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Shrimp with creamy coconut tomato sauce in a bowl over rice.
Course Main Course

Shrimp in Creamy Coconut Tomato Sauce

By: Elysia
Servings 4 servings
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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • 1 teaspoon extra virgin olive oil
  • 2 red bell peppers sliced thinly
  • 4 scallions thinly sliced, white and green parts separated
  • 4 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1 (14.5) ounce can diced tomatoes drained
  • 14 ounce can full fat coconut milk
  • 2 tablespoons red curry paste
  • 1/2 teaspoon salt
  • One handful parsley (or sub in cilantro), finely chopped
  • 1 1/4 pounds medium shrimp peeled and deveined
  • Juice of one lime


  • In a large skillet, heat oil over medium heat. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, garlic and red pepper flakes. Cook for 1 additional minute.
  • Add tomatoes, coconut milk, red curry paste, salt and parsley. Simmer uncovered on low for about 10 minutes. The sauce should thicken slightly.
  • Add shrimp and cook for 1-2 minutes. Add lime juice.
  • Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley or cilantro, if desired.


Calories: 271kcalCarbohydrates: 18gProtein: 26gFat: 10gSaturated Fat: 7gCholesterol: 286mgSodium: 1004mgPotassium: 677mgFiber: 4gSugar: 8gVitamin A: 2921IUVitamin C: 115mgCalcium: 257mgIron: 5mg
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