Coconut Shrimp Curry

15 55 298
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 4
Coconut Shrimp Curry
Health Highlights


1 1/4 tsp Sea Salt
3/4 tsp Black pepper
1 dash Cayenne pepper
2 tbsp Lemon juice
454 gm Shrimp, raw (peeled and deveined)
1 tbsp Vegetable oil (or grapeseed oil)
1 medium White onion (chopped)
3 clove(s) Garlic (minced)
1 tbsp minced Ginger root
1 tsp, minced Turmeric root
2 tsp Coriander, ground
1 tsp Curry powder
1 can(s) (14oz) Diced tomatoes, canned (undrained)
1/2 can(s) (13.5 oz) Coconut milk, sweetened
2 cup White rice, medium-grain, cooked (gluten-free if needed)


1. In a small bowl toss the shrimp with 1/4 tsp salt, 1/4 tsp black pepper, cayenne pepper and lemon juice. Cover with plastic wrap and refrigerate for 15 minutes.

2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, remaining salt, coriander, turmeric and curry powder.

3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.

4. Serve over hot rice and garnish with cilantro or parsley.



is a great source of protein and Omega 3 fatty acids!

Nutrition Facts

Per Portion

Calories 298
Calories from fat 55
Calories from saturated fat 15.9
Total Fat 6.1 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 1.3 g
Cholesterol 183 mg
Sodium 1025 mg
Potassium 633 mg
Total Carbohydrate 36 g
Dietary Fiber 3.6 g
Sugars 3.1 g
Protein 26.6 g

Dietary servings

Per Portion

Grain 1.0
Meat 1.3
Vegetables 1.2

Energy sources


Meal Type(s)

  • Laura Laura (Jan. 17, 2021, 2:48 a.m.)

    Add a teaspoon of vinegar and fish sauce to taste. Leave shrimp tails on for more flavor.