Coconut Shrimp Curry Recipe

Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dried or fresh cilantro; 1/4 cup Granulated garlic; 13 oz coconut milk (i used golden star); 1 cup sliced cherry tomatoes; 1/3 cup curry powder; 1/3 cup turmeric powder; 1 tsp red curry paste; 1/4 cup lime juice; 1 lb shrimp ( i used trader joe's red argentina peeled and devained); 1 tbsp 1 Good Glob of coconut oil

Servings: persons

1/3 cup dried or fresh cilantro
1/4 cup Granulated garlic
13 oz coconut milk (i used golden star)
1 cup sliced cherry tomatoes
1/3 cup curry powder
1/3 cup turmeric powder
1 tsp red curry paste
1/4 cup lime juice
1 lb shrimp ( i used trader joe's red argentina peeled and devained)
1 tbsp 1 Good Glob of coconut oil

1
Mix together in a microwave safe bowl cilantro, curry, turmeric,garlic powder and whisk that together
2
After you've whisked the dry ingredients add the coconut milk, lime juice, red curry paste and the sliced cherry tomatoes and stir that around.
3
It should have a light orange color when combined.
4
Place your curry soup stuff, in the microwave for 4min 30sec on high.
5
Check your mixture to see if it is piping hot throughout.
6
You may have to reheat and stir it a few more times depending, on you microwave
7
Next in a medium sized nonstick pan, heat table spoon of coconut oil on med heat.
8
( if you don't have a nonstick pan just coat the pan heavily with oil and keep the temp low so the shrimp won't burn
9
Reduce the heat if your oil is melting to fast and add your shrimp.
10
Feel free to add more oil, it'll give your shrimp more flavor.
11
While cooking shrimp check periodically, to make sure they do not over cook.
12
For red argentina shrimp just follow directions on package.
13
Once your shrimp is cooked completley add shrimp and juices to your curry mixture, and let them steap together for 5 min.
14
Add rice or quinoa if desired and enjoy :D

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup dried or fresh cilantro, 1/4 cup Granulated garlic, 13 oz coconut milk (i used golden star), 1 cup sliced cherry tomatoes, and more.

Yes, Coconut Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Curry

How did you like this recipe?

Frequently Asked Questions