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Coconut Curry Shrimp

Coconut Curry Shrimp

A simple one pan dish packed full of spices and aroma, with a nice balanced creamy coconut flavour. Being both dairy free and gluten free.

What You’ll Need:

1 Pound Shrimp (thawed)

1 Tablespoon Olive Oil

1 Onion (diced)

1 Red Pepper (diced)

3 Garlic Cloves (minced)

2 Teaspoons Fresh Ginger (grated)

Salt and pepper (to taste)

1 ½ Teaspoons Turmeric

2 Tablespoons Curry Paste

1 Can of Diced tomatoes

1 Can of Coconut milk

Cilantro (garnish)


The How To:


  1. Heat a large pan over medium and add in the olive oil, onion, garlic, red pepper, and ginger. Sauté until the onion and peppers are soft and fragrant.


  1. In your pan add in salt and pepper, curry paste, and turmeric. Stirring for a minute until combined. In the pan, add in thawed shrimp and cook just until the shrimp starts to turn pink.


  1. Add in the can of diced tomatoes and coconut milk and stir in. Cook for about 4-5 min or until the sauce is reduced just a bit.


  1. Once cooked, serve over rice and garnish with cilantro. Enjoy!


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