Gluten-Free Shrimp Curry
By the Gluten Free Recipes team ·
This vibrant gluten-free shrimp curry bursts with aromatic spices and tender shrimp bathed in a rich, creamy coconut milk sauce. The tender shrimp and silky sauce create a delightful contrast with fluffy rice, offering a satisfying and flavorful meal.
At a glance: This medium dinner recipe yields 4 servings in about 55 minutes (10 min prep, 45 min cook). It uses 17 ingredients — including large shrimp, coconut oil or olive oil, onion — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shrimp Curry: When preparing this dinner recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Shrimp Curry: This recipe is naturally gluten-free by using certified gluten-free ingredients and avoiding any gluten-containing grains. Always double-check labels on processed items like curry paste and broth.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (ensure gluten-free)
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup GF vegetable or chicken broth
- 1 tbsp GF tamari or coconut aminos
- 1 tbsp lime juice
- 1 tsp sugar or maple syrup (optional)
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper
- Fresh cilantro, chopped, for garnish
- Cooked rice or gluten-free noodles, for serving
Instructions
- 1
Pat the large shrimp dry with paper towels and season them lightly with salt and black pepper. Set aside. In a large skillet or Dutch oven, heat the coconut oil over medium-high heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the skillet and cook for about 1 minute more, until fragrant, being careful not to burn them. Stir in the gluten-free red curry paste, ground turmeric, and ground cumin, cooking for another 1-2 minutes until the spices are aromatic and the curry paste darkens slightly.
- 3
Pour in the full-fat coconut milk and the gluten-free vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
- 4
Stir in the gluten-free tamari or coconut aminos, lime juice, and optional sugar or maple syrup. Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be rich and flavorful.
- 5
Add the seasoned shrimp to the simmering curry sauce, ensuring they are submerged. Cook for 3-5 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become tough. The curry is now ready to be served.
- 6
Serve the gluten-free shrimp curry hot over fluffy cooked rice or gluten-free noodles. Garnish generously with fresh chopped cilantro for a burst of freshness and color. This dish is best enjoyed immediately.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
