Coconut Curry Shrimp
Coconut Curry Shrimp is an easy-to-make sweet and spicy meal filled with juicy shrimp, chunks of sweet bell peppers, and delicious seasonings. You can serve it over rice or noodles, or keep it low carb by serving it over cauliflower rice or zoodles.
Servings: 6 servings
- 1.5 pounds raw shrimp (peeled and deveined)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons curry powder
- 2 cloves garlic (minced)
- 1 shallot (sliced thin - can use a small onion instead)
- 2 bell peppers (cut into 1/2-inch strips - red, orange, and/or yellow)
- 2 tablespoons tomato paste
- 1 13.66 ounce can coconut milk (full fat)
- fresh cilantro (optional garnish)
Season the shrimp with salt and pepper and set aside.
Heat the olive oil and curry powder in a large skillet over medium heat. Cook, stirring frequently, for about a minute.
Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute.
Toss in the pepper strips and cook until just starting to softened, about 3-4 minutes.
Stir in the tomato paste, then add the coconut milk and bring to a boil.
Add the shrimp and cook until they turn pink and are no longer translucent, about 2-4 minutes, depending on the size of the shrimp.
Serve as is, or over rice or noodles. Garnish with fresh cilantro, if desired.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- Use full fat coconut milk for the strongest coconut flavor.
- Serve this dish over cauliflower rice or zoodles to keep it low carb and keto friendly.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Serving: 1serving | Calories: 293kcal | Carbohydrates: 8g | Protein: 26g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 286mg | Sodium: 1129mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1343IU | Vitamin C: 58mg | Calcium: 196mg | Iron: 6mg