Coconut Curry Shrimp

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PREP: 5 minutes

COOK: 15 minutes

Dairy-Free, Pescatarian, Egg-Free, Gluten-Free, Nut-Free




1 tbsp
coconut oil
yellow onion, diced
garlic clove, minced
1 tsp
grated fresh ginger
2 tbsp
curry powder
1 tsp
ground turmeric
1 tsp
ground coriander
19-oz can diced tomatoes
1/2 cup
coconut milk
1 lb
peeled shrimp
1/4 cup
fresh cilantro
Salt & pepper to taste


 In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the curry powder, turmeric, and coriander. Add the diced tomatoes and coconut milk. Bring the mixture to a simmer and season with salt and pepper to taste. Add the shrimp and cook, stirring occasionally, until the shrimp are cooked through, about 3 to 4 minutes. Stir in the cilantro.

Serve immediately with some rice or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)210
Total Fat (g)4
Saturated fat (g)2
Cholesterol (mg)240
Sodium (mg)1370
Total Carbohydrate (g)15
Dietary Fiber (g)4
Total Sugars (g)7
Added Sugars (g)1
Protein (g)28
Calcium (mg)276
Iron (mg)2
Potassium (mg)314