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+ servings
Thai Coconut Shrimp Soup

Shrimp in Creamy Coconut Tomato Sauce

This shrimp dish is packed full of flavour with its delicious creamy coconut tomato sauce. Serve it on a bed of brown rice or quinoa for the perfect quick and easy weeknight meal! Paleo, gluten-free & dairy-free.
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Course: Main Course
Cuisine: American
Keyword: paleo seafood dinner, shrimp in a creamy sauce, shrimp with coconut
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 271kcal
Author: Elysia


  • 1 lb medium shrimp peeled and deveined
  • 1 tsp extra virgin olive oil
  • 2 red bell peppers sliced thinly
  • 4 scallions thinly sliced, white and green parts separated
  • One handful parsley chopped
  • 4 cloves garlic minced
  • salt optional, to taste
  • 1/2 tsp crushed red pepper flakes or to taste
  • 1 can no salt-added diced tomatoes 796mL
  • 14 oz can light coconut milk
  • 1/2 lime squeezed


  • In a medium saucepan, heat oil on low. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, parsley, red pepper flakes and garlic. Cook 1 minute.
  • Add tomatoes, coconut milk and salt to taste, if desired. Cover and simmer on low for about 10 minutes. The sauce should thicken slightly.
  • Add shrimp and cook 5 minutes. Add lime juice.
  • Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley, if desired.


Calories: 271kcal | Carbohydrates: 18g | Protein: 26g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 286mg | Sodium: 1004mg | Potassium: 677mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2921IU | Vitamin C: 115mg | Calcium: 257mg | Iron: 5mg