Coconut Shrimp Curry

Freezer to Slow Cooker Coconut Shrimp Curry

Yields: 4-5 Servings


  • 1 can full fat coconut milk
  • 2 teaspoon fresh grated ginger
  • 2 tablespoon lime juice
  • 4 tablespoons red Thai curry paste
  • 2 pound frozen shrimp


  1. Label your freezer bag with the name of the meal and cooking instructions.
    2. Add all the ingredients to the freezer bag.
  2. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 2-4 hours.
  4. Serve over Cauliflower Rice or Zucchini Noodles.