Red Curry Shrimp with Coconut and Basil

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

Servings 2

Total Time: 85 minutes

Cook Time: 25 minutes

Passive Time: 1 hour

Nutrition Information

calories 482

carbohydrate 12g

protein 47g

fat 27g


  • 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)


  1. 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.
  2. 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.
  3. Shortly before meal time, heat a large skillet over medium-high heat. Add coconut oil when hot.
  4. Add shrimp, and saute a few minutes until bright pink.
  5. 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.
  6. Sprinkle with remaining lime juice and drizzle with whipped coconut milk. Serve hot or room temperature.


  1. Delicious. If you want to add some more carbs and heft throw in a package of kelp noodles when the shrimp is nearly cooked. Adds crunch and flavor.

  2. just getting on the paleo train and made this recipe – it is amazing!!! so much flavor!! i am so happy to have come across your website. thank you!!

  3. Very yummy! We had non-Paleo friends over for dinner and they loved this recipe too! They brought their own rice, but my husband and I just ate the shrimp with the mixed greens and were very satisfied! Yummy!

  4. My 13 year old sone said, I think this is the best thing you have ever made.” but he also said that about my chili rellenos & my orange chicken (pre-paleo) Even my super picky 4 year old daughter ate this and loved it! Def a keeper!

  5. I just finished eating this for dinner and I am so, so happy. This is delicious! I can’t wait to make this for my husband, who absolutely loves red curry. 5 stars.

  6. Good but could use some more veggies in it. Just serving over cauliflower doesn’t seem like enough veggies

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