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+ servings

Thai Coconut Curry Shrimp Bowls

The ultimate gluten and dairy-free comfort dish! 
Course Dinner
Cuisine Thai
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 263kcal
Author Mary Smith


  • 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