Clean Eating Coconut Curry Shrimp Recipe

Coconut Curry Shrimp

Course Seafood, Soup
Cuisine Thai
Yield 6 servings
Calories 276 kcal
Author The Gracious Pantry


  • 2 lb. large, frozen shrimp (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
  • 1/2 medium lemon
  • 2 tbsp. cornstarch (or arrowroot powder)
US Customary - Metric


  1. Use a small amount of the broth, in a separate bowl, to whisk in the starch until completely blended and smooth. Set aside.

  2. Combine all ingredients, except the cornstarch, in a large pot or pan, cover and bring to a boil.

  3. Once you have a nice rolling boil, remove the lid and continue to cook over medium to medium-high heat.

  4. It's done cooking when the shrimp are cooked through and the green beans are cooked to your liking.

  5. 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.

  6. Wonderful served over brown rice.

Recipe Notes

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

Nutrition Facts
Coconut Curry Shrimp
Amount Per Serving (1 serving)
Calories 276 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 381mg127%
Sodium 1241mg54%
Potassium 406mg12%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 3g3%
Protein 33g66%
Vitamin A 1033IU21%
Vitamin C 19mg23%
Calcium 277mg28%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.