Gluten-Free Thai Coconut Curry Shrimp (20 Minutes)

When I was first diagnosed with celiac disease, I thought I’d have to give up my favorite Thai restaurant dishes forever. That devastation lasted exactly one week—until I figured out how to make this incredible coconut curry shrimp at home with rice noodles instead of wheat-based ones. The secret is using quality coconut milk and letting the curry paste bloom in the oil first. Now I make it weekly, and honestly, it’s better than any restaurant version I’ve ever had.

Ingredients

• 8 oz rice noodles (pad thai style or vermicelli)
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons avocado oil
• 2 tablespoons red curry paste (check gluten-free label)
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon coconut aminos
• 1 tablespoon maple syrup
• 1 red bell pepper, sliced thin
• 1 cup snap peas, trimmed
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 limes, juiced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil (or regular basil)
• Sea salt to taste

Instructions

1. Cook Noodles: Prepare rice noodles according to package directions. Drain and set aside.
2. Bloom Curry Paste: Heat avocado oil in a large skillet or wok over medium-high heat. Add curry paste and stir constantly for 1 minute until fragrant.
3. Build the Curry: Add garlic and ginger, cooking for 30 seconds. Pour in coconut milk, coconut aminos, and maple syrup. Bring to a gentle simmer.
4. Add Vegetables: Add red bell pepper, snap peas, and red onion. Cook for 3-4 minutes until vegetables are crisp-tender.
5. Cook Shrimp: Add shrimp to the curry and cook for 2-3 minutes per side until pink and cooked through.
6. Finish and Serve: Stir in lime juice and season with sea salt. Divide rice noodles among bowls and top with curry. Garnish with fresh cilantro and Thai basil.

Tips

• Always check curry paste labels—some contain wheat or gluten
• Don’t skip blooming the curry paste—it unlocks deeper flavors
• Use coconut aminos instead of soy sauce to keep it gluten-free
• Full-fat coconut milk creates the creamiest texture
• Rice noodles can get mushy, so slightly undercook them