Thai Coconut Shrimp, Curry Optional

As I may have mentioned (um, ranted), we have more food restrictions here than just gluten. My husband’s stomach has a phobia of most veggies and my daughter is a fruit and cheese-etarian who can be sometimes be coaxed into eating meat as long as it’s doused in cheese sauce. Little Guy used to be easy, but now is becoming a picky toddler. Hmm, wonder why??!!

So dinner is pretty much ALWAYS a challenge. I prefer not to make 4 different meals, but I’ll compromise with 2. This meal went down that way, Bunky refusing the shrimp even though she loved them once, sigh, but Little Guy – who is a big fan of coconut milk – enjoyed chopped shrimp mixed with rice and sauce.


I can’t wait for the day when we ALL eat the same dinner. Am I fooling myself, or is that really possible?

Since my husband might divorce me if I use curry paste, I didn’t, but feel free to add it for yourself as I’m sure it would be awesome. However, if you live with spice (um, taste) averse folks, please know this dish is also great without.

This recipe is adapted from a new and fantastic recipe blog I’ve discovered called Skinny Taste. I also made a version of this easy and tasty meal, which went over well with 3 out of 4, once we bribed Bunky to eat a few tiny pieces of chicken. Each recipe also contains nutritional info including weight watcher’s points, which could be helpful to WW followers.


Thai Coconut Shrimp, Curry Optional


  • 1-2 tsps canola or vegetable oil
  • [1 tbsp Thai red curry paste, optional]
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz  coconut milk + more to make it extra saucy
  • 2 tsp fish sauce (Thai Kitchen brand is gluten free)*
  • 1 cup of sugar snap peas (sub any veggies you like here, snow peas, carrots, etc)
  • 1 small can of sliced water chestnuts
  • 1/4 cup fresh cilantro, chopped
  • salt to taste

*Don’t be afraid of fish sauce! It won’t make your dinner taste fishy, just awesome.


In a large nonstick skillet, heat oil on medium. Add garlic (and curry paste, if using) and shrimp. Season with salt and cook for about 2-3 minutes. Then add coconut milk, fish sauce and mix well. Throw in veggies. Add extra coconut milk if you want more of a sauce. I honestly don’t think you can use too much coconut milk, and neither does my husband.


Simmer about 2-3 minutes more, until shrimp is cooked through. Veggies will be on the crunchy side, which I like, but if you want them cooked more, remove the shrimp so they don’t overcook, and continue to simmer veggies in the sauce until done to your liking.

Remove from heat and add cilantro (which I totally forgot until we were half way done, sigh. It really adds a lovely fresh flavor to the meal). Serve over rice, or any gluten free grain, and enjoy!

Try to imagine cilantro sprinkled on top.

Try to imagine cilantro sprinkled on top.

This next picture has absolutely NOTHING to do with our dinner, but I who can resist a kid swallowed up by stuffed animals and dolls in an Ikea egg chair? Not me.

egg chair


I’m happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma. Click the link to find more great GF recipes!

gf friday badge

11 thoughts on “Thai Coconut Shrimp, Curry Optional

  1. I am imaging cilantro sprinkled on top of the heavily green curried coconut shrimp…and it is wonderful. 😉

  2. Hi Dana,
    I just signed up to follow you on bloglovin. I have no idea how it works but it looks like a good idea! I can’t wait to try this recipe. I just used fish sauce for the first time about a week ago to make a Thai Coconut Chicken recipe, so I have a whole jar of fish sauce to use up. Also, we just made your banana chocolate chip muffins for about the 50th time and your meatloaf in a muffin tin for about the 12th time. Thanks for continually posting family friendly, GF recipes that don’t require outrageous ingredients! I hope you’re all well. See you on bloglovin, however it works.

    • Hey Jess,

      First of all, check out my Inspiration page, I just added your blog to my list! Sorry it’s taken so long, but I haven’t updated that page in a while. I think your blog is such a great resource so wanted to include it.

      Bloglovin is a new find for me, too. It’s basically a place to “collect” all the blogs you like to read and have it all in one place. Every day, if you want, you can choose to receive an email with any new posts from the blogs you choose. It’s a great way to keep up with your favorite blogs. Speaking of which, I just added yours to my list! I get emails from you directly, but it’s nice to have everything in one spot.

      And finally, THANK YOU so much for your super kind words about my blog and recipes! I just made those banana chip muffins for maybe the hundredth time (ha!) and the meatloaf recipe this week. They are a sure thing and I need those around here 🙂 Let me know if the shrimp recipe goes over well at your house! It is sure a good way to use up some fish sauce, ha.

  3. Oh, this looks pretty!! 🙂 BTW, I just love that cute little face! Growing up too fast! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from

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