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30-Minute Coconut Shrimp Curry Recipe

November 28, 2019 //  by Rebecca Baron 1 Comment

Clean Eating
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Gluten-Free
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This coconut shrimp curry only takes half an hour to pull together and is full of flavor and somehow manages to be both light and comforting at the same time. I love how it takes less time to make this than to get Indian take-out.

If you’re looking for a dish with tons of interesting flavor profiles, then this curry is for you. The best part about this recipe is that it’s very easy to whip-up. Although it may seem complicated (I used to be intimidated by curry dishes), it actually takes only a few steps to bring it to life.

My favorite parts of this meal are the full-fat coconut milk and the freshly * diced tomatoes. I’m all about rich, thick curries – and this one totally fits the bill.

30-Minute Shrimp Keto Curry Recipe

I also love the fact that this has a dash of turmeric in it since it boasts so many health benefits. Plus, it gives it such a pretty color and I always feel so good after eating this dish. I’m wondering if part of that is because of the turmeric.

I would love to know if you try this recipe and what you think of it. Please comment below and let me know!

Shrimp Keto Curry

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30-Minute coconut shrimp curry Recipe

Shrimp Keto Curry

★★★★★

5 from 1 reviews

This curry only takes half an hour to pull together and is full of flavor and somehow manages to be both light and comforting at the same time. I love how it takes less time to make this than to get Indian take-out.

  • Author: Rebecca Baron
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Indian
Scale

Ingredients

For the shrimp

  • 1 tbsp coconut oil
  • 1 small onion chopped
  • 2 cloves garlic, minced
  • 1 lb frozen large shrimp, peeled and deveined
  • Salt and pepper to taste
  • 2 tbsp lemon juice

For the curry sauce

  • 1 can coconut milk *
  • 3 tsp yellow curry powder *
  • Salt and pepper to taste
  • 1 tsp turmeric
  • ¼ cup vegetable broth
  • 2 medium tomatoes, diced
  • Parsley for garnishing
  • Cooked cauliflower rice for serving

Instructions

  1. Heat coconut oil in a large pan and cook onion and garlic until fragrant and transparent, about 3 minutes.
  2. Add shrimp and cook through just until pink.
  3. Remove pan from heat and set aside.
  4. Add coconut milk, curry powder, salt and pepper and turmeric into a medium-sized sauce pan. Heat over medium-high and whisk until it simmers.
  5. Add vegetable broth and diced tomatoes. Mix for about 4-5 minutes.
  6. Pour curry onto cooked shrimp and serve over cauliflower rice. Garnish with parsley and enjoy!

Keywords: Easy, Fast, Inexpensive

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Shrimp Keto Curry

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Comments

  1. Vera

    January 16, 2020 at 12:00 pm

    This looks really easy and really good. I’ve got to try it real soon.

    ★★★★★

    Reply

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Welcome!

Rebecca Baron of My Natural FamilyHi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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