Coconut Curry Shrimp Stir Fry (Paleo, Whole30, 15-Minutes)

Tired? Hungry? No time to cook? You only need 15 minutes to prepare this easy coconut curry shrimp stir-fry meal. It’s paleo, gluten-free, Whole30 and keto-friendly.

Coconut Curry Shrimp Stir Fry (Paleo, Gluten-free, 15 Minutes)

This shrimp (prawn) stir-fry is a great midweek meal and you can adapt it to use up whatever leftover vegetables you have in the fridge. I love prawns or shrimp for protein because they are highly nutrient-dense and only take a couple of minutes to cook.


Making Coconut Curry Shrimp Stir-Fry

Variations: shrimp could easily be replaced with chicken, white fish or a plant-based protein. I like adding broccoli, cabbage and zucchini as well. If you want to make this meal more substantial, you can serve it with some steamed rice or cauliflower rice.

Time-saving tip: Get pre-peeled prawns! Frozen prawns can easily be used as long as you don’t forget to transfer them from the freezer to the fridge in the morning to thaw out. They will also defrost quite quickly in the sink in some warm water.

Coconut Curry Shrimp Stir Fry

If you like quick and easy stir-fried dishes, try my cabbage and chicken stir-fry, my shrimp, broccoli & cashew nut version and make sure to make a batch of my go-to paleo stir-fry sauce to speed up the prep.

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Coconut Curry Shrimp Stir Fry

15-Minute Coconut Curry Shrimp Stir Fry

  • Author: Irena Macri
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 1 1x
  • Category: Main
  • Method: Stir-Fry
  • Cuisine: Asian
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This recipe lists ingredients for 1 person and 4 people. Please adjust the amounts as you need. Please note, cooking for four people will take a little longer as there are more things to chop. Allow 20 minutes minimum.



For a single serving

  • 1 teaspoon coconut oil
  • 1/2 medium white onion, sliced
  • 1 medium carrot, sliced
  • 1/2 medium green pepper, sliced
  • 1 teaspoon ginger, finely diced or grated
  • Pinch of salt
  • 1 clove garlic, diced
  • 180 grams / 0.4 lb peeled shrimp/prawns
  • 1 teaspoon fish sauce
  • 1 teaspoon mild curry powder
  • 1/4 cup coconut milk
  • Juice of 1/2 lime
  • Fresh coriander/cilantro for garnish (optional)

For four servings

  • 2 teaspoons coconut oil
  • 1 1/2 medium white onion, sliced
  • 3 medium carrots, sliced
  • 2 medium green peppers, sliced
  • 1 tablespoon ginger, finely diced or grated
  • 1/2 teaspoon salt
  • 3 cloves garlic, finely diced
  • 700 grams 1-1.5 lb peeled prawns
  • 1 1/2 tablespoon fish sauce
  • 2 1/2 teaspoons mild curry powder
  • 1 cup coconut milk
  • Juice of 1 lime
  • Fresh coriander/cilantro for garnish (optional)


  1. Heat coconut oil in a large frying pan or a wok over medium-high heat. Add the onion and cook for a minute, stirring a few times.
  2. Add the carrots, peppers, and ginger and stir fry for 2-3 minutes (a little longer if cooking for 4).
  3. Then add the prawns, garlic, fish sauce and curry powder. Stir through for 30 seconds. Then add the coconut milk and a splash of water. Stir fry for a further 2 minutes, then drizzle with lime juice and serve.
  4. If cooking for 4, increase those 2 last minutes of cooking to 3-4 minutes.

Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. I just tried this recipe and it turned out great. Thank you. 🙂 (I added a chilli pepper)

  2. We made this awesome curry tonight, while looking after 2 kids – so it took a little longer than 15 minutes, but it was absolutely DELICIOUS!!
    Added some green beans just because… Can’t rate this recipe high enough – so simple and tasty!!

  3. Hi, thank you for the recipe. Is there a substitute to the fish sauce as it is not easy to find it in this part of the world? I

  4. This was delish! Since changing over to paleo, we have begun to really enjoy the flavours and textures of our food! I served this on a bed of raw baby spinach leaves, which gave another veggie and another texture. It was quite saucy, so a bowl was definitely better than a plate ?Will definitely be making this again xx

  5. My partner can’t eat garlic so leaving it out is the only change I made and it was so good! He is sparing with his food compliments but he won’t stop going on about how delicious this meal was so I think he wants me to make it again. Thank you!

  6. I’ve made this many times now, easy and absolutely delicious. I have also made it with chicken which also turned out great, but shrimps are even better.

    1. Hello, thank you for the question. A lot of our recipes were published a while ago and we didn’t have the tools to calculate the dietary info at the time. We are slowly going through the archive of those recipes and updating them, so we will definitely have it on the site soon.

  7. Just started the paleo diet and this fits perfect,was absolutely gorgeous,and to bulk it out in three some green beans into it as I’m not eating rice. Thank you so much for this recipe,I have hash tagged you today.

  8. This will be a keeper. Tried a few others, and this was the best. Served over rice. Didnt change a thing. Thank you.

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