This Paleo Red Curry Shrimp with Coconut and Basil recipe is bursting with flavor and nutrition. It is prepared on the stove-top in a skillet, but could also be prepared on your barbecue grill (add the basil after you’ve grilled the shrimp on the skewers). It makes a wonderful Paleo appetizer or main course when paired with a salad or another Paleo side dish. You’ll need to plan in advance for this recipe, as the shrimp should be marinated in advance of cooking. If you enjoyed this Red Curry Shrimp with Coconut and Basil recipe, try our Coconut Shrimp recipe next time.
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Red Curry Shrimp with Coconut and Basil
Total Time: 85 minutes
Cook Time: 25 minutes
Passive Time: 1 hour
- 1 pound(s) shrimp peeled and de-veined
- 2 tablespoon(s) red curry paste (Thai Kitchen recommended)
- 1 medium garlic clove(s) minced
- 1 teaspoon(s) ginger, fresh grated
- 1 teaspoon(s) fish sauce (optional, look for one without sugar added)
- 1 medium lime(s), juiced divided
- 1/2 can(s) coconut milk, full fat (403 mL)
- 1 tablespoon(s) coconut oil
- 1 package(s) wooden skewers (optional)
- 10 whole basil leaf(ves)
- In a shallow bowl, combine shrimp, red curry paste, garlic, ginger, fish sauce (optional) and 1/2 of the lime juice. Refrigerate and let marinate for at least 1 hour, up to overnight.
- Meanwhile, add the coconut milk to a blender and whip for 1 minute. Remove to a container and refrigerate for later use. NOTE: You will only use about half of this, so save the remaining to drizzle on fruit and almond butter for snacks, or in another meal.
- Shortly before meal time, heat a large skillet over medium-high heat. Add coconut oil when hot.
- Add shrimp, and saute a few minutes until bright pink.
- Remove shrimp from pan. Either wrap each shrimp in a large basil leaf and thread onto wooden skewers, or simply chop the basil and sprinkle over shrimp.
- Sprinkle with remaining lime juice and drizzle with whipped coconut milk. Serve hot or room temperature.