Thai food is one of the ultimate forms of comfort food in my book! This is one of the easiest Whole30 recipes that comes together in just 15 minutes. You can enjoy it over white rice, rice noodles, caulrice for a keto, Whole30, or paleo option, or eat it alone! You could also add in 1 cup of chicken broth and turn this into a soup, instead 🙂 So many options! Don’t feel like you need to stick with shrimp either – chicken, beef, or no meat for a vegan option are all equally delicious.

I used frozen shrimp (that I thawed in a colander under cold running water for 5-7 minutes) as well as the Stir Fry pre-cut veggie mix from Trader Joe’s for this, but you can add in whatever veggies you prefer.

The remaining ingredients are staples that I like to keep in my pantry and fridge. You can get all of them on Thrive Market, which is an online discounter grocery retailer for healthier items! Using these links will get you 25% off your first order, as well. I get my Thai Red Curry Paste, Native Forest Coconut Milk, Red Boat Fish Sauce, and Coconut Aminos from here (or the big thing of it from Costco!)- saves time and money which makes this busy mama happy! They have a ton of other paleo pantry staples, as well.

You can also use many of the same ingredients to make my Chinese Turkey Stir Fry, too!

Thai Coconut Curry Shrimp Bowls

The ultimate gluten and dairy-free comfort dish! 
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  • 1 16 oz package frozen shrimp (peeled and deveined) , Thawed for 5-7 minutes under cold running water
  • 1 package Stir Fry Veggie Mix from Trader Joes, or use whatever veggies you have on hand.
  • 2 tbsp avocado or sesame oil, divided
  • 2 minced garlic cloves
  • 2 tbsp thai red curry paste
  • 1 can full fat coconut milk
  • ½ tsp red pepper flakes
  • juice from 1/2 lime
  • salt , to taste
  • 1 package frozen caulirice , (or regular rice if preferred)


  • Heat 1 tbsp oil over medium high heat. Add shrimp and cook for 2 mins each side until no longer pink. Remove from pan and set aside.
  • In the same pan, add remaining tbsp oil and veggies. Saute until they begin to soften, about 5-7 minutes. Add in minced garlic, red pepper flakes, and thai red curry paste. Stir for 1-2 minutes until fragrant. Add in coconut milk and stir. Bring to a boil, then reduce heat to low and let it simmer while you may your caulirice. 
  • For the caulirice, I just saute it with 1 tbsp oil for 5-7 minutes until softened and cooked through. Add lime juice to the curry and stir well. Serve the curry overtop the rice/veggie noodles and enjoy!


Calories: 263kcal, Carbohydrates: 4g, Protein: 2g, Fat: 28g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 18mg, Potassium: 229mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1271IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 3mg