Coconut Shrimp Curry
User Reviews
4.5
36 reviews
Excellent
Coconut Shrimp Curry
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This quick and easy coconut shrimp curry comes together in less than 20 minutes making it the perfect dinner recipe for busy weeknights. Serve it over rice or quinoa for a flavorful and filling dinner.
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Ingredients
- ½ tablespoon coconut or avocado oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 red bell pepper sliced thin
- 1 cup fresh broccoli florets
- 1 13.5 ounce Can coconut milk lite or full fat
- 2 tablespoons red curry paste
- 1 10 ounce bag of frozen peeled and deveined shrimp thawed
- 1 bunch scallions cut into ¼ inch pieces (save a few for garnish)
- ¼ teaspoon sea salt
- ¼ cup fresh basil chopped
- Lime wedges for garnish
- cooked brown rice or quinoa for serving
- Sriracha for serving (optional)
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Instructions
- Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant.
- Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
- Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil.
- Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.
Notes
- Kroger's
- chicken curry
- tofu pumpkin curry
- summer vegetable curry
- Adapted from Kroger's Simple Coconut Curry recipe.
- Use different veggies: You can easily swap out the veggies based on what’s in season and what you have on hand. I love the bell peppers and broccoli, but I bet the curry would be amazing with butternut squash... especially as the weather gets cooler. Mushrooms, cauliflower, snap peas, carrots and/or spinach are all excellent options for this recipe.
- Use a different protein: Want to swap out the shrimp? Go right ahead! You could swap it with chicken or just try my chicken curry. For a vegan version, you could swap the shrimp for tofu or tempeh (my tofu pumpkin curry is also delicious) or you can skip the protein altogether and add more vegetables for a veggie-packed dish like with my summer vegetable curry.
Nutrition Information
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Serving
1/3 of recipe with 1 cup brown rice
Calories
610kcal
(31%)
Carbohydrates
65g
(22%)
Protein
24g
(48%)
Fat
31g
(48%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 1/3 of recipe with 1 cup brown rice | |
| Calories | 610kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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