. What is the difference besides calories? Is it more watery? I had no beans and used up some fresh asparagus – just waiting for hubby to get home to dig in! How long did you cook yours?

    1. The Gracious Pantry says:

      Crystal V – No big deal. It might actually be better that way. It’s thicker as it has more fat, but the flavor is the same. I just cooked mine until the shrimp and beans were cooked. It’s been a while, but I do recall it wasn’t long. Maybe 10-15 minutes? But I’m not sure now…

  6. Christy Nair says:

    Is coconut milk the only liquid ?