If you’re anything like me, you’ve got a soft spot for warm, rich, cozy meals that don’t feel like a lecture on health food. That’s where this Gluten Free Coconut Shrimp Curry comes in… It’s spicy but not too hot, creamy but still fresh, and the whole thing comes together with zero gluten, zero fuss, and 100% flavor.
The best part? Every ingredient is easy to find at your local store. Bell peppers bring color and crunch, the shrimp adds that buttery texture, and the coconut milk? It wraps everything in a silky, mellow hug.
I make this dish almost every other week, especially when I want something impressive without trying too hard. Friends have asked for seconds before I even sat down.
WHY THIS CURRY ALWAYS WORKS
No flour, no thickeners – Coconut milk handles it all.
Naturally gluten free – Every ingredient is safe, no weird substitutions.
Fast – From chopping board to bowl in 30 minutes or less.
Great for leftovers – Flavors deepen overnight. Just reheat gently.
I’ve made this for date nights, sick days, and even camping trips (yep…canned coconut milk and frozen shrimp in a cooler). It never disappoints.
PERSONAL TIPS I SWEAR BY
Use wild shrimp if you can – The texture is way better. Avoid pre-cooked shrimp—it’ll get rubbery fast.
Add spinach or kale near the end if you want a veggie boost.
Coconut milk brand matters – The fewer ingredients, the better. I like Thai Kitchen or Native Forest.
Lime juice at the end is not optional – It balances the whole dish.
HOW TO SERVE IT (AND MAKE IT LOOK FANCY)
Spoon the curry over hot rice in shallow bowls. Top with chopped cilantro, more lime wedges, and maybe a few slices of fresh chili if you’re feeling wild.
Want to level it up for guests? Serve in a big cast iron pan right on the table, family-style, with warm bowls of rice on the side. People will help themselves and rave the whole time.
MAKE-AHEAD & STORAGE
Fridge: Keeps 3 days in an airtight container.
Freezer: It freezes okay, but the peppers can get a little soggy. Freeze without the rice if possible.
Reheat: Low heat on the stove, splash of water or broth if it thickens up too much.
QUICK FIXES FOR COMMON MISTAKES
Too salty? Add a splash of coconut milk or a squeeze of lime.
Too spicy? Stir in plain yogurt or sour cream when serving.
Shrimp overcooked? Next time, add them later and watch closely. They only need a few minutes.
FINAL THOUGHTS (FROM MY KITCHEN TO YOURS)
This Gluten Free Coconut Shrimp Curry with Bell Peppers is one of those meals you keep coming back to. It’s perfect for weeknights but also impressive enough for company. The ingredients are simple, clean, and you probably already have most of them at home.
And let’s be honest…there’s something about shrimp in coconut milk that just hits different. It feels comforting but also fresh…like a beach vacation in a bowl.
Make it once, and it’ll be part of your regular dinner rotation.
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Gluten Free Coconut Shrimp Curry (with Bell Peppers)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This creamy shrimp curry is made with real coconut milk, bell peppers, and simple spices. It’s warm, comforting, and full of flavor without using any flour or weird ingredients. Everything is gluten free and easy to find at your regular grocery store.
Ingredients
Fresh Stuff:
1 pound raw shrimp, peeled and deveined (wild-caught if you can swing it)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, thinly sliced
3 cloves garlic, minced
1-inch fresh ginger, grated
1 lime (you’ll use the juice)
Pantry Goods:
1 can (13.5 oz) full-fat coconut milk (no gums or sweeteners)
1 tablespoon coconut oil (or avocado oil)
2 teaspoons curry powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional if you’re spice-shy)
Salt to taste
Black pepper to taste
For Serving:
Cooked white rice or jasmine rice (make sure it’s gluten free—some boxed versions sneak stuff in)
Fresh chopped cilantro
Lime wedges
Instructions
Start your rice first. This curry cooks fast, and you want hot rice ready to go when it’s done.
I usually go with jasmine rice, but basmati or plain white works great. If you’re going low-carb, cauliflower rice is fine too, but let’s be honest…the real stuff tastes better here.
Heat coconut oil in a large skillet or saucepan over medium heat. Add the onions, garlic, and ginger. Cook until the onions are soft and translucent—about 3 to 4 minutes.
This is where your kitchen starts to smell amazing.
Now stir in the curry powder, paprika, and cayenne (if using). Let it toast for a minute to wake up the spices.
Toss in your bell peppers. Cook another 3–5 minutes, until they start to soften but still hold a little crunch. You want texture here—not mush.
Pour in the coconut milk and give it a good stir. Let it simmer gently, uncovered, for about 5 to 7 minutes. You’re looking for a little thickness but not a full reduction. We want that curry silky, not pasty.
Toss in your raw shrimp, stir, and cook for 3–5 minutes, or until pink and cooked through. Shrimp cook fast—don’t walk away.
Taste and season with salt, pepper, and a squeeze of fresh lime juice. Adjust heat if needed.
That’s it. Done.
Notes
Use full-fat coconut milk for best flavor.
Wild-caught shrimp have better texture, but any raw shrimp works.
Don’t overcook the shrimp or they’ll turn rubbery.
Add fresh spinach at the end for extra greens if you like.
Tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Gluten Free, Coastal American, Southeast Asian Inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups with rice)
- Calories: 410 (without rice)
- Sugar: 5g
- Sodium: 520mg (will vary based on salt and brand of coconut milk)
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 170mg
