Coconut Shrimp Curry

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Coconut Shrimp Curry

In this coconut shrimp curry, succulent shrimp are cooked in a very flavorful coconut milk sauce with a hint of spice. Serve over cooked brown rice or, better yet, over cauliflower rice.

Coconut Shrimp Curry
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
Ingredients
  • 1 tablespoon coconut oil
  • 1 large onion, chopped (8 oz)
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh minced ginger
  • ½ cup canned, full-fat, unsweetened coconut milk
  • 24 oz large raw shrimp, peeled and deveined
Instructions
  1. In a deep, heavy 12-inch skillet, heat the coconut oil over medium-high heat, about 2 minutes. Add the onion and ½ teaspoon of the salt and cook, stirring often, until soft, about 5 minutes.
  2. Meanwhile, in a small bowl, use a small fork to mix together the coriander, cumin, turmeric, black pepper, cayenne and the remaining teaspoon of kosher salt.
  3. Add the garlic, ginger, and the mixed seasonings to the skillet. Cook, stirring, 1 more minute.
  4. Stir in the coconut milk. Bring to a boil. Add the shrimp and cook, uncovered, occasionally stirring gently, until just cooked through, about 5 minutes.
Nutrition Per Serving
Calories: 290; Fat: 12g; Carbohydrates: 9g; Sugar: 0g; Sodium: 541mg; Fiber: 1g; Protein: 36g
 

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