Coconut Shrimp Curry

15 55 437
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 4
Coconut Shrimp Curry
Health Rating


1 1/4 tsp Sea salt
3/4 tsp Black pepper
1/8 tsp 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
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.

Nutrition Facts

Per Portion

Calories 437
Calories from fat 153
Calories from saturated fat 95
Total Fat 17.0 g
Saturated Fat 10.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 1.9 g
Cholesterol 172 mg
Sodium 1064 mg
Potassium 765 mg
Total Carbohydrate 42 g
Dietary Fiber 3.2 g
Sugars 1.4 g
Protein 28.8 g

Dietary servings

Per Portion

Grain 1.0
Meat 1.3
Vegetables 1.2

Energy sources




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

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