Name: Crockpot Coconut Curry Shrimp
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1.5-2 lbs large raw shrimp, peeled and deveined (tail-off preferred); 1 can (13.5-14 oz) full-fat coconut milk; 2-3 tablespoons red curry paste (adjust for spice preference); 1 large onion, thinly sliced; 1-2 red bell peppers, sliced; 3-4 garlic cloves, minced; 1 tablespoon fresh ginger, grated or minced; 1 tablespoon fish sauce (or soy sauce for substitute); Juice of 1 lime (plus zest optional); 1-2 teaspoons brown sugar (optional, to balance flavors); Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Optional: 1 cup broth or water for thinner sauce, sliced green onions

Tender shrimp simmered low and slow in a velvety coconut milk sauce infused with fragrant curry paste, garlic, ginger, and vibrant veggies like bell peppers and onions. This comforting crockpot curry delivers rich, spicy-sweet tropical notes with minimal effort—ideal for weeknight dinners or meal prep.

Why You’ll Love This recipe

You’ll fall head over heels for this Crockpot Coconut Curry Shrimp because it’s ridiculously easy—dump most ingredients in the slow cooker and let it work its magic while you go about your day. The result? Succulent, juicy shrimp bathed in a lusciously creamy, mildly spicy coconut sauce that’s bursting with authentic curry flavor without being overwhelming.

It’s healthier than takeout (no deep-frying or excess oil), naturally gluten-free, and packed with protein from the shrimp plus nourishing veggies. The hands-off cooking makes it perfect for busy families, and the aroma that fills your home is pure comfort. Plus, it’s versatile—serve it over rice for a hearty meal or keep it light with veggies. Every bite feels like a mini tropical escape, and cleanup is a breeze since it’s mostly one pot.

Yield: Serves 4

Crockpot Coconut Curry Shrimp

Creamy slow-cooker coconut curry with tender shrimp, vibrant spices, and easy prep for a flavorful tropical dinner.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 20 minutes

Total Time 4 hours 35 minutes

Ingredients

1.5-2 lbs large raw shrimp, peeled and deveined (tail-off preferred)
1 can (13.5-14 oz) full-fat coconut milk
2-3 tablespoons red curry paste (adjust for spice preference)
1 large onion, thinly sliced
1-2 red bell peppers, sliced
3-4 garlic cloves, minced
1 tablespoon fresh ginger, grated or minced
1 tablespoon fish sauce (or soy sauce for substitute)
Juice of 1 lime (plus zest optional)
1-2 teaspoons brown sugar (optional, to balance flavors)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Optional: 1 cup broth or water for thinner sauce, sliced green onions

Instructions

Start by prepping your veggies—slice the onion and bell pepper into thin strips, mince the garlic, and grate the ginger. This takes just a few minutes and sets you up for success!
For extra flavor magic (highly recommended!), heat a splash of oil in a pan and quickly sauté the onion, garlic, and ginger for 2-3 minutes until fragrant. Transfer to your crockpot. (Skip if you're short on time—still delicious!)
Into the slow cooker goes the coconut milk, red curry paste, fish sauce, brown sugar (if using), and a pinch of salt/pepper. Whisk everything together until the curry paste dissolves smoothly—smell that aroma already?
Add the sliced onion, bell peppers, and any other hearty veggies. Give it a good stir so everything is coated in that creamy spiced goodness.
Cover and cook on LOW for 3.5-4 hours or HIGH for about 2 hours. The sauce will meld beautifully and the veggies will soften to perfection.
About 20-30 minutes before you're ready to eat, taste the sauce and adjust seasoning—more curry paste for heat, lime for zing, or sugar to mellow.
Gently stir in the raw shrimp until they're fully submerged. They'll cook quickly and stay juicy and tender.
Cover and continue cooking on HIGH (or LOW if already there) for 20-30 minutes, just until the shrimp turn pink and opaque—don't overdo it!
Squeeze in fresh lime juice, toss in a handful of chopped cilantro, and give one final stir. The brightness wakes up all the flavors!
Serve hot over fluffy jasmine rice, quinoa, or zoodles. Garnish with extra cilantro, lime wedges, and maybe some crushed peanuts for crunch. Dig in and enjoy every creamy, spicy bite!

Notes

Shrimp overcooks easily—err on the shorter side. If using cooked shrimp, add at the very end just to heat through (5-10 minutes). For bolder Thai vibes, add lemongrass stalk or kaffir lime leaves if available.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 126Total Fat 12gSaturated Fat 11gUnsaturated Fat 1gSodium 284mgCarbohydrates 5gFiber 0gSugar 1gProtein 2g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Add shrimp only in the last 20-30 minutes to prevent overcooking and rubbery texture—shrimp cooks fast!
For deeper flavor, quickly sauté onions, garlic, and ginger before adding to the crockpot (optional but recommended).
Taste and adjust spice at the end—curry pastes vary in heat. Start mild and add more if needed.
Use full-fat coconut milk for the creamiest sauce; shake the can well before opening.
Stir in fresh lime juice and cilantro right before serving for a bright, fresh pop.
If sauce is too thin, mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 15 minutes on high.
Prep veggies ahead and store in the fridge for even quicker assembly.

Ingredients Notes

The star here is large raw shrimp (peeled and deveined)—fresh or thawed frozen works great; tail-off makes eating easier. Full-fat coconut milk provides that luxurious creaminess and balances the spices—light versions make the sauce watery.

Red curry paste brings authentic Thai heat and complexity (adjust for spice level). Fresh garlic and ginger are essential for aromatic depth; don’t skip them. Bell peppers and onions add sweetness and texture—use colorful peppers for visual appeal.

Lime juice and fresh cilantro finish with brightness. Serve over jasmine rice or cauliflower rice for low-carb. Optional add-ins like fish sauce boost umami, and a touch of brown sugar mellows acidity if needed.

Variations and Substitutions

Make it your own! For a milder version, use yellow or green curry paste instead of red. Swap shrimp for chicken thighs (cook longer on low 4-6 hours) or firm tofu for vegetarian. Add veggies like carrots, zucchini, snap peas, or sweet potatoes for bulk—throw hearty ones in early, delicate ones later.

For extra heat, include sliced jalapeños or chili flakes. Use Thai basil instead of cilantro for a different herbal note. Dairy-free by nature, but stir in Greek yogurt at the end for tang if desired. Low-sodium? Reduce fish sauce and salt, use low-sodium broth. For paleo/Whole30, skip sugar and serve over greens. Turn it into a soup by adding more broth or coconut milk.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave (add a splash of water or coconut milk if thickened). Freezes well for 2-3 months—portion into freezer bags, cool completely first, and thaw overnight in the fridge before reheating. Note: Shrimp texture softens slightly after freezing, so best enjoyed fresh or soon after.