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Coconut Shrimp Curry
This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 258 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Indian
Ingredients
For Shrimp Marinade
- 1 pound extra-large shrimp peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 2 tablespoon lemon juice
For the sauce
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ½ teaspoon black pepper freshly ground
- ½ teaspoon salt or to taste
- ½ teaspoon Turmeric
- 2 teaspoon ground coriander
- 1 teaspoon curry powder
- 14½ ounce diced tomatoes
- 13½ ounce coconut milk
- 2 tablespoon cilantro for garnish (or parsley)
- Cooked rice for serving
Instructions
- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Cup of Yum
Notes
- Nutritional information does not include rice.
- Curry should be safely sealed in an airtight container and refrigerated for 3 days.
- If you want this curry to last, my advice is to freeze it where it will last for up to 3 months. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Nutrition Information
Serving
1serving
Calories
258kcal
(13%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
598mg
(25%)
Potassium
493mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
197IU
(4%)
Vitamin C
17mg
(19%)
Calcium
66mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258
% Daily Value*
| Serving | 1serving | |
| Calories | 258kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 598mg | 25% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.