Shrimp Coconut Curry

Total Time: 21 min. Prep Time: 15 min. Cooking Time: 6 min. 1 serving


  1. ¼ cup canned coconut milk

  2. 1 tsp. fresh lime juice

  3. ½ tsp. raw honey (or agave syrup) (optional)

  4. ½ tsp. curry powder

  5. 1 thin slice fresh ginger, peeled, finely chopped

  6. ¼ tsp. finely chopped garlic

  7. 6 oz. raw medium shrimp, peeled, deveined

  8. ¼ tsp. ground black pepper

  9. 1 tsp. extra-virgin organic coconut oil

  10. ½ medium red bell pepper, chopped

  11. 6 fresh cilantro sprigs (for garnish; optional)


  1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.

  2. Season shrimp with pepper.

  3. Heat oil in large nonstick skillet over medium-high heat.

  4. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.

  5. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.

  6. Garnish with cilantro if desired.

Calories in Shrimp Coconut Curry in a Hurry |
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