This Shrimp Curry in Creamy Coconut Sauce is colorful, flavorful, and just plain luscious.
I grew up with a mom who tried all sorts of new dishes. We had a few standbys that made an appearance fairly regularly (a few casseroles, soups, my mom’s chili, etc.) but I always felt like we mixed new things into the rotation. As a mom myself, I’m really impressed by all the different dishes my mom exposed us to in a time when there wasn’t as much readily available in the grocery stores and it was the era of casseroles and pre-made dinners.
One of those things was shrimp curry. My mom’s recipe was semi-homemade version with canned shrimp that I remember thinking was just amazing. Then, I grew up and grocery stores started carrying more things (I can pick up three kinds of curry paste at Target, for goodness’ sake). I tried fresh shrimp. Mind = blown.
In the years since leaving my parents’ home, I’ve done even more experimenting in the kitchen than I used to. But no matter how many new dishes I try, I still get a lot of joy from remaking some of my childhood favorites in a new way. Hello, shrimp curry.
This creamy shrimp curry isn’t too intense, and you are absolutely in charge of the level of heat. I’ve found that most yellow curry powders I can buy at my regular grocery stores are fairly mild, though be sure to read your labels. Occasionally, there’s a “hot” on there you won’t want to miss.
The sauce is luscious and silky, without feeling too heavy, and the color from the peppers and fresh herbs keep this from being too monochrome. Plus, the whole thing was done in the time it took me to cook the rice (including peeling and de-veining shrimp)!
Notes on the Recipe:
Paleo & Whole30 Approved. The shrimp curry itself is paleo and whole30 approved. You can eat it alone or serve it over cauliflower rice or sautéed veggies. If I’m not serving it over rice, I usually just add a few more veggies to the sauce (like a small zucchini, more bell pepper, or snow peas).
Not a shrimp fan? No problem! Just use 1 pound of chicken breast or chicken thighs cut into 1″ pieces. Cook them in place of the shrimp. Or, you can add some carrots and zucchini for a vegan version.
Let’s talk about rice…For the non-paleo eaters, I highly recommend a bed of fluffy coconut rice. I use 1 1/2 cups uncooked basmati rice + 1 can coconut milk + 1 1/4 cup water + a pinch of salt and cook it like I’d regularly cook rice. Trust me, you’ll never go back to regular rice.
Like this recipe? You might also like…
- Cilantro Lime Cauliflower Rice – House of Yumm
- Thai Curry Chicken Meatballs (Paleo & Whole30)
- Paleo Chicken Lettuce Wraps (Paleo & Whole30)
- 1 lb shrimp, peeled and de-veined
- ½ red bell pepper, cut into 1" squares
- ½ yellow bell pepper, cut into 1" squares
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 (14oz) can full-fat coconut milk
- 2 Tbsp cashew butter (Optional. Can sub peanut butter or leave out)
- 1 Tbsp gluten free tamari, coconut aminos, or soy sauce
- 2 tsp yellow curry powder
- 3-4 Tbsp fresh cilantro, minced
- 2-3 Tbsp fresh basil, minced
- salt, to taste
- 1 Tbsp coconut oil
- additional fresh herbs, if desired
- red chili flakes
- toasted coconut
- cashews or peanuts
- Melt coconut oil in a large sauté pan over medium heat.
- Working in batches, sauté half the shrimp about 2 minutes per side, until pink and cooked through. Remove to a bowl or plate and repeat with the second half of the shrimp.
- Add bell peppers to the pan and sauté 2-3 minutes, or until crisp-tender. Add green onion, ginger, and garlic and cook an additional 1-2 minutes.
- Stir in coconut milk, cashew butter (if using), tamari, and curry powder. Bring to a bubble over medium heat. Return the cooked shrimp to the pan with the sauce. Stir in fresh herbs and add salt, to taste.
- To serve, add additional fresh herbs, chili flakes, nuts, or coconut as desired.